Frequently Asked Questions About Food Establishments
Which agencies regulate food businesses in Florida?
The Florida Department of Agriculture and Consumer Services, Division of Food Safety,
regulates food outlets, including grocery stores, convenience stores, bakeries,
delicatessens, meat and seafood markets, seafood processors, food warehouses,
food processing and manufacturing plants, mobile vendors that sell only pre-packaged
foods and food service facilities which are a part of a food establishment already
regulated by the Department, etc.
The Department of Business and Professional
Regulation regulates food service establishments such as restaurants, other food
service facilities, including temporary events, and mobile vendors that prepare
and serve food.
The Department of Health regulates bars, lounges, and establishments
serving food in facilities such as child care, schools, institutions, etc.
What must one acquire prior to opening a Food Establishment regulated by the
Department of Agriculture and Consumer Services?
An Opening Inspection is required before operation as a Food Establishment to determine compliance
with the requirements of the Florida Food Safety Act (Chapter 500, F.S.), the
Florida Administrative Rules (Section 5K-4, F.A.C.), and the FDA Food Code 2001.
For additional information on criteria that apply to the construction, renovation
or conversion of a structure for a Food Establishment, please refer to the Minimum Construction
Standards and Specification Checklist.
If one sells prepackaged food only, is there a requirement to possess a food
permit?
Even if an establishment only sells prepackaged food,
a food permit issued by either the Florida Department of Agriculture and Consumer
Services or the Florida Department of Business and Professional Regulation is
needed.
Can one cook or prepare food at home to sell to
the public?
Preparation of food for sale to the public must
be in a facility in which there is complete separation of living quarters from
food preparation facilities. The food preparation facility must be adequately
equipped and fully satisfy all food facility requirements of Chapter 500, F.S.,
and section 5K-4, F.A.C.
Is one required to have a certified
Food Manager at a food establishment?
What kind of a sink must one have at a food establishment?
A three compartment sink with two drainboards is necessary in most food establishments
to enable the operator to properly wash, rinse, and sanitize soiled food equipment
and utensils. A warewashing or hand washing sink may not be used for dumping mop
water. Refer to the guidelines provided in the document entitled, Minimum Construction
Standards and Specifications Checklist.
How many restrooms
are required in a food establishment?
Depending on type and
size of business, one or more restrooms with hand wash lavatories equipped with
hot and cold water are required.
