Food Service Establishments

Ledge Light Health District is responsible for licensing and regulating activities involving the preparation and service of food sold or given to the public within the District. This includes traditional food service establishments, temporary events, and vendors.

Connecticut has recently adopted the FDA Food Code.  LLHD has revised our Food Service Regulation to reflect this change; please review our current Regulation here. Please view the Frequently Asked Question regarding the FDA Food Code on the Department of Public Health website. 

Restaurants and Licensed Kitchens

Ledge Light Health District is responsible for licensing and regulating activities involving the preparation and service of food sold or given to the public within the District. This includes restaurants, licensed kitchens, temporary events, vendors, and caterers.

Although the codes and regulations regarding food service inspection are complex, you can better understand the inspection criteria (a risk-based, 100-point system, with debit items ranging from 1-4 points) from the Compliance Guide for Food Service Inspections.

The frequency of food establishment inspections is based on an establishment’s classification. The more complex the food preparation procedures are, the more frequently an establishment must be inspected. Facilities hot holding food that allows the growth of illness-causing bacteria also require a Certified Food Protection Manager and food safety training of all staff.

Vendors and Caterers

Ledge Light Health District is responsible for licensing and inspecting food vendors and caterers in the District. The regulation and licensing of these activities are governed by the State of Connecticut Public Health Code and local (District) food service regulations.

The frequency of food establishment inspections is based on an establishment’s classification. The more complex the food preparation procedures are, the more frequently an establishment must be inspected.  Facilities hot holding food that allows the growth of illness-causing bacteria also require a Certified Food Protection Manager and food safety training of all staff.

Click here for more information on Certified Food Protection Manager and Person in Charge.