Cole Dalton, Retail Food Program Manager / Compliance Coordinator
The Food Compliance Program monitors and evaluates the food supply as it moves in commerce. Program initiatives are designed and implemented to ensure that risk factors in the food chain are identified and eliminated.
Facilities inspected include bakeries, grocery stores, warehouses, retail meat markets, food processing plants, produce markets, ethnic markets, salvage stores, and truck wrecks (when food products are involved).
Inspections evaluate employee health, risk factor intervention, sources of food, hygienic practices, HACCP plans, pest control, conformance to approved procedures, chemical use and handling, construction of food establishments (water supply, floors, walls, ceilings, equipment, lighting, plumbing), and product labeling.
Download or view: A Retail Food Establishment Guide for Developing a HACCP Plan
FOOD ESTABLISHMENT REGISTRATION:
General Establishment Registration Information, please contact Lori Hicks.
FEDERAL GOVERNMENT AGENCY PRODUCT RECALLS:
UTAH CODE AND ADMINISTRATIVE RULES RELATING TO FOOD SAFETY AND COMPLIANCE:
- Utah Wholesome Food Act (Utah Code Annotated: Title 4, Chapter 5)
- Charitable Donation of Food (Utah Code Annotated: Title 4, Chapter 34)
- Food Establishment Registration (R70-540)
- Compliance Procedures (R70-201)
- Food Protection Rule (R70-530)
- Uniform Retail Wheat Standards of Identity (R70-610)
- Water Vending Machine (R70-630)
- Federal Regulations for Acidified and Low-Acid Canned Foods
- FDA Food Code (Federal)
- Food Safety and Inspection Services (FSIS) Compliance Program
- Food Safety Tips
- Report a food born illness in Utah – igotsick.health.utah.gov