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FOOD PROTECTION

 FOOD SAFETY AT TEMORARY EVENTS

 FOOD PROTECTION
MANAGER

FOOD ALLERGEN
AWARENESS

PAGE UNDER CONSTRUCTION

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TEMPERATURE REQUIREMENTS o Cold foods must be kept at 41°F or below. o Hot foods must be kept at 135°F or above. o If reheating foods, heat to at least 165°F within 2 hours.png

Food service establishments in CT are required to have a Certified Food Protection Manager. 

As defined in section 19a-36g of the general statutes, all food service establishments shall display this poster in a clear and conspicuous manner in its kitchen or designated staff area.

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