Food Safety

Vermont’s rivers, streams and lakes can be harmful to our health and safety when they flood. Learn about the steps you can take to stay safe before, during and after a flood.

Food Safety in Your Home Each year an estimated 48 million cases of food poisoning occur in the U.S. — the equivalent of one in six Americans. The resources on this page can help to keep you and your family...

There are three main types of botulism: foodborne, intestinal and wound.

People can get sick with campylobacter by eating food or drinking liquids that have been contaminated. It’s one of the most common foodborne diseases in Vermont.

Escherchia coli (E. coli) are bacteria that live in the environment and in the gastrointestinal system of humans and animals.

Retail food establishments include restaurants, catering companies, food trucks and push carts, as well as seafood vendors and limited operation establishments.

Establishments that process food—such as sauces, salsa, salad dressings, candies, chocolates, jams and jellies, etc.—for retail or wholesale markets, as well as food warehouses and distribution centers, must apply for a food processor license.

Through this web portal, you can learn more about the inspection process and view recent inspection reports for food and lodging establishments throughout Vermont.

How to Get a Temporary Food Service License from the Health Department A temporary food service establishment is a food and/or beverage stand that is disassembled and moved from location to location. The food stand must operate for no more...

Health Department regulations allow some small businesses to operate in a primary residence using standard home equipment.