Food Safety

Food Safety Program
Food Safety Branch
275 East Main Street
Frankfort, KY 40621
(502) 564-7181
christine.atkinson@ky.gov

Mission Statement

Protecting the public's health by ensuring safe food, facilities and practices.

Reporting Food Borne Illnesses
christine.atkinson@ky.gov

Return to Public Protection & Safety

Food Safety Tips

The Food Safety Branch operates under the Kentucky Cabinet for Health and Family Services, Department for Public Health and is mandated by law (KRS Chapter 217) to protect consumers from the sale of adulterated, misbranded and falsely labeled foods and food products. Food products we help make sure are safe are found in Restaurants, Grocery Stores, Hospitals, Nursing Homes, Schools, Food Processing Plants, Food/Beverage Vending Machines, Hotels, Bed and Breakfast, Fairs Festivals and any other location where foods are offered to the general public. The Food Safety Branch provides technical assistance and guidance to Local Health Departments who acts as our agents in carrying out the state laws and regulations at the local or county level. The Food Safety Branch also governs the regulation of Tattoo artists/studio’s as well as Boarding Homes. The Food Safety Branch provides training and information to the industry as well as consumer groups and consumers. The Food Safety Branch also issues or causes the issuance of "Permits" to be issued to establishments when they meet the minimum compliance standards for their applicable business.

Kentucky Food Drug and Cosmetic Act - KRS 217.005 to 217.215, 217.992

Kentucky Food Establishment Act and State Retail Food Code - 902 KAR 45:005

Kentucky Retail Food Program Regulations and Contacts

Central office develops the Statewide Retail Food Program Plans, Objectives, Policies and Procedures and assists the Cabinet’s agents (Local County Health Departments) in carrying out the food protection program in Kentucky. Assistance is provided via Certified Evaluation Officers trained by the Food and Drug Administration dispatched from the Central Office, to provide training, consultation and guidance. In each county in Kentucky, the local health department is the Cabinet’s agent, whereby duly authorized local inspectors carry out the food safety program for the county. Every county or district has a certified Retail Food Specialist, with all food inspectors being Registered Sanitarians. Some areas in Kentucky are under a Districts concept, where several counties together make up a health jurisdiction. There are 55 health jurisdictions in Kentucky, with health department offices in every county.

For more information and applications, please contact your local county health department.

Kentucky Food Manufacturing Program

Central office develops the Statewide Food Manufacturing Program Plans, Objectives, Policies and Procedures and carries out the inspection program from the State level. Area Food Manufacturing Inspectors conducts food safety inspections of wholesale food processing and storage firms.. The Food Manufacturing Program consists of establishments which formulate and process foods for wholesale distribution including but not limited to, firms which manufacturer jams and jellies, honey, sorghum, candy, beverages, bottled waters, ice, fish, sauces, spices, herbs, breading, flour, grain storage, and food storage warehouses. All Kentucky Area Food Inspectors have been Credentialed by the Food and Drug Administration, and are Registered Sanitarians.

For more information and applications, please contact your local county health department or area inspectors.

Home-Based Processing/"Farmer's Market Regulation"

The General Assembly through House Bill 391 provided Kentucky farmers an opportunity to grow, harvest and process limited food products in their farm kitchen for sale at Farmers Markets', Certified Roadside Stands, and from the processor’s farm provided that they grow the predominate agronomic ingredient. In coordination with the University of Kentucky Cooperative Extension Service Office, the Kentucky Department of Agriculture, Kentucky Farm Bureau, local health departments, and the Cabinet for Health and Family Services, 902 KAR 45:090E, the Farmers' Markets Regulation, was drafted and outlines the process for farmers to register or become certified as either a home-based processor or as a home-based microprocessor. Once registered by the Dept. of Public Health, Home-Based Processors may process whole fruit and vegetables, mixed-greens, jams, jellies, sweet sorghum syrup, preserves, fruit butter, fruit pies, cakes, cookies or bread in their farm kitchen. Home-Based Microprocessors will be required to be certified by the Dept. of Public Health and may grow, harvest and process acid foods, formulated acid food products, acidified food products, or low-acid canned foods provided they meet the further requirements of the regulation.

For more information or to receive an application packet, please contact Mark Reed, Supervisor, by phone at 502/564-7181, extension 3677 or by e-mail at mark.reed@ky.gov.

Temporary Food Operations

Temporary Food Establishment Guidelines

All temporary food vendors must have a permit to operate.
Foods may be prepared and served in conjunction with gatherings or events such as fairs and festivals. Food items and methods of preparation may be restricted during these temporary events. All temporary food vendors must have a permit from the Local Health Department prior to commencing operations. These permits are valid if the establishment operates in accordance with the regulations, for up to 14 days at one location. For more information and applications, please contact your local county health department.

Restricted Food Concessions

These food establishments operate with restricted non-potentially hazardous menu items and ingredients considered to be low risk in relation to food borne illness. Only non-potentially hazardous menu items may be provided with the exception of plain frankfurters with bread, commercially processed nacho cheese sauce and chips. Other potentially hazardous foods may not be provided by a restricted food concession. These concessions may operate with limited fixture requirements as defined in the Kentucky Food Establishment Act and State Retail Food Code.

For more information and applications, please contact your local county health department.

Statewide Mobile Food Unit Operations

A statewide mobile food unit is basically a food establishment on wheels, or mobile. These operations are permitted by the Local County Health Department and when meeting the requirements, pay one yearly fee and may operate statewide. These units are to contact the health department in each county where they operate for an inspection. These units are not able to remain at one location for longer than 14 consecutive days.

For more information and applications, please contact your local county health department.

Establishment Fixture Requirements

All Retail Food Establishments, Retail Food Stores, Food Processing Establishments, Temporary Food Operations, Bed and Breakfasts, Boarding Homes and Tattoo Studios must meet minimum fixture requirements in order to receive a permit to operate. This is a breakdown of fixture requirements for specific types of operations.