HACCP: Special Processes at Retail
Any Kentucky Retail Food establishment conducting a food process that has a high risk of foodborne illness associated with it must meet additional requirements before beginning operation. The establishment must have a Hazard Analysis and Critical Control Points (HACCP) plan, and must obtain a Kentucky Request for Variance.
Use the links below to learn more about the
products, processes, and approvals required to meet these extra
HACCP and Special Processes at Retail in Kentucky: A Starter Guide
Kentucky Request for Variance Form
Local Health Departments
The state Department for Public Health develops statewide retail food program plans, objectives, policies and procedures and helps local health departments carry out the food protection program. Certified evaluation officers trained by the U.S. Food and Drug Administration provide training and guidance to local health departments. Local health departments administer the food safety program in counties and districts they serve. Every county or district has a certified retail food specialist and all food inspectors are registered sanitarians.
For more information and retail food permit applications, contact your local health department .