Retail Food Service Establishments | Vermont Department of Health

Retail Food Service Establishments | Vermont Department of Health
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Translations for you
Retail Food Service Establishments
Food & Lodging Program
Retail Food Service Establishments
Food Processing Establishments
Lodging Establishments
Inspection Reports
Temporary Food Service Establishments
Home-Based Food Licenses and Exemptions
Resources for License Holders
What You Need to Know About Getting a Retail Food License
You will need a retail food license if you are operating a restaurant, commercial catering business, food truck, push cart, retail bakery, limited operation, seafood vending or shellfish reshipping/repacking business.
How to Get a Retail Food License
Determine which license you need.
Use the guide below or call 802-863-7221 for help determining which license(s) you need.
License Type
Is Needed For:
Restaurant
All seated foodservice
Anywhere food is prepared and served for onsite foodservice.
Commercial Caterer
Takeout-only foodservice (no seating)
Food trucks
Food trailers
Push carts
Offsite caterers
Temporary Foodservice
Temporary setup for sales at farmers markets, fairs, events, etc.
Apply for temporary foodservice
Limited Operation
Foodservice limited to hot dogs and/or cold sandwiches.
Seafood Vendor
Selling seafood products at retail.
Shellfish Reshipper/Repacker
Processing or breaking down shellfish into smaller lots for wholesale or retail sale.
Contact other state and local agencies.
Contact the
Department of Taxes
to set up a tax account.
Contact the
Department of Environmental Conservation
to obtain or change a wastewater permit.
Search for a wastewater permit
or contact a
DEC regional office
if you have questions about wastewater permits.
Contact the
Department of Public Safety
for fire safety, electrical or plumbing inspections.
Contact the
Health Department Lab
or other
certified lab
to test a private water source.
Submit a complete application packet.
Submit a complete application packet at least 30 days before you plan to open. You will need to submit the following documents:
APPLICATION
: Fill out an
online application
or
print and mail
it in.
MENU
: Submit a copy of the proposed menu. It can be a draft copy.
WATER TEST RESULTS
: If you have a private water system, you must
test for total coliform and E. Coli
and provide a copy of the acceptable results that are less than one year old.
WASTEWATER DOCUMENTATION
: A wastewater (WW) permit or permit exemption documentation is required in most cases. You can search for the building's existing WW permit online at the
Department of Environmental Conservation
(DEC) or contact a
DEC Regional Office
. Read the
Drinking Water and Wastewater Permitting for Food and Lodging FAQs
from the DEC.
Pass an opening inspection.
Use the
Facility Requirements Checklist
or the
Mobile Unit and Push Cart Requirements
to prepare for your inspection.
Review the
Health Regulations for Food Service Establishments
.
Contact a public health inspector
to schedule an opening inspection or if you have questions.
Complete an opening inspection. You are approved to begin operating after you pass and have all permits in place from other agencies.
The license will be emailed to you. You must print the license and post it at the physical location.
License applications may be considered abandoned six months after submission if all the requirements for licensure are not met. Refunds will not be issued for abandoned applications.
Apply Online
Print a Retail Food License Application
Español
Renew Your License
Translated Information
Application for License to Operate a Retail Food Establishment:
العربية (Arabic)
|
မြန်မာစာ (Burmese)
|
中文  (Simplified Chinese)
|
دری (Dari)
|
English
|
Français (French)
|
Kirundi
|
नेपाली (Nepali)
|
پښتو (Pashto)
|
Soomaali (Somali)
|
Español (Spanish)
Specific Information About:
Shellfish Reshippers and Repackers
Businesses that purchase shellfish and either process or break the product down into small lots for wholesale or retail operations should apply for a shellfish reshipper/repacker license.
Read the Requirements: Shellfish Sanitation Rule
Apply for the Shellfish Reshipper/Repacker License
Español
Specialized Processing Methods
Retail food service businesses that use Specialized Processing Methods must apply for a variance and/or prepare and follow a Hazard Analysis and Critical Control Point (HACCP) plan before using these processing methods. Specialized Processing Methods may include smoking and curing food, reduced oxygen packaging of food, and acidification of food.
Read the requirements and apply: Specialized Processing Methods
Download HACCP Templates
Search the Directory of Food Processing Authorities
Shared Kitchens and Pop-Up Kitchens
The link below has answers to some frequently asked questions about using shared kitchen space and holding "pop-up" events. If you still have questions, contact your
public health inspector
.
Read the Shared Kitchen and Pop-Up Kitchen FAQs
Mobile Units and Push Carts
If you prepare and sell food from a push cart or a mobile unit like a food truck or trailer, you are required to have a commercial caterer license from the Health Department.
Read about Requirements for Mobile Units and Push Carts
Food Protection Manager Certification
Food manager certification provides managers with an in-depth knowledge of proper food safety practices for use in their facilities. Browse the list of
all Certified Food Protection Manager programs
accredited by the ANSI National Accreditation Board.
New resources for you
New food safety materials are available for you to print and reference at your establishment.
The
Time as a Public Health Control toolkit
includes guidance, sample written procedures, log sheets templates and a printable fact sheet and poster.
Download the toolkit
This
Self-Service Guidance
shows best practices for use in buffet-style food service.
Download the poster
Use the
Foraged Mushrooms in Restaurants
fact sheet if your restaurant serves foraged mushrooms. This guide includes information on sourcing, recordkeeping requirements and storage.
Download the fact sheet
Important Resources for You
Guide to Opening a Food Establishment
Application for License to Operate a Retail Food Establishment
Facility Requirements Checklist
Health Regulations for Food Service Establishments
More Resources for You
Title
Description
Boil Water Notice Guidance for Food Establishments
Guidelines outlining temporary methods that must be followed in order to continue food service operations when a Boil Water Notice is issued
Consumer Advisory Sign
Sample sign to warn of the potential health risks from eating raw or undercooked foods
Electrical (Power) Outage Guidance
Guidance for food establishments on what to do when there is a power outage
Handwashing Poster
Printable handwashing sign to post in restrooms
Poultry Inspection Exemption
Vermont law allows licensed restaurants to serve uninspected poultry under certain conditions. Know the requirements and submit the necessary paperwork prior to serving uninspected poultry.
Retail Food Employees Training Resources
Educational materials in multiple languages for retail food employees
Americans with Disabilities Act and Service Animals: Frequently Asked Questions
Read for more details about service animals and the Americans with Disabilities Act.
Americans with Disabilities Act and Service Animals: Requirements
This publication provides guidance on the term “service animal” and the service animal provisions in the Department of Justice's regulations.
Stool Samples
Video on how to provide a stool sample as part of a public health investigation into a food-borne illness
Universal Recycling Law and Food Donation Resources
Read up on Act 148: Vermont’s Universal Recycling Law to see how food service establishments are affected by the new law.
Log Sheets
Print these food safety log sheet templates for use in your establishment.
Chicken Liver -- Resources for Illness Prevention
Find information from the USDA on food safety risks and outbreaks associated with chicken livers, and guidance for industry and consumers.
Cook Chicken Liver Like It's Chicken (It Is)
Proper cooking to prevent illness: an infographic for chefs, cooks and caterers.
Guidance for Food Establishments for Re-Opening After Flooding
Follow these steps after your facility or food stock is damaged due to flooding or power outages.
Specialized Processing Methods
Requirements and application for using Specialized Processing Methods like smoking and curing, reduced oxygen packaging, and acidification.
HACCP Plan Templates
Use these templates to help develop your HACCP Plan.
Health Regulations for Food Service Establishments
Full text of the food service requirements.
Time as a Public Health Control
Infographic for using Time as a Public Health Control (TPHC)
Foraged Mushrooms in Restaurants
Use this guidance if your restaurant serves foraged mushrooms.
Self-Service Guidance
Best practices poster for self-service food establishments
Frequently Asked Questions
Are licenses transferable? Does the facility need to be re-inspected if ownership changes?
A Health Department license is not transferable if ownership changes. A new application and fees are necessary if there are any changes to the legal ownership of an establishment.
Who is my health inspector?
Use the
map to find a public health inspector in your area
.
I only operate seasonally. Do I have to pay the full license fee?
Yes. Health Department licenses are valid for one year, and we do not prorate license fees.
Do I need a food handler’s certificate to work in a restaurant in Vermont?
A food service worker must be able to demonstrate knowledge of food safety and sanitation. It is recommended that the Person In Charge (PIC) receive some type of food safety training in order to train employees and demonstrate food safety knowledge.
How many seats can I have in my restaurant?
Seating capacity is determined by the Vermont Department of Environmental Conservation (DEC) on the wastewater permit for the building. Contact a
Permit Specialist at DEC
with questions or to make changes to the seating capacity of your establishment.
How many bathrooms do I need?
One bathroom is required for seating capacity of 25 or less. At least two bathrooms are required for seating capacity of 26 or more.
What other government agencies should I contact?
Use the
Guide to Opening a Food or Lodging Establishment
to find contact information for other government agencies involved in the opening of a business.
Stopping Foodborne Illness
Watch the video below to learn about how workers can stop foodborne illness.
Contact Us
Food & Lodging Program
Mailing address:
VT Dept of Health
Environmental Health
Food & Lodging Program
280 State Drive
Waterbury, VT 05671-8350
Phone:
802-863-7221 or 800-439-8550 (toll-free within Vermont)
Fax:
802-863-7483
Email:
[email protected]
Find the public health inspector in your area
Topics:
Food Safety
Last Updated:
March 19, 2026