Resources for License Holders | Vermont Department of Health
Source: http://healthvermont.gov/environment/food-lodging-program/resources-license-holders
Archived: 2026-04-23 17:09
Resources for License Holders | Vermont Department of Health
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Translations for you
Resources for License Holders
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
Guide to Critical Violations
In an inspection, critical violations are the most likely to make a customer sick. The new Guide to Critical Violations can help you understand the most common critical violations of the
Vermont Health Regulations for Food Service Establishments
and how to avoid them.
Download the guide
New resources for you
Time as a Public Health Control toolkit
Date Marking poster and factsheet
Proper Food Storage in Cold Holding poster
Foraged Mushrooms in Restaurants fact sheet
Foraged Mushrooms for Retail Sale
Search the table below for free food safety resources or
download
food safety or training log sheet templates
.
Can't find the topic you need?
Call the Food & Lodging Program at 802-863-7221.
Title
Description
Sanitation Guide for Food Establishment Employees
Printable, quick-reference guide on the basics of sanitation for food handlers
FoodSafety.gov
This helpful website from the U.S. Department of Health and Human Services focuses on food safety and provides updates regarding food recalls and alerts. It also includes printable food safety information charts by food item or by food events.
Handwashing Poster
Printable handwashing sign in two sizes in both color and grayscale
Bedbugs and Lodging Establishments
This guide to bed bug identification, control and prevention helps lodging establishments plan for and respond to bed bug infestations.
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.
Food Processing Authorities
Search a list of food processing authorities provided by the Association of Food & Drug Officials (AFDO)
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
Foodborne Outbreaks
The Centers for Disease Control and Prevention offers guidance on foodborne germs and illnesses including general “food poisoning” information, tracking outbreaks, diagnosis and treatment, and prevention.
Food Allergy Awareness and Education
This nonprofit organization provides information on managing food allergies, programs for advocacy, and research. This website includes allergen control resources for parents, restaurants and food manufacturers.
Service Animals in Food Service Establishments
The Americans with Disabilities Act provides guidance on service animals in food establishments.
S
ervice Animals in Food Service Establishments: Frequently Asked Questions
Read for more details about service animals and the Americans with Disabilities Act.
Universal Recycling Law & 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.
Food Donation Guidance
Extra food can be donated to food rescue agencies or organizations only if it was handled properly and not previously served. Follow these guidelines when creating a program to donate food.
Food Sharing Tables
Guidance for schools using Food Sharing Tables to reduce the amount of wasted food and encourage the consumption of food served at schools
Retail Food Employees Training Resources
Educational materials in multiple languages for retail food employees
Guide to Opening a Food or Lodging Establishment
This guide helps you determine which license(s) you need and lists other state and local agencies you should contact when opening a food or lodging establishment.
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
Stool Samples
Video on how to provide a stool sample as part of a public health investigation into a food-borne illness
Handwash Station for Temporary Food Stands
How to set up a handwash station for use at temporary food service events
Facility Requirements for Retail Food Establishments
Use this guide to prepare for an opening retail food inspection.
Self-Serve Food Safety Guidance
Follow these guidelines to help reduce food safety risks at self-serve operations like buffets and salad bars.
When You're Healthy, We're All Healthy: How Food Workers Can Stop Foodborne Illness
Video for food establishments to share with food workers about how to keep illnesses from spreading
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 to Establishments Re-Opening After Flooding
Follow these steps after your facility or food stock is damaged due to flooding or power outages.
Correction Plan Template
Template for submitting a correction plan when violations are observed on inspections.
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.
Abatement Order Statement of Procedural Rights
This document describes the process for appealing an abatement order issued by the Health Department.
Time as a Public Health Control Toolkit
The toolkit includes a sample log sheet, template for written procedures, factsheet for using time as a public health control, and infographic.
Proper Food Storage in Cold Holding Poster
Store foods in order of their minimum cooking temperatures, with those that require the highest at the bottom.
Foraged Mushrooms in Restaurants
Follow this guidance if you want to serve foraged mushrooms in your establishment.
Foraged Mushrooms for Retail Sale
Follow this guidance if you want to sell foraged mushrooms to foodservice establishments.
THC-Containing Food Products
FAQs for food manufacturing and THC.
Guide to Critical Violations
This guide can help you understand the most common critical violations of the
Vermont Health Regulations for Food Establishments
.
Date Marking poster
Printable poster for how to use date marking for food safety, and what needs to be date marked.
Date Marking factsheet
The guidance document explains how to use date marking for food safety.
Food Safety and Training Log Sheet Templates
Cooking Temperatures Log
Cold/Hot Holding Temperatures Log
Cooler Temperatures Log I
Cooler Temperatures Log II
Cooling Log
Dishmachine Chemical Sanitizer Log
Dishmachine High Temperature Sanitizer Log
Thermometer Calibration Log
Time as a Public Health Control Log
Time as a Public Health Control Written Procedure Template
Training Documentation Template I
Training Documentation Template II
Handwashing Posters
Full Color Small (8.5 x 5.5")
Grayscale Small (8.5 x 5.5")
Full Color Large (8.5 x 11")
Grayscale Large (8.5 x 11")
Topics:
Food Safety
|
Foodborne Illness
Last Updated:
February 27, 2026
Skip to main content
MENU
x
CLOSE
Translations for you
Resources for License Holders
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
Guide to Critical Violations
In an inspection, critical violations are the most likely to make a customer sick. The new Guide to Critical Violations can help you understand the most common critical violations of the
Vermont Health Regulations for Food Service Establishments
and how to avoid them.
Download the guide
New resources for you
Time as a Public Health Control toolkit
Date Marking poster and factsheet
Proper Food Storage in Cold Holding poster
Foraged Mushrooms in Restaurants fact sheet
Foraged Mushrooms for Retail Sale
Search the table below for free food safety resources or
download
food safety or training log sheet templates
.
Can't find the topic you need?
Call the Food & Lodging Program at 802-863-7221.
Title
Description
Sanitation Guide for Food Establishment Employees
Printable, quick-reference guide on the basics of sanitation for food handlers
FoodSafety.gov
This helpful website from the U.S. Department of Health and Human Services focuses on food safety and provides updates regarding food recalls and alerts. It also includes printable food safety information charts by food item or by food events.
Handwashing Poster
Printable handwashing sign in two sizes in both color and grayscale
Bedbugs and Lodging Establishments
This guide to bed bug identification, control and prevention helps lodging establishments plan for and respond to bed bug infestations.
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.
Food Processing Authorities
Search a list of food processing authorities provided by the Association of Food & Drug Officials (AFDO)
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
Foodborne Outbreaks
The Centers for Disease Control and Prevention offers guidance on foodborne germs and illnesses including general “food poisoning” information, tracking outbreaks, diagnosis and treatment, and prevention.
Food Allergy Awareness and Education
This nonprofit organization provides information on managing food allergies, programs for advocacy, and research. This website includes allergen control resources for parents, restaurants and food manufacturers.
Service Animals in Food Service Establishments
The Americans with Disabilities Act provides guidance on service animals in food establishments.
S
ervice Animals in Food Service Establishments: Frequently Asked Questions
Read for more details about service animals and the Americans with Disabilities Act.
Universal Recycling Law & 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.
Food Donation Guidance
Extra food can be donated to food rescue agencies or organizations only if it was handled properly and not previously served. Follow these guidelines when creating a program to donate food.
Food Sharing Tables
Guidance for schools using Food Sharing Tables to reduce the amount of wasted food and encourage the consumption of food served at schools
Retail Food Employees Training Resources
Educational materials in multiple languages for retail food employees
Guide to Opening a Food or Lodging Establishment
This guide helps you determine which license(s) you need and lists other state and local agencies you should contact when opening a food or lodging establishment.
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
Stool Samples
Video on how to provide a stool sample as part of a public health investigation into a food-borne illness
Handwash Station for Temporary Food Stands
How to set up a handwash station for use at temporary food service events
Facility Requirements for Retail Food Establishments
Use this guide to prepare for an opening retail food inspection.
Self-Serve Food Safety Guidance
Follow these guidelines to help reduce food safety risks at self-serve operations like buffets and salad bars.
When You're Healthy, We're All Healthy: How Food Workers Can Stop Foodborne Illness
Video for food establishments to share with food workers about how to keep illnesses from spreading
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 to Establishments Re-Opening After Flooding
Follow these steps after your facility or food stock is damaged due to flooding or power outages.
Correction Plan Template
Template for submitting a correction plan when violations are observed on inspections.
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.
Abatement Order Statement of Procedural Rights
This document describes the process for appealing an abatement order issued by the Health Department.
Time as a Public Health Control Toolkit
The toolkit includes a sample log sheet, template for written procedures, factsheet for using time as a public health control, and infographic.
Proper Food Storage in Cold Holding Poster
Store foods in order of their minimum cooking temperatures, with those that require the highest at the bottom.
Foraged Mushrooms in Restaurants
Follow this guidance if you want to serve foraged mushrooms in your establishment.
Foraged Mushrooms for Retail Sale
Follow this guidance if you want to sell foraged mushrooms to foodservice establishments.
THC-Containing Food Products
FAQs for food manufacturing and THC.
Guide to Critical Violations
This guide can help you understand the most common critical violations of the
Vermont Health Regulations for Food Establishments
.
Date Marking poster
Printable poster for how to use date marking for food safety, and what needs to be date marked.
Date Marking factsheet
The guidance document explains how to use date marking for food safety.
Food Safety and Training Log Sheet Templates
Cooking Temperatures Log
Cold/Hot Holding Temperatures Log
Cooler Temperatures Log I
Cooler Temperatures Log II
Cooling Log
Dishmachine Chemical Sanitizer Log
Dishmachine High Temperature Sanitizer Log
Thermometer Calibration Log
Time as a Public Health Control Log
Time as a Public Health Control Written Procedure Template
Training Documentation Template I
Training Documentation Template II
Handwashing Posters
Full Color Small (8.5 x 5.5")
Grayscale Small (8.5 x 5.5")
Full Color Large (8.5 x 11")
Grayscale Large (8.5 x 11")
Topics:
Food Safety
|
Foodborne Illness
Last Updated:
February 27, 2026