How do I get a Food Establishment Permit? |
| In order to obtain a food
service permit the establishment must first be an approved facility. If the establishment
is new, plan review by the Division of Environmental Health Protection, food Protection
Services, is required. Information on plan review can be obtained from your local county
health unit. If the facility is an existing facility
and you are a new owner, the existing owner's permit for the establishment is voided. You
should contact your county health unit for information on how to obtain a food service
permit.
If you are an existing food service with a valid food
service permit you will be automatically billed on an annual basis for your new permit. |
|
What is the procedure for plan review? |
| Food Service plans are
reviewed by the Division of Environmental Health Protection on Monday, Tuesday and
Wednesday of each week. An appointment must be made in advance of the date of review. Your
county sanitarian can assist you in making this appointment if necessary. If your plans are for a new facility that requires plumbing review,
the Protective Health Codes Division should be contacted at 501-661-2678 for an
appointment. Your appointment will be coordinated with the Division of Environmental
Health Protection also.
If your food service facility water supply will be from a
well, the Division of Engineering must be contacted at 501-661-2623 for approval of the
well and the chlorination system. No plans will be reviewed by the Division of
Environmental Health Protection or the Division of Protective Health Codes until the
Division of Engineering has given approval on the well and the disinfection system. |
|
I want to cater food, what do I need to do? |
| Food must be prepared in an
approved food service facility. If you are starting a new business plan review will be
required. Once your facility is approved the most difficult part of your job has just
begun. Hot foods must be kept hot (140' F minimum) and cold foods must be kept cold (45' F
maximum). In the transportation and setting up of food for a catered event foods must be
held at a temperature between 45' F and 145' F. Also your food service permit number must
be placed on methods of advertising. This includes on all vehicles, signage and oral or
written advertising. |
|
Why does the health department not require glove
usage in food service facilities? |
| Glove usage has not been
proven to lower the incidence of food borne illnesses. Gloves become just as dirty as the
bare hand but are not as likely to be replaced as often as the hands are washed. Gloves
seem to give the food service worker a sense of protection that is not there. The Division
of Environmental Health Protection , Food Protection Services Section is not against thee
use of gloves in food service, but does require that hands still be washed and new gloves
be used after each activity performed by the employee. |
|
How many times a year are food service
facilities inspected in the State of Arkansas? |
| All food service facilities
are inspected a minimum of twice a year, once every six months. Establishments where
critical items such as improper food temperatures, improper plumbing, ill employees, etc.
are inspected on a more frequent basis. |
