FOOD SAFETY

All food handlers must obtain a permit from the local health department before handling food served to the public.

To receive a permit, an applicant must:

• Complete a course from an approved food handler training provider
• Pass the required exam
• Receive a certificate of completion

The health department will not issue a food handler permit without documentation of this certificate.

Note: Training providers submit certificate documentation directly to the health department. Once received, a food handler card is mailed to the address provided during registration.

IN-PERSON CLASS ($25)

Available at our Washington County office:

English Classes

• 1st and 3rd Monday of each month
• Time: 3:30 p.m.

Spanish Classes

• 3rd Wednesday of the following months: February, April, June, August, October, December
• Time: 3:00 p.m.

ONLINE COURSE

Cost varies depending on the provider. Certificates from providers not listed below will not be accepted for obtaining a food handler permit.

Approved Training Providers

• 123 Premier Food Safety
• 1AAA Foodhandler
• 360 Training
• AboveTraining
• AllerTrain Food Handler Training
• American Course Academy
• Easy Food Handlers
• eFoodHandlers
• FoodSafePal Utah Course
• Responsible Training
• ServSafe Food Handler Permit
• TAP Series Utah Training

To become a Certified Food Safety Manager in Utah, individuals must pass an approved, accredited food safety manager examination. This requirement is established under the Utah Administrative Code: R392-101 Food Safety Manager Certification Rule.

REGISTRATION REQUIREMENTS

Individuals who pass an approved certification exam must submit proof of a passing score to their local health officer
within 60 days of receiving their documentation.

Approved exams must meet state requirements outlined by the Utah Department of Health and Human Services, including nationally recognized certification standards such as ANSI accreditation.

Additional guidance is available at: Utah Food Safety Manager Certification Program Overview.

SUBMISSION OPTIONS

Documentation must be submitted to the Southwest Utah Public Health Department. Include the name of the food establishment where you will be employed.

Mail (or in-person delivery)

Southwest Utah Public Health Department
Attn: Environmental Health Division
620 South 400 East
St. George, UT 84770

Email

sterner@swuhealth.gov

The Food Service Plan Review process is required for new food establishments, remodeling projects, and operational changes before construction or operation begins. All plans must be submitted to our department for approval.

Plan review period is 30 business days.

Food Service Plan Review Requirements

The following requirements apply to all food service establishments and must be met prior to approval and operation.

1. Construction & Approval

• Plans for new construction or remodeling must be submitted before construction begins
• Final inspection and approval are required before operation begins

2. Equipment Standards

All equipment must be NSF-approved or equivalent.

Temperature control requirements:

• Cold food at 40°F or below
• Hot food at 140°F or above
• Walk-in coolers and refrigerators must include thermometers

3. Storage & Facilities

• Adequate storage facilities must be provided

4. Handwashing Stations

Required components include:

• Hot and cold running water
• Soap dispenser
• Approved hand-drying method
• Convenient placement in food preparation areas

5. Dishwashing Equipment

Must be NSF-approved or equivalent:

• Commercial dishwasher or three-compartment sink
• Drain boards on both sides where required

6. Plumbing & Waste Systems

Indirect waste connections (air gaps) are required for:

• Ice machines
• Steam tables
• Beverage dispensers
• Walk-in cooler condensate systems

Adequate hot water must be provided for all sinks and warewashing equipment.

All hose bibs must be protected with backflow prevention devices.

7. Food Protection & Surfaces

• Sneeze guards required for self-service areas
• All food-contact surfaces must be smooth and cleanable

8. Facility Construction

• Floors, walls, and ceilings must be smooth and cleanable
• Junctions between floors and walls must be coved and sealed
• Facilities must be rodent and insect resistant

9. Waste & Cleaning Areas

• Covered waste containers required
• Cleanable storage areas required
• Mop sink or utility sink required

10. Lighting, Ventilation & Restrooms

• Adequate lighting required in all food areas
• Lighting must be protected from breakage
• Ventilation must meet local code requirements
• Restrooms must not open directly into food preparation areas

Forms & Resources

• Food Establishment Application
  
• Operational Assessment
  
• Utah Food Service Regulations
  
• Make Payment
  

Mobile food service operations must be reviewed and approved by the Health Department prior to operation. All vehicles and plans must meet construction, equipment, sanitation, and operational standards.

Final inspection and approval are required before operating.

1. Plan Submission Requirements

Plans for all buildings and mobile food vehicles must be submitted prior to approval and must include the following:

• Equipment cut sheets
• Plumbing schedule
• Mechanical schedule
• Scaled floor plan or dimensional layout
• Equipment layout
• Finish schedule for floors, walls, and ceilings

Final inspection and approval are required before operation.

2. Vehicle Construction Requirements

Mobile food units must be fully enclosed and protected from pests.

• All exterior openings must be sealed
• Self-closing doors and windows where required
• Screens required on doors and windows
• Business name must be displayed in 4-inch lettering on both sides

3. Equipment Requirements

All equipment must be commercial grade (NSF-approved or equivalent).

• Refrigerators must include thermometers
• Steam tables must include thermometers
• Cold food must be held at 40°F or below
• Hot food must be held at 135°F or above

Operators must ensure proper temperature control during:

• Service hours
• Travel between locations
• Storage periods

4. Storage Requirements

• Storage must be provided for all menu items
• Storage may be on the vehicle or at an approved commissary
• Food may not be stored in a private residence

5. Handwashing Facilities

• Hot and cold running water with pressure
• Soap dispenser required
• Paper towels or approved drying method
• Easily accessible placement
• Splash protection required between sink and prep area

6. Warewashing Requirements

• Three-compartment sink required (NSF or equivalent)
• At least one drainboard required
• Dedicated faucet required

Adequate hot water must be provided for all sinks and warewashing equipment.

7. Water & Waste Systems

• Minimum 30-gallon fresh water tank required
• Food-grade potable water hose required
• Wastewater tank must be 15% larger than fresh water tank
• Dedicated wastewater disposal hose required
• Wastewater must be disposed at an approved site

8. Facility Surfaces

• Floors must be smooth, non-absorbent, and cleanable
• Walls and ceilings must be smooth and cleanable
• Joints must be sealed and coved
• Food-contact surfaces must be smooth and cleanable

9. Lighting & Ventilation

• Lighting must be protected from breakage
• Adequate lighting required in all areas
• Ventilation must meet fire authority approval

10. Operations & Commissary

• Operating locations must be submitted (routes or schedules)
• Commissary must be a licensed commercial kitchen
• Commissary use must be logged and documented
• Vehicle must return to commissary regularly

11. Regulatory Compliance

Mobile food operations must comply with Utah Administrative Code R392-100.

Forms & Resources

• Mobile Food Application (Primary)
• Commissary Authorization
• Operational Assessment
• Utah Administrative Rules
• Make Payment

Temporary food service operations must obtain a permit from the Environmental Health Division before operating. Food must be handled, prepared, and served safely to prevent foodborne illness.

A Temporary Food Service Permit must be prominently displayed during operation.

General Guidelines

• Permit must be displayed in a visible public location
• Disposable utensils must be provided in sufficient quantity when used
• Dust and windblown debris must be controlled
• Liquid waste (including handwashing waste) must be collected and legally disposed of — not to storm drains
• Food waste, grease, and wash water must be properly contained and disposed of
• Additional requirements may be imposed by the Environmental Health Officer

The Southwest Utah Public Health Department reserves the right to prohibit or discontinue any food operation that poses a risk to public health or safety.

Food Safety Guidelines

• All food must come from approved, inspected sources
• Seafood or shellstock may not be served
• Water hoses must be NSF-approved if used
• Cold foods must be held at 40°F or below
• Hot foods must be held at 140°F or above
• Potentially hazardous foods must be properly controlled at all times
• Food must be protected from dust, insects, and contamination during storage, preparation, and service
• Food may not be stored directly on the ground
• Food must be covered or protected at all times when not actively served

Personnel Guidelines

• All food workers must have a valid food handler permit
• Clean clothing and effective hair restraints are required
• Tobacco use is prohibited in food preparation and service areas
• Individuals with illness symptoms such as vomiting, diarrhea, fever, or infected wounds may not handle food

Booth Requirements

• Booths must have a floor and ceiling
• Floors must be smooth, durable, and cleanable (no dirt, grass, or sawdust)
• Ceilings must be constructed of suitable, cleanable materials
• Cooking equipment must be properly protected and kept clean
• Equipment must be commercial-grade and stored to prevent contamination
• All utensils and equipment must be protected from dirt and insects

Handwashing & Warewashing

• A handwashing station must be provided within the booth
• Must include at least 5 gallons of water with a free-flowing valve
• Soap and paper towels must be provided
• Wastewater must be collected in a separate container
• Utensil washing setup must include wash, rinse, and sanitizing containers

Food Handling Best Practices

• Keep menu simple to reduce risk
• Purchase food from approved commercial sources only
• Cook, cool, and reheat food rapidly and safely
• Keep hot foods above 140°F and cold foods below 40°F
• Use utensils instead of hands for food handling
• Keep all food covered when not in use
• Clean and sanitize equipment frequently

Forms & Resources

• Temporary Food Service Application
  
• Make Payment