A FOOD SERVICE ESTABLISHMENT (FSE) is a place where food is prepared and intended for individual portion service and includes the site at which the individual portions are provided, whether consumption occurs on or off premises. A CATERER is a person who prepares, furnishes, or prepares and furnishes food intended for individual portion service at the premises of the consumer, whether such premises are temporary or permanent. A CATERER is considered a FOOD SERVICE ESTABLISHMENT operator and is required to operate in conformance with the code.
The regulations governing food service establishments and catering are found in Subpart 14-1 of the NYS Sanitary Code.
UPDATE..... Upcoming food worker training requirements!
A new NYS Public Health Law was adopted in 2007 that requires most food service establishments to have a person certified in food safety. However, this requirement will not be effective until the promulgation of the accompanying regulations.
Recent legislation requires Restaurants, Bars, Theaters, and Health Clubs to have CPR equipment available on the premises. For more information on these new requirements, click the link below: