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Recommended minimum internal temperatures to kill bacteria are: All poultry (whole bird, breasts, legs, thighs, wings, organ meats and ground poultry): 165 degrees Fahrenheit (75 Celsius) Ground meats: 160 F (70 C) Whole cuts (steaks, chops and roasts) of beef, pork, veal and lamb: 145 F (62 C) Fish and shellfish: 145 F (62 C)
Dining Out NYC program, contact the NYC Department of Transportation at diningoutnyc@dot.nyc.gov or 212-839-4500; Inspection History Report for Your Restaurant. To ensure compliance with all food safety regulations and avoid fines, operators may request a 3-year inspection history report for their food service establishment.
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What do you need to know about food safety in NYC?
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Do you need a supervisor certified in food protection?
What is a food protection course?
The Food Protection Course trains individuals in food protection practices to ensure the safety of the food served in New York City's food establishments. The NYC Health Code requires that there be at least one supervisor certified in food protection on site any time a food service establishment and non-retail food processing establishment is ...
Health Code/Regulations. These are a few recently updated documents pertaining to the food service industry. For a more complete list of health code documents see the health code and rules webpage. Sodium Warning Rule for Food Establishments. Other languages: Español | 繁體中文 | বাংলা | 简体中文.
The Inspection Process. Every restaurant in New York City is scheduled for an unannounced inspection at least once a year. During the inspection, an inspector checks for compliance with city and state food safety regulations and marks points for any condition that violates these rules. If you receive a Summons from the Health Department, visit ...
To open a restaurant in NYC, you need certain certificates, permits and licenses from various city and state agencies, including the Health Department. To see which type of permit and licenses you may need to apply for, visit our food service establishment permits page. For help opening your business, visit NYC Small Business Services Start a ...
Food Protection. Have a qualified supervisor for your establishment. Do not sell shell fish unless you obtain a waiver from the NYC Department Health and Mental Hygiene. Sanitize all food contact surfaces and equipment. Chemical sanitization solution may be prepared by mixing one tablespoon of bleach with each gallon of cool, potable water.
