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The Division of Food control is responsible for assuring that all foods processed, prepared, stored, distributed, and served at both the retail and wholesale levels throughout the State are safe, wholesome, free of adulterants, and properly packaged and labeled.
This is assured by a comprehensive program which includes: facility and process review; inspection of food establishments; licensing and certification of facilities; training and information sharing with local health departments and industry; Statewide food safety initiatives; food sampling and analysis; product registration; consultation and complaint investigation; and enforcement of laws and regulations. In addition, this Division maintains a food processing inspectional contract with the Food and Drug Administration, coordinates the federally funded Child Nutrition and Food Distribution Programs for the DHMH facilities, participates in emergency response training both at the state and Federal levels, and conducts research on food and safety issues. The retail and wholesale food programs are rated to provide consistency and quality assurance by the staff outside of the division.