Click here to access the Arkansas Food Inspection Portal.
Ensuring safe food is an important public health priority for our state. An estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths are attributed to foodborne illness in the United States each year. The Department of Health is a participant in the United States Food and Drug Administration’s (FDA) Program Standards for our Retail and Wholesale/Manufactured Foods Sections which lead to the adoption of the FDA Food Code. FDA Food Code adoption and implementation in all jurisdictions throughout the nation is important for achieving a uniform national food safety standard and for achieving the efficiency and effectiveness of our nation’s and state’s food safety system.
The department regulates the sale of food for human consumption to address controls for risk factors and further establish 5 key public health interventions to protect consumer health. These interventions are: demonstration of knowledge by the person-in-charge of food preparation in food facilities, employee health controls, controlling hands as a vehicle for contamination, time and temperature parameters for controlling pathogens, and the consumer advisory.
We continue to take progressive steps to strengthen our state’s food safety for food manufacturers, warehouses and distributors, retail stores, institutions, schools, and other retail-level establishments statewide.
|Arkansas Food Inspection Portal|
|Food Establishment Complaint and Feedback Form|
Retail Food Establishments
Our Program consists of plan reviews, pre-opening inspections, permits, routine and follow-up inspections of food service establishments, investigation of complaints, and education of food service workers to promote safe food handling practices. We also recommend enforcement action based on recorded reports. Food service establishments include, but are not limited to, restaurants, bars, daycares, schools, grocery stores, convenience stores, bed and breakfast, hotels/motels, mobile units, concession stands and hospitals.
Food Salvage Establishments
Our Program consists of plan review, pre-opening inspections, semi-annual routine inspections, and necessary follow-up inspections under FDA contract. We evaluate the condition of the product, general sanitation, and the source of the merchandise. Food Salvagers may have two different inspections: one for the retail portion of the operation and one for the wholesale salvage storage and refurbishing portion of the operation.
Food Manufacturing Facilities
Wholesale/MFG Foods to conduct plan review, pre-opening inspections, annual routine inspections, and necessary follow-up inspections for food manufacturers/distributors in the state. We evaluate the condition of product, the equipment, the manufacturing process, hygienic practices, sanitation, and labeling of product.
Our Program conducts plan review, pre-opening inspections, annual routine inspections, and necessary follow-up inspections. We also collect annual water sample for bacterial analysis to ensure safe water standards are met.
|Food Safety Training for Food Handlers|
|Food Safety Myths|
|Restaurants & Grocers - Opening After a Power Outage|
|When To Save Food and When To Throw It Away|
|Training and Helpful Links|
|Retail Food Protection Employee Health and Personal Hygiene Handbook|
|Certified Food Managers Training Information|
|360training.com, Inc. - Learn2serve|
|National Registry of Food Safety Professionals|
|National Restaurant Association|
|Food Handler Training Certificate Programs|
|Center for Disease Control|
|Conference for Food Protection|
|Partnership for Food Safety Education|
|Consumer Advisories: Current Recalls and Alerts|
|Mercury and Fish|
|Rules and Regulations|
|Bottling Drinking Water|
|Food Drug & Cosmetic Act|
|Food Service Establishments (effective 8.1.2012)|
|Good Manufacturing Practices|
|Handwashing in a Food Service Establishment|
|Environmental Health||4815 W. Markham St., Slot 46
Little Rock, Arkansas 72205