Food Industry and Food Service Projects

The New Jersey Department of Health (NJDOH) works to ensure food safety and provide information to food industry. This work is conducted through the following projects:


Wholesale Food and Cosmetic Project

Wholesale Food and Cosmetic Project licenses and oversees inspection of firms that produce, prepare, manufacture, store, transport, and handle foods and cosmetics intended for wholesale distribution. The project also partners with the U.S. Food and Drug Administration to conduct FDA inspections of food establishments for compliance with good manufacturing practices. The project can authorize any product showing evidence of adulteration to be detained or witness its voluntary destruction. The project also provides guidance to local health departments, consumers, and industry representatives in interpreting the applicable rules.

Project Leader: Peter DeTroia, 609-826-4935

ALERT: Notice for the Retail/Wholesale Food Industry Regarding Unlicensed/Non-compliant NJ Food Operators

Emergency Action Planning Guidance for Food Production Facilities

Sanitation in Food and Non-Alcoholic Beverage Establishments (wholesale food code)

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The Retail Food Project

The Retail Food Project is the technical resource to local health departments and the food service and retail food industry for uniform interpretation and enforcement of New Jersey’s retail food rules (NJAC 8:24-1, entitled “Chapter 24 Sanitation in Retail Food Establishments and Food and Beverage Vending Machines”) for 55,000 retail food establishments. The project also oversees inspection of food services on the New Jersey Turnpike, at NJ Transit Rail Stations, New Jersey Sports & Exposition Authority and the Department of Corrections. The project oversees New Jersey’s Food Manager’s Sanitation Certification program to train food service managers.

Project Leader: William Manley, 609-826-4935

CHAPTER 24

Emergency Inspection Placard

Food Disaster Survey Form

Disaster Notice

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The Seafood and Shellfish Project

The Seafood and Shellfish Project oversees a certification program which requires wholesale shellfish dealers to handle, process, and ship shellfish under sanitary conditions and keep records verifying that shellfish were obtained from approved areas.   Each bushel of shellfish must have a tag indicating it was harvested from approved waters by certified dealers. Shellfish samples are regularly collected from harvest areas, certified shellfish dealers and retailers for bacteriological examination. Inspectors routinely check the shipping containers to be sure wholesalers are providing proper identification tags show the source of the shellfish.

Project Leader: Virginia Wheatley, 609-826-4935

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The Dairy, Juice, and Bottled Water Project

The Dairy, Juice, and Bottled Water Project regulates wholesale establishments which produce or process milk, cheese, frozen desserts, bottled or bulk water, and vegetable and fruit juices. The project enforces the Pasteurized Milk Ordinance (PMO), providing ratings to determine good manufacturing practices. Field staff inspects New Jersey’s milk plants quarterly and samples their products monthly. In-state and out-of-state bottled/bulk water processors and frozen dessert processors are required to be licensed. Juice processors are licensed and must have a validated Hazard Analysis and Critical Control Point (HACCP) plan for pathogen reduction.

Project Leader: Alan Talarsky, 609-826-4935

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The Food Defense and Emergency Preparedness Project

The Food Defense and Emergency Preparedness Project coordinates the protection of New Jersey’s food supply from intentional adulteration based on federal Homeland Security directives. The project defines the critical food infrastructure, monitoring the implementation of Food Sector Best Practices and providing training for industry and public health officials. This project also assists industry in conducting site-specific vulnerability assessments and development of emergency response plans. Working with local health departments and the food industry, this project ensures food is safe and wholesome in the event of a natural disaster or a blackout. 609-826-4935

Emergency Action Planning Guidance for Food Production Facilities

Project Leader: Pete DeTroia

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Food Safety Education and Outreach

 

Each year, an estimated 76 million people get sick from food. More than 300,000 people are hospitalized and 5,000 die from foodborne illness. Decreasing illness rates require prevention, intervention, and appropriate response.

Food safety education and outreach efforts regarding good hygiene and food handling practices are an extremely important part of food safety promotion. Our education efforts target the food industry, local health departments, and consumers. Whether it’s training local inspectors on food labeling, distributing posters to restaurants on customer food allergies, or publishing a brochure for pregnant women about which fish are risky to eat, the Food and Drug Safety Program constantly seeks opportunities to get critical food safety information to those who need it.

Educational materials on various food safety topics are below. Contact the Food and Drug Safety Program for hard copies of these materials.

Project Leader: Virginia Wheatley, 609-826-4935

 

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Last Reviewed: 7/27/2017