Food Manufacturer Compliance Guide for Salt Lake City

Salt Lake City & Utah Local Licensing Requirements

All food manufacturers operating in Salt Lake City must obtain a Food Service License from the Salt Lake County Health Department. The licensing process requires submission of your facility plan, food safety plan, and standard operating procedures for processing and handling. You'll also need to register with the Utah Department of Health and Human Services Division of Food and Dairy if you manufacture foods distributed beyond Utah. The license must be renewed annually, and you're required to maintain a Food Safety Supervisor who has completed approved training (ServSafe, HACCP, or equivalent). Display your active license visibly in your facility at all times.

Inspection Process & Health Department Requirements

The Salt Lake County Health Department conducts routine inspections of food manufacturing facilities, typically annually for standard operations or more frequently for higher-risk products. Inspectors evaluate facility sanitation, equipment maintenance, temperature controls, personnel hygiene practices, and record-keeping compliance. They assess adherence to FDA Food Safety Modernization Act (FSMA) requirements, including hazard analysis, preventive controls, and supplier verification. During inspections, violations are categorized as critical (immediate health hazard), major, or minor. Critical violations can result in immediate corrective action orders or temporary closure until remedied. Maintain detailed records of cleaning, testing, and corrective actions—inspectors will request these documents.

Compliance Monitoring & Recall Preparedness

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