The Division of Food Safety and Inspection housed within New York State’s Department of Agriculture and Markets provides a vital service that is critical to maintaining the safety of the food supply in New York State from the producer to the consumer. The enforcement of New York State Agriculture and Markets Laws and Regulations provides a vital service that is critical in maintaining the safety of the food supply from producer to the retailer. The Division has jurisdiction over 30, 000 food handling establishments, including approximately 26,000 retail food stores.
Retail food store establishments are divided into three different categories: high, medium and low risk. High risk retail food stores are those that conduct complex cooking processes such as advanced packaging and food processing and/or are high volume. Medium risk retail food stores generally process low risk foods such as hot dogs, sandwiches, or fountain drinks. Low risk retail food stores sell only prepackaged food items.
– Data Collection Methodology:
Food establishment demographic information is primarily collected from license applications submitted to the Department’s Licensing Unit. Changes in food establishment information are also submitted by Food Inspectors based on information collected during routine inspections. When Food Inspectors encounter changes in establishment information, an operation change report is completed and submitted to the License Unit for entry into the food establishment database.
– Statistical and Analytic Issues:
The database is updated on a routine basis as license applications and operation change reports are received by the License Unit.
– Limitations of Data Use:
Public access to this retail food store listing is intended solely to allow the public convenient and immediate access to public information.