Retail Food Program

The Retail Food Program's objective is to prevent and minimize food-borne disease outbreaks through consulting, monitoring, issuance of permits and regulation of food establishments. The program also oversees the Food Safety Certification Program which consults with industry, monitors and regulates the Food Safety Certification requirements of retail food establishments.

There are nearly 34,000 food establishments that have permits in the state of Louisiana. Of the food establishments that have permits in Louisiana, there are:

  • 16,747 Restaurants
  • 7,140 Grocery Stores
  • 4,854 Lounges/bars
  • 1,077 Meat Markets
  • 518 Seafood Markets
  • 2,351 Daycare and Residential Food Preparation
  • 690 Bakeries
  • 400 Mobile Food Vendors
  • 220 Seasonal/Temporary Permits

Mission

  • Promote health through education that emphasizes the importance of food safety;
  • Enforce regulations that protect the food supply and investigate food-borne illness outbreaks; and
  • Provide leadership in food safety for the prevention of disease or injury.

Featured Services

Food and Food-borne Illness Complaints

The Retail Food Program investigates all reported foodborne illness complaints and unsanitary conditions regarding retail food establishments. Suspected foodborne outbreaks are referred to the epidemiology section for further investigation. Complaints should be reported to the local sanitarian office.

Foodborne illnesses are caused by consuming contaminated foods or beverages. Many different disease-causing microbes, or pathogens, can contaminate foods, so there are many types of foodborne infections. In addition, poisonous chemicals, or other harmful substances can cause foodborne illnesses if they are present in food.

Highlighted Facts

  • More than 250 different foodborne diseases have been described.
  • The CDC estimates that 76 million cases of foodborne disease occur each year in the United States.
  • There are approximately 325,000 hospitalizations and 5,000 deaths related to foodborne diseases each year.
  • The most severe cases tend to occur in the very old, the very young, those who have a weakened immune system and healthy people exposed to a very high dose of an organism.
  • Foods commonly associated with foodborne illnesses are raw meats and poultry, raw eggs, raw shellfish, unpasturized milk and juices and unrinsed fruits and vegetables.

Contact

Courtney Kennedy
Retail Food Program Assistant Administrator
Email: Courtney.Kennedy@la.gov
Phone: 225-342-7779
Fax: 225-342-7552
Tiffany Smoak
Retail Food/FSC Program Manager
Email: Tiffany.Smoak@la.gov
Phone: 225-342-7688
Fax: 225-342-7552
To contact our central office, please call (225) 342-7773.

For local assistance, please contact your regional sanitarian here.

Links for Employees

 

Accessible from any computer:

 

Accessible from the domain only:

Surgeon General Ralph L. Abraham, M.D.

Secretary Bruce D. Greenstein

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