Source: From the Land of Kansas
Category: Kansas Department of Agriculture
The Kansas Department of Agriculture provides information and resources for producers and consumers.
Application Forms – Food Safety, Egg, and Lodging
For credit card payments, please complete the credit card and electronic payment form and fax to 785-564-7490 along with the license application.
If you are a Corporation, LLC, or another form of business entity besides an individual or partnership, you are required to register with the Kansas Secretary of State prior to being issued your license. You may contact them at 785-296-4564 or click here for more information.
Failure to obtain a license may result in regulatory action. Licenses are valid from April 1st through March 31st.

Online License Renewal Instructions
Below are the steps to renew your license online. Please click the following link to start the renewal process. https://foodsafety.kda.ks.gov/FoodSafety/Web/Login.aspx
If you have any questions, please call our office at 785-564-6733.
- After clicking the link, you will arrive at this page.
- If you are a new user, click the New Account box.If you have renewed your KDA license online before, enter your User Name (this can be found on your renewal form after “External Username”) and Password in the boxes. If you cannot remember your Password, please click the Forgot Password box.
Note: when using the Forgot Password utility, please wait five minutes before attempting to log in after resetting the password to allow the system to process your updated password.
- All information with an (*) is required information. Once you have entered the necessary information (see below) please click the Save box. (Your password must be at least 8 characters and contain at least one capital letter, lowercase letter, and a number.) For the Organization box, choose Kansas Department of Agriculture from the drop down.
- After you click the Save box, you will be brought back to the home page. Please enter your User Name and Password you just created and click the Log In box.
- You will arrive to the Facility Portal page.
- Please enter the Business Code printed on your renewal email or paper in the Business Code box and click the Add button. Business Codes are case sensitive. If you renewed online previously, your licenses will populate automatically. You do not need to re-enter your business code.
- Your license matching the Business Code you entered will be listed. If you have other licenses you received business codes for, please repeat step 6. Click your business name inside of the blue bar to expand.
- If you want to review contact information please click the pen and paper icon.
- This is the screen that will show if you click the pen and paper icon. Items shaded cannot be edited. If any of that information needs changed, please call our office at 785-564-6733 before renewing. After completing necessary edits, please press save. If no edits were made, press the X in the top right corner of the edit box.
- Click the box under the Add To Cart section to add your license to the shopping cart. The cart icon in the top right of the screen will not change once you click Add to Cart.
- Once you have all your licenses Added to the Cart, click the shopping cart icon to checkout. If everything is correct, click Checkout inside of the green bar.
- Please select your payment type then click the Next button.
- You will next enter in your contact and billing information.
- Enter in your credit card or electronic check information then click the Next button.
- Click the Submit Payment button. Once the payment is approved, your payment receipt will be emailed to the email address you entered into the payment screen. The email will come from helpcenter@ink.org so please check your Spam or Junk folders. Your renewed license will be emailed to the same address that received the renewal email. This email will be sent from “KDA No Reply” so please check your Spam or Junk folders. You will need to print the license and post it in your establishment.
Thank you for visiting our online license renewal instructions page. If you haven’t already, please click the following link to start the renewal process. https://foodsafety.kda.ks.gov/FoodSafety/Web/Login.aspx
If you have any questions, please call our office at 785-564-6733.
Educational Materials – Food Safety
Focus on Food Safety
Focus on Food Safety Booklet
Focus on Food Safety Booklet (Spanish)
Focus on Food Safety Booklet (Chinese) 汉语翻译
Focus on Food Safety PDF November 2013
Focus on Food Safety Presentation November 2013
Kansas Food Code
Fact Sheet Handouts
Handout #1 – Boil Water Advisory
Handout #2 – Consumer Advisory
Handout #3 – Baking Cooling Pies
Handout #4 – No Bare-Hand Contact
Handout #5 – Clean Plate Sign
Handout #6 – Cooling
Handout #7 – Corrective Actions
Handout #8 – Date Marking
Handout #10 – Did You Wash Em Sign and Sticker
Handout #11 – Employee Handwashing
Handout #13 – FBI Listeriosis
Handout #14 – FBI Campylobacteriosis
Handout #15 – FBI E-Coli
Handout #16 – FBI Hepatitis A
Handout #17 – FBI Hepatitis A Foodhandlers
Handout #18 – FBI Norovirus
Handout #19 – FBI Salmonella
Handout #20 – FBI Shigellosis
Handout #21 – FDA Registration
Handout #24 – Hand Sink Sign
Handout #25 – Handwashing
Handout #26 – Hot and Cold Holding Sign
Handout #27 – Hot and Cold Holding
Handout #28 – Ice Bath Cooling
Handout #29 – Labeling
Handout #30 – Food Establishments Licensing
Handout #31 – Product Cooling Temperature Log
Handout #32 – Food Equipment Cooling Log
Handout #33 – Refrigeration Temperature Log
Handout #34 – Reheating Temperature Log
Handout #35 – Food Temperature Log
Handout #36 – Manual Cleaning Sanitizing
Handout #37 – Manual Dishwashing Procedures Sign
Handout #38 – No Smoking, Eating, Drinking
Handout #39 – Portable Outdoor Cookers
Handout #40 – When The Power Is Out
Handout #41 – Safe Food in Group Functions
Handout #42 – Daily Self-Inspection Checklist
Handout #43 –
Storing Food in WIC
Handout #44 – Cooking Temperatures
Handout #45 – Food Temperatures
Handout #46 – Thermometer Use
Handout #47 – Three-Compartment Sinks
Handout #48 – Turkey Safety
Handout #49 – Two-Stage Cooling
Handout #51 – Temporary Food Establishments
Handout #52 – Seafood Substitution
Handout #53 – Thermometer Calibration Log
Handout #54 – When Disaster Strikes
Handout #55 – Health Education Facts (three pages)
Handout #56 – Thawing Foods Safely
Handout #57 – Norovirus Clean Up Handout
Handout #58 – Vacuum Packed Fish Safety
Handout #59 – Time as a Public Health Control
Handout #60 – Licensing Requirements Overview for Food Establishments
Handout #61 – Chemical Storage
Fact Sheet Handouts: (Datos de Seguridad)
Handout #1 – Boil Water Advisory–Aviso del agua hervido
Handout #2 – Consumer Advisory–Aviso por Clientes
Handout #3 – Baking and Cooling Pies–Hornear y Refrescar Tortas
Handout #4 – No Bare-Hand Contact – No Contacto con Manos desnudas
Handout #5 – Clean Plate Sign – Señal de Platas Limpias
Handout #6 – Cooling – Refrescar
Handout #7 – Corrective Actions – Acciones Correctivas
Handout #8 – Date Marking – Marca La Fecha
Handout #10 – Did You Wash Em color sign
Handout #11 – Employee Handwashing Sign–Senal de lavar manos para empleadas
Handout #12 – Food Sales at Farmer’s Markets–Ventas de los mercados de productores
Handout #13 – FBI Listeriosis – Ventas de los mercados de productores
Handout #14 – FBI Campylobacteriosis – Campylobacteriosis
Handout #15 – FBI E-Coli – Enfermedades transmititdos por ambiente
Handout #16 – Hepatitis A- Enfermedad Transmitdo por alimento- Hepatitis A
Handout #17 – FBI Hepatitis A Foodhandlers – Hapatitis A y Entrenadores de comida
Handout #18 – FBI Norovirus – spanish
Handout #19 – FBI Salmonella – spanish
Handout #20 – FBI Shigellosis – spanish
Handout #21 – FDA Registration–Registro de FDA
Handout #24 – Hand Sink Sign – spanish
Handout #25 – Handwashing – Lavar las manos
Handout #26 – Hot and Cold Holding Sign – Señal para mantener comidas calientesfrías
Handout #27 – Hot and Cold Holding – mantenerse caliente o frio
Handout #28 – Ice Bath Cooling – spanish
Handout #29 – Labeling – etiquetas
Handout #30 – Food Establishments Licensing – Licencias de establecimientos de alimentos
Handout #31 – Product Cooling Temperature Log – Registro de temperatura de enfriamiento de productos
Handout #32 – Food Equipment Cooling Log – Registro de enfriado de comida y equipo
Handout #33 – Refrigeration Temperature Log – Registro de Temperatura de refrigeración
Handout #34 – Reheating Temperature Log – Registro de temperatura de recalentar
Handout #35 – Food Temperature Log – Registro de temperature de comida
Handout #36 – Manual Cleaning Sanitizing – La limpieza y proceso para desinfectar manual
Handout #37 – Manual Dishwashing Procedures Sign–Procedimientos de lavaplatos por mano
Handout #38 – No Smoking, Eating, Drinking – Prohibido fumar, comer, beber
Handout #39 – Portable Outdoor Cookers – Las estufas portátiles del aire libre
Handout #40 – When The Power Is Out – Cuando la energía está hacia fuera
Handout #41 – Safe Food in Group Functions – Seguridad de Comida por Funciones de Grupos
Handout #42 – Daily Self-Inspection Checklist – La lista de control de auto-inspección diariamente
Handout #43 – Storing Food in WIC – El proceso de almacenamiento de comida en una camara frigorifica
Handout #44 – Cooking Temperatures – Temperaturas de cocinar
Handout #45 – Food Temperatures – Temperaturas de cocinar
Handout #46 – Thermometer Use – Uso del termómetro
Handout #47 – Three-Compartment Sinks – Fregaderos de tres compartimentos
Handout #48 – Turkey Safety – Seguridad con Carne de Pavo
Handout #49 – Two-Stage Cooling – Método de enfriamiento en dos etapas
Handout #51 – Temporary Food Establishments – Establecimientos de Alimentos Temporales
Handout #52 – Seafood Substitution – Sustitución de Mariscos
Handout #53 – Thermometer Calibration Log – El Registro de Calibración por Termómetros
Handout #54 – When Disaster Strikes – Huelgas del Desastre
Handout #55 – Health Education Facts (three pages) – Datos de Educación Sanitaria
Handout #56 – Thawing Foods Safely – El proceso descongelar alimentos en una manera segura
Handout #57 – Norovirus Clean Up Handout – La Limpieza de Norovirus
Handout #58 – Vacuum Packed Fish Safety – Seguridad de pescado envasada al vacío
Handout
#60 – Licensing Requirements – Establecimiento de Alimentos
Fact Sheet Handouts (资料传单)
Handout #1 Boil Water Advisory– 沸水说明
Handout #2 Consumer Advisory– 消费者说明
Handout #3 Baking and Cooling Pies– 烘烤和冷却馅饼
Handout #4 No Bare-Hand Contact– 不徒手接触食物说明
Handout #5 Clean Plate Sign– 清洁的盘子和餐馆
Handout #5 Clean Plate Sign double sign–清洁的盘子和餐馆
Handout #6 Cooling– 冷藏
Handout #7 Corrective Actions– 正确操作
Handout #8 Date Marking– 日期标签
Handout #11 Employee Handwashing double sign– 员工的洗手
Handout #12 Food Sales at Farmer’s Markets– 农贸市场的食品销售
Handout #13 Listeriosis– 食源性疾病 李氏杆菌病
Handout #14 Campylobacteriosis– 食源性疾病 弯杆菌病
Handout #15 E.Coli– 食源性疾病:大肠杆菌
Handout #16 Hepatitis A– 食源性疾病:甲型肝炎
Handout #17 Hepatitis A and Food Handlers– 甲型肝炎与食品处理人员
Handout #18 Norovirus– 食源性疾病诺瓦克病毒
Handout #19 Salmonella– 食源性疾病沙门氏菌
Handout #29 Labeling– 标签
Handout #30 Food Establishment Licensing– 食品机构许可证
Handout #31 Product Cooling Temperature Log– 食品冷却温度记录
Handout #32 Food and Equipment Cooling Log– 食品和设备冷却记录
Handout #33 Refrigeration Temperature Log– 制冷温度记录
Handout #34 Reheating Temperature Log– 加热温度记录
Handout #35 Food Temperature Log– 食物温度记录
Handout #36 Manual Cleaning and Sanitizing– 人工清洗和卫生处理
Handout #37 Manual Dishwashing Procedures Sign–人工洗碗步骤
Handout #38 No Smoking, Eating, Drinking Sign– 禁烟,禁食,禁饮
Handout #39 Portable Outdoor Cookers– 便携式户外炊具
Handout #40 When the Power is Out– 当停电时
Handout #41 Food Safety for Group Functions (two-sided)– 针对大型群体的食品安全
Handout #42 Daily Self-Inspection Checklist (two-sided)– 日常自检清单
Handout #43 Storing Food in WIC updated– 在冷藏箱里储存食物
Handout #44 Cooking Temperatures– 烹饪的温度
Handout #45 Food Temperatures– 食物温度
Handout #46 Thermometer Use– 温度计的使用
Handout #47 Three-Compartment Sinks– 三格洗涤槽
Handout #48 Turkey Safety– 火鸡食品安全
Handout #49 Two-Stage Cooling– 两段式冷却
Handout #51 Temporary Food Establishments– 临时的食品机构
Handout #52 Seafood Substitution– 海鲜替代品
Handout #53 Thermometer Calibration Log– 温度计校准记录
Handout #54 When Disaster Strikes– 当灾难来临
Handout #55 Health Education Facts (three pages)– 健康教育说明
Handout #56 Thawing Foods Safely– 安全地解冻食品
Handout #58 Vacuum Packed Fish Safety– 真空包装鱼类食品安全
5 Keys to Food Safety
Food Safety Poster–customization is available on request for your business. Please send a high-resolution jpeg or vector file of your company’s logo to
kda.fsl@ks.gov or call 785-564-6767.

Consumer Advisory Assistance
In order to provide consumers with information about certain risky foods, the Kansas Food Code requires food establishments that serve raw or undercooked foods of animal origin (such as meats, eggs, and seafood) to clearly identify those foods and remind consumers of the risks of eating those foods.The Food Code Requirements are:Food Code Section 3-603.11
Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate
pathogens.*
Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(C), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or
shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents,
placards, or other effective written means.
DISCLOSURE shall include:A description of the animal-derived FOODS, such as oysters on the half shell (raw oysters), raw-EGG Caesar salad, and hamburgers (can be cooked to order);orIdentification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states:
Regarding the safety of these items, written information is available upon request;Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; orConsuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.Consumer Advisory Assistance Templates
Table Tent Advisory Instructions
Table Tent Advisory Template 1
Table Tent Advisory Template 2
Table Tent Advisory Template 3
Wall Plaque Advisory Instructions
Wall Plaque Advisory Template 1
Wall Plaque Advisory Template 2
Wall Plaque Advisory Template 3
Kitchen Companion, Your Safe Food Handbook
Kitchen Companion, Your Safe Food Handbook is a food safety handbook that has the basic information you need to know about food safety, including up-to-date information.
Gateway to Government Food Safety Information
Gateway to Government Food Safety Information is full of information to assist you with many food questions.
FDA Oral Culture Learner Materials
Oral Culture Learner Project provides materials and methods to help food employees understand the reasons why following proper food safety practices is important to prevent illnesses, deaths, and loss of income and reputation resulting from food-related outbreaks. The materials have been designed for oral culture learners, which research has shown most food employees to be.
Non-English Food Safety Videos
here.
ServSafe® Food Protection Mangager Certification
Kansas Restaurant and Hospitality Association.
Food Safety Task Force
Food Safety Task Force
Inspection Results
Click here for inspection results after August 4, 2015
Search results may be sorted by specific columns by clicking on the column title. To view a copy of the inspection report, click on the “View Inspection Report” icon ( ) in the search results. Please note that the “View Inspection Report” icon for inspections after December 15, 2016 are sometimes not displaying because of a technical issue. Our application vendor is working on the issue. We apologize for any inconvenience.
Inspection results are available for viewing. Information contained in the reports may not be used for purposes prohibited by the Kansas Open Records Act (K.S.A. 45-215 et. seq.).
PROHIBITED USES: K.S.A. 45-230 prohibits the use of names and addresses derived from public records for certain commercial purposes. Violation of this law can result in a civil penalty not to exceed $500 for each violation.
For inspection results prior to August 4, 2015 please visit our Open Records request page.
Source: Inspection Results
Farmers’ Market Food Sales
Food Sales at Farmers’ Markets
Retail food sales are regulated by the Kansas Department of Agriculture. The objective is to ensure that all foods offered for sale are safe and wholesome. For additional information please view Farmers’ Markets in Kansas.
The sale of non-potentially hazardous foods, which are foods that do not require temperature control for safety or specialized processing, is allowed at farmers’ markets and similar locations without a food establishment license. Non-potentially hazardous foods include baked goods, such as cookies, breads, cakes, cinnamon rolls and fruit pies. Other non-potentially hazardous foods include fresh fruits and vegetables, nuts and honey.
- Home-grown produce may be sold, provided that any pesticide use complies with label directions. KDA recommends following Good Agricultural Practices. More information is available here.
- Packaged products must be labeled with the common name of the product, and the name and address of the producer.
- Ready-to-eat, potentially hazardous foods may only be sold from a vendor operating in compliance with all applicable regulations.
- The sale of potentially hazardous foods is prohibited without a food establishment license.
- Ungraded eggs may be sold by small producers (51 to 250 hens) if maintained at 45°F or less. Very small producers (1-50 hens) do not have to maintain eggs at 45°F or less, but it is strongly recommended to reduce the chance of illness. More information about egg sales is available here.
- Home-canned products, except traditional jams and jellies, are prohibited without proper licensing.
- All foods on sale or display must be effectively protected from contamination.
The sale of potentially hazardous foods is restricted to protect the public from foodborne illness. Potentially hazardous foods consist in whole or in part of milk, milk products, eggs, meat, poultry, fish, sprouts, cut leafy greens, heat treated vegetables, heat treated starches and cut produce. Examples include:
- cream or meringue pies
- cheesecake
- custards
- cream filled cupcakes/donuts
- hamburger and hot dogs
- burritos
- egg rolls
- jerky
- summer sausage or similar products
- cut melons
- canned vegetables
- alfalfa sprouts
- cut or torn lettuce
- cut tomatoes
For more detailed information, please read Food Safety for Kansas Farmers Market Vendors: Regulations and Best Practices from the K-State Research and Extension Bookstore.
Additional information about Direct-to-Consumer sales of exempt foods is available in this presentation.
Source: Farmers’ Market Food Sales
Incubator Kitchen Resource Guide
In an effort to provide support to small food-business startups, the Kansas Department of Agriculture (KDA) has developed an Incubator Kitchen Resource Guide to provide critical information about incubator resources throughout the state of Kansas.
Incubator kitchens are food facilities that can be rented for short periods of time to allow individuals starting a food business to access commercial kitchen equipment in a cost effective manner. In recent years, nine incubator kitchens have been established across the state. As KDA works to provide support and assistance to help promote success for Kansas businesses, the Incubator Kitchen Resource Guide helps make this information more accessible.
Source: Incubator Kitchen Resource Guide
Industry Information
The 2018 Food Safety Modernization Act (FSMA) Training has been scheduled for April 17-19 in Manhattan Kansas. The event will be held at the Kansas Department of Agriculture, 1320 Research Park Drive, Manhattan, KS.
Anyone looking for information can contact Dr. Fadi Aramouni at aramouni@ksu.edu. To register, simply email Dr. Aramouni. Training costs are $350 for Kansas companies, plus $100 for each additional person from the same company.
Source: Industry Information
Laws and Codes for Food Safety and Lodging
Statutes and Laws for the Food Safety and Lodging Program
Kansas Food Safety Task Force
The Kansas Food Safety Task Force was developed for food and feed safety and defense professionals to achieve prevention, intervention and response including the early detection and containment of foodborne illness. The task force will receive quarterly newsletters and will hold regional meetings throughout the year.
The next Food Safety Task Force regional meeting will be held at the Agricultural Research Center in Hays, Kansas, on April 24, 2018 from 9 a.m. – 12 p.m. Click here to register. The meeting will also be brought to you remotely. There are a limited number of spots available. To call in to this meeting, instead of participate in-person, click on the link above and choose I wish to register to participate remotely vial call-in and web link. Closer to the meeting date, you will receive an email containing the call-in number and web link to the email address you provided during registration.
July 2018 Wrap-Up Newsletter
Spring 2018 Newsletter
December 2017 Newsletter
October 2017 Newsletter
June 2017 Newsletter
March 2017 Newsletter
Presentation from June 2018 meeting
Presentation from April 2018 meeting
Presentation from February 2018 meeting
Slides from the August 2018 meeting’s presentations can be accessed here.
Source: Kansas Food Safety Task Force