Application Forms – Food Safety, Egg, and Lodging

Payment may be made by major credit card, check, cashiers check or money order only. 

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.
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  • Food Safety

    Restaurant Application (Restaurant, School Cafeteria not participating in the National School Lunch Program, Senior Meal Site, Satellite Senior Meal Site, Caterer, Mobile Food Vendor, Grocery Store, Convenience Store, Discount Store, etc.)  

    Pursuant to the Kansas Food, Drug and Cosmetic Act, K.S.A. 65-619 et seq., a food service establishment shall be licensed by the Kansas Department of Agriculture. If there are multiple individual businesses with different owners within your facility, each requires an individual license.

    A food business that is Unattended or is a Micro Market is required to have a Food Establishment Category IV License.

    Mobile Unit Log must be completed and submitted with the Food Establishment Application for any mobile unit. This form needs to be completed at time of application with a list of areas or events you will be attending so we may schedule a licensing inspection.

    School Application

    Schools receiving National School Lunch Program Funds are required to have two food safety inspections per year. The application fee, which is only paid on initial licensing, is $200. The annual license fee for each school lunch program is $415. The annual license fee for each satellite school lunch program is $340.

    A satellite school lunch program means any program offered through an education facility with a school lunch program that is operated at a different location as designated by the education facility. A satellite school lunch program does not have on-site food preparation, except portioning food for service.

    Food Processing Storage Application (Food processors, food warehouses, storage facilities)

    Pursuant to the Kansas Food, Drug and Cosmetic Act, K.S.A. 65-619 et seq., a Food Processor shall be licensed by the Kansas Department of Agriculture. A Food Processor is an operation that provides food to other food operations for further distribution, with or without charge. Food Processors include food wholesalers, food warehouses, food re-packers, and food manufacturers.

    A Food Storage Facility is a commercial operation that stores food for human consumption but does not provide food directly to the consumer. 

    License fees for Food Processors and Food Storage Facilities are based on the size of the facility.

    The application fee for Food Processors and Food Storage Facilities is $100.

  • Lodging

    Lodging Establishment Application & Fee Schedule
    Lodging Establishments are operations that offer sleeping accommodations for a charge. Lodging Establishments include guest houses, hotels, motels, bed & breakfast homes, lodges, rooming houses, and boarding houses. The application fee is based on the total number of rooms with an additional license fee depending on the number of rooms. You will need to have a Food Establishment license if you plan to serve food to the public, including overnight guests.

    Application Fee:
    1 – 29 Rooms = $100
        30+ Rooms = $200

    License Fee:
     1 – 9 rooms……$ 30.00
    10 – 19 rooms……$ 40.00
    20 – 29 rooms……$ 50.00
    30 – 39 rooms……$ 60.00
    40 – 49 rooms……$ 70.00
    50 – 59 rooms……$ 80.00
    60 – 69 rooms……$ 90.00
    70 – 79 rooms……$100.00
    80 – 89 rooms……$110.00
    90 – 99 rooms……$120.00
    100 – 109 rooms……$130.00
    110 – 119 rooms……$140.00
    120 – 129 rooms……$150.00
    130 – 139 rooms……$160.00
    140 – 149 rooms……$170.00
    150 – 159 rooms……$180.00
    160 – 169 rooms……$190.00
    170 – 179 rooms……$200.00
    180 – 189 rooms……$210.00
    190 – 199 rooms……$220.00
    200 – 209 rooms……$230.00
    210 – 219 rooms……$240.00
    220 – 229 rooms……$250.00
    230 – 239 rooms……$260.00
    240 – 249 rooms……$270.00
    250 – 259 rooms……$280.00
    260 – 269 rooms……$290.00
    270 – 279 rooms……$300.00
    280 – 289 rooms……$310.00
    290 – 299 rooms……$320.00
    300 – 309 rooms……$330.00
    310 – 319 rooms……$340.00
    320 – 329 rooms……$350.00
    330 – 339 rooms……$360.00
    340 – 349 rooms……$370.00
    350 – 359 rooms……$380.00
    360 – 369 rooms……$390.00
    370 – 379 rooms……$400.00
    380 – 389 rooms……$410.00

  • Egg

    Egg License Application
    Any person selling, offering for sale or distributing, or grading eggs in Kansas needs to obtain a license. The license fee is $5 each year and the license is valid until December 31st each year. 

    A producer of eggs when selling ungraded eggs of the producer’s own flock production directly to the end consumer is exempted from the egg license if the producer owns 250 or fewer hens. See the Egg Fact Sheet for Small Flocks/Farmers Market for more information about the exemption.

    Food Retailers and Restaurants selling or using eggs from a Licensed Egg Producer, distributor, or last handler are also exempt from the egg license.

    Licensees must keep and retain for 3 years such records required to verify the quantity of eggs bought, sold, offered for sale or distributed in the State of Kansas. An inspection fee of 3.5 mills for each dozen of graded eggs sold, offered or exposed for sale or distribution must be reported quarterly. The minimum quarterly fee is $15, unless Egg Stamps are used. 

    Food Retailers who remove eggs from their original cartons and repackage them for resale must also pay the egg inspection fee. The repackaged eggs must not be marked any higher than Grade B. 

    All eggs sold to restaurants or grocery stores must meet at least Grade B requirements. Information about grading eggs is available from the USDA Egg-Grading Manual.

    Egg Distributor or Last Handler 
    This form is a supplement to the Egg Application and needs to be submitted by all last handlers or distributors.

    Egg Quarterly Inspection Report
    An inspection fee of 3.5 mills for each dozen of graded eggs sold, offered or exposed for sale or distribution must be paid quarterly. The minimum quarterly fee is $15, unless Egg Stamps are used.

    Egg Stamp Application
    An inspection fee of 3.5 mills for each dozen of graded eggs sold, offered or exposed for sale or distribution must be paid. Egg Stamps are stickers that are affixed to each container. Each Egg Stamp represents the inspection fee for one dozen eggs. Egg inspection fee stamps may be purchased at a minimum order of 1,000 carton stamps.  Egg stamps are available in each size and Grade combination, or an Egg Stamp with blank lines for size and grade is available. The generic Egg Stamp is useful when multiple size and grade combinations may needed.

    Egg Fact Sheet for Last Handler

    Egg Fact Sheet for Small Flocks/Farmers Market

  • Online Renewals

    Lodging, Food Processing, Food Storage and Food Establishments 

    (Food Establishment covers: Restaurant, School Cafeteria, Senior Meal Site, Satellite School Cafeteria, Satellite Senior Meal Site, Caterer, or Mobile Food Vendor).  

    Renewals are e-mailed to businesses that have an e-mail associated with them in our system the first week of January.  

    To pay for your license renewal(s) on-line go to Renewals prior to April 30th. 

    You will find instructions under Online License Renewal Instructions.

    If your business created a user ID last year, you will find the user ID on the renewal under “External Username”.  If it is blank, you will need to create a user name and password for your first time.  Once you have an account you may add the Business Code(s) from your renewal form(s) to your account so they may be paid together. Once your payment has been processed you will get an e-mail confirmation.

    You will receive an e-mail containing your license, at the email address that received the renewal.  You will need to print this license and post it where it is visible to the public.  If you do not have an email address, your license will be printed on a daily basis from our office.  Please allow 7-10 days to receive it.

    If you are unable to renew on-line, paper copies will be mailed out the first week of March.  When you mail in your paper renewal, you will need to include the 4% processing fee per facility you are renewing by paper.  There is not a processing fee to renew your license on-line.

    Please contact the program at (785) 564-6733 or if you have additional questions.

Kansas Business Center Logo
The  Kansas Business Center is a one-stop-shop for information and resources that new and existing business owners will need in order to do business in Kansas.

Source: Application Forms – Food Safety, Egg, and Lodging

Online License Renewal Instructions

Below are the steps to renew your license online. Please click the following link to start the renewal process.

If you have any questions, please call our office at 785-564-6733.

  1. After clicking the link, you will arrive at this page.001-step01
  2. 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.


  3. 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.003-step03
  4. 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.004-step04
  5. You will arrive to the Facility Portal page.005-step05
  6. 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.006-step06
  7. 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.007-step07
  8. If you want to review contact information please click the pen and paper icon.008-step08
  9. 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.009-step09
  10. 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.010-step10
  11. 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.011-step11
  12. Please select your payment type then click the Next button.012-step12
  13. You will next enter in your contact and billing information.013-step13
  14. Enter in your credit card or electronic check information then click the Next button.014-step14
  15.  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 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.

If you have any questions, please call our office at 785-564-6733.


Source: Online License Renewal Instructions

Educational Materials – Food Safety

Focus on Food Safety

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)
El Enfoque en la Seguridad Alimentaria (Focus on Food Safety Fact Sheets):
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
#60 – Licensing Requirements – Establecimiento de Alimentos

Fact Sheet Handouts (资料传单)
食品安全资料传单 (Focus on Food Safety Fact Sheets):
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 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

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
The Iowa Food Safety and Protection Task Force has made several non-English videos about food safety. The videos are available

ServSafe® Food Protection Mangager Certification
KDA encourages food establishments to have managers obtain Food Protection Manager Certification. One such certification is ServSafe® Manager Certification, available from the
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 following resources have information for a variety of food protection subjects.
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  • General Information

    FDA/USDA Food Establishment Disaster Guidance for floods, power outages and other disaster information. 

    Center for Food Safety and Applied Nutrition – Constituent Update.

    FDA’s 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.

    Iowa’s Food Safety and Protection Task Force videos.

    Educational Materials for Retail Food Employees.

    Check out Kansas Environmental Health Association for upcoming events.

    The Association of Food and Drug Officials (AFDO) promotes public health, fosters uniformity, and establishes partnerships among food regulators, academia, and industry.

    AFDO’s Mid-Continental affiliate (MCAFDO) serves a seven state region in the Midwest and Southwest.

    The Food Defense Plan Builder is a user-friendly software program designed to assist owners and operators of food facilities with developing personalized food defense plans for their facilities. This user-friendly tool harnesses existing FDA tools, guidance, and resources for food defense into one single application.
  • Food Defense

    Go to our Food Defense page to help raise your food defense issues and to find tools to help with food defense preparedness.
  • FDA Online Courses on Food Defense

    FDA Offers Free Online Courses on Food Defense

    The U.S. Food and Drug Administration (FDA) has revamped its online food defense courses to help bolster the food industry’s defense measures against an act of intentional food contamination.

    The revamped courses, titled “Food Defense 101,” have been updated to address the types of intentional contamination that have occurred in the United States in recent years and the FDA’s most current thinking on how to forestall or minimize the impact of such incidents. The courses also have been integrated into one module, so users can now more easily find what they are looking for.

    The four courses are: 1) Food Defense Awareness for Professionals; 2) Food Defense Awareness for Frontline Employees; 3) FDA Regulations, which speaks to three federal regulations established to help protect the nation’s food supply; and 4) Alert, for owners and operators of food facilities, to help them protect their facilities from the threat of intentional contamination. 

    Food Defense 101 is available to industry and the public at no charge. For additional information on FDA’s food defense resources, and to access Food Defense 101, please visit


  • Food Establishments

    For planning information on starting a food business, see Start a Food Business. 

    Food Establishments may find employing a manager certified in food protection management helps improve compliance with food safety requirements. The Food Protection Manager Certification programs that are accredited with the Conference for Food Protection (CFP) are listed on the American National Standards Institute (ANSI) website.

    The KDA Food Code gives you the regulations for food service facilities. Food Code changes will give you a quick list of changes that have taken place since the previous years Food Code.

    The Kansas Food code allows for variances from food code requirement to be granted if no health hazard or nuisance is created.  In order to request a variance from the Food Code, please complete the Variance Request Form (fillable or non-fillable) and submit it to the Food Safety Program by email (, fax (785-564-6779), or regular mail.  Please attach any supporting documentation such as lab testing reports or HACCP plans.

    Focus on Food Safety Materials will assist you in giving your food staff the knowledge and training needed to keep food safe.

    Consumer Advisory Assistance assists you with disclosures and table cards necessary to inform your patrons about undercooked animal food. 

    The Conference for Food Protection (CFP) is a non-profit organization that originated in 1971. The structure of the Conference provides a representative and equitable partnership among regulators, industry, academia, professional organizations and consumers to identify problems, formulate recommendations, and develop and implement practices that ensure food safety. New rapidly-developing food technologies and marketing innovations challenge all groups involved in food production and monitoring to work together to enhance the quality of our food supply. The Conference for Food Protection meets at least biennially to provide that forum.

  • Food Processing and Food Storage

    Visit FDA Food Facility Registration to register your food facility with the FDA to help in protecting the public from terrorist attacks on U.S. food or other food-related emergencies.

    Food manufacturing regulations-Good Manufacturing lists the CFR – Code of Federal Regulations Title 21 for good manufacturing practices in manufacturing, packing, or holding human food. The Good Manufacturing Processes are adopted by reference from the Code of Federal Regulations. They are intended to minimize the hazards that can lead to foodborne illness or injury, thus ensuring safe food and optimal levels of sanitation in food establishments.

    Food allergies can range from merely irritating to life-threatening. For recommendations on how to protect yourself you may visit FDA Food Allergen Labeling Advice for Industry.

    The Reportable Food Registry (RFR or the Registry) is an electronic portal for Industry to report when there is reasonable probability that an article of food will cause serious adverse health consequences. The Registry helps the FDA better protect public health by tracking patterns and targeting inspections. The Food and Drug Administration Amendments Act of 2007 (Pub. L.110-085), section 1005 directs the FDA to establish a Reportable Food Registry for Industry. The RFR applies to all FDA-regulated categories of food and feed, except dietary supplements and infant formula.

    Information about understanding and preventing the development of Salmonella is available from the Grocery Manufacturers Association.

  • Farmers’ Markets

    Guidelines for Food Sales at Farmers Markets will inform you about food products that are allowed and food products that are not allowed to be sold at the Farmer’s Market.

    Regulations and Best Practices booklet put together by K-State Research and Extension will provide additional information regarding farmers market questions you may have.

  • K-State Research and Extension Food Safety

    K-State Extension has information for consumers about safe food handling with food preparation, food preservation, food service and more.

  • Kansas Value Added Foods Lab

    The Kansas Value Added Foods Lab is an example of an organization that provides technical support for food product development. The Kansas Value Added Foods Lab is not affiliated with the Kansas Department of Agriculture Food Safety program, and there are fees for services.
  • Propane Tank Safety

    Please review this Propane Tanks-Food Truck Operator Awareness Flyer for important propane tank safety information.

    Please read the Cylinder Safety Letter from the U.S. Department of Transportation regarding the Philadelphia, PA explosion.  The goal of this letter is to raise awareness of this important safety concern with the mobile food truck industry.

    You will also find additional information regarding requalified cylinders by reviewing Is Your Propane Cylinder SAFE? (Spanish) handout. 

  • Food Safety Magazine

    Find necessary information regarding the “Do’s and Dont’s of Food Plant Personal Hygiene Practices.”  You will find information relating to clothing, hygiene, equipment, sanitation and training.
  • Rodent Management

    The four keys to effectively remove rodents are inspection, sanitation, exclusion, and population reduction. Satisfactory rodent control will not be achieved unless each of these steps is followed.

    Rodent Management Trifold
  • Variance Request for Food Establishments (Not for Food Processors)

    The Kansas Food code allows for variances from food code requirement to be granted if no health hazard or nuisance is created.  In order to request a variance from the Food Code, please complete the Variance Request Form and submit it to the Food Safety Program by email (, fax (785-564-6779), or regular mail.  Please attach any supporting documentation such as lab testing reports or HACCP plans.
  • Food Safety Task Force

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 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

Kansas Produce Growers Inventory

Kansas Produce Growers Inventory
A project of the Produce Safety Rule Grant awarded to the Kansas Department of Agriculture by the Food and Drug Administration

The Kansas Department of Agriculture is committed to helping farms and businesses educate themselves about the Food Safety Modernization Act (FSMA) and Produce Safety Rule.

FSMA was passed by Congress in 2011 to better protect public health by ensuring food safety. The Produce Safety Rule (PSR) is one of the seven FSMA rules which seek to minimize risks that may occur during the growing, harvesting, packing and holding of fresh produce. Some of the key components of the PSR cover agricultural water, soil amendments, domesticated and wild animals, worker training and hygiene, equipment and tools, and sprouts. The PSR went into effect in 2016 and will require covered farms and businesses to become compliant. The Kansas Department of Agriculture will provide tips, education and resources to farms and businesses prior to the compliance deadlines to help them implement a plan.

Provide Information for Assistance with the Produce Safety Rule

Complete the survey online.

To print a form or download a fillable PDF version, click here.

What is the Produce Safety Rule? Will it affect my business?

The FDA Produce Safety Rule is part of FSMA and focuses on standards for safe production through preventative measures at each stage of the production chain in produce.

Not all farms will be subject to the PSR. Some may be exempt or eligible for modified requirements. To determine if the PSR applies to your farm or business, review the Produce Safety Rule Decision Chart.

FSMA Final Rule on Produce Safety: A summary of the rules that will be implemented on covered farms.

Read the exemptions from the PSR

Understanding terms in the Produce Safety Rule

  • Produce
    • Fruits and vegetables grown for human consumption
  • Covered Produce
    • Produce that is not exempt from the PSR. Exemptions include:
      • Produce that is not a raw agricultural commodity
      • The following produce commodities that FDA has identified as rarely consumed raw: asparagus, black beans, great Northern beans, kidney beans, lima beans, navy beans, pinto beans, garden beets (roots and tops), sugar beets, cashew, sour cherries, chickpeas, cocoa beans, coffee beans, collards, sweet corn, cranberries, dates, dill (seeds and weed), eggplants, figs, horseradish, hazelnuts, lentils, okra, peanuts, pecans, peppermint, potatoes, pumpkins, winter squash, sweet potatoes, and water chestnuts
        • Food grains, including barley, dent or flint corn, sorghum, oats, rice, rye, wheat, amaranth, quinoa, buckwheat, and oilseeds (e.g. cotton seed, flax seed, rapeseed, soybean, and sunflower seed)
        • Produce that is used for personal or on-farm consumption
  • Exemptions
    • Farms growing exempt produce
    • Farms that have an average annual value of produce sold during the previous three-year period of $25,000 or less.
  • Primary Production Farm
    • An operation under one management in one general, but not necessarily contiguous, location devoted to the growing of crops, the harvesting of crops, the raising of animals (including seafood), or any combination of these activities. This kind of farm can pack or hold raw agriculture commodities such as fresh produce and may conduct certain manufacturing or processing activities, such as dehydrating grapes to produce raisins and packaging and labeling raisins. This includes packing of holding raw agricultural commodities (such as fresh produce) that are grown on a farm under a different ownership, as well as companies that solely harvest crops from farms. **Primary Production Farms conducting activities on produce covered by the PSR will be required to comply with that rule.
  • Secondary Activities Farm
    • An operation not located on the Primary Production Farm that is devoted to harvesting, packing, and/or holding raw agricultural commodities. It must be majority owned by the Primary Production Farm that supplies the majority of the raw agricultural commodities harvested, packed or held by the Secondary Activities Farm. An example of a Secondary Activities Farm could be an operation in which nuts are hulled and dehydrated by an operation not located at the orchard before going to a processing plant. If the farmer that owns the orchards and supplies the majority of the nuts is a majority owner of the hulling/dehydrating facility, that operation is a Secondary Activities Farm.

Discover compliance dates set by FSMA

KDA is taking steps to assist farms and businesses that are covered by the PSR.

Fill out the Produce Safety Questionnaire to help KDA provide you with the resources you need to understand how the PSR will affect you.

Training Dates
Learn what is expected of your farm through Produce Safety Training Workshops.

Contact Us
If you have questions, please contact Carly Tyler by email at or by phone at 785-564-6765.


Source: Kansas Produce Growers Inventory

Wild Harvested Mushrooms

Kansas Department of Agriculture (KDA) Food Safety regulations require that mushrooms picked in the wild for sale must be individually inspected for safety by an approved mushroom identification expert. Note that these regulations do NOT apply to cultivated
mushrooms, such as shiitakes, but only to mushrooms harvested in the
wild. Cultivated mushrooms do NOT require approval by an identification expert. Anyone who wants to be recognized as a mushroom identification expert for the purposes of meeting this regulation must apply to KDA by email to The application email must include:

  • the applicant’s name, address, and phone number;
  • the variety or varieties of wild harvested edible mushroom for which recognition is sought;
  • a description of the applicant’s years and kind of experience identifying mushrooms; and,
  • information about any certification courses completed by the applicant.



Source: Wild Harvested Mushrooms