What must food served or sold at a food facility be from?

Food served or sold at a food facility must come from approved sources to ensure safety and quality. Approved sources refer to suppliers that have been verified to adhere to local, state, and federal food safety regulations. This typically includes producers and processors that meet specific health standards and are licensed to operate.

By sourcing food from approved sources, food facilities can significantly reduce the risk of foodborne illnesses and contamination. This practice also aligns with food safety standards that require facilities to ensure that all food products are obtained from reputable suppliers who follow safe manufacturing, handling, and storage processes.

While local suppliers, organic producers, and farmers' markets can provide high-quality food, they do not automatically equate to approved sources unless they meet the necessary regulatory criteria. Therefore, the focus on approved sources is essential for maintaining public health and safety standards in food service establishments.