If you run a restaurant in Utah, every ingredient you serve must come from an approved source. This isn't just a best practice—it's the law. Under Utah Admin. Code R392-102-11, food must be obtained from sources that comply with Rule R392-100, and food prepared in a private home is prohibited for mobile food businesses. Understanding these rules helps you pass inspections and keep your customers safe.
Which of the following is an approved source for a Utah restaurant?
Select one answer.
What counts as an approved source?
An approved source is a food supplier that is regulated by the appropriate food regulatory agency. This includes:
- Retail food establishments like grocery stores and bakeries that are regulated by the Utah Department of Agriculture and Food (UDAF) or your local health department.
- Food processing plants that are regulated by the FDA or UDAF, especially for food in hermetically sealed containers.
- Commissaries for mobile food businesses, which must be permitted by a local health department.
According to the Utah Department of Agriculture and Food, retail food establishments include grocery stores, convenience stores, retail meat or fish markets, commercial bakeries, and cottage food establishments. If your supplier isn't on this list, you may need to verify their status before ordering.
The private home rule
One of the most common violations is buying food from a home kitchen. Utah law is clear: food prepared in a private home cannot be used in a mobile food business or offered for human consumption. This applies to all food service establishments, not just food trucks. Even if a home baker has a cottage food permit, their products are not approved for restaurant resale unless they meet specific retail requirements.
For cottage foods, the Utah Cottage Food Law allows only shelf-stable items like baked goods, nuts, and dried herbs to be sold directly to consumers. These items cannot be resold by restaurants. Meat, dairy, and cooked foods must come from a commercial kitchen.
Egg handling rules
Shell eggs have specific requirements. According to Utah Admin. Code R392-102-11, eggs must be clean and sound, and they must not exceed U.S. Consumer Grade B tolerances unless purchased from a small producer. Eggs must be labeled with safe handling instructions if they haven't been treated to destroy Salmonella. For dishes like Caesar salad, hollandaise, or meringue that use raw eggs, you must use pasteurized eggs or egg products.
Practical checklist for your restaurant
- Verify your suppliers are regulated by UDAF, the FDA, or your local health department.
- Never accept food from a private home—even if it's from a friend or family member.
- Check egg labels for safe handling instructions and grade.
- Use pasteurized eggs for any dish that won't be fully cooked.
- For mobile food businesses, ensure all food comes from a permitted commissary or approved source.
- Keep records of your suppliers and their permits for inspection.
What about food trucks and mobile businesses?
Mobile food businesses have additional rules. Under Utah Admin. Code R392-102, TCS (time/temperature control for safety) food must be received at 41°F or below from a commissary or other approved source. This means you can't prepare food at home and bring it to your truck—everything must come from a permitted facility.
Quiz: Test your knowledge
Which of the following is an approved source for a Utah restaurant?
- A) A friend's home kitchen
- B) A UDAF-regulated retail bakery
- C) An unlicensed food stand
Correct answer: B) A UDAF-regulated retail bakery
How the Featured Expert Can Help
Navigating Utah's food source regulations is just one part of running a compliant restaurant. To ensure your team is properly trained, consider Utah State Food Handlers, which offers live, in-person food safety certification classes across Utah. Their state-approved training is designed to help food service professionals obtain their permits quickly and conveniently, with online payment options.