Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Our Blog on March 15, 2025
Central District Health of Idaho warns consumers about unlicensed food vendors after complaints of food poisoning in the Treasure Valley area this year.
What is the difference between a food vendor is licensed and one that is not? What are the risks?
Follow along to know the signs so you don’t fall victim to food poisoning in the Treasure Valley too!
The Idaho Central District Health department has observed an uptick of complaints of food poisoning in the Treasure Valley over the past few months. Many related to “unlicensed food vendors” advertising through social media.
The department urges consumers to use caution when purchasing food from these “home vendors” or “underground restaurants” operating out of residential kitchens.
You may see them advertising single plate or order-ahead sales or told to meet them in other locations like a parking lot or public park. “Clearly, you would have no idea how your food was stored or handled in these situations,” warns the public notice.
The department warns that these vendors may not be operating with Idaho Food Code practices or under sanitary conditions. Potentially leaving consumers open to foodborne illness.
“There are multiple risk factors in buying from unlicensed and unregulated vendors, but the most serious is the risk of foodborne illness,” said Environmental Health Program Manager Natasha Ferney.
“These vendors may not have a sanitary kitchen that meets provisions of the Idaho Food Code or know how to properly store or handle food to help prevent growth of disease-causing bacteria.”
Certain foods require proper refrigeration and storage to keep harmful foodborne germs from growing. Residential appliances can effectively keep temperature. However, under commercial use, commercial equipment is better suited to the task.
Examples of temperature controlled foods include, but are not limited to, the following:
Not all foods fall under this category. In fact, many foods that do not require temperature control are even covered under the state’s Cottage Food rule. A category that does not require a specific license and is perfectly fine to prepare in a home kitchen.
Certain foods fall under the Idaho Cottage Foods law. As long as they are clearly labeled “The food was prepared in a home kitchen that is not subject to regulation and inspection by the regulatory authority” and that the food “may contain allergens,” it is legal allowed to be made and sold from a residential kitchen.
Examples of cottage foods include:
Cottage foods must be directly sold to the consumer. They cannot be sold by a third party. Potential venues include farmers’ markets, roadside stands, the Internet, or through mail order sales.
Mistakes can happen anywhere. It is completely possible to get food poisoning in the Treasure Valley area from an inspected restaurant. However, rules and regulations are in place to help prevent the spread of foodborne illness in those inspected kitchens.
“Our inspections are extensive and begin before the business opens its’ doors and continue throughout the entirety of the business’s operation,” said Ferney. “Our specialists conduct plan reviews before permitting the facility and provide education and training to food service operators, managers and employees every step on regulations needed to prevent foodborne illness.”
These inspectors look at coolers, refrigerators, and freezers. They make sure they meet health standards and are set to appropriate temperatures to store or cool foods safely and properly.
They also check for safety and sanitary conditions and look for evidence of pests (a common carrier and spreader of foodborne illness).
The goal of the food safety program is to “protect the public from foodborne related illnesses and to help businesses succeed, not to shut anyone down,” Ferney stressed. “We want to educate and thus prevent illness in the community.”
Germs like Salmonella, E. coli, Listeria, and norovirus can cause serious illness. These common germs are often spread through food. This is why it is referred to as “food poisoning.”
Depending on the germ and whether you experience mild or more severe symptoms you can be sick for a few hours to several days. In some cases illness persists for months with serious complications.
Common food poisoning symptoms include:
If you experience diarrhea or vomiting, be sure to drink plenty of fluids. Dehydration is a serious problem and can occur if more fluids are leaving your body than you can take in.
While most people can recover on their own without medical assistance, certain severe symptoms require medical attention.
See a doctor if you have any symptoms that are severe, including:
If you are pregnant and have a fever or other flu-like symptoms, you should see your doctor right away. Even a mild food poisoning infection can cause problems with your pregnancy.
First, avoid consuming food from an unlicensed food vendor. It isn’t always obvious to know if you are getting food from that kind of vendor.
If you become sick with food poisoning in the Treasure Valley area from an unlicensed food vendor it is a good idea to get advice from a food poisoning lawyer.
Food poisoning can be inconvenient at best and life-threatening or fatal at worst. Missed work, medical bills, and other burdens of foodborne illness add up.
Call The Lange Law Firm, PLLC at (833) 330-3663 for a free, no obligation consultation to go over the details of your situation. Or fill out the online submission form and someone will get back with you soon.
By: Heather Van Tassell (contributing writer, non-lawyer)