State of New Mexico > Environment Department > Food Program
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The New Mexico Environment Department Food Program exists to protect employees, consumers, and the general public from adverse health and safety conditions, such as foodborne illness, in public food establishments throughout our state. The Program consists of trained Environmental Specialists that conduct food inspections, Food Specialists that provide additional technical expertise, and a Program Manager.

Click here to contact NMED staff working in the Food Program. The Food Program Manager is Steve Zappe, who may be reached at (505) 476-9102 or by e-mail.


image courtesy of MJ's Kitchen

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Chile Roasting Food Safety (English)

Avisos de Seguridad Alimenticia al Tostar Chile Verde (Espanol)

News & Updates

 For a list of NM Food Recall Notices - click here

  • Individuals wanting to operate a home-based food processing operation must first obtain a permit from NMED before offering their food products to the public. To find out more information click on Home-Based Food Processing
 
The Food Program conducts the following activities:

  • Enforcement

    Enforcing the current New Mexico Food Service and Processing Regulations by conducting thorough establishment “health inspections” at least once per year and investigating complaints.
     
  • Training

    Providing free training on a periodic basis. Training modules range from basic food safety practices to detailed Hazard Analysis Critical Control Point (HACCP) implementation. We also conduct the required food safety training for Home Based Food Processor Licensing.  Contact your district food safety specialist for the schedule.
     
  • Outreach

    Conducting public outreach events to help raise food safety awareness among the public.
     
  • Review

    Reviewing operational and construction plans for retail food establishments and food processing operations. New and remodeled retail operations are reviewed by our Environmental Specialists and food processing operations are reviewed by our Food Specialists. The review process helps ensure that facilities and equipment are constructed and organized in such a way to foster safe food preparation/production.
     
  • Response

    Responding to foodborne illness complaints and outbreaks. In the case of an outbreak, our staff works diligently to determine the source of the illness and takes appropriate steps to eliminate immediate causes and prevent such problems from arising in the future.
 
                       
 
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