Food Safety Program

All food service establishments are inspected and issued annual permits to operate. They are assessed relative risks for causing foodborne illness and this assessment is annually verified. A modified Hazard Analysis Critical Control Points are included in each regular inspection.
Plan reviews and pre-operational inspections are conducted on new or extensively remodeled facilities.
Follow-up inspections, consultations and enforcement actions are conducted to ensure compliance of deficiencies and violations of any rules.
Surveillance and control systems are established to monitor, identify and record foodborne illnesses; to detect sources of contaminants; to establish factors that contribute to outbreaks; and to recommend prevention and control measures and to take appropriate actions to prevent further spread of disease.
Food safety information is provided to the public.
Food handler training is provided.
Microwave Oven testing.
Qualified personnel conduct activities of our food program.

Food Safety/ Foodborne Illness Job of a Public Health Sanitarian

Safe Water Supply/ Environment

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