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Food Safety Education and Protection
The Food Protection Unit has incorporated a proactive educational approach to food safety while conducting inspections. This approach allows us to develop a working relationship with the operators, who in turn learn to understand the public health impact that their operation can have on the community. The Food Protection Unit provides individual or group training to all operators. The benefits of a well educated food handling workforce speaks for itself. Also, a national certification course in food handling is administered by our registered sanitarians and is recognized by the State of Ohio as fulfilling the requirements of a Food Handlers Certification. It is the goal of the Food Protection Unit to protect the public from food borne disease caused by unsafe food products. The unit works closely with our other service areas, particularly with Epidemiology and Surveillance and Nursing service areas to investigate illnesses associated with food and to prevent future occurrences.
A new Unified Food Safety Code
has been adopted in Ohio. It provides one set of laws and rules for food service and
retail food establishments across the State of Ohio and it is implemented at the local level.
An important change in the food code is the requirement for a person in charge (PIC) who is
knowledgeable in food protection to be available during all hours of operation. Most
operators will become certified in food protection by attending the 16 hour nationally recognized
ServSafe
TM course. Our 3 hour abbreviated Person In Charge training course, which
highlights the basics of food safey, would also satisfy the Ohio Revised Food Code's
requirements. For the convenience of our operators, multiple courses are scheduled each
year. See schedules below.
View / Download PDF version of
OHIO UNIFORM FOOD SAFETY CODE
Applications for Food Safety Education TrainingFood Program ComponentsThere are several components of food operations that fall within the Ohio Food Code. These
components describe the way food is vended to the public. For a better
understanding of the differences between the types of operations listed below please review their
definitions in the Ohio Food Code.
Obtaining a Food License
If you are interested in applying for a license for one of the components listed above
please read the following information.
For food service operations(FSO) and retail food establishments(RFE) the first step is determining which risk class your business is and submitting two sets of identical plans for Plan Review. Once the plans and plan review fee are submitted, the Board of Health has 30 days to approve or deny the plans. Please be sure to submit your plans at least 30 days prior to starting construction of your new food business to ensure adequate time for plan approval. We strive to work with operators to overcome challenges you may have when submitting plans. Please review the Plan Review Application below and thoroughly complete it to help expedite the approval of your plans. You will also be required to contact the building and fire departments in the jurisdiction where your business will be located. Remember that during all hours of operation each business must have a person in charge who can demonstrate knowledge in food protection. If you have any questions you can contact the food protection unit at (216)201-2020 (press option 2) weekdays from 8:30 am to 4:30 pm excluding holidays. For mobile, temporary or vending licensure please submit the applications below with license fee at least 30 days prior to operating those businesses to ensure time for inspection.
Consumer Information:
Other Food Safety Links:Fight BAC (
www.fightbac.org )
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