Food Safety General Information
The Food Safety Program's primary goal is to protect the community against foodborne illnesses caused by poor food handling practices and unsafe food products in food shops (restaurants and grocery stores).
The program is responsible for licensing and inspections of all facilities at the retail level that sell food. Examples are restaurants, grocery stores, school cafeterias, daycares, nursing homes, festivals, etc. Places like these are inspected on a frequent basis. To view recent inspections of these facilities follow the Food Inspection Report Link located in the blue box on the right hand side of this page.
A focus on food safety education is a key component during the inspection process.
What we do
- License retail food service and food establishment operations.
- Inspect all licensed food shops, mobile operations, and temporary events.
- Review plans for all retail food service and food establishments.
- Respond to food related customer complaints.
- Provide food safety classes to the food industry and the public.
- Investigate foodborne outbreaks, complaints and reports.
- Conduct food source trace back investigations due to recalls.
- Inspect carnivals, home days, chilli cook-offs, and farmers markets.
Home Food Safety Information
The Food Protection Unit believes all food safety practices should start at home.
The Centers for Disease Control and Prevention has identified risk factors that are the cause of foodborne illness in homes and restaurants. The information below will help you in identifying and preventing these practices to protect your family and friends from illness.
The risk factors include cooking temperatures, cooling of food, contamination and handwashing.
Additional information on other food safety topics can be found in the box labeled "FOOD SAFETY" to the right.
Follow these four easy steps to prepare food safely at home:
Rick Melendez MPH, RS
(216)201-2000 ext 1211
Paul DeSario PhD, RS
(216)201-2000 ext 1243