For Information Contact
| Paul DeSario, RS, PhD
(216) 201-2000 ext. 1243
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.
A focus on food safety education is a key component during the inspection process. Click here to view food inspections.
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, cross contamination, food source and hand washing.
It is our goal to help improve the health of the community by providing information and advice on how to make food safe and healthy. Whether you represent a commercial business or are just making food for your family we want to help you to flow food safely from farm to table:
Clean hands are a must! Food is only as safe as the hands that prepare it. If hands are dirty all of the food they touch becomes contaminated with pathogens (disease causing germs) that can make you sick. Wash hands thoroughly with warm soapy water for at least 20 seconds and use a disposable towel to dry them.
Clean kitchen surfaces like cutting boards, counter tops and food utensils are important too. Wash these surfaces with warm soapy water, rinse them and let them air dry before beginning to work with food. Never place clean food items on dirty surfaces because food will become contaminated (dirty).
Use an instant read probe thermometer to test the cooking temperatures of foods. Always stick the probe into the thickest or deepest part of the food to be sure food is cooked all the way to the center. Undercooked food can make you sick.For a list of food cooking temperatures, click here.
Keep hot foods hot and cold foods cold! Never store foods between 42-134⁰F because food stored in the temperature danger zone grows pathogens (disease causing germs) quickly. Instead, check the refrigerator and cooking temperatures to ensure food safety.
For more information on CLEAN COOK CHILL SEPARATE, click here to go to the FDA’s food safety website.