The goal of the Food Sanitation Program is to protect citizens from contracting and transmitting foodborne diseases and to educate food service operators and consumers about safe food handling practices.
All food-related businesses are inspected regularly. The larger businesses are inspected more frequently than those that pose less risk. Schools and Daycare facilities are also inspected regularly.
Routine inspections are unannounced and based upon the food handling activities of each establishment.
Category 1 (high-risk) facilities are inspected 3 times per year
Category 2 (medium-risk) facilities are inspected 1 time per year
Category 3 (low-risk) facilities are inspected 1 time every two years.
Complaints are investigated within seven working days. Foodborne illness, fire, and other disaster investigations are conducted immediately. Consultations and in-services are provided upon request. Plan reviews are conducted within five working days after proper information is submitted to the department.
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