The Food Sanitation Program aims to protect citizens from contracting and transmitting foodborne diseases and 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 within each establishment.
Category 1 (High risk) Facilities are inspected three times per year.
Category 2 (Medium risk) Facilities are inspected once per year.
Category 3 (Low risk) Facilities are inspected once 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 orchestrated within five working days after the proper information is submitted to its department.
ES 
EN