The goal of food protection program is to prevent the outbreak of food-related diseases through the education of food handlers and the random inspection of restaurants and facilities which sell and serve food to the public. To ensure sanitary conditions, our staff:
| Assesses the level of risk associated with each food service
facility's operation.
| Reviews plans and procedures and consults with those constructing
new facilities or those remodeling existing facilities.
| Conducts follow-up inspections on violations and ensures
corrective action is taken.
| Conducts inspections in emergencies such as fires, floods,
power interruptions, or food borne illness outbreaks.
| Investigates complaints from the public.
| Provides training and educational materials to people who
work in the food industry and other interested organizations. | |
