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| |
|
|
|
| APPLICATIONS |
| The
Food Safety Program must review, approve, and inspect all new or
extensively remodeled food operation construction projects.
It is suggested that plans be submitted for review as soon as possible,
as the review process may take as long as thirty days.
Please call
330-926-5600 if you have any
questions.
FOOD SERVICE OPERATION
/ RETAIL FOOD ESTABLISHMENT LICENSE INFORMATION
Food
Service/Food Establishment Plan Review Submittal Requirements
Guide for Preparing
and Submitting Food Construction Plans
What is
my Risk Level?
TEMPORARY FOOD SERVICE LICENSE - Print and Return Both
Files
Temporary
Food Operation License Application
Temporary
Food Operation License Requirements
Food
Vending Machine Operation License Application
Mobile
Food Service Operation License Requirments
|
| AVIAN
INFLUENZA and FOOD SAFETY |
| U.S.
Centers for Disease Control and Prevention
U.S.
Department of Agriculture/FSRIO
U.S. Food
and Drug Administration/CFSAN
World
Health Organization |
| CHILLING
/ COOKING / SEPARATING FOODS |
| Chill
Facts
Cold Storage Chart
Thermy™ Says: "It's Safe to Bite When the Temperature
Is Right" Brochure
English
Spanish
Cooking Safely in the Microwave Oven
English
Spanish
Combat Cross-Contamination
Be Smart. Keep Foods Apart—Don't Cross-Contaminate
Prevention
of Cross Contamination
|
fightbac.org
Partnership for Food Safety Education
|
FARM
AND FARMERS' MARKETS / COTTAGE FOODS
|
|
| Farm
Markets Fact Sheet
Farmers'
Markets Fact Sheet
Cottage
Foods
|
|
| FOOD
CODES |
|
| The Food Safety Program licenses
and regulates all food service operations and retail food establishments
including restaurants, grocery stores, mobile, temporary, and vending
machine operations to assure that all comply with the applicable
laws.
|
Environmental
Health Code Chapter 1420: Food Service Operations
Environmental
Health Code Chapter 1430: Food Vending Machines
Environmental
Health Code Chapter 1440: Food Establishments
Ohio Uniform
Food Safety Code
Spanish
Translation
Simplified
Chinese Translation
|
Ohio
Administrative Code Chapter 901:3-4: Retail Food Establishments
Ohio
Administrative Code Chapter 3701-21: Food Service Operations
Ohio
Revised Code Chapter 3717: Retail Food Establishments, Food Service
Operations |
| FOODBORNE
ILLNESS |
|
A responsibility of the Food
Safety Program is to investigate reports of food-borne illnesses
and to reduce the potential for future food-borne disease outbreaks.
Please call 330-926-5600 to
report any suspected illnesses related to consuming food.
Exclusion
or Restriction of Sick Food Workers
Foodborne
Illness—What Consumers Need to Know
How to Handle
Refrigerated Ready-To-Eat Foods and Avoid Listeriosis
Norovirus -
Frequently Asked Questions
|
| FOOD
IRRADIATION |
|
Government
Food Safety Information - Irradiation Links
USDA/FDA
Food Information Center - Food Irradiation Informational Links
|
USDA/FDA
Food Information Center - Food Irradiation Educational Resources
USDA
- Irradiation of Meat and Poultry |
| FOOD
RECALLS |
|
Ohio
Department of Agriculture - Recalls
U.S.
Department of Agriculture Recalls
U.S. Food
and Drug Administration Recalls and Alerts
|
|
| FOOD
SAFETY |
|
| After
a Fire, Is the Food Safe?
Consumer
Food Safety Publications
Fight BAC!™ Four Simple Steps
to Food Safety
English
Spanish
Chinese
First
Aid For Food Choking
Food Employee
Handwash Sign
Health
Reporting Requirements for Food Employees |
Mercury
in Fish and Shellfish
Spanish
Playing
it Safe with Eggs
Proper Use
of Disposable Gloves
Keep
Your Food Safe
Spanish
Temperature
Danger Zone Poster
Wiping Cloths
– Prevention of Cross Contamination |
| FOOD
SAFETY EDUCATION |
|
At
Your Service
Canton
City Health Department
Cuyahoga
County Board of Health
Lake
County General Health District
Nutrition Plus
Ohio Restaurant Association
Ohio State University
Extention
University
of Akron |
|
| FOOD
SAFETY and SECURITY in EMERGENCIES |
|
Emergency
and Terrorism Preparedness
Food Safety and Security at Temporary Mass Gatherings
Keeping Food
Safe After a Disaster
|
Industry
Self-Assessment Checklist for Food Security
What Consumers Need to Know |
| GENERAL
CLEANING AND SANITIZING |
|
Ounce
of Prevention - Centers for Disease Control
|
|
| MAD
COW DISEASE |
|
Centers
for Disease Control
U.S. Food and Drug
Administration |
|
| REQUIREMENTS
and GUIDELINES |
|
Consumer
Advisory Requirements
Food Precaution
Label for Takeout and Leftovers
Guidelines
for Food Sales at Animal Exhibitions
Guidelines
for Portable Toilets at Mass Gatherings
Guidelines
for Processing of Fresh Cut Produce
How to Comply
with the Americans with Disabilities Act: A Guide for Restaurants
|
Labeling
Requirements
Person In
Charge Requirements
Protecting
the Food Supply: FDA Actions on New Bioterrorism
Legislation
Smoke
Free Work Place
Water Boil Advisory
Guidelines |
| RESOURCES |
|
Center
for Disease Control and Prevention
Centers for Disease Control
and Prevention - Food Safety Initiative
Gateway to Government Food Safety
Information
National Coalition for Food-Safe
Schools
Ohio Department of Agriculture
Ohio Department of Health
Ohio EPA, Ohio Sport Fish Consumption Advisory
Partnership for Food Safety Education,
Fight BAC!TM Campaign
U.S. Department
of Agriculture
|
U.S. Department
of Agriculture, Food Safety and Inspection Service
U.S. Environmental Protection Agency
U.S. Food and Drug Administration
U.S. FDA, A
HACCP Principles Guide for Food Establishments
at the Retail Level
U.S. FDA, Foodborne
Pathogenic Microorganisms and Natural Toxins Handbook
U.S. Food and Drug Administration,
Center for Food Safety and Applied Nutrition
U.S. Food and Drug Administration,
Center for Food Safety and Applied Nutrition for Kids |
