The goal of Food Protection Program is to reduce or eliminate the risks of food borne illnesses by ensuring reasonable protection from contaminated food and improving the sanitary conditions of food establishments.These are accomplished by
·Developing ordinances applicable to Henry and Stark counties.
·Outreaching, educating and training food service workers and consumers.
·Assessing the risk of food preparation and providing technical consultation.
·Reviewing floor plans for new construction and permitting establishments.
·Conducting routine inspections and complaint investigations.
·Responding to other food emergency incidents.
·Participating in cooperative food safety inspections with other local, state, and federal agencies.
·Undertaking regulatory enforcement actions such as embargoes, administrative sanctions, and civil or criminal penalties.
HEALTH DEPARTMENT CONDUCTS FOOD SERVICE MANAGERS CLASS Dorothy David, Environmental Health Director with the Henry and Stark County Health Departments addresses participants of the Department's recent Food Manger's Certification Course about what is expected when the Department conducts a Food Service Establishment Inspection. Through the course valuable information is given which will help food manager improve their operations.