The Health Department

It’s a good idea to work closely with your local health department. In large cities the health department is usually the city health department. In smaller towns you may work with the county or state health department. Many food service managers view their local health department as the enemy, thinking only of the inspections conducted by the department. However, the health department is a good source of information for food service managers. For example, your local health department can provide you with a copy of the food safety regulations and standards that apply to your type of operation.

The health department is also responsible for issuing food service permits. (You cannot operate a food service establishment without a valid permit issued by your local authority.)

You should apply for the permit long before you actually open because the permit process does take some time. Often the health department might want to see blueprints and specs if you are opening a new building or doing extensive remodeling.

The number of inspections conducted by health departments will vary dependent on the risk a food establishment poses. In determining how many times a facility will be inspected a year, the health department authorities will look at the facility’s sanitation history, number of meals served, number of potentially hazardous items on the menu, and number of critical violations that have been documented. Low-risk operations are generally inspected every six months. Higher-risk operations may be inspected four or more times a year.