Temporary Food Application

Inspections take place at every food service, retail establishment, mobiles units, temporary set-ups in the County. Each facility is  based on risk level I, II, III, IV. Risk level I poses the lowest level risk activity to the public in terms of sanitation, food labeling, sources of food, practices, etc. While risk level IV operations pose a higher risk to the public concerning handling, preparing,reheating, cooling temperatures, and a lot more. Level I, & II are required to have one standard inspection once per year, while levels III and IV get 2 standards and 2 Critical Control Point Inspections.

State of Ohio Uniform Food Safety Code 3737-01


Handwashing sign

Food Safety Handout

Food Temperature handout

Mobile Retail or Food Establishment

Ohio Department of health Food Safety-



Have a power outage out your home? Follow the link for information on what to throw out and what to keep!

Back yard Grilling tips for food safety!