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.
Ohio Department of health Food Safety- http://www.odh.ohio.gov/odhprograms/eh/foods/food2.aspx
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