Food safety is achieved through a combination of licensing food establishments, education, and risk assessment. Risk assessment is done yearly by a sanitarian to determine how often a food services establishment is inspected. Those that pose higher risks (involved preparation procedures, cooking-cooling-reheating of potentially hazardous foods) will be inspected more often than those that involve less risk.
New in Food Safety
Food Safety Excellence Award
This annual award program is designed to recognize establishments that demonstrate a strong commitment to food safety. All eligible food establishments are encouraged to apply. Applications are accepted every year, and are due by October 1 of the award year.
Food Code Establishment & Inspection System
At the unannounced inspections performed 1 to 3 times per year, a sanitarian conducts a risk-based food inspection.
The inspection report addresses critical and non-critical violations. Critical violations must by fixed within a set period, which is as soon as possible, but within at least 10 days. Imminent health hazards must be eliminated immediately or the food service establishment may be required to close until the problem is corrected.
- Materiales Toxicos (PDF)
- Potentially Hazardous Foods (PDF)
- Power Outages (PDF)
- Refrigeration Temperatures (PDF)
- Reheating (PDF)
- Sanitizers - Bleach
- Sanitizing Equipment and Utensils (PDF)
- Sushi (PDF)
- Temperaturas Para Cocinar (PDF)
- Thawing Violations (PDF)
- Toxic Items (PDF)
- Wiping Cloth Solutions (PDF)