The Food Safety Program is responsible for inspections of food service operations, temporary food service operations, food vending machines, micro-markets, mobile food operations, and retail food establishments. These inspections are conducted with consumers safety in mind. Local health departments have the authority to enforce state standards for safety and sanitation in Food Service Operations and Retail Food Establishments.

Foodborne illness is a serious public health threat. According to the Center for Disease Control, each year in the United States 76 million people suffer from vomiting and diarrhea caused by mishandled, tainted, or spoiled food. It is the goal of the Food Protection Division of Environmental Health to reduce the risk of foodborne illness through inspection, education, and enforcement.


New Mandatory Requirements for MOST Restaurants & Grocery Stores

Changes in the Food Facility rules of the Ohio Revised Code 3717-1-02.4 (A)(2) now require all Class 3 & 4 food facilities to have at least one employee who has supervisory and management responsibility, and the authority to direct and control food preparation and service to obtain the level two certification in food protection by March 1, 2017.

Temporary, mobile, vending and risk level 1 & 2 food service operations or retail food establishments are exempt from this new rule.

The Toledo-Lucas County Health Department offers the ServSafeĀ® Manager Certification Class several times a year which fulfills the level 2 certification requirement (16 contact hours). Please see our class schedule located under Downloads.