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Retail Food Surveillance

  • Facilities serving food to the public are inspected under Chapter 12 of the State Sanitary Code to determine safe food handling procedures, safe food sources, and sanitary food preparation and storage.
  • Plan reviews and pre-operational inspections are done for all new facilities.
  • Inspectors respond to citizen complaints against retail food establishments.
  • Food Handlers educational classes are given free of charge to any food service worker.

ServSafe Certification National Restaurant Association
For ServSafe Manager:
For ServSafe Food Handler:

Retail Food Establishment Inspection Report

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