Ohio uses the Uniform Food Safety Code as the set of laws and rules for Food Service Operations (FSO) and Retail Food Establishments (RFE). A copy of the Uniform Food Safety Code can be found at Chapter 3717-1 – Ohio Administrative Code | Ohio Laws.
CCCHD’s Registered Environmental Health Specialists (REHS) inspect these restaurants and assist with fixing any problems or violations that may cause illness or danger to Clark County residents and visitors. These facilities are inspected multiple times a year based on the type of food handling and preparation happening at the facility. Just because an REHS is on site at a facility does not mean a facility has a problem.
*REMEMBER: An inspection report is a “snapshot” of the time and day of the inspection. On any day, a licensed facility could have fewer or more violations than noted on the report. A specific inspection report may not be representative of the overall, long-term compliance of a licensed facility. Also, at the time of the inspection violations are recorded, but most violations are often corrected quickly and easily, on-the-spot prior to the inspector leaving the facility.
Foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,200 deaths in the United States each year. Most cases of foodborne illness can be prevented through education on proper cooking or processing of foods to destroy bacteria. Hiring food professionals who have ServSafe™ Certification helps ensure that safe food is served at local restaurants, school cafeterias, hospitals, nursing homes and catering services.
ServSafe™ Certification is a nationally accredited program sponsored by the National Restaurant Association.
Locally, it is available at the The Ohio State University Cooperative Extension office and taught in collaboration with the Clark County Combined Health District. For training dates and more information go to: ServSafe Food Safety Training at the Clark County OSU Extension office