Food Protection Program
The goal of the Food Protection Program is to protect citizens from contracting and transmitting foodborne diseases and to educate food service operators and consumers about safe food handling practices. The Environmental Health Division strives to prevent foodborne illness and enforce safe practices through several steps:
Prevention is achieved through a combination of education and risk assessment.
Enforcement is achieved by investigating food borne illnesses and other complaints after a problem has occurred.
Food Safety for the Public
Foodborne agents cause an estimated 76 million illnesses annually in the United States. National public health surveillance data provides some insight into the causes of foodborne illness, types of implicated foods, and where foodborne outbreaks occur. This information is routinely evaluated by local health departments in an effort to implement food safety strategies to prevent and control foodborne illness within our community.
The food safety data reveals that certain individuals, including those with a compromised immunity, are particularly susceptible to foodborne agents. These people are considered high-risk for foodborne illness, because they tend to get sick from unsafe foods more often than the rest of the population. Young children, pregnant women, older adults, and individuals with a chronic illness or receiving medical treatment are considered high-risk consumers with respect to foodborne illness.
Health department staff in the performance of their food safety inspections work with restaurant employees to assure a safe meal is served to consumers. Food safety measures utilized by food service workers can include purchasing food from safe sources, cooking food adequately, holding food at proper temperatures, using clean equipment, and following appropriate personal hygiene practice.
Additionally consumers need to understand their risk for suffering a foodborne illness and make informed food choices. High-risk customers should order fully cooked meat, poultry, seafood, and eggs. Consumers should also be aware of their own food allergies and avoid foods that can cause reactions. Consumers also need to be aware that infants and preschool children can get sick from food more easily than adults because their immune systems are still developing.
While restaurants and customers have choices, individuals also need to remember these food safety choices when they treat others to meals or serve friends at home.
Watch our videos on food safety for the public.
