Every year one in six Americans will get sick from food poisoning. The purpose of the food safety program is to reduce the risk of a possible food-borne illness outbreak. This is achieved through licensing, inspecting, and providing educational services to the food service industry and the general public.
All food service operations and retail food establishments serving or preparing food for a fee are required by law to be licensed by the local health district and must follow the rules established in the Ohio Uniform Food Safety Code. Annual licenses including mobile unit licenses are valid each year from March 1 to February 28 (29). Temporary licenses are per event and valid up to five days.
To become licensed, a plan review must be completed. Licenses are not transferable so, submit the appropriate plan review application well in advance of ownership or operating.
Contact the Environmental Division at (419) 668-1652 ext. 239 for questions about the plan review application or to schedule a consultation. Once licensed, inquire about the Gold Plate Award.
The Ohio Department of Agriculture (ODA) Division of Food Safety has jurisdiction over Cottage Food Facilities and Home Bakeries. Visit the ODA Division of Food Safety website or contact them at 1-800-282-1955 Ext 4366 for additional information.
Cottage foods are allowed to be sold to the public but are prepared in an unlicensed facility (such as a private home). These foods are limited to specific foods that are not potentially hazardous and must be appropriately labeled.
Home Bakeries are licensed facilities that are permitted to sell certain foods including some potentially hazardous foods to the public. These licenses are issued by the ODA. Please contact the ODA Divison of Food Safety for more information at 1-800-282-1955 Ext. 4366.
Gold Plate Award
The Gold Award is an acknowledgment given by Huron County Public Health to food services that have excellent food safety practices. This award will be given annually and will be based on the facility's performance from the previous year. This is a voluntary program and each facility must apply each year to be considered.
These awards are reserved for facilites that meet the following critieria:
Have a valid FSO or RFE license
Send in application (located on our website)
Receive a score of 90 or higher
Have not had any administrative action within the last 2 years, which includes:
Have not been responsible for a foodborne outbreak in the last 2 years
The scores will be calculated using the standard inspections (2 per year) and averaging both scores. Each facility will start at 100 and will be deducted points on the following scale:
(Not corrected or has repeatedly occurred)
(Corrected during inspection)
(Not corrected during inspection)
(Corrected during inspection)
Any facility that receives the award will receive a certificate that can be displayed for public review in their restaurant. The restaurants will also be acknowledged on our website, as a Gold Plate Award Winner.
HCPH is an approved provider of two Certified Food Protection courses that meet state and national standards for food service employees. Our Certified Food Protection courses are designed for managers, food service employees, and daycare providers.
Effective March 1, 2010, the shift’s designated person-in-charge (PIC) must be present on-site and have successfully completed a Level I Certified Food Protection Course.
Effective March 1, 2017, for risk level three and four facilities an employee(s) must be available at all times and have successfully completed a Level II Certified Food Protection Course.
To find approved online course offerings click here. Select "Online" under the county drop down menu.
Level 2 courses do not require Level 1 as a pre-requisite. Level 1 certifications can be obtained completely online; Level 2 training can be obtained online, but must be followed by an in-person test proctored by an approved proctor. HCPH has approved proctors only for the ServSafe course by the National Restaurant Association. Keep proctor requirement in mind when choosing a course.