Food Program

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 (or Feb. 29th on a Leap Year). 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 via phone at (614)-728-6250 or via email at for additional information.

Food Inspections

Food inspections are unannounced (not scheduled) except for the initial inspections conducted when opening a new/remodeled facility. Full copies of the inspection reports are available online.

Home Based Food Products

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 throughouth the current licensing year. This is a voluntary program and each facility must apply each year to be considered.

*Please print form, complete, and return to HCPH.


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:

    • Warning letter

    • Administrative

  • 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:

Critical Violation...............................................-8

(Not corrected or has repeatedly occurred)

Critical Violation...............................................-6

(Corrected during inspection)

Person-in-Charge Violation..............................-3

Non-Critical Violation.......................................-2

(Not corrected during inspection)

Non-Critical Violation.......................................-1

(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.

Food Safety Education

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. ** HCPH is not currently offering in-person classes.**


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.

**HCPH is not currently offering in-person classes.**


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.