The food inspection program's responsibilities include:
- Conduct emergency investigations in the case of fire, floods, power outages or foodborne and waterborne illness outbreaks. Ensure proper action is taken during boil orders.
- Conduct routine inspections of:
- Day care centers
- Grocery stores
- Mobile food vendors
- Nursing homes
- Public and private schools
- Provide inspections as needed for special events with temporary food operations.
Investigate foodborne illnesses and complaints received from the public.
- Issue food handling licenses.
- Perform HACCP (hazardous analysis critical control points) based inspections. Participating facilities are eligible for Food Service of Excellence Award and Self Inspection Program. For more information on HACCP, see Food and Drug Administration.
- Provide follow up inspections of critical violations and ensure hazardous conditions have been rectified.
- Provide training classes and educational materials to further enhance food safety and sanitation within the community.
- Review plans and procedures for the construction of new food establishments or the remodeling of existing ones.
Additional information can be found in the FDA Food Code.