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The food service inspection program was created in 1923. It is a traditional public health program for the protection of the consumer and of all food goods sold in the State. Its mission is to reduce the incidence of food-borne illness and provide for a sanitary environment in food service establishments. Program staffs develop, write, implement and interpret rules, issue mandated licenses, track statistical data, provide for enforcement of establishments not in compliance, train industry, food service workers, and sanitarians in food service practices, meet with consumer advisory committees, and provide technical assistance as necessary.
There are three main categories of food facility:
If you are unsure which category applies to your business, click on the type below which most closely corresponds to your facility:
Effective October 1, 2017– Summary of Fee Changes
Click here to review all fee changes in OAC 310:250.
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