Inspections of all restaurants, food stores, processors and warehouses regarding sanitation, hygiene and food protection. Technical assistance is provided, including the review of plans for new establishments to insure proper equipment and construction, and the Hazard Analysis Critical Control Point (HACCP) review of food preparation. Complaints are investigated, including those involving potential foodborne illnesses. The Program is advised by the Food Advisory Committee, which is composed of industry representatives and other citizens.

Provides food handler/manager education and permitting.