- Codes, Regulations
- Disaster, Emergencies
- Disposal - Sewage
- Disposal - Waste, Pollution
- Emergency Planning
- Food Protection
- Basic Food Safety
- Risk Assessment
- Food Protection Guide
- Food Service Complaints
- Food Service Establishments
- Food Service Guidelines
- Foodborne Disease
- Frozen Dessert Permits
- General Public Guidelines
- HACCP
- Mobile Food and Food Carts
- Potentially Hazardous Foods
- Proper Cooking Temps
- Restaurant Food Security
- Safe Holiday Meals
- Safe Picnics and Barbeques
-Temporary Food Establishments
- Trans Fat Free Program
- Vending Machine Permits - Children with Special Needs
- Healthy Neighborhood Program
- Nursing Division
- Public Water Supply
- Rabies, Pest Control
- Residences, Temp and Other
- The Community LOOW Project
- Tattoo/Body Piercing/Permanent Make-up
- Tobacco Prevention
Hazard Analysis Critical Control Point (HACCP)
High-risk establishments may also receive a HACCP (Hazard Analysis Critical Control Point) based inspection once a year. The process sets specific control factors through the entire production process for a particular food, with monitoring points to ensure that the food is safe at the end of production and service. This is geared toward education and foodborne disease prevention. Either a HACCP or typical food service inspection is required by NYSDOH in addition to the annual inspection for permit in high-risk establishments.
