- 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
- Lead Hazards
- 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
Established Risk Assessment
The NYSDOH categorizes permitted food service establishments based upon foods and population served (risk assessment) and prioritize inspections focusing on items that could potentially contribute to foodborne illness.
Examples of the three categories of risk assessment are:
- Low (bars, taverns, retail donut shops, some temporary food operations and coffee shops).
- Medium (fast food restaurants, submarine shops, pizza parlors, some retail bakeries, some mobile food establishments and short-order breakfast and lunch establishments).
- High (Those which prepare roasted meats, sauces, gravies, casseroles, potentially hazardous baked goods and foods which contain meat, fish, poultry, dairy products, eggs or shellfish).
Standardized food service inspection officers inspect all high-risk establishments.
New York State has a standardization program to ensure all food service operators are receiving similar inspections,all violations are being observed and are correctly written and the inspectors are performing consistently throughout the state.
