- 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
Restaurant Food Security
There are preventative measures operators serving food to the public can take to reduce the risk of creating or spreading foodborne hazards. Food can be a vehicle for the spread of biological or chemical agents as part of a terrorist attack.
Information can be found regarding food safety and bioterrorism at the gateway website at www.foodsafety.gov or call 1 (888) SAFEFOOD.
