Guidelines for Food Safety and Good Sanitation Practices
According to the U.S. Food and Drug Administration's 2005
Food Code, ensuring safe food is an important public health
priority for our nation. An estimated 76 million illnesses, 325,000
hospitalizations, and 5,000 deaths are attributable to Foodborne
illness in the United States each year.
The goal of the Clayton County Health Department is to protect
the public's health by preventing food-borne illness, by assuring
that foods served to the public are wholesome and free from
contamination or spoilage.
Keep your menu simple and keep potentially hazardous foods
(meats, eggs, dairy products, cut fruits and vegetables, etc.) to a
- Your operation is not permitted under Chapter 290-5-14 of the
Food Service Rules and Regulations of DHR or the Rules and Regulations of
the Clayton County Board of Health.
- In instances where it is determined that a food service permit
is required, the Rules and
Regulations shall be enforced.
- In the event that a food-borne illness occurs, the Board of
Health is charged with investigating and conducting epidemiological
activities which would focus on the following areas:
- Maintain Proper Temperature for food items:
- Cooling and cold holding for refrigerated food should be held
or below 41º F.
- Hot holding for cooked foods must be a minimum temperature of
- Reheating leftovers must be achieved at a minimum temperature
of 165º F.
- Preparing food too far ahead of
service: Food prepared 12 or more hours before service
increases risk of temperature abuse.
- Foods and food products must come from approved sources-not
prepared at home or in unlicensed locations.
- Poor personal hygiene and infected
Personal cleanliness and hand washing is very pertinent when
handling food. Ensure that the facility has a properly working hand
sink with soap and single-use paper towels. Other hand washing
methods may be approved by the health authority for temporary
Wash your hands frequently, especially before you begin work and
after performing any of these activities: using the toilet,
handling raw food, coughing or sneezing, smoking, handling soiled
items and disposing garbage.
- Serving raw foods and ingredients: Ensure that
raw products are fresh and wholesome. Otherwise should not be
served because they may cause food-borne disease. It is always
safer to use pasteurized products.
- Food Protection: Be careful
to protect food products at all times from contamination by keeping
them covered or packaged above ground or off the floor. Eliminate
unnecessary food handling and protect all foods from physical
contamination such as sneezing, coughing, touching dirty surfaces
- Water Supply: When food is
prepared on the site, a system capable of producing enough hot
water for frequent hand washing and cleaning and sanitizing
utensils and equipment shall be provided on premises. Only potable
water should be used either from a municipal source, a regulated
community well, a private well that has been tested to ensure it is
free from contamination, or from sealed containers approved by a
bottling manufacturer meeting state/federal guidelines.
- Sewage: All sewage, including
liquid waste, should be properly disposed of by a public sewage
system or by a sewage disposal system constructed and operated
according to local plumbing codes.
- Garbage and Refuse: Must be
kept in durable, easily cleanable, insect and rodent-proof
containers that do not leak and do not absorb liquids.
- Transportation: If food needs to be
transported from one location to another, keep it well covered and
provide adequate temperature controls.
Clayton County Board of
Office of Environmental Health Services
685 Forest Parkway, Forest Park, GA 30297
Phone: (678) 610-7469 Fax: (770) 603-4874