Environmental Health 980-314-1620 Send an Email
Causes Of Foodborne Illness
FAQ
Safe Handling Practices For Melons
Chlorine Sanitizing Solution - 100 PPM
Calibrating A Food Thermometer
Hand washing and Bare Hand Contact w/ Ready-To-Eat Foods
Cross-Connections and Backflow Preventers
Foodborne Illness
Hotel/motel and Other Lodging Facilities
Public Swimming Pools
Pushcart/Mobile Food Unit Permitting and Operation
Temporary Foodservice Events
County services are operating at a limited capacity. Questions about COVID-19? Call Public Health Hotline: 980-314-9400
County services are operating at a limited capacity. Questions about COVID-19? Call Public Health Hotline: 980-314-9400County services are operating at a limited capacity. Questions about COVID-19? Call Public Health Hotline: 980-314-9400