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
Health Alert: To prevent spread of COVID-19, County services are operating at a limited capacity.
Health Alert: To prevent spread of COVID-19, County services are operating at a limited capacity. Health Alert: To prevent spread of COVID-19, County services are operating at a limited capacity.