Coastal Health District

Environmental Health

Food Service

Important Food Safety Information
Please take a moment to read the December, 2010, message below from Giles F. Roberts, Program Director of Food, Tourist, and Pool Programs for the Division of Public Health, Georgia Department of Community Health, regarding the importance of making sure the nation's food supply is as safe as it can be:

"We no longer can assume our nation's food service industry to have low priority for attack by those wishing to harm our economy and people. (Recent) news reports demonstrate that our enemy now considers the food service industry to be the weakest link in our nation's food supply. Food service operators no longer are on the sidelines of this ongoing battle with terrorism. They too are now on the front lines with County Environmental Health Specialists in protecting the nation's food supply not only from a food safety perspective, but now from a food security perspective as well. Food service operators must put emphasis on observing what takes place around food displayed for service and take action to remove food if contamination or tampering is observed by employees. They must make sure properly trained food employees are overseeing these food bars not only to comply with the requirements of food service rules and regulations, but to ensure displayed food remains wholesome for the sake of the industry and its consumers. Food service operators must carefully observe food that is delivered to their establishments, making sure product is from an approved source and that no signs of tampering or abuse are present. They should also have assurance that delivery persons are properly credentialed before being allowed within the establishment. Food supplies should never be left unattended at anytime. Food supplies should be properly received and promptly stored within the establishment. If food and supplies must be delivered after hours, it is an absolute necessity that prior arrangements be made with reputable food supplies for such deliveries (click here to review a file on

Key Drop Deliveries).

I would ask that food service management be reminded of the latest threats to the industry and the need for heightened awareness that must be taken not only by Environmentalists but by food management as well. For resources in developing a food security program, food service management can go to the FDA website.

Environmental Health regulates and inspects all restaurants to minimize the spread of food-borne illnesses. Inspection reports are posted at restaurants for patrons and the general public to view. Any time a complaint is filed, or a food-borne illness is reported to public health, Environmental Health investigates.

Food Service Rules and Regulations (version 290-5-14):
The Food Service Rules and Regulations have changed! Click here to download a copy of the new rules and regulations: FoodServiceRules
Click HERE for a brochure outlining some of the major changes.
Click HERE to read the rules outlining how often a restaurant must be inspected.

Quick Reference Spec Sheets
Food Spec Sheet
Equipment Spec Sheet
Power Outage Information

To find out more about the specific restaurant inspection process in your county, contact your county's Environmental Health Office.

Training and certifications are available for restaurant owners and staff:

servsafe.jpg

The National Restaurant Association's ServSafe® courses are designed to provide participants with valuable information on potentially hazardous foods and safe food handling practices, the HAACP system of food safety; establishing, purchasing, and receiving standards and procedures; designing facilities and selecting appropriate equipment and guidelines for working with regulatory agencies.

There are two different ServSafe® courses you can take: 

ServSafe® Manager's Certification Course - This 2-day course is primarily offered to certify managers. An exam is administered at the conclusion of the second day of instruction. Upon satisfactory completion, a certificate will be issued. The cost is $200 per person for the Manager's Certification Course. The 2014 class schedule is posted below. All classes will held from 9 a.m. - 4 p.m. at the Chatham County Health Department located at 1395 Eisenhower Drive.* The registration form should be completed and returned two weeks prior to the class.

2014 ServSafe® Manager's Certification Course Dates
January 30-31
February 27-28
March 27-28
April 24-25
May 29-30
June 26-27
July 30-31
August 28-29
September 25-26
October 30-31
November 20-21
December 18-19

ServSafe® Overview Class - This 3-hour class covers basic food safety. A certificate of participation will be given upon completion. All individuals affiliated with the food industry will benefit from the safe food handling information this class provides. The cost is $25 per person for the ServSafe® Overview class. In Chatham County, call 912-356-2160 for more information.

Click here to download the registration form: SERVSAFE REG 2014

* The new Chatham County Health Department is located between the former Health Department at Eisenhower and Sallie Mood Dr. and the Savannah-Chatham Humane Society.

Educational Materials for Food Employees

The Coastal Health District's Environmental Health Division is dedicated to protecting the health and well-being of those who choose to eat in food service establishments. Food service employees play a big role in ensuring that their customers are not exposed to foodborne illnesses.
The information below can help employees understand the role they play in protecting themselves and those they serve every day.

Click here to download a poster with instructions on first aid for choking: ChokingPoster

Need an employee handwashing sign? Click here: Handwashing Sign

Click here to print out a "no smoking" sign for your establishment: No Smoking Sign

Proper Handwashing

Proper Handwashing English
Proper Handwashing Spanish
Proper Handwashing Vietnamese
Proper Handwashing Chinese
Proper Handwashing Korean

Use Gloves or Utensils

Use Gloves or Utensils English
Use Gloves or Utensils Spanish
Use Gloves or Utensils Vietnamese
Use Gloves or Utensils Chinese
Use Gloves or Utensils Korean

Outbreak Could Have Been Prevented

Outbreak Prevented English
Outbreak Prevented Spanish
Outbreak Prevented Vietnamese
Outbreak Prevented Chinese
Outbreak Prevented Korean

For additional food service education materials, click here: FDA Hygiene Handbook