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:
Normas y regulaciones Servicio de alimentos, Capítulo 511-6-1
Rules Changes & Additions: EnvHealthFoodRules511-6-1Brochure
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:
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 – The ServSafe® Manager’s Certification Program is the industry’s leading food safety and training and certification program and is a key ingredient to help food service operations keep their customers and employees safe. ServSafe® training also helps you understand and identify all the food safety risks in an operation and provides you with knowledge to do your job. This program covers the following topics.
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.
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.
2019 ServSafe® Manager’s Certification Course Dates in Chatham County:
Click here to download the registration form for Chatham County
2020 ServSafe® Manager’s Certification Course Dates in Effingham County:
Class: 9 a.m. – 4 p.m.
Test: 4 p.m. – 6 p.m.
Click here to download the registration form for Effingham County:
Effingham County ServSafe® CFSM Course Registration Form 2020
2019 ServSafe® Manager’s Certification Course Dates in Liberty County:
Click here to download the registration form for Liberty County:
SERVSAFE CLASS REGISTRATION FORM 2018 Fillable
ServSafe® Overview Class – This 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. In Chatham County, call 912-356-2160 for more information on scheduling a class. In Effingham County, call 912-764-6850 for more information about scheduling a class.
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
Use Gloves or Utensils
Outbreak Could Have Been Prevented
For additional food service education materials, click here: FDA Hygiene Handbook