Please note that Walk-in Office Hours are Monday - Friday, 9 a.m - Noon.
Appointments are required after Noon and before 4:00 p.m.
What we do:
- Issue permits to Food Service Establishments in Monroe County.
- Enforce Chapter 1, Subpart 14-1 of the New York State Sanitary Code.
- Conduct routine inspections of regulated food service establishments, including restaurants, schools, bakeries, delicatessens, mobile vendors, and temporary food vendors.
- Respond to complaints of public health significance.
- Offer technical consultation and food worker certification training.
- Evaluate high risk establishments using HACCP (Hazardous Analysis Critical Control Point) Principles.
- Investigate reports of food borne illness.
- Respond to emergencies that could result in food contamination such as occurs with fires, floods, power outages, and chemical and biological contamination.
- Participate in food recalls and embargoes.
- Participate in food and human specimen sampling and testing for food borne illness causing organisms or agents.
- Review plans for new and expanded facilities to ensure code compliance.
- Respond to information requests from the general public and food service operators.
- Application For Approval Of Plans for a Food Service Establishment
- Application For a Permit To Operate a Food Service Establishment
- Application For a Permit to Operate a Temporary Food Service Establishment
- Application For a Permit to Operate at a Seasonal Farmer's Market
- Fee Waiver Request Application Form
- Credit Card Authorization Form
- To view individual Food Service Establishment Inspection Results provided by New York State Department of Public Health: Health Data NY
- Seasonal Farmers Market Information
- Recommended Checklist for New or Remodeled Establishments
- Cart Requirements
- Commissary Requirements
- Mobile Requirements
- Food Sampling at Public Events
- First Aid For Choking Poster
- Questions and Answers For Temporary Food Vendors (Fairs/Festivals/Food Sampling Booths)
- Temporary Hand Wash Set-up
- Food Safety Temperature Guide
- Chapter 1, Subpart 14-1 of the NYS Sanitary Code
- Cooling and Reheating of Potentially Hazardous Foods
- HACCP (Hazardous Analysis Critical Control Point) Principles
- Hand washing and Glove Use for Food Workers
- Procedures for Safe Storage of Eggs and Foods Made With Eggs
- Use of Hands in Preparation of Ready to Eat Foods
- Keeping Food Safe during an Emergency
In June 2004, the Monroe County Department of Public Health expanded the mandated training requirements for Food Service workers within permitted facilities. We recognize two levels of trained workers: Level-1 Food Manager and Level-2 Food Handler.
The type of training that is required for each facility is based on the risk assigned to the permitted establishment (High, Medium, or Low). Risk classification is located on the permit under the permit number. All Food service operations must meet the mandated requirements.
- Download the Guide to Food Worker Training Certification
- Download the Food Worker Training Study Materials
Call 585 753-5869 if you have questions after reviewing the Guide to Food Worker Training Certification
- U.S. Food & Drug Administration (FDA) Foodborne Pathogenic Microorganisms and Natural Toxins Handbook (Bad Bug Book)