Food Protection

Food Protection

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.

Food Safety Applications

• 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
• Request For Fee Waiver Form (Link to Letter and Form)

Online Information

• Seasonal Farmers Market Information
• Recommended Checklist for New or Remodeled Establishments
• Food Service Establishment Fee Schedule
• Cart Requirements
• Commissary Requirements
• Mobile Requirements
• Food Sampling at Public Events
• 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

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Food Worker Certification

In June 2004, the Monroe County Department of Public Health expanded the mandated training requirements for Food Service workers within permitted facilities. We now require two levels of trained workers: Level-1 Food Handler in Charge and Level-2 Food Worker.

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 new Food service operations must immediately meet the new mandated requirements. All existing operations must comply with new requirements by December 31, 2005 (for High Risk Facilities), or by May 31, 2008 (for Medium and Low Risk Facilities).

Please download the Guide to Food Worker Training Requirements for information on training requirements and compliance dates to meet the new standards.

Course Length

Both classes are given over a two-day period.

Level-1 consists of 10 hours of total instruction (two 5-hour sessions). At the end of day two the certified manager exam is given, with up to two hours allowed.

Level-2 consists of 6 hours of total instruction (two 3-hour sessions), with the exam time included at the end of day two.

Cost

Level-1 is $140. Level-2 is $105. Both costs are per person.

Certificate

Level-1 certificates are issued by The National Registry of Food Safety Professionals and have a five-year expiration date. Level-2 certificates of completions are issued by the Monroe County Department of Public Health and have a three-year expiration date. Recertification is available for the Level-2 class.

Scheduling and more information

Call 585 753-5869.

Re-certification

The L-2 worker is notified approximately three months prior to expiration of their (three year) certificate. A re-certification class is offered that is approximately two hours in length. Course content includes new or updated information, a review of previous information from the original course and a testing component. Upon successful completion of the test, the certified food worker is reissued another certificate with a three year expiration date. The cost of re-certification is currently $50.

Reciprocity

Reciprocity for Level-2 comparable training courses provided by trainers other than the Monroe County Department of Public Health may be granted if found acceptable by review. Training must have been within the past three years, have had a course length of at least six hours, have a proctored testing component, and a certificate issued. If the criteria are met, the food worker is added to the Monroe County Registry and a Monroe County Food Worker Certificate will be issued. The certificate will be valid for 3 years from the completion of the accepted training course. The cost of reciprocity for a Level 2 certification is $25.

Reciprocity for Level 1 on-line nationally recognized certification may be granted following the successful completion of an approved on-line training program and passing a Level 1 exam proctored by the Monroe County Department of Public Health. The cost of reciprocity for a Level 1 certification is $25. The cost of the proctored exam is $30.

Food Worker Certification Documents

• Download the Guide to Food Worker Training Requirements
• Download the Application For Food Worker Cert Training Course
• Download the Food Worker Training Study Materials

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Foodborne Illnesses 

• Bacillus cereus
• Botulism
• Campylobacter
• Clostridium perfringens
• Cryptosporidosis
• E.Coli 0157:H7
• Giardiasis
• Hepatitis A
• Listeria monocytogenes
• Norwalk Virus
• Salmonellosis
• Scrombotoxin Intoxication
• Shigellosis
• Staphlococcus Aureus
• Yersiniosis