Sunday, May 1, 2016

Food Protection Click!

What You Can Do

  • Wash your hands before, during and after preparing food.
  • Keep cold foods below 41° F. Once cooked, hold hot foods above 135° F.
  • Use a thermometer to check foods for proper final cooking and reheating temperatures.
  • Use separate cutting boards: one for ready-to-eat foods such as produce, and one for raw meats and seafood.

Food Protection

The Food Protection Program supervises the licensing and inspection of all restaurants, grocery stores, vending machines, mobile food operations, and temporary food operations. We conduct reviews of all new and remodeled facilities within the county.

Online Food Establishment Inspection Reports

Montgomery County residents are now able to view inspection reports from licensed food service operators and retail food establishments inspected by Public Health (Montgomery County, excluding the city Oakwood).

NOTE: Online inspection reports are available for a period of two (2) years.  For older reports contact the Environmental Health office.

For licensing inquiries please send email to ‘’.

Common Questions

What determines the amount for a license fee?
License fees are determined by risk level. The higher the risk, the higher the license fee.
What are the risk levels?
Risk Level I: Issues with sanitation, food labeling, sources of food, storage practices, or expiration dates.

Risk Level II: Issues with hand contact or employee health concerns but minimal possibility of pathogenic growth exists.

Risk Level III: Issues with proper cooking temperatures, proper cooling procedures, proper holding temperatures, contamination issues or improper heat treatment in association with longer holding times before consumption, or processing a raw food product requiring bacterial load reduction procedures in order to sell it as a ready-to-eat.

Risk Level IV: Issues with handling or preparing food using a procedure with several preparation steps that include reheating of a product or ingredient of a product where multiple temperature controls are needed to preclude bacterial growth; offering as ready-to-eat a raw, potentially hazardous meat, poultry product, fish, shellfish, or a food with these raw potentially hazardous items as ingredients; using freezing as a means to achieve parasite destruction; serving a primarily high-risk clientele including immuno-compromised or elderly individuals in a facility that provides either health care or assisted living; or using time in lieu of temperature as a public health control for potentially hazardous food.
How often can I expect to be inspected?
Risk Level I or II: at least 1 standard inspection each licensing period.

Risk Level III: at least 2 standard inspections each licensing period.

Risk Level IV: at least 2 standard inspections and 2 critical control point inspections or process reviews each licensing period.

Additional inspections will be conducted as needed to address compliance or complaints.
More Common Questions

Downloadable Files

Food Code Changes - 2016
Food Safety brochure
Application for Food Service Operation/Retail Food Establishment
More Downloads