Food Compliance - Information for Food Establishments
The health department's food inspection team is committed to working with area food establishment owners and managers to ensure the quality and safety of the food they serve.
A food establishment may be a restaurant, bar, school cafeteria, hospital cafeteria, concession stand, retail store selling potentially hazardous foods or independent living facilities.
The following information is intended to answer questions and help owners and managers comply with local ordinances, understand health and safety requirements and ensure food safety to residents and visitors in Springfield and Greene County.
Common Questions
- What food code regulations do I need to follow?
- Why do I need a food permit?
- How do I apply for a permit?
- What are the food service permit fees?
- How can I determine the priority level of my business?
- How are other food establishments prioritized?
Food Handling Guidelines and Fact Sheets
- Flu Advice for Food Handlers
- 3 Compartment Sinks
- Cooling Methods
- Date Marking
- Using a Food Thermometer
- Hand Washing
- No Bare Hand Contact
- Food Safety After a Power Outage
- Food Slicer Cleaning Schedule
- Temperature Log
- Employee Reporting Agreement
- Catering Guidelines
- Mobile and Temporary Concessions Guidelines
- Proper Handwashing Poster
- Proper Dishwashing Poster
- Sink for Handwashing Only Poster
- Hot Foods Hot; Cold Foods Cold Poster
Seguridad Alimentica en Español
- Piletas de Tres Compartimientos (3 Compartment Sinks)
- Temperaturas de Cocción Segura (Cooking Temperatures)
- Métodos de Enfriamiento (Cooling Methods)
- Uso del Termómetro para Alimentos (Food Thermometers)
- Lavado de Manos (Handwashing)
- Temperaturas de Conservación de Calor y de Frío (Hot and Cold Hold Temperatures)
- No Haga Contacto Con Las Manos (No Bare Hand Contact)
- Recuerde siempre (Hot Foods Hot; Cold Foods Cold)
- Procedimientos adecuados para lavar platos a mano (Proper Dishwashing)
- Lavado de manos del Personal (Proper Handwashing)
- Este lavabo se debe usar sólo para lavarse las manos (Sink is for Handwashing Only)
