Frequently Asked Questions

  • It is best to contact the Highland County Health Department so a sanitarian from the food safety division can help determine the type of license you need and whether other agencies (Building Department, Fire Department, Plumbing Department, Ohio Department of Agriculture, Ohio EPA, etc.) need to be involved.

    The HCHD Food Service Plan Review brochure can be found here.

  • Many organizations offer certified food safety training. For Level I or II Ohio Certification training information, visit the ODH Food Safety Certification website or check out the state-approved training provider list here.

  • For facilities located outside Highland County, complaints should be directed to the appropriate local health department. For complaints about facilities within Highland County, you may contact the health department via mail, phone, email, or fax, providing details of the complaint along with your contact information.

  • All licensed restaurants in Highland County are inspected at least once per year by the Highland County Health Department to ensure compliance with Ohio Food Safety Regulations.

  • No, Highland County does not use a grading or rating system. However, all food inspection reports are public records and available for viewing at the health department.

  • Food workers must wear gloves when handling ready-to-eat foods (such as sandwiches, deli meats, baked goods, and washed fruits or vegetables) or if they have open wounds on their hands. Some foods may be exempt from this requirement.

  • Symptoms of foodborne illness can appear anywhere from immediately to several days later, depending on the type of contaminant (bacteria, virus, toxins, etc.).

  • Refrigerated food should be kept at 41°F or below. Using a thermometer in your refrigerator can help ensure the temperature remains in a safe range.

  • Cooking temperature requirements vary depending on the type of food. Refer to the Safe Minimum Internal Temperature Chart for specific temperature guidelines.

  • Wash your hands regularly, cook food to the proper temperature, and store food correctly to prevent contamination.