{"id":9935,"date":"2023-02-13T16:18:17","date_gmt":"2023-02-13T16:18:17","guid":{"rendered":"https:\/\/www.vdh.virginia.gov\/roanoke\/?p=9935"},"modified":"2024-07-22T15:13:15","modified_gmt":"2024-07-22T15:13:15","slug":"environmental-health-food-program","status":"publish","type":"post","link":"https:\/\/www.vdh.virginia.gov\/roanoke\/2023\/02\/13\/environmental-health-food-program\/","title":{"rendered":"Environmental Health Food Program"},"content":{"rendered":"
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RCAHD Community Health Update
\n<\/span>A Roanoke City & Alleghany Health Districts publication<\/span><\/h1>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Environmental Health Food Program<\/h3>\n

Among our roles to better protect the community\u2019s health, the health department employs staff to help ensure the proper handling of food served to the public. The Roanoke City and Alleghany Health Districts\u2019 (RCAHD) Environmental Health Food Program works with restaurant operators to reduce risk factors associated with foodborne illnesses. The program covers various facilities, including restaurants and mobile food units, as well as the food services of schools, hospitals, nursing homes, and other vendors that provide prepared food to the public. In 2022, RCAHD issued 1072 food permits for both new and established vendors.<\/p>\n

RCAHD employs eight environmental health specialists whose primary job is specifically food inspections. All food service facilities in our seven jurisdictions (Alleghany, Botetourt, Covington, Craig, Roanoke City and County, and Salem) are inspected at least once per year and many are inspected more often, depending on their food preparation methods or on the vulnerability of the populations they serve. When needed, our team also performs follow-up inspections for those facilities with excessive numbers of violations or with violations that are deemed a high priority (for example, establishments with failing refrigeration or nonfunctioning dishwashing capabilities).<\/p>\n

In 2022, our staff performed over 2,000 food service inspections of both yearly permitted facilities and over 60 temporary food events, such as festivals. During inspections, our team members review policies with staff. These include the requirement to have an Employee Health Policy to help prevent ill food service workers from possibly contaminating food or food-contact surfaces. Excellent employee hygiene, especially proper handwashing, is vital in preventing foodborne illness.<\/p>\n

Health regulations for food establishments typically require at least one person in a supervisory or management position to be a Certified Food Protection Manager (CFPM). The CFPM program educates managers to ensure that their employees follow proper food safety guidelines. Our inspectors act as trainers too, assisting staff to safely operate their establishments in accordance with Virginia Department of Health (VDH) food regulations. While our goal is to prevent foodborne illness, our environmental health team plays a critical role in assisting in any investigation of potential foodborne illness outbreaks.<\/p>\n

Foodborne illness is a common, yet preventable public health matter. What can you do to safeguard your family\u2019s health when eating out or eating at home? Consider these tips from the Centers for Disease Control and Prevention (CDC):<\/strong><\/p>\n