Food Service
The Health Department conducts routine inspections of food service establishments, including bars, restaurants and other food vendors, to ensure compliance with health and safety regulations. Inspections are typically done twice per year to protect public health. Additional inspections may be conducted in response to complaints, reported illnesses, or violations.
Food Scores
The Health Department regularly inspects food service establishments, including bars, restaurants, etc. Inspections are typically done twice per year. During these inspections we look for proper storage and handling of food, good hygiene practices, temperatures at which food is held, working order of equipment for food preparation, as well as pest infestations of any kind.
Food Service Classes
As of July 1, 2019, all Kentucky food facilities are required to have at least one certified food protection manager on duty. As per the Kentucky Retail Food Code, 902 KAR 45:005, certification may be obtained through any accredited food protection manager certification or through an approved local health department food manager course.
Certified Food Protection Manager
At least one employee that has supervisor and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency in required information by passing a test. That is part of an accredited program recognized by the Kentucky Department of Public Health or Kentucky Local health departments.
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Food Handler Certification
All employees of the food service establishment are required to meet a minimal training course and food handler education and complete a course with a passing test score. A food handler is defined as an individual working in a food service establishment who may be in direct contact with food or services likely to be in contact with food during preparation or service.
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