The Harford County Health Department inspects restaurants and other food service facilities to routinely monitor food handling practices, sanitation and physical conditions. Depending on a facility’s risk assessment, unannounced inspections are conducted up to three times a year. Complaints and foodborne outbreaks prompt additional inspections.

Inspectors (Environmental Health Specialists) closely evaluate nine critical food safety items which frequently contribute to foodborne illness. Critical Items are food safety requirements which must be followed to reduce the incidence of food-related illness and injury. If a critical food safety violation is discovered, it must be corrected immediately or the facility is closed until the violation is properly addressed. The Critical Items are as follows:

• Food must be obtained from an approved source.
• Food must be protected from contamination, spoilage and adulteration.
• Food workers with infection or diarrhea must be restricted.
• Food workers must practice effective hand washing procedures.
• Potentially hazardous food must be properly cooled.
• Potentially hazardous food must be held at proper cold or hot temperature.
• Potentially hazardous food must be adequately cooked or reheated to the appropriate temperature.
• Potable hot and cold running water must be provided.
• Sewage disposal system must function properly.

In addition to the Critical Items, environmental health specialists also evaluate equipment, sanitation procedures, and physical plant maintenance, also known as Good Retail Practices (GRPs). GRPs are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods. Facilities found in violation of GRPs are not routinely closed. Instead, compliance within 30 days, or within a time frame specified in a written compliance schedule, is required.

Inspection reports generated during food service facility inspections are considered public records, and are available for review by filing a Public Information Records Request form.