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Food Safety


The Wood County Health Department is responsible for enforcing Ohio rules regarding food preparation and sales. This includes reviewing plans, licensing and inspecting restaurants, grocery stores, certain vending machines, and food stands at festivals and fairs. The Health Department also investigates reports of foodborne illness.

Hot Topics

Operating During a Microcystin Do Not Drink Advisory
Area Licensed Water Haulers

Applications and Forms
Classification Descriptions
Concession Stand Food Sales
Consumer Advisory
Cottage Food Rules
File a complaint
Food Inspection Results
Foodborne Illness Information
Food Safety Information
Food Service Fees
Guide to Food Safety
Labeling Requirements
Person In Charge
Risk Levels
Types of Inspections
Wood County Health Department Clean Plate Award Program


Types of Inspections

Routine: This is a scheduled inspection, unannounced to the restaurant. An inspector will conduct a complete inspection covering all items in the regulations for compliance.

Follow-up Inspection: This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the routine inspection.

Critical Item or Critical Procedures Evaluation: This is an inspection during which only compliance with critical sections of the regulations or critical procedures are evaluated and documented. This inspection focuses on those portions of the regulations where violations could cause food-borne illness.

Training: The inspector visits the restaurant to present a formal training event for the restaurant's staff.

Complaint: This is an inspection conducted as a result of a complaint received by the health department. The specifics of the complaint will be evaluated and discussed with the person in charge.

Classification Descriptions

Food Service Operation (FSO) versus Retail Food Establishment (RFE)

Food service operation means a place, location, site, or separate area where food intended to be served in individual portions is prepared or served for a charge or required donation. As used in this division, “served” means a response made to an order for one or more individual portions of food in a form that is edible without washing, cooking, or additional preparation and “prepared” means any action that affects a food other than receiving or maintaining it at the temperature at which it was received.

Except when expressly provided otherwise, “food service operation” includes a catering food service operation, food delivery sales operation, mobile food service operation, seasonal food service operation, temporary food service operation, and vending machine location.

Retail food establishment means a premises or part of a premises where food is stored, processed, prepared, manufactured, or otherwise held or handled for retail sale. Except when expressly provided otherwise, “retail food establishment” includes a mobile retail food establishment, seasonal retail food establishment, and temporary retail food establishment.

As used in this division:
(1) “Retail” means the sale of food to a person who is the ultimate consumer.
(2) “Prepared” means any action that affects a food, including receiving and maintaining it at the temperature at which it was received.

Temporary retail food establishment means a retail food establishment that is operated at an event for not more than five consecutive days, except when operated for more than five consecutive days pursuant to division (E)(2) of section 3717.23 of the Revised Code.

Mobile food service operation means a food service operation that is operated from a movable vehicle, portable structure, or watercraft and that routinely changes location, except that if the operation remains at any one location for more than forty consecutive days, the operation is no longer a mobile food service operation. “Mobile food service operation” includes a food service operation that does not remain at any one location for more than forty consecutive days and serves, in a manner consistent with division (F) of this section, only frozen desserts; beverages, nuts, popcorn, candy, or similar confections; bakery products identified in section 911.01 of the Revised Code; or any combination of those items.

Risk Levels

Risk levels are determined by the types of food preparation that take place, including reheating and hot holding. The risk level assigned to an establishment effects the license fee. Click here to view definitions of the 4 types of risk categories.


Cottage Food Rules

Definition: A “Cottage Food Production Operation” is defined in Chapter 3715 of the Ohio Revised Code to mean a person who, in the person’s home, produces food items that are not potentially hazardous foods, including bakery products, jams, jellies, candy, and fruit butter. These foods must be labeled properly or they will be considered misbranded or adulterated.

"Home" means the primary residence occupied by the residence's owner, on the condition that the residence contains only one stove or oven used for cooking, which may be a double oven, designed for common residence usage and not for commercial usage, and that the stove or oven be operated in an ordinary kitchen within the residence.

Click here to read the Ohio Department Of Agriculture's Cottage Foods fact sheet.

Labeling Requirements

All prepackaged products must have the following:

1. Product Identity
2. Statement of Ingredients
3. Statement of Responsibility
4. Declaration of net quantity of contents
5. Refrigeration or Frozen
6. Nutritional Labeling - Exemptions
7. Sale Dates
8. UPC Code

Click here to view the Ohio Department of Agriculture's Labeling requirements.

Consumer Advisory Requirements

Person In Charge (PIC) Requirements

Every establishment must have some designated as the Person In Charge during all hours of operation. Click here to view duties of the Person in Charge.

Catering Information

Definition: Ohio Administrative Code 3701-21-01(B): "Catering food service operation" means a food service operation, as defined in section 3717.01 of the Revised Code where food is prepared for serving at a function or event held at an off-premise site, for a charge determined on a per-function or per-event basis. The charge is contracted for on the basis of the entire luncheon, banquet, or event and not on the basis of an individual meal or lunch.

FSO Considering a Catering Operation


Temporary License Applications with Instructions

Temporary Food Service Application
Vending Machine Application

    What vending machines have to be licensed?
        Those that serve potentially hazardous foods such as cold foods, hot foods, frozen foods and hot beverages.

Choking Posters

Choking Poster See also Cooking for Groups booklet for food safety information.

Food Safety

For Licensed Facilities

    Food Safety Tool Kit
        Contact your Sanitarian to get a copy of the tool kit.
        Request training or find out locally available training by contacting your Sanitarian.

For Exempted food sales

   Who is exempt? See Exemptions above.
   Bake sales labeling requirements see Labeling Requirements above.

For large events

Foodborne Illness Information

There are more than 250 different food borne disease caused by different bacteria, viruses, parasites, toxins and chemicals. These different diseases have many different symptoms. However, the most common first symptoms are:
  • nausea
  • vomiting
  • abdominal cramps
  • diarrhea
What to do if you think you have food poisoning

1. Seek medical attention if:
2. Call the Wood County Health Department at 419-352-8402 or 866-861-9338.
3. Save any of the suspected food
4. Write down everything you've eaten in the last three days

Employee health log
File A Complaint

If you see an unsafe practice in a licensed restaurant, store or food booth, call the Wood County Health Department at 419-352-8402. You do not need to give your name. A sanitarian will follow up with an inspection.


2019 Food Service Fees

Environmental Health Contact information

Phone: 419-354-2702
Fax: 419-353-7201

Other Resources

2016 Food Rule Changes