Restaurant Food Safety

Keeping Food Safe in Erie County Restaurants: What You Need to Know

Food safety is essential for every restaurant in Erie County, Ohio. Each establishment is regularly inspected by public health officials to ensure they follow local, state, and federal food safety regulations. These inspections protect the public from foodborne illnesses and help keep a clean, healthy environment for both staff and customers.

However, many restaurants, no matter how well-intentioned, face common violations during inspections that can lead to serious health risks.

Common Food Safety Violations in Erie County

Some of the most frequent violations seen during Erie County restaurant inspections include:

• Improper cooling of food, which encourages bacterial growth.
• Undercooking food, allowing harmful bacteria like Salmonella or E. coli to survive.
• Preparing food too far in advance, then storing it incorrectly.
• Poor employee hygiene, including inadequate handwashing or improper glove use.
• Failure to reheat food to safe temperatures or holding hot foods below safe limits.
• Using ingredients from unapproved or unverified sources.
• Cross-contamination between raw and cooked foods or using contaminated ingredients in uncooked dishes.

These violations don’t just affect a restaurant’s inspection score; they pose a direct threat to public health.

Why Food Safety Regulations Matter

Following food safety regulations isn’t just about passing inspections, it’s about protecting people. In Erie County, foodborne illnesses can lead to missed work, hospital visits, or even long-term health complications. By enforcing strong food safety practices, we help ensure that everyone dining out is safe and healthy.

Something as simple as knowing where your ingredients come from or maintaining the correct storage temperature can drastically reduce the risk of foodborne illness.

Recognizing the Symptoms of Foodborne Illness

Foodborne illnesses can develop hours, or even days, after eating contaminated food. Common symptoms include nausea, vomiting, diarrhea, stomach cramps, fever, and fatigue. In many cases, symptoms are mild and pass within a day or two. However, some infections, especially those caused by Salmonella, E. coli, or Listeria, can lead to serious complications, particularly for young children, older adults, pregnant individuals, and those with weakened immune systems.

If you or someone you know experiences severe symptoms, such as persistent vomiting, dehydration, high fever, or blood in stool, contact a healthcare provider immediately.

Understanding the signs of foodborne illness is an important part of staying safe. If you suspect a food-related illness after dining out in Erie County, report it to the Erie County Health Department to help us keep the community healthy.

How the Erie County Health Department Supports Food Safety

At the Erie County Health Department, we work year-round to support food safety across all types of food facilities, from restaurants and food trucks to farmer’s markets and school cafeterias.

Whether you’re a restaurant owner, kitchen manager, or food service worker, you play a vital role in public health. That’s why we offer ServSafe® Food Protection Manager Training multiple times throughout the year to help local food handlers stay current with food safety best practices.

The next training session will be held in September, and can be signed up for by completing and returning this registration along with payment.

Tips for Safer Food Handling

Everyone involved in food preparation should follow these basic food safety tips:

• Stay up to date on Erie County food safety rules and inspection requirements.
• Wash hands thoroughly with soap and warm water for at least 20 seconds.
• Rinse fresh produce under running water before use.
• Clean surfaces and utensils with hot, soapy water especially after handling raw meat, poultry, seafood, or eggs.
• Sanitize cutting boards and countertops regularly.
• Keep raw meat separate from ready-to-eat foods.
• Cook all foods to the proper internal temperature, depending on the item (e.g., 165°F for poultry).

Stay Informed and Protect Our Community

Erie County residents and food service workers can all contribute to a safer dining experience. Whether you’re cooking at home or managing a commercial kitchen, staying informed and following best practices goes a long way toward preventing foodborne illnesses.

Click here to learn more about ECHD’s Food Safety Program, our ServSafe training opportunities or to review local food safety regulations.