Food Safety - Delaware Public Health District
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Food Safety
Inspections
The Food Protection and Public Safety Unit serves as a resource to owners of licensed businesses as well as members of the public. The goal of this unit’s work is to reduce the rate of diseases transmitted through food, recreational water, tattoo and body piercing, as well as preventing environmental hazards in school and campgrounds. In addition, this unit investigates complaints related to Ohio’s Smoke Free Workplace Law. Some of the services provided include, but are not limited to:
Inspecting restaurants, grocery stores, and other places where food is sold.
Investigating reports of possible foodborne illnesses.
Inspecting public swimming pools and spas.
Providing training to the regulated community, including pool operators and food service workers.
Answering citizen inquiries and concerns related to Ohio’s Smoke Free Law.
Providing information to the public regarding proper food handling practices and recreational water safety.
Providing consultative services regarding playground safety.
Food Plan Review Application
The State of Ohio requires that all new or substantially remodeled food facilities undergo a plan review approval process. When the facility layout and specifications are submitted, they will be acted upon within 30 days of receipt. Expedited plans will be acted upon within 5 business days.
The facility layout and specifications must be legible, be drawn reasonable to scale and include the following:
The type of food service operation or retail food establishment and foods to be prepared or served.
The total square footage to be used for the food service operation or retail food establishment.
A site plan that includes:
The location of the business in a building such as a strip/shopping mall, business building or stadium.
The location of the building on site, including alleys, streets, and location of any outside support infrastructure such as dumpsters, potable water sources, and sewage treatment systems.
Interior and exterior seating.
Entrances and exits.
Location, number and types of plumbing fixtures, including all water supply facilities.
Plan of lighting.
A floor plan showing all fixtures and equipment.
Building materials and surface finishes to be used.
An equipment list with manufacturers make and model numbers OR spec sheets.
Please note: plumbing plans must be submitted separately to the DPHD plumbing department. All plumbing must be installed and approved in accordance with the Ohio Building Code. For more information on plumbing, please see DPHD plumbing information.
A food plan review fee must be paid in full at the time of submission. The following fees apply:
a. NEW facility under 25,000 square feet = $500.00 b. NEW facility over 25,000 square feet = $900.00
c. REMODEL under 25,000 square feet = $300.00 d. REMODEL over 25,000 square feet = $600.00
e. EXPEDITED PLAN REVIEW (5 business days) = $1000.00 + plan review fee
CLICK HERE
for Food Plan Review application.
Contact:
Food Safety
740-203-2071
Email
Chemical Dispense System Info
Automatic Chemical Dispense System Installation
Food Facility Inspection Search
Food Facility Inspection Search
Food Illness Complaint
Click here to report a foodborne illness complaint
Food Safety Basics
Food Safety Packet (English)
Food Safety Packet (Spanish)
Food Safety Packet (Chinese Simplified)
Information on Classes
Food Safety for Volunteers/Food Safety for the Home Cook
Contact Karie Sanders at 740-203-2072
Hand Washing 101
Contact Karie Sanders at 740-203-2072
Person-In-Charge (PIC)
classes will be offered as a private course request.  Must have a minimum of 10 attendees to qualify. Contact
KSanders@delawarehealth.org
for details. Ohio has approved several course providers for online Person In Charge. You may select from any of the following:
State Food Safety
360 Training
Tap Series
ServSafe
DPHD Ohio Manager Certification
Mobile Food Service Operations
Mobile Food Service Application (2026)
Mobile Food Requirements 2026
Temporary Food Service Documents
Temporary Food Service Application (2026)
Temporary Food Guide
Additional Resources
Allergens (Simplified Chinese)
Allergens (English)
Allergens (Spanish)
Boil Advisory (Simplified Chinese)
Boil Advisory (English)
Boil Advisory (Spanish)
CleanCooler Ice Machine Treatment Memo
Date Marking Flyer
Dogs on Patio Written Procedure
Employee Illness Policy (Simplified Chinese)
Employee Illness Policy (English)
Employee Illness Policy (Spanish)
Environmental Health Fees
Farmers Market License and Labeling FAQ
First Aid for Food Choking (Rev 04/17)
Food Recall
Food Safety Basics Presentation
Food Safety Packet (Simplified Chinese)
Food Safety Packet (English)
Food Safety Packet (Spanish)
Freezer Storage Chart
FSO and RFE Application
HACCP Plan Requirements
HACCP Plan ROP
Norovirus Poster
Preparation Pre-License Worksheet for Operators
Preparing for and Reacting to a Water Interruption and Boil Advisory
Prevent Norovirus
Sustainable Food Service Opportunities
Time Instead of Temperature Guide
Time Instead of Temperature Written Procedure
USDA Resources
News & Events
2026 Food Safety Newsletter
2025 Food Safety Newsletter
QUICK LINKS
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Forms
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