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Food Protection Program
The Scott County Health Department website provides useful food safety information and up-to-date information regarding food service establishments in Scott County.
- Home Kitchen
- Hand Washing
- Temperature Control
- Power Outage
- Easter Egg Safety
- Barbeque Basics
- Boater's Food Safety
- Picnic Safety
- Turkey Cooking
- Food Safety Links
- Food Service Establishments
- Farmers Markets
- Mass Gatherings
- Retail Food Establishment and Food Warehouse
- Temporary Food Service
- Vending Machines
- Check off list for opening an FSE or FE (109.0 KB)
- FE Application (100.2 KB)
- FSE Application (101.3 KB)
- Farmers Market Application (95.1 KB)
- Farmers Markets Requirements (44.9 KB)
- Food Processing Plant Application (101.4 KB)
- Home Food Application (94.1 KB)
- Hotel Application (116.1 KB)
- Mass Gathering Application (63.2 KB)
- Mobile Application (86.3 KB)
- Temporary Application (148.0 KB)
- Vending Application (104.7 KB)
The Scott County Health Department inspects all Scott County food establishments according to the 2005 Iowa Food Code. The 2005 Iowa Food Code is adopted from the Food and Drug Administration (FDA) 2005 model code. The Food Code is based on scientifically developed factors focusing on public health and the prevention of food borne illness.
All food service establishments that sell or serve food to the public must obtain a license and comply with the 2005 FDA Food Code. These establishments include restaurants, coffee bars, delis, grocery stores, and temporary food vendors.
There are currently over 850 licensed facilities in Scott County. The majority of these facilities have two unannounced inspections per year. The main objective during an inspection is to inform and educate the food service professional. We follow the flow of food from receiving through serving.
There are two types of violations, critical and non-critical.
- Critical violations are those food handling practices that, when not done properly, are most likely to lead to food borne illnesses. These food handling practices include:
- Cooking/Holding temperatures
- Cooling food properly
- Storing food
- Personal hygiene
- Non-critical violations are primarily maintenance and sanitation issues that are not likely to be the cause of a food borne illness. These include some of the following:
- Cleaning non-food contact surfaces
- Cleaning floors, walls, and ceilings
- Proper ventilation
Wherever possible, violations found during an inspection are corrected immediately. Those that aren’t warrant a physical reinspection. The maximum time allowed for correction is 10 days for critical violations, and 30 days for non-critical violations. Time extensions are granted on a case by case basis.
Visit the following links for a comprehensive look at the Scott County Food Protection Program: