Food Safety Program Location

The physical location of the Food Safety Program is at the Morley Health Center in Akron.

While you can drop off your food license applications at the Stow office on Graham Road Circle or the Barberton office on W. Tuscarawas Ave., the food safety inspectors and administrators will all work out of:

Morley Health Center
177 S. Broadway, 4th Floor, Room 438
330-375-2405
Located next to Quaker Square in downtown Akron

All mail must be addressed to:
Summit County Public Health
1100 Graham Road Circle
Stow, OH 44224

Food construction plans, food license applications and other items can be dropped off at either location above. The Morley Health Center does have an attached parking garage. The cost of parking is free for a stay of less than 1 hour.

LICENSING

• Food Service/Food Establishment Plan Review Submittal Requirements and Application
• Guide for Preparing and Submitting Food Construction Plans
  
  
• What is My Risk Level?
  
  
• Temporary Food Operations License Requirements and Application
  Print and Return Documents
  
  
• Food Vending Machine Operation License Application
  
  
• Mobile Food Service Operation License Requirements
  Change in Mobile Food Service Requirements 06/20/12
  Example of Mobile Layout Drawing
  
  
• Temporary Handwashing Station

FOOD SAFETY EDUCATION

USDA - Food Safety Fact Sheets

• Safe Food Handling
• At-Risk Populations
• Meat Preparation
• Poultry Preparation
• Egg Products Preparation
• Seasonal Food Safety
• Appliances & Thermometers
• Food Labeling
• Production & Inspection
• and more...

USFDA

• Food Safety
• Food Facts for Consumers
• Mercury in Fish and Shellfish
  

• National Restaurant Association ServSafe®
• Nutrition Plus
• Ohio Restaurant Association
• Ohio State University Extention
• University of Akron ServSafe®

FOODBORNE ILLNESS
One of the responsibilities of the Food Safety program is to investigate reports of foodborne illnesses and to reduce the potential for future foodborne disease outbreaks.  Please call 330-926-5600 to report any suspected illnesses related to consuming food.

• FDA Fact Sheet- Foodborne Illness: What Consumers Need to Know
• FDA Fact Sheet - How to Handle Refrigerated Ready-to-Eat Foods and Avoid Listeriosis
• Norovirus Fact Sheet
• CDC - 2011 Estimates of Foodborne Illness in the United States

MORE INFORMATION/GUIDELINES

• CDC - Food and Water Safety Before and After Disaster
• CDC - Emergency Preparedness - Food Protection
• Water Boil Advisory Guidelines
• Sharps Injuries and Restaurant Workers
• Person in Charge Requirements
• Consumer Advisory Requirements
• Cottage Food Regulations