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Food Safety

​Environmental staff conduct routine inspections of all food service establishments in Mercer County, including but not limited to: restaurants, cafeterias, retail groceries, convenience stores, bed-and-breakfasts, and concession booths as prescribed by state guidelines. 

The environmental staff also provides food service manager training to assure that food handlers have the skills and knowledge to produce the safest possible food products to the public.  

Staff can also review plans for new and renovated food service facilities.

The staff investigates complaints from the public on the above food establishments.

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The Retail Food Code

The 2013 FDA Food Code is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service.

Equipment Guide
Food Guide
Management Guide

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Temporary Food Booths

Temporary food booths must meet many of the same requirements as permanent establishments. Because of the lack of certain facilities, temporary food booths have restrictions that do not apply to other establishments such as time limits and menu items.  

If you wish to set up a temporary food booth, contact the environmental office one week prior to setup to obtain a permit.  

The Temporary Guidelines sheet will cover all requirements for your temporary booth. You can also print and fill out a Temporary Food Booth Permit and bring with you to the health department.

Contact the Mercer County Health Department Environmental office for more information.

Fees:

1 - 3 days$ 60
4 - 7 days​​$ 90
​8 - 14 days​$125

 

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Food Service Inspection Information

Local restaurants have now started receiving the new Mercer County food safety rating placard! 

See our article in the Harrodsburg Herald (July 2021) here. 

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Helpful Resources:

Steps to Open a Restaurant

Steps to Open a Statewide Mobile Booth/Food Truck

Kentucky Building Plan Application Form

 

​Person-in-Charge Training

(Food Manager or Food Handler training)


The 2013 FDA Food Code requires that 
each establishment shall have a certified
Food Protection Manager. 

All establishments must also have a
Person-In-Charge (PIC) present at the establishment during ALL hours of operation. 


Class has gone virtual

Follow the link below to create your online account and complete your training:

Get certified here!


Questions? Call 859-734-2229.