Environmental Health Division
Summary of Retail Food Surveillance:
- Facilities serving food to the public are inspected under Chapter 24 of the State Sanitary Code to determine safe food handling procedures, safe food sources, and sanitary food preparation and storage.
- Plan reviews and pre-operational inspections are done for all new facilities.
- Inspectors respond to citizen complaints against retail food establishments.
- Food Handlers educational classes are given free of charge to any food service worker.
“Serv-Safe” Certified Food Managers Certification Course
All risk type 3 facilities as of 1/2/10 are required to have a food manager certification from one of the three nationally recognized companies:
- National Registry of Food Safety Professionals
- Educational Foundation NRA (ServSafe)
- Thompson Prometric
Salem County Food Inspection Report Information
What do the Inspection ratings mean?
Satisfactory – The establishment is found to be operating in substantial compliance with this chapter and food service personnel have demonstrated that they are aware of and are practicing sanitation and food safety principles as outlined in this chapter.
Conditionally Satisfactory – At the time of the inspection the establishment was found not to be operating in substantial compliance with this chapter and was in violation of one or more provisions of this chapter. Due to the nature of these violations, a reinspection shall be scheduled. The reinspection shall be conducted at an unannounced time. A full inspection shall be conducted. opportunity for reinspection shall be offered within a reasonable time and shall be determined by the nature of the violation.
Unsatisfactory – Whenever a retail food establishment is operating in violation of this chapter, with one or more violations that constitute gross insanitary or unsafe conditions, which pose an imminent health hazard, the health authority shall issue an unsatisfactory evaluation. The health authority shall immediately request the person in charge to voluntarily cease operation until it is shown on reinspection that conditions which warrant an unsatisfactory evaluation no longer exists. The health authority shall institute necessary measures provided by law to assure that the establishment does not prepare or serve food until the establishment is reevaluated. These measures may include embargo, condemnation and injunctive relief.
*The retail food establishment inspection report may not have up to the minute current data as this form is updated on a periodic basis.
- Check out current and past food borne outbreak investigations conducted by the Centers for Disease Control, (CDC).
- Visit the NJ Department of Health’s Frequently Asked Questions Webpage for additional information
- Follow this link to watch funny but informational videos from the Florida Department of Health about preventing the spread of germs!
Other Related Food Safety Documents
- Chapter 24 FAQs
- Chapter 24 Sanitation in Retail Food Establishments and Vending Machines
- Cooking Temperatures
- Emergency Action Planning Guidance for Retail Food Establishments
- Food Safety Practices
- Food Safety Practices Spanish
- Hand Washing Procedures
- Important Phone Numbers For Retail Food Establishments-Salem County 2-7-14
For more information regarding Retail Food Surveillance call 856-935-7510 ext.8448