The goal of the Food Protection Program is to ensure food safety in regulated establishments including restaurants, food stands, meat markets, school cafeterias, mobile food units, pushcarts, elderly nutrition sites, temporary food establishments, and limited food service establishments.
During food establishment inspections and educational visits, there is emphasis placed on what causes a food-borne illness by looking at high risk factors. These risk factors are:
- Poor personal hygiene / employee health
- Food from unsafe sources
- Contaminated equipment / cross contamination
- Inadequate cooking temperatures
- Improper hot and cold holding temperatures, improper reheating, and improper cooling
Illegal Food Sales
Illegal food sales include any food that is prepared and served to the public without having a permit issued from Wilson county Environmental Health. Some examples include, food sold from a person's home and food sold on the street by a for-profit vendor. Establishments that prepare and serve food to the public must obtain a 15A NCAC .2600 permit before opening. If you have questions or know of an illegal food vendor please contact Amanda Smith at 252-291-0468 ext 6663.
Food Service Establishment Grades
Please note. Food service establishments are inspected at different intervals (once, twice, three, or four times per year) depending upon the type of facility. The attached report may not reflect the most recent inspection. This report will be updated on a regular basis.
- Rules Governing the Sanitation of Food Service Establishments
- Plan Review Application for Food Service Establishments
- Foodservice Plan Review Application Checklist
- Application for Temporary Food Service Establishment
- Limited Food Establishment Application
- Food Security Guidance
- US Food & Drug Administration Food Safety Information
- Non Profit Application
- USDA Food Safety Information Center
- NC Milk Sanitation Branch