Educational Brochures

Best practices and information sheets on common environmental health topics are available.

• Top Six Causes Of Foodborne Illness
• Guidelines For Foodservice Workers
• Safe Handling Practices For Melons
• Chlorine Sanitizing Solution - 100 PPM
• Calibrating A Food Thermometer
• Handwashing Procedures
• Cross-Connections and Backflow Preventers
• Chlorine Sanitizing Solution
• Calibrating A Food Thermometer

• Foodborne Illness
• Hotel/motel and Other Lodging Facilities
• Public Swimming Pools
• Pushcart/Mobile Food Unit Permitting and Operation
• Temporary Foodservice Events

Web Site Links

Links to state and other local agencies that provide environmental health-related information.