Following the guidelines provided in the  Rules and Regulations for Food Service (Chapter 290-5-14), the local health departments conduct inspections to evaluate the performance of the food service facilities in their county.  These inspections cover a broad range of topics, such as food protection, temperature control, and cleaning and sanitizing.  Plans for new construction, remodeling, or the conversion of existing structures to be utlized as a food service are reviewed by the local health authority where they are located to determine the adequate and proper design of the facility and the equipment used for storage, preparation, and handling of food.  Additionally, each individual health department investigates complaints, conducts food-borne illness investigations, and provides consultation and training to food service establishments concerning matters of food safety.

 

Permit Reguirements  |  Restaurant Plan Requirements  |  Application Procedures  |  CFSM Reguirements  |  Types of Operations  |  Food Service Rules

Permit Requirements

It shall be unlawful for any person to operate any type of food service operation: food service establishment, mobile food unit, extended food service unit, or temporary food service establishment, without having first obtained a valid food service permit from the health authority pursuant to the Georgia Rules and Regulations for Food Service Chapter 290-5-14.

Restaurant Plan Requirements

1. Submission of Plans: Properly prepared plans to scale and specifications must be submitted for review and approval when a food service establishment is constructed or extensively remodeled, or when an existing structure is converted to use as a food service establishment.
2. Plans and Specifications: The plans and specifications shall be submitted to the health authority of the county in which the food service establishment will be constructed at least fourteen (14) business days prior to beginning construction. The plans shall indicate the following:

   • Proposed menu
   • Site Plan (drawn to scale)
   • Floor plan layout (drawn to scale)
   • Arrangement of equipment (drawn to scale)
   • Mechanical plans – plumbing (water supply/waste drain lines), HVAC (include balance equations),
   • and lighting
   • Construction materials and finish schedule
   • Type and model of proposed fixed equipment and facilities
   • Anticipated service volume per day
3. HACCP plans must be submitted to the local health authority for joint approval by the State Office of Environmental Health and the local health authority whenever a food preparation process varies from requirements stated in this Georgia Rules and Regulations for Food Service Chapter 290-5-14.
4. Interpretation of this chapter: Interpretation of this chapter shall be in accordance with the current editions of the “Interpretation Manual for the Georgia Rules and Regulations for Food Service” and the “Food Service Establishment Manual for Design, Installation and Construction”.
5. Plan Review Guide: In addition to State Regulations, our district has a developed a Food Service Plan Review Guide to walk you through the process of developing a good set of plans.  Make sure to address all the items in the Plan Review Guide wither on your proposed plan or in an addendum letter.

Restaurant Permit Application Procedures

1. The management of the food service establishment including a mobile food service unit, extended food service unit and a temporary food service establishment shall submit to the local health authority an application for a permit at least ten (10) business days prior to the anticipated date of opening and commencement of the operation of the food service establishment, mobile food unit, extended food service unit or temporary food service establishment.
2. The application shall be prepared in duplicate on forms provided by the Department. The original shall be forwarded to the local health authority and the copy retained by the management.
3. The application for a temporary food service establishment shall show the inclusive dates of the proposed operation.
4. The completed application for a mobile food service operation in the county of origin shall include a schedule of locations and times where the mobile unit(s) will be parked and operated. The completed application for each mobile unit permit will include the schedule of locations where the individual unit will be parked and operated.  It will be the responsibility of the permit holder to update the health authority when a change in schedule is made.

Food Service Establishment Permit Application Form

Certified Food Safety Manager Requirements
Each food service establishment shall have an owner or at least one food service manager on staff, designated for that one establishment only, who has successfully completed a food safety training program approved by the department and passed a professionally validated CFSM examination that is accredited by the Conference for Food Protection or other accrediting agency as conforming to national standards for organizations that certify individuals. Acceptable training programs may include, but not be limited to, classroom, CD-ROM, internet based, or other suitable method of training delivery. Certified Food Safety Managers must maintain and renew certification in accordance with the requirements of the examination taken.

1. Accredited CFSM Course Providers:

   • National Restaurant Educational Association
   • Thomson Prometric
   • National Registry of Food Safety Professionals
2. A food service establishment will have ninety (90) days from the date of initial permit issuance, change of ownership permit issuance, or termination of employment of its CFSM to employ a new CFSM.

   • Documentation of course completion must be submitted to our office prior to the expiration of the ninety (90) day period (Documentation may be mailed, faxed, or hand delivered to our office).
3. A food service establishment that ceases to employ a CFSM shall notify the Health Authority within thirty (30) days of the date that the food service establishment ceases to employ its CFSM with the name and certification number of the former CFSM and measures being taken to designate a new CFSM. Measures shall include:

   • Hiring a new CFSM
   • Designating an existing employee who is enrolled in an approved CFSM training course
   • Hiring a new employee who is enrolled in an approved CFSM training course

Types of Food Service Operations

• Food service establishment: Means establishments for the preparation and serving of meals, lunches, short orders, sandwiches, frozen desserts, or other edible products either for carry out or service within the establishment. The term includes restaurants; coffee shops; cafeterias; short order cafes; luncheonettes; taverns; lunchrooms; places which retail sandwiches or salads; soda fountains; institutions both public and private; food carts; itinerant restaurants; industrial cafeterias; catering establishments; and similar facilities by whatever name called.

• Food sales establishment: Means any food sales establishment, as defined in the Code Section 26-2-2 or any food service component of any food sales establishment defined in Code Section 26-2-21 shall not be considered as a food service establishment.  However, within a food service establishment, there may be a food sales component, which is not separately operated that may be considered as part of the food service establishment.  (Inspected by Department of Natural Resources)

  
  Regional Field Office: 1-800-473-0119
  Main Office: 1-800-282-5852
• Extended food service unit: Means a stationary trailer, kiosk or similar unit operating as an extension of a commissary or a permitted food service establishment on the same property.
• Mobile food service unit: Means a trailer, pushcart, vehicle vendor or any other conveyance operating as an extension of a base of operation or a permitted food service establishment.
• Temporary food service establishment: Means a food service establishment that operates at the same location for a period of no more than 14 consecutive days in conjunction with a single event or celebration.
• State sponsored/Non-Profit food service establishment: (Exempt)
  State Sponsored: Means any outdoor recreation activity sponsored by the state, a county, a municipality, any department or entity thereof, any outdoor public school function or any outdoor private school function. 
  Non-Profit Organization: Means those establishments involved in preparation and serving meals, lunches, short orders, sandwiches, frozen desserts, or other edible products if such preparation or serving is an authorized part of and occurs upon the site of a fair or festival which: