Person-in-Charge Training

Level One

Presented By:
David Ramby, R.S./R.E.H.S.
 Why Food Safety?
Number of Americans who died/hospitalized
from fires in 2011?
3,005 deaths/
17,500 hospitalized (U.S. Fire Association)
Number of Americans who died/hospitalized from
eating food in 2011?
3,037 deaths/
127,839 hospitalized
(CDC)
Cost of Foodborne Illness
 Foodborne Illness Is A Big Deal!

 Estimated 3,000  3rd most common

deaths in US each illness complaint
year
 Impact on the US
 Most cases go
unreported (diarrhea, economy is over $10
vomiting, abdominal billion / year
cramps, headaches) (information from
www.cdc.gov)
 Key Terms
 Time and Temperature Controlled
for Safety Food (TCS Food) – Food that
requires time and temperature control for safety
to limit pathogenic microorganism growth or
toxin formation (Formerly known as Potentially
Hazardous Food)
Ready-to-eat Food – Food that is in an edible
form without additional preparation to achieve
food safety (i.e. cooked hamburger, buns,
lunchmeat, soda, sugar, fruit and vegetables,
chicken salad)
• Temperature Danger Zone –
Temperature range that supports rapid growth
of microorganisms that can cause food to
become unsafe
• 41°F - 135°F
 Key Terms
Food Contact Surface – A surface that comes in
contact with food and can contribute to contamination
of food if not properly cleaned, sanitized, or protected
from cross contamination.
Cross Contamination – Transfer of microorganisms
from one food to another, from food to a food contact
surface, or from one food contact surface to another.
Non-food contact surface – Surfaces of equipment,
prep areas, floors, walls, or ceiling that do not have
contact with food.
 Foodborne Illness
•Foodborne Illness
– Illness carried or transmitted to people by food
•Foodborne-Illness Outbreak
– Incident in which two or more people experience
the same illness after eating the same food
Populations at High Risk for Foodborne
Illness
•Higher Risk People
– Infants and preschool-age children
– Pregnant women
– Elderly people
– People taking certain medications
– People who are seriously ill
Time and Temperature Controlled for
Safety Food (TCS Food)
Food Favoring the Rapid Growth of
Microorganisms:

Meat Fish
Soups and Chili
Dairy

Eggs Poultry Shellfish

 Time and Temperature Controlled for
Safety Food (TCS Food)
• Food Favoring the Rapid Growth of
Microorganisms: continued

Baked
potatoes Raw seed sprouts
Deli meat
Garlic in Oil mixture
Tofu
Cut melons
 Food Hazards
•Biological Hazards
– Bacteria, viruses, parasites, fungi
– Toxins
•Chemical Hazards
– Pesticides, food additives, cleaning
supplies, toxic metals
•Physical Hazards
– Hair, dirt, metal staples, chipped or
cracked dishes
 How Food Becomes Unsafe
 Time-Temperature Abuse

 Cross-Contamination

 Poor Personal Hygiene

 Time-Temperature Abuse

•Food has been abused:

– Any time it has been allowed to remain too long at
temperatures favorable to the growth of
foodborne microorganisms
– It is not cooked or reheated to temperatures that
kill microorganisms
– It is not cooled properly
 Cross-Contamination
•Cross-contamination occurs when:
– Microorganisms are transferred from
one food or surface to another
– Contaminated food touches or drips
fluids onto ready-to-eat food.
– A foodhandler touches contaminated
food and then touches ready-to-eat
food.
– Ready-to-eat food touches
contaminated surfaces.
– Contaminated cleaning towels touch
food contact surfaces.
Apply Your Knowledge: Potentially Hazardous or Not?

•Which of these are potentially

hazardous?
1 ___ Raw carrots 9 ___ Dry rice
2 ___ Sliced melons 10 ___ Tofu
3 ___ Raw bean sprouts 11 ___ Limes
4 ___ Baked potatoes 12 ___ Eggs
5 ___ Soda crackers 13 ___ Soy burger
6 ___ Apples 14 ___ Milk
7 ___ Bananas 15 ___ Bread
8 ___ Flour
The Microworld
 Microbial Contaminants
•Microorganism
– Small, living organism
•Pathogen
– Illness-causing microorganism
•Toxin
– Poison
Food Microbial Contaminants

Bacteria Viruses Parasites Fungi

What Microorganisms Need to Grow:
FAT TOM

F
Food
A
Acidity
T
Temperature

T
Time
O
Oxygen
M
Moisture
 What Microorganisms Need to Grow:
FAT TOM
•Food
– Foodborne microorganisms require

F
nutrients to grow. Specifically
carbohydrates and proteins
– Can be found in TCS food including:
• Meat
• Poultry
• Dairy products
• Eggs
 What Microorganisms Need to Grow:
FAT TOM
•Acidity
– Foodborne microorganisms grow
best in food that has a neutral or
slightly acidic pH (7.5 to 4.6)
Acidity
– Most food falls into this range
What Microorganisms Need to Grow:
FAT TOM
•Temperature
– Foodborne microorganisms grow
well at temperatures between 41˚F
and 135˚F (5˚C and 57˚C)
T
What Microorganisms Need to Grow:
FAT TOM
Time
 Foodborne microorganisms need T
sufficient time to grow
 4 hours or more in The “Danger Zone” =
growth high enough to cause illness with
most foods
What Microorganisms Need to Grow:
FAT TOM
•Oxygen
– Some foodborne microorganisms

O
require oxygen to grow, while
others grow when oxygen is absent
 What Microorganisms Need to Grow:
FAT TOM
•Moisture
– Most foodborne microorganisms
require moisture to grow
– The amount of moisture available in Moisture

food for this growth is called water

activity (aw)
– TCS food typically has
an aw of .85 or higher
 Controlling the Growth of
Microorganisms
•Two conditions you can control:
– Temperature
• Refrigerate or freeze food properly
• Cook food properly
– Time
• Minimize time food spends
in the temperature danger zone (TDZ)
Apply Your Knowledge: What Bacteria
Need to Grow!
•Which conditions typically support
the growth of microorganisms?

 Food that is high in fat

 Food that contains protein
 pH of 9.0
 Temperature of 155F (68C) or higher
 Dry environment
Bacteria That Cause Foodborne Illness
•Bacteria
– Living, single-celled organism
– Can be carried by food, water, soil, animals,
humans, or insects
– Can reproduce very rapidly under favorable
conditions
Bacteria That Cause Foodborne Illness
•Bacteria: continued
– Some survive freezing
– Some change into a different form
called spores to protect themselves
– Some spoil food; others cause illness
– Some produce toxins that cause illness
 Spores
•Certain bacteria can change into a different
form, called spores, to protect themselves
•Spores
– Form when nutrients are not available
– Are commonly found in soil and contaminate food
grown there (eg. E. coli)
– Can contaminate meat, poultry, fish, and other
food exposed to soil or dust
 Clostridium Botulinum bacteria
Spores with spores

•Spores
– Can resist heat, allowing them to survive cooking
temperatures
– Can revert back to a form capable of growth
when:
• Food is not stored at the proper temperature
• Food is not held or cooled properly
Major Foodborne Illnesses Caused by
Bacteria

– Salmonellosis
– Shigellosis
– Listeriosis E. Coli bacteria

– Vibrio parahaemolyticus - Gastroenteritis

– Vibrio vulnificus - Primary
Septicemia/Gastroenteritis
– E. Coli
 Major Foodborne Illnesses Caused by Bacteria

•Intoxications
– Bacillus cereus Gastroenteritis
– Staphylococcal Gastroenteritis
– Botulism

Clostridium Botulinum bacteria

and spores
 Basic Characteristics of Viruses

•Viruses
– Some may survive freezing
– Can be transmitted from:
• Person to person
• People to food
• People to food-contact surfaces
– Usually contaminate food through a
foodhandler’s improper hygiene
– Can contaminate both food and
water supplies
Major Foodborne Illnesses Caused by Viruses

•Viral Foodborne Illnesses

– Hepatitis A
– Norovirus Gastroenteritis
 Basic Characteristics of Parasites

•Parasites
– Are living organisms that need a
host
to survive
– Are small, often microscopic
Helminths are
– Infect many animals and can be potentially common
in fresh food and
transmitted to humans pork worldwide
– Are a hazard to food and water
 Major Foodborne Illnesses Caused by Parasites

•Parasitic Foodborne Illnesses

– Anisakiasis
– Cryptosporidiosis
– Giardiasis

Giardia within intestines

 Fungi

•Fungi
– Commonly cause food spoilage
and sometimes illness
Fungi

Molds Yeasts
 Basic Characteristics of Mold

•Mold
– Spoils food and sometimes causes
illness
– Grows well in acidic food with low
water activity
– Is not destroyed by freezing
– Can produce toxins such as
aflatoxins
 Basic Characteristics of Yeast

•Yeast
– Can spoil food rapidly
– May produce a smell or taste of
alcohol as it spoils food
– May appear as a pink discoloration
or slime and may bubble
Contamination, Food Allergens, and
Foodborne Illness
 Foodborne Contamiants
•Biological
– Fish toxins
– Shellfish toxins
– Plant and mushroom toxins
•Chemical
– Toxic metal poisoning
– Chemicals and pesticides
•Physical
– Metal shavings from cans, staples
– Fingernails, hair, bandages
 Food Allergens

•Common Food Allergens

– Milk and dairy products
– Eggs and egg products
– Fish
– Shellfish
– Wheat
– Soy and soy products
– Peanuts
– Tree nuts
 How Foodhandlers Contaminate Food

•Foodhandlers can contaminate

food when they:
– Have a foodborne illness
– Show symptoms of gastrointestinal
illness
– Have infected wounds or cuts
– Live with, or are exposed to, a
person who is ill
– Touch anything that may
contaminate their hands
 How Foodhandlers Contaminate Food
•Behaviors That Can Contaminate Food
A
B
A Scratching the scalp C E Touching a pimple or
D
open sore
B Running fingers E

through hair F Wearing a dirty uniform

C Wiping or touching G Coughing or sneezing into
the nose the hand
F
D Rubbing an ear H Spitting in the establishment

H
Components of a Good Personal Hygiene Program

•Good personal hygiene includes:

– Maintaining personal cleanliness
– Wearing proper work attire
– Following hygienic hand practices
– Avoiding unsanitary habits and
actions
– Maintaining good health
– Reporting illnesses
 Handwash Sinks Are VERY Important!

Hand sinks must have:

 WARM (>100F) Running water

 Soap and SINGLE-USE towels

 Conveniently located in food

prep, food dispensing, and
warewashing areas
Nothing can be stored in front of, in, or on the
hand sink at any time.
 OAC 3717-1-05.1

• (L) Handwashing sinks - location and placement.

• A handwashing sink shall be located:
• (1) To allow convenient use by employees in food
preparation, food dispensing, and warewashing
areas; and
• (2) In, or immediately adjacent to, toilet rooms.
Improper use of handwash sinks
Improper use of a hand washing sink
Handwash station in compliance with the food code
 Hygienic Hand Practices: Handwashing
Proper Handwashing Procedure
The whole process should take 20 seconds

1 Wet hands with running 2 Apply soap 3 Vigorously scrub hands

water as hot as you can and arms for ten to fifteen
comfortably stand (at least seconds Clean under
100°F/38°C) fingernails and between
fingers

4 Rinse thoroughly 5 5 Dry hands and arms with

under running water a single-use paper towel
or warm-air hand dryer
Use a paper towel to turn
off the faucet.
 Hygienic Hand Practices: Hand Antiseptics

•Hand Antiseptics
– Must comply with Food and Drug
Administration standards
– Should be used after handwashing
(if used in the establishment)
– Must NEVER be used in place of
handwashing
 Hygienic Hand Practices: When to Wash Hands

•Foodhandlers must wash their

hands after:
– Using the restroom
– Handling raw meat, poultry, and
fish (before and after)
– Touching the hair, face, or body
– Sneezing, coughing, or using
a tissue
– Smoking, eating, drinking, or
chewing
gum or tobacco
 Hygienic Hand Practices: When to Wash Hands

Foodhandlers must wash their hands after:

continued

 Handling chemicals that might

affect food safety
 Taking out garbage
 Clearing tables or bussing dirty dishes
 Touching clothing or aprons
 Touching anything else that may
contaminate hands, such as unsanitized
equipment, work surfaces, or washcloths
Do you see any violations?
 BARE HAND CONTACT
WITH READY TO EAT FOOD
•No Bare-Hand Contact with Ready-to-
Eat Foods in Ross County

•A food worker can touch (WITH CLEAN

HANDS) NON-READY-TO-EAT foods (such
as raw hamburger BEFORE it gets fully
cooked
This is a
•Sausage/pepperonis on a pizza BEFORE critical
it goes through the oven. violation in
Ross County
•Requirements for Foodhandlers

Keep fingernails Do not wear false Bandage cuts and

short and clean nails or nail polish cover bandages
 Hygienic Hand Practices: Gloves

•Gloves used for handling food:

– Must never be used in place of
handwashing
– Are for single use only
– Should be right for the task
– Must be safe, durable, and clean
– Must fit properly
– Must be used properly
 Hygienic Hand Practices: Gloves

•When to Change Gloves

– As soon as they become
soiled or torn
– Before beginning a different
task
– At least every four hours during
continual use and more often
when necessary
– After handling raw meat and before
handling cooked or ready-to-eat
food
 Proper Work Attire
•Foodhandlers should: A

A Wear a clean hat or other B

hair restraint
B Wear clean clothing daily
D
C Remove aprons when leaving
food-preparation areas C

D Remove jewelry from hands and arms

E Wear appropriate, clean, and closed-
toe shoes E
Policies Regarding Eating, Drinking, and Smoking

•Foodhandlers must not:

– Smoke, chew gum or tobacco, eat
or drink
•When
– Preparing or serving food
– Working in food-preparation areas
– Working in areas used to clean
utensils and equipment
Ohio Uniform Food Safety Code

•Permits employee drinks to be kept in a

closed container if stored in a location
that limits possible contamination of food
or utensils.
 Employees Must Report to Person-in-
charge before beginning their shift if:
• Diagnosed with Foodborne: • Meets one of the following
High Risk Conditions:

1. E. coli
– Suspected of causing or
2. Salmonella being exposed to a FBI
3. Shigella, outbreak
4. Norovirus – Lives with one that is
5. Hepatitis A diagnosed with a FBI
– Lives with one that works
with confirmed cases of FBI
 Exclusion

To prevent a person from working

as a food employee or entering a
food establishment except for
those areas open to the general
public.
 Restriction
To limit the activities of food employee
so that there is no risk of transmitting
a disease that is transmittable through
food and the food employee does not
work with exposed food, clean
equipment, utensils, linens, and
unwrapped single-service or single-
use articles.
 Which to Use

Exclude Restrict
• Diagnosed with an • Suffering from symptoms
Foodborne illness (fever, diarrhea, sore throat
Jaundiced, if onset with fever, vomiting,
occurred in last 7 days jaundiced)
• Highly Susceptible • Shedding Organism
Population • Sneezing, Coughing, Runny
• Symptoms nose, discharges from
• Shedding Organism mouth, eyes, or nose
• Past diagnosed illness
 Reporting
The Person-In-Charge shall notify
the Health Department that a food
worker is diagnosed with a listed
foodborne illness (Salmonella,
Shigella, E.Coli 0157:H7, Hepatits
A, Entamoeba Hystolictica,
Campylobacter, Vibrio Cholerae,
Cryptospiridium, Cyclospora,
Giardia, Yersinia)
Break?
CLEANING AND SANITIZING
 Wiping Cloths
• Wet wiping cloths must be
stored in sanitizer when not
in use

• Sanitizer should be
50-100 ppm chlorine or an
equivalent chemical

• Separate cloths and

solutions for raw meat
spills and other purposes
are required – Label
container “For Raw Meat
Surfaces ONLY”

Change sanitizer solution

often

(use test strips to measure concentration)

 Toxic Chemical Storage

• All original containers must

have original labels
• All working containers must
be labeled with common
name
• Chemicals must be stored
away and/or under food,
equipment, utensils, and
single service items
• Only chemicals used in 3
compartment sink may be
stored above it
 Clean - Keep things clean!

• Cleanliness discourages
mice and insects that
carry harmful germs.

• Remove unnecessary
articles from the
premises.
 Receiving Food

Employees must verify food is received at proper

temperatures at time of delivery:

• Below 41°F for cold TCS foods

• Above 135°F for hot TCS foods
• Raw shell eggs 45°F or below

(BREAK?)
 Receiving Food

Employees must verify food is:

• From approved sources

• Not adulterated or contaminated

 Approved Source
• Foods must be obtained from an
approved source – no home prepared
foods unless “Cottage Food Production”
• An approved source must be inspected
by FDA,ODA,ODH or local health district
and be in compliance with any applicable
regulations.
 APPROVED SOURCE
(CONTINUED)
• Shellstock tags must be attached to the
seafood and kept for 90 days on file.
• Once food is received, it should be stocked or
held following the FIFO (First In First Out)
method.
• The food items listed below are approved as cottage food products:
(1) Non-potentially hazardous bakery products;
(2) Jams;
(3) Jellies;
(4) Candy;
(5) Fruit butters;
(6) Granola, granola bars, granola bars dipped in candy;
(7) Popcorn, flavored popcorn, kettle corn, popcorn balls, caramel corn;
(8) Unfilled, baked donuts;
(9) Waffle cones
(10) Pizzelles;
(11) Dry cereal and nut snack mixes with seasonings;
(12) Roasted coffee, whole beans or ground;
(13) Dry baking mixes in a jar, including cookie mix in a jar;
(14) Dry herbs and herb blends;
(15) Dry seasoning blends; and
(16) Dry tea blends.
 Receiving Food

• Ensure frozen food is frozen

and has no signs of thawing.
• Check poultry, beef, pork,
and fish to ensure food is
fresh and cold.
• Use metal stem
thermometer to check food
temperature upon receiving
• Check food or packages for
signs of pests!!
 Receiving Food
• Canned food or packaged food shall not be
damaged, dented, or opened

• Dry food such as flour, rice, cereal should not

have torn packaging or any signs of water
damage.

• Deny food that is damaged, dented, or unsafe.

Receiving Food
 Storage
•Food and utensils must be stored at least
6 inches off the ground (There are exceptions)
•Food on display shall be protected from
contamination by the use of packaging, food
guards, display cases, or other effective means

Food in packages and working containers may be stored less than six inches
(fifteen centimeters) above the floor on case lot handling equipment as specified
under paragraph (II) of rule 3717-1-04.1 of the Administrative Code; and
pressurized beverage containers, cased food in waterproof containers such as
bottles or cans, and milk containers in plastic crates may be stored on a floor that
is clean and not exposed to floor moisture.
 Examples of
Improper Food
Storage
Separate
Food to Food

• Do NOT store raw

meat, fish, poultry and
eggs ABOVE ready-to-
eat foods.
Separate In Refrigerator
Level 1
Ready-to-eat-foods
Pre-cooked foods
ABOVE

Level 2
Eggs
Fish
Whole Beef
Whole Pork
Whole Lamb
ABOVE

Level 3
Ground Meats
ABOVE

Level 4
Poultry
BOTTOM
 Separate
Equipment to Food

Do NOT use the same cutting board or

equipment to prepare raw meats and cooked
or ready-to-eat foods

UNLESS
cutting boards, equipment, utensils and hands
have been washed, rinsed and sanitized between
each use!
Why is this storage wrong?
 IMPROPER CLEANING PRACTICES
OAC 3717-1-04.5
(A) Equipment, food-contact surfaces, nonfood-contact surfaces, and
utensils.
(1) Equipment food-contact surfaces and utensils shall be clean to sight and
touch.
(2) The food-contact surfaces of cooking equipment and pans shall be kept
free of encrusted grease deposits and other soil accumulations.
(3) Nonfood-contact surfaces of equipment shall be kept free of an
accumulation of dust, dirt, food residue, and other debris.
(B) Equipment food-contact surfaces and utensils - cleaning frequency.
(1) Equipment food-contact surfaces and utensils shall be cleaned:
(a) Before each use with a different type of raw animal food such as beef,
fish, lamb, pork, or poultry;
(b) Each time there is a change from working with raw foods to working with
ready-to-eat foods;
(c) Between uses with raw fruits and vegetables and with time/temperature
controlled for safety food;
(d) Before using or storing a food temperature measuring device; and
(e) At any time during the operation when contamination may have occurred.
 Sanitation of food contact
surfaces
• All food contact surfaces and utensils used
with time/temperature controlled for safety
(TCS) food must be cleaned every 4 hours if
stored at room temperature
• Items under refrigeration (41° F) must be
cleaned every 24 hours
• Utensils kept in hot food above 135F must be
cleaned every 24 hours.
 3 Sinks to Wash, Rinse, Sanitize!

Pre-Rinse, Scrape, Air Dry

Soak

Sanitize for 30 at
Wash solution least 30 seconds
must be 110°F
or above
WASH RINSE SANITIZE

(use test strips to measure concentration of sanitizer)

Proper Manual Warewashing
Improper Manual Warewashing
 Approved Sanitizers and
Recommended Concentrations

Iodine 25 ppm
 Chlorine-based sanitizer solution

NOTE: Do NOT Use Scented Bleach.

Note: Around a half-cap full added to 1 gallon of water

 Quaternary Ammonia based
Sanitizer Solution
Concentration = 200-400 Parts Per Million
Good
Sanitizer
concentration
is too strong
 Dishwashing Machines
• Wash – using detergent
and hot water 135 -
165°F
• Rinse – clear hot water
• Sanitize –
– Hot water - 180°F
– Chemical sanitizer –
50ppm chlorine or an
equivalent chemical

(use test strips to measure concentration)

http://wtvr.com/2012/09/30/dead-deer-
inside-chinese-restaurant-forces-closure/
 Cold holding TCS food
Refrigerate foods right away!
• Cold foods must be held at
41°F or below.
• Date mark all ready-to-eat
foods after opening or
preparation. Discard after 7
days.
• Use temperature log sheets
to enter temperatures during
every shift.
Date Marking of Time/Temperature
Controlled For Safety Foods
• Date Marking is required for foods that require
temperature controls AND does not require further
cooking or heat treatment REGARDLESS OF
MANUFACTURER “USE BY” DATES
• Examples:
– Chicken or ham salad
– Potato or pasta salad
– Lunch meat
– Cut melons
– Diced or cut tomato
– In-house prepared ready-to-eat food.
 Date Marking
• Foods stored at 41ºF for more than 24 hours
– Must be date marked to discard within 7
days of opening original packaging

• Freezing can stop the counting of time – must

record date of opening, date of freezing, date of
thawing, and discard date
 Date Marking
Date marking in the Food Code is not talking about “sell by” “use by”
“best by” dates!

A “Sell By” date tells the store how long to display the product for sale. You should buy the
product before the date expires

The “Use By Date” is the last day that the manufacturer vouches for the product’s quality.

A “Best if Used By (or Before)” date is recommended for best flavor or quality. It is not a
purchase or safety date.
 Cooling
Know your cooling times and
temperatures!
Cool all hot foods from 135°F to 70°F in 2 hours or less
and from 70°F to 41°F in another 4 hours or less
Cooling Methods
Chill
Do NOT cool
food in large
pots or 5 gallon
containers!

WHY?
 Reheating Food for Hot
Holding
• Reheat food to 165°F within 2 hours to destroy
microorganisms that may have grown during cooling
process.
• Do not reheat food using steam tables, crock pots, or food
warmers.
• Use Ovens, Stove, or Microwave
• Reheat food rapidly
 Thawing
Thawing Frozen TCS Foods
•Completely
•Part of the
Submerged Under
cooking process
cold running
(<70°F) water

•In microwave
•In the refrigerator
 Improper Thawing of Food

Is this compliant with the Food Code?

Proper Thawing of Food
 Hazards of Consuming Raw or Undercooked
Meat, Poultry, Fish, or Eggs

• Pathogenic or disease causing organisms may be

present in raw meat and fish
• A Consumer Advisory is required
– Must be on menu or visible placard
– Example: “Consuming raw and undercooked
meats, poultry, seafood, shellfish, or eggs may
increase your risk of foodborne illness,
especially if you have certain medical
conditions.”
 Types of Pests
• Cockroaches
• Mice and rodents
• Flies, fruit flies, gnats

Pests can carry or transmit

disease
 Controlling Pests
• Keep facility clean
• Routinely have dumpster
cleaned and garbage cans
• Keep food covered or in tight
closed containers
• Clean floor drains and sink
drains
• Repair plumbing leaks, roof
leaks, or prevent water
intrusion

Overflowing grease dumpster

 Controlling Pests
• Have licensed pest control applicator set
traps or spray for pests when needed.
• Monthly or bi-monthly pest control may be
needed
• Check incoming shipments of food for
evidence of pests
• Inspect facility for signs of pests
• Remember, pests like water, food and grease
Thank you!
Any Questions or
Comments?
 150 E. 2nd St.
Chillicothe, OH 45601
Environmental Health
Division

(740) 775-1158