Food Safety in Numbers

1.  Letter from the Deputy Director 
2.  Article III 
3.  Food Safety Program Overview 
4.  Permits 
5.  Inspections 
6.  Complaints 
7.  Enforcement 
8.  Food Safety Team 
9.  Concluding Note 

Each day, the Allegheny County Health Department's (ACHD) Food Safety Program (FSP) staff work to promote public health, prevent foodborne diseases and plan with food facility operators to create sanitary environments.

Most residents know that the ACHD is responsible for inspecting food establishments but may not know the depth and breadth of the work that goes into the permitting, inspection and plan review process. This team inspects more than 9,000 facilities, reviews approximately 500 plans and trains thousands of food safety experts in our community.

In 2022, the FSP worked with the Board of Health to update Article III: Food Safety Rules and Regulations. Many people contributed a significant amount of effort both in the department and across the community, which will improve food safety in the years to come.

Partnering with the ACHD’s Bureau of Data Reporting and Disease Control, the FSP used one year of data to demonstrate food safety measures that continuously keep residents safe from hazardous food conditions. I hope you enjoy “Food Safety in Numbers” and gain a better understanding of food safety in Allegheny County.

Thank you,

Otis Pitts, Deputy Director Bureau of Food, Housing and Policy

Legislation approving the repeal and replacement of the ACHD’s Article III, Food Safety, was enacted on June 7, 2022. The updated version of Article III, effective January 1, 2023, aims to align the food safety standards in Allegheny County with Commonwealth of Pennsylvania regulations. It also aims to simplify the system for categorizing food facilities, streamline FSP operations and permitting and incorporate the U.S. Food and Drug Administration Model Food Code language to improve clarity and consistency. Additionally, the updated Article III addresses emerging issues in the food service industry, such as shared kitchens, self-service food facilities and food donations.

The mission of the ACHD is to protect, promote and preserve the health and well-being of all residents, particularly the most vulnerable. The FSP is dedicated to protecting public health by enforcing food safety measures, preventing foodborne illnesses and promoting environmental health in food establishments.

This is accomplished by:

1. Conducting food safety inspections
2. Investigating consumer complaints
3. Responding to emergency conditions
4. Offering training and certification for Food Protection Managers
5. Providing plan review services for those opening food facilities
6. Responding to inquiries from residents

In 2022, there were 8,894 permanent food facilities and 983 seasonal food facilities operating in Allegheny County. Food safety staff regularly inspect all these facilities to ensure they comply with the guidelines outlined in Article III. Inspections can be either announced or unannounced. They are intended to identify any potential public health hazards relating to food handling, food temperatures, equipment operation, employee hygiene and facility cleanliness. If any violations are discovered, a follow-up inspection may be scheduled. If the violation is serious, immediate enforcement action may be taken.

The FSP inspects a wide range of food-related businesses, including:

• Full, limited service and takeout restaurants
• Private clubs, after-hours social clubs and caterers
• Grocery stores, bakeries and corner markets
• The kitchens of schools, daycare centers, hospitals, boarding homes and nursing homes

In Allegheny County, all food establishments must have a valid health permit from the FSP to operate. It is the responsibility of food business owners to ensure that all equipment and construction activities comply with the Food Safety Regulations, regardless of whether their business is temporary or permanent. This proactive approach helps to reduce or eliminate issues that may arise once the business is up and running. Before constructing, renovating, or opening a food facility, businesses must submit plans for review. This process can help to identify potential issues and prevent problems from occurring.

Explore the maps below to see the number of permanent food facilities by municipality.

In 2022, there were 54 different types of permanent and temporary facility types. New permits were issued to 36 different facility types.

Individuals known as environmental health specialists visit food establishments to ensure that they are following the guidelines in Article III. These inspections are typically unannounced, but may be scheduled.

Unannounced inspections usually occur on a routine basis or after a complaint regarding food safety or a possible foodborne illness is received. Routine inspections are done twice a year, every year, or every other year, depending on the type of food the establishment prepares and their past inspection records. A food establishment that prepares a diverse range of foods or uses complicated food preparation methods may be inspected more often than a food establishment with a smaller menu or one that only serves pre-packaged foods. If a food facility's history indicates a pattern of high- or medium-risk violations, it may be inspected more often than a facility with fewer concerns. Inspections may also be scheduled by request from the food facility or as a follow-up inspection after a violation is found.

Out of 6,552 total inspections conducted in 2022, 765 (12%) were re-inspections, and 648 (10%) were due to complaints.

Inspections are meant to find conditions that may put people’s health in danger. These conditions are cited as violations, and the food facility is required to address the problems outlined in the report. Violations are categorized into three levels of risk: high, medium and low.

High-risk violations are dangers that may lead directly to foodborne illness or injury. These hazards must be fixed immediately, or the inspector and person in charge at the food facility must find a temporary solution until a permanent one can be put in place. Sometimes, a follow-up inspection, or re-inspection, is necessary. Some examples of high-risk violations are:

• Holding food at the wrong temperature (e.g., not keeping foods cold enough)
• Poor food worker hygiene (e.g., the cook does not wash his or her hands)
• Improper cooking practices (e.g., the food is not being cooked to adequate temperatures)

Medium-risk violations are hazards that can increase the chances of foodborne illness or injury. If not corrected, they may lead to high-risk hazards. These hazards may need immediate action during the inspection or a re-inspection. Some examples are:

• Inadequate hand washing facilities (e.g., the hand sinks do not have soap)
• Lack of a food probe thermometer (e.g., no means of monitoring food temperatures)
• Lack of a Certified Food Protection Manager (e.g., no one at the facility is certified as knowing safe food handling practices)

Low-risk violations may not directly cause foodborne illness, but it is important to control them to maintain safe conditions and prevent higher-risk violations from occurring. Low-risk violations can include issues related to general sanitation, building structures, equipment design, general maintenance or administrative requirements. While immediate action may not be necessary, a follow-up inspection may be required to address these violations. Some examples are:

• Broken and cracked floors (may provide insects a place to live)
• Failure to clean and maintain ventilation hood systems (may lead to an increased fire risk)
• Poor lighting (employees may not be able to see enough to make sure the facility has been cleaned correctly)

In 2022, the FSP received 1,490 food safety complaints and reports of suspected foodborne illnesses. However, 400 duplicate complaints were excluded from these numbers. These complaints were submitted through various channels, such as the GovQA website, after-hours call center and calls made during business hours to the FSP office. With over 8,800 food facilities in the county, it's challenging for the inspectors to keep track of everything that goes on. Thus, the FSP relies on consumers to report unsafe conditions to the ACHD. These complaints are crucial in identifying significant problems that may arise between routine inspections. The insights provided by these reports are valuable in maintaining the safety and quality of food facilities.

In some cases, complaints are urgent and related to emergencies like flooding, fires, power outages or foodborne illnesses. Consumers may report these incidents, but facilities are also required to notify the FSP as soon as possible. Every effort is made to respond the same day as the report is received. Protecting public health by identifying and fixing any serious conditions is always the priority.

The identity of the complainant is always kept confidential during investigations. However, contact information is necessary to conduct a thorough investigation and inform the complainant of the findings.

In 2022, the FSP received 1,315 food safety complaints and 175 suspected foodborne illness complaints. More than 1 in 5 complainants who reported a possible foodborne illness sought medical treatment.

Serious or repeated violations, as well as unapproved food operations, require intervention or enforcement by the FSP to protect the health and safety of residents. The types of enforcement actions include:

• Consumer Alert: issued due to significant or recurring high- or medium-risk violations that may pose a health risk to the consumer
• Notice of Violation: sent to business after inspection or investigation to indicate conditions in violation of Article III
• Civil Penalty: issued when a food business fails to correct recurring violations or is cited for administrative violations, such as operating without a permit or failing to submit construction/remodeling plans
• Cease & Desist: sent to business locations operating without a food permit and violating Article III
• Closure: required when conditions in the food facility are an immediate risk to public health or the food facility fails to correct conditions 10 days after a consumer alert was issued

In Allegheny County, all permanent food facilities are identified by the FSP's placarding system. The placards are color-coded and should be readily visible on a door or window beside a main entry to the facility. Information related to consumer alerts, closures and administrative or enforcement actions is available on the ACHD food safety website.

GREEN: Inspected and Permitted. This is the most common placard. It indicates the facility has passed inspection by meeting the basic requirements to operate safely and correcting any high- or medium-risk violations.

YELLOW: Consumer Alert. This placard indicates serious violations frequently found during previous inspections that could pose a risk to the public. A facility with this placard has 10 days to correct the violations and be upgraded to the green placard. If the violations are not fixed within 10 days, the facility may face closure or other forms of enforcement.

RED: Closed. This placard is reserved for serious violations that have remained uncorrected and are serious threats to public health, such as a sewage backup or active pest infestation. Facilities can also be shut down if they refuse to grant access for a food safety inspection.

A food permit that has been suspended due to closure can be reinstated if all high- and medium-risk violations are corrected and the FSP is provided with a written request for an inspection. The food permit can only be reinstated after an FSP inspection of the premises and written approval from the ACHD.

FSP inspectors consist of environmental health administrators, specialists, and supervisors.

Interested in becoming part of the team? Visit the  ACHD Careers Page  to view openings.

As you just saw, a lot goes into keeping the food we eat in Allegheny County safe. It takes a group of knowledgeable and passionate Food Safety Program employees, as well as the assistance of residents reporting concerns they see to the Health Department.

Please share this story map with your friends, family, neighbors and anyone else you think will find it interesting. The more residents know about food safety, the better job the department can do!

I hope you enjoyed learning more about the ACHD’s food safety efforts,

Otis Pitts, Deputy Director Bureau of Food, Housing and Policy