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Food Safety Section

Food Safety for Consumers

Clean. Separate. Cook. Chill. Watch this short video for tips for year-round safe food preparation.

Food Recalls - FDA, USDA and related recalls.

Food Myths logo

Use these MYTHBUSTERS to identify basic safe food handling practices:

Myth 1: If I microwave food, the microwaves kill the bacteria, so the food is safe.
Myth 2: Of course I wash all bagged lettuce and greens because it might make me sick if I don’t.
Myth 3: I don’t need to use a food thermometer. I can tell when my food is cooked by looking at it or checking the temperature with my finger.
Myth 4: I can’t re-freeze foods after I have thawed them – I have to cook them or throw them away.

HOME FOOD SAFETY

Someone using a temp gauge to check cooking temp of chicken

Be Food Safe.

Food safety risks at home are more common than most people think.

Learn more about CLEAN, SEPARATE, COOK and CHILL.

Safe Food Preparation

General Tips
Health Risks of Raw Milk- Please contact the Fairfax County Health Department with your questions or concerns at
703-246-2444, TTY 771.
Holiday Food Safety Tips
Limits to Leftovers
Food Safety for Seniors
Kids Food Safety
- Back to School Food Safety Tips
Foodborne Illness
Allergy Awareness

Food Safety in Emergencies

Food Establishment Inspections
Types of inspections
Inspection reports
Frequently Asked Questions (FAQs)

Complaint or Concerns:

If you have a complaint or concern about food safety in a restaurant in Fairfax County, Fairfax City or the City of Falls Church, please contact the Food Safety Section of the Fairfax County Health Department at 703-246-2444.

To report improper food handling/cleanliness in a restaurant Submit Complaint here.

Wash your hands logo

Your Health Is In Your Hands

Join the Health Department in preventing illness through proper hand washing techniques.

Hand Washing Information

Food Safety for Restaurant Owners/Operators

Employee Health Policy Initiative

Do you have an employee health policy? Do your employees know what a foodborne illness is? Do your employees realize that they have a responsibility to the restaurant and to the customers to know how to prevent the spread of a foodborne illness? What do you do as a manager if an employee is diagnosed with, or has symptoms of, a foodborne illness? These and other questions are answered in the NEW Employee Health Policy section of the website.

PERMITTING PROCESS

Permitting Process for Food Establishments
Permit to Operate a Food Establishment - New establishment, change of ownership, renewal applications
Frequently Asked Questions (FAQs)
Certified Food Manager (CFM) Guidelines - Requirements, training and testing locations