Consumer Protection Program

Fairfax County, Virginia


10777 Main Street, Suite 100
Fairfax, VA 22030

Pieter A. Sheehan, REHS,
Director, Division of Environmental Health

Food Establishment Owners and Operators

The purpose of Fairfax County's Food and Food Handling Code is to safeguard public health and ensure that food is safe, unadulterated and properly presented when offered to the consumer. Fairfax County Health Department works with owners and operators of food establishments in Fairfax County and the Cities of Falls Church and Fairfax City to ensure food safety throughout the community.

The Health Department reviews food establishment plans and conducts pre-operational inspections; inspects more than 3,300 permitted food establishments, including restaurants, public schools, day care centers and hospital kitchens; inspects and permits temporary food establishments at events such as fairs and festivals; responds to citizen complaints and inquiries; investigates foodborne illness outbreaks to determine the source and to minimize the spread of disease; provides food safety information; and holds food safety workshops.

New Application for Food Establishment Permits

Fairfax County Health Department is pleased to announce the launch of a new application for the Permit to Operate a Food Establishment. This application will improve the permitting process and help to eliminate construction plan rejections. The application will be in place starting January 1, 2018.

Here are some highlights of the new application:

  • Improves the predictability and efficiency of getting a restaurant open.
  • Guides users through the steps needed for permit approval.
  • Provides a checklist of physical facility and equipment requirements with code references.
  • Can be used by the Health Department to identify areas in the permitting process that need to be improved.

If you have any questions, please call 703-246-2444.


Food Inspections

Certified Food Manager (CFM) Guidelines

Training Materials for Restaurant Operators

Train staff on proper food safety practices to lower the chance of foodborne illness.

Active Managerial Control

Food service managers use Active Managerial Control to lead food workers in food handling practices that help prevent foodborne illness.

Food for Thought Newsletter October 2017

Food for Thought Newsletter

Read the current issue: Oct. 2017 | español

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