Inspector Impersonation Alert !

Recently, our office was made aware of a couple of facilities in our district that had been contacted/visited by someone claiming to be a health inspector—yet neither actually was.   This time of year is especially susceptible to such activity.  Thus, this is a reminder to operators of the need to review– with staff– acceptable inspection protocol and areas of food defense and personal safety that should be in place.

To assist you with training and preparation in this area, please view our Food Safety Partnership Panel #3 video on Food Defense located on our website and prepare a plan for your facility using the FDA’s A.L.E.R.T. guidance document at

Wishing you a holiday season that is safe in every way!

~ Karen Gulley, Food Program Manager

Along with the Cobb & Douglas Food Service Inspection Team




Our Last CFSM Class for 2017 is Coming in December!

Every food service establishment is required to have at least one certified food safety manager (CFSM) unless they are exempted by the Rules and Regulations for Food Service.  The last ServSafe Food Safety Management course taught by Cobb & Douglas Public Health in 2017 will be held on December 12-13 at the Marietta Health Center, Building B, 1738 County Services Pkwy, Marietta.  Registration closes on November 15, so please share this information with those in need of this training.  The registration form must be completed and returned with payment to assure a seat in this class.  Visa or MasterCard payments may be taken via phone by calling our main Environmental Health line at 770-435-7815.

National School Lunch Week 2017

Did you know that The National School Lunch Program serves more than 30 million children every school day?  In 1962, President John F. Kennedy created National School Lunch Week to celebrate the benefits of the National School Lunch Program.  As a reminder to all school nutrition professionals, we want to emphasize the importance of your efforts to provide food safe schools—and say Thank you!

The USDA Food and Nutrition Services’ Office of Food Safety suggests that school nutrition professionals follow the three parts of the Food-Safe Schools Action Guide to create a culture of food safety within schools.  These guidelines can be applied to other food service establishments as well.  This week, we highlight the first part of the action guide, Assess your food safety effort: a review of the current safety policies, procedures, and programs and development of actions to improve current efforts.  [We will look at the other 2 parts next week.]

Please see the following link for the Action-Guide Review Checklist:

Additional Links:

USDA Food and Nutrition Services:

National School Lunch Week:

– Submitted by Danielle Pierre, MPH Intern


This week is National School Lunch Week.  As we recognize the school lunch program, we say farewell to Cynthia Downs who was the Executive Director of Cobb County Public School’s Nutrition program.  Ms. Downs retired last month after providing great leadership to the Nutrition Program staff since joining them in 1997. Emily Hanlin has, in turn, moved from the Douglas County Schools System back to Cobb where she first got her start to become the new Executive Director of the Cobb Program. With that change, Danielle Freeman has been promoted to the position of Nutrition Program Director for Douglas County.

S-A-L-U-T-E to all involved in the preparation and service of safe food to the thousands of children across our district!

Test Your Knowledge – Food Safety Education Month (Week 4)

As National Food Safety Education Month wraps up, test your knowledge regarding some of the information shared via our blog this month by taking a short quiz provided by our MPH intern, Danielle Pierre.  [The answers are provided at the end.]    If you have trouble answering any of them, scan back over our September posts for more information.

Best wishes—and always think Food Safety!

~Karen Gulley
Environmental Health County Manager
Center for Environmental Health
Cobb & Douglas Public Health

Direct link to quiz:



We now turn our attention to the importance of food allergen awareness during this final week of National Food Safety Education Month.  Although some reactions to allergens in food are mild, many are severe and can be life-threatening.  Whether you are a consumer or worker in a food service establishment, please check out the facts, posters, and other tools provided by to assist you with food allergen awareness and response.

Direct link:

A Safe Cooking Temperatures Reminder from the National Restaurant Association

During this 3rd week of National Food Safety Education Month, food service operators and consumers are reminded of the safe cooking temperatures required for foods that need to be time and temperature controlled in order to help protect against food borne illness.  Take a look at this short video from the National Restaurant Association as a reminder of the various categories of food and their respective cooking temperatures: 

Direct link to video: