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The Kansas Department of Health and Environment - Kathleen Sebelius, Governor - Roderick L. Bremby, Secretary.  Curtis State Office Building, 1000 SW Jackson, Topeka, Kansas 66612. Phone (785) 296-1500. Fax: (785) 368-6368.  Email: info@kdhe.state.ks.us
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Kansas Food Safety and Consumer Protection

The Kansas Department of Health and Environment (KDHE), Bureau of Consumer Health, is responsible for licensing and inspecting approximately 10,300 food service establishments statewide. These food service establishments include restaurants, school meal sites and kitchens, senior meal sites and kitchens, special events, caterers, and mobile food units are regulated under the Germs Kansas Food Code. The Kansas Food Code is adopted from the FDA Model Code and is based on nationally recognized scientific standards for food safety. It is intended to minimize the hazards that can lead to foodborne illness or injury, thus ensuring safe food and optimal levels of sanitation in food service establishments. This food safety inspection service meets a core public health function for dining consumers.

This Web site is updated weekly with inspection results. Inspections are unannounced and only represent the conditions found in the food service establishment at the time of the inspection. Inspections concentrate on critical food safety processes/procedures and sanitation essential to the control or elimination of food safety risks to the public. Violations noted at the time of the inspection are corrected if possible. Re-inspections occur if corrections are not achieved during the initial inspection.

There are two categories of violations: critical and non-critical. Critical violations are items that are more likely to contribute to a foodborne illness, food contamination or environmental health hazard. Examples of critical violations may include: Germsfood from unsafe or unapproved sources, inadequate cooking temperatures, improper holding temperatures, and poor personal hygiene. Non-critical violations include items relating to general sanitation and best retail practices. Examples of non-critical violations may include: dirty floors, inadequate lighting in food preparation or storage areas and lack of effective hair restraints.

Looking at a series of inspections over time gives a more accurate picture of the food service establishment's commitment to food safety and sanitation. Food safety interventions, consultations, and educational tools are employed to promote increased food safety within the establishment. In the end, food safety is an ongoing cooperative effort that involves the management of the establishment, food workers, regulators and consumers.

There are several reasons that an inspection may be initiated. To learn more about the types of inspections conducted in food service establishments, select this link.

Important things to remember when viewing inspections:

  • Inspections are unannounced.
  • Inspections represent a snapshot in time.
  • Violations are required to be corrected at the time of the inspection.
  • Food safety education and interventions are tools to increase food safety controls.
  • Food safety is a cooperative effort.
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