Food Program
Food Program
WEDCO District Health Department is committed to protecting public health by ensuring safe food practices across Harrison, Nicholas, and Scott Counties. Our Food Program oversees the inspection and regulation of food establishments, provides food safety education, and enforces state and federal food codes. Certified inspectors conduct routine inspections and work closely with businesses to ensure compliance with the Kentucky Food Code and FDA Food Code 2013.
Central office develops statewide retail food program plans, objectives, policies and procedures and helps local health departments carry out the food protection program in Kentucky.
Food Manager Certification
Certified evaluation officers trained by the U.S. Food and Drug Administration provide training, consultation and guidance to local health departments. Local health departments are authorized to carry out the food safety program in the counties and districts they serve. Every county or district has a certified retail food specialist and all food inspectors are registered sanitarians.
For WEDCO Health Department’s on-line food manager certification and food employee certification classes click the button below.
Food Scores
Search public establishment inspection records for our district through the Kentucky Environmental Public Health Tracking system.
HOME-BASED & FARMERS MARKET REGULATION
Kentucky law allows farmers to grow, harvest, and prepare certain food products in their farm kitchens for direct sale at farmers markets, certified roadside stands, or from their own farms—provided they use a predominant ingredient grown on-site.
These regulations, developed in collaboration with the University of Kentucky Cooperative Extension Service, Kentucky Department of Agriculture, Kentucky Farm Bureau, local health departments, and the Cabinet for Health and Family Services, outline the certification and registration process for home-based processors and microprocessors.
How to get started
- Register using Form DFS-250
- $50 registration fee, which renews annually by March 31
- Registration managed by the Food Safety Branch
Registered home-based processors may prepare products such as
Once registered, home-based processors may process whole fruit and vegetables, mixed-greens, jams, jellies, sweet sorghum syrup, preserves, fruit butter, fruit pies, cakes, cookies and bread in their farm kitchens.
Certified home-based microprocessors may prepare products such as
Certified home-based microprocessors that meet further requirements of the regulation may grow, harvest and process acid foods, formulated acid food products, acidified food products and low-acid canned foods.
What items can be sold?
Home-based products must be sold directly to consumers in Kentucky:
- From your home (pick-up or delivery)
- At roadside stands, community events, or farmers markets
No shipping or retail store sales allowed
Income limit: $60,000/year
Temporary Food Operations
All temporary food vendors must have a permit to operate.
Foods may be prepared and served in conjunction with gatherings or events such as fairs and festivals. Food items and methods of preparation may be restricted during these temporary events. All temporary food vendors must have a permit from the local health department prior to commencing operations. These permits are valid, if the establishment complies with regulations, for up to 14 days at one location. For more information and applications, please contact your local county health department
How To Open A Catering Business
If you’re planning to open a catering business, contact your local health department early—especially if you’re using an existing building or constructing a new one—to ensure your plans meet health and safety regulations.
You’ll need to submit a layout of your kitchen, equipment, water and waste sources, and any plumbing changes. A $25 plan review fee is required, and plumbing plans must be prepared by a Master Plumber. Your plans will be reviewed by both a food safety specialist and plumbing inspector.
Once approved, construction may begin. After completion, request a final inspection. If all requirements are met, you’ll receive a permit to operate, which must be renewed annually.
Foodborne Illness
Foodborne illness—often called food poisoning—is a common but preventable public health issue. Each year, 1 in 6 Americans becomes ill from eating or drinking contaminated food or beverages.
There are over 250 known foodborne diseases, most of which are caused by bacteria, viruses, or parasites. Others result from chemical contamination, such as harmful toxins or poisonous substances like certain mushrooms.
Symptoms vary but commonly include nausea, vomiting, stomach cramps, and diarrhea. Because many germs can spread in multiple ways, not all cases are immediately recognized as foodborne. Identifying the source is critical for public health officials to take appropriate action—whether that means pulling contaminated food from shelves, disinfecting water sources, or closing a facility.