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The Hopkins County Health Department aids in this protection to make sure food products are safe in restaurants, grocery stores, hospitals, nursing homes, fairs, festivals and other locations where food is offered to the public. Whether there’s an environmental crisis or a communicable disease threat, we are equipped to contain the situation and support the community in crisis.
Local Health Departments in Kentucky work with the Cabinet for Health and Family Services to enforce State Public Health Laws and Regulations for many types of public facilities. Hopkins County Health Department conducts routine inspections in the following areas to ensure compliance with state rules designed to protect the public’s health:
Retail Food Markets
Retail food stores include fixed or mobile establishments where food or food products are offered for sale to the consumer, and intended for off-premises consumption. Retail food store inspections ensure foods are obtained from legal and safe sources and are stored and handled in a sanitary manner that protects them from adulteration.
Temporary Food Service
Foods may be prepared and served at temporary food facilities in conjunction with time-limited gatherings or events such as fairs and festivals. All temporary food vendors must obtain a permit from the local health department prior to commencing operations. Temporary permits are valid, if the establishment complies with regulations, for up to 14 days at one location. Temporary permit fees are based on the number of days of operation.
Statewide Mobile Food Units
A statewide mobile food unit is essentially a food establishment on wheels that has met specific plumbing and fixture requirements. These establishments pay an annual permit fee and are allowed to operate statewide. Operation at any location is limited to 14 days. Persons wishing to operate as a state-wide mobile facility should contact the local health department for more detailed information on the application and permitting process.
Farmer’s Markets
KRS 217.136 allows farmers to grow, harvest and process limited food products in their farm kitchens for sale at farmers markets, certified roadside stands and from the farm provided they grow the predominant agronomic ingredient. Kentucky’s farmer’s market regulations were developed jointly by the University of Kentucky Cooperative Extension Service, the Kentucky Department of Agriculture, Kentucky Farm Bureau, local health departments and the Cabinet for Health and Family Services. The Department of Agriculture in conjunction with the Department for Public Health have developed a Farmer’s Market Manual.
