Food Service Rules and Documents

Food Service Rules and Regulations (511-6-1)  Effective 11/1/2015
* Revised 9/17/18 to add a provision for “pop-up” restaurants and 10/21/18 to reflect changes in catering operations to accommodate the motion picture industry. 

Food Rules in Spanish

Contact Environmental Health

For COVID-19 related complaints about restaurants or pools, contact the County Environmental Health Office.

COVID-19 Guidance for Pools, Water ParksRestaurants, Tourist Accommodations, and Body Art Studios.

For complaints, services, inspections, exams, records, or other locally-related questions, contact your County Environmental Health Office (download pdf or view as webpage).

COVID Hotline: (844) 442-2681

After Hours Public Health Emergencies

1-866-PUB-HLTH (782-4584)

State Office: 404-657-6534




Design, Installation and Construction
Foodborne Illness Investigation
Interpretation (Public Health Reasons) (updated 9/11/2019)

Permit/Variance Applications:

Regular Food Service Establishment Application
Extended Food Service Application
Mobile Food Service Application and Documents
Temporary Food Service Organizer Application
Temporary Food Service Vendor Application
Variance & Waiver Info - Variance Application (download to fill out electronically) 

Employee Health Information:

FDA Employee Health and Personal Hygiene Handbook
     Facts for Foodhandlers and General Public
     Prevention: English - Spanish 
     EPA Approved Disinfectants
Employee Health - Red Book (Chinese and Spanish)
Employee Illness - Quick Decision Guide (Non-HSP)
Employee Illness - Quick Decision Guide (HSP)
Employee Illness Interview
Employee Medical Clearance Forms
Employee Medical Referral
Employee Reporting Agreement
Food & Water Illness Complaint
Vomiting/Diarrhea Clean-up Poster
      Note: Any equipment used for clean-up of vomit/diarrhea must be discarded. 

Menu Labeling Requirements (FDA Links):

Declaring Calories
Education for Industry, Regulatory, and General Public
Factsheet for Industry

"Pop-Up" Food Service Operations:

Pop-up FAQs
Pop-up Facilitator Application

Additional Documents:  

Code of Conduct
Code of Georgia Annotated
Conducting Risk-based Inspections
Educational Inspection Check-List
Food Safety-Role of EHS
Inspection Marking Instructions
Specialty Foods
Temperature Summary Chart

FDA Food Code Online Reference System