The Food Safety Program ensures that commercially prepared food is safe to consume. Environmental Health Specialists review plans for new establishments and ensure compliance with the food code. They inspect restaurants, retail food stores, food warehouses, food processors, institutional food services and county correctional facilities. Staff members investigate public complaints on food establishments and reports of possible foodborne illness.
All employees of food establishments permitted by the Lincoln-Lancaster County Health Department must have LLCHD issued food handler/manager permits. The Food Safety Program provides food handler/manager education and permitting.
Contact Us: Telephone: 402-441- 6280 ~ Fax: 402-441-6206 ~ TTYNE Relay 7-1-1 ~ Hours: 8:00 - 4:30 M-F
You may continue to go to foodhandlers.unl.edu for online classes.
COMMONLY USED LINKS
Get your City of Lincoln Food Handler Permit Online.
Get your State of Nebraska and City of Lincoln Alcohol Server/Seller Permit Online.
Search Food Establishment Inspection Records on line.
Wash Hands Poster(PDF, 1MB)
UNL Extension in Lancaster County
Office Hours: 8:00 - 4:30 M-F
Telephone: 402-441-6280
Fax: 402-441-6206
TTYNE Relay 7-1-1
There are special rules and fees governing temporary events and establishments. These categories include sidewalk vendors, street fairs, farmers markets, and hot dog stands. Information about Farmers' Markets and Cottage Food Operations is as follows.
Office Hours: 8:00 - 4:30 M-F
Telephone: 402-441-6280
Fax: 402-441-6206
TTYNE Relay 7-1-1
Food Handler Information 
Food Handler Permits and Responsible Beverage Server/Seller Information can be retrieved either on-line or in-person. If you obtained a permit on line, you can print or reprint valid permits at no charge. Log in using your user name and password then click on "View Training Dashboard." Select the print option. Advance to a higher food handler permit type by viewing your training dashboard and selecting "Enter" under "Your Available Training.
Online Food Handler permits
ATTENTION
The Lincoln-Lancaster County Health Department will resume In-Person Spanish Food Handler Classes beginning July 2021. These classes will be held on Tuesday afternoons at the Lincoln-Lancaster County Health Department (LLCHD) located at 3131 O Street in the Lower Level Training Center. Class size will be limited to 20 persons. Attendees must call 402-441-6280 to reserve a spot for a scheduled class. All current Directed Health Measures will be followed.
You may continue to go to foodhandlers.unl.edu for online classes.
Click on the link below to obtain a study guide of information covered in food handler classes. You are encouraged to take notes in class.
Responsible Beverage Server/Seller Information
Visit these links for additional questions regarding the Responsible Beverage Server Training.
Office Hours: 8:00 - 4:30 M-F
Telephone: 402-441-6280
Fax: 402-441-6206
TTYNE Relay 7-1-1
This section has posters, fliers, and other food safety educational tools for schools, food establishments, or other organizations. Additional information can be found on the Managing a Food Establishment page.
- 10 Most Common Causes of Infection(PDF, 89KB)
- Wash Your Hands - English & Spanish(PDF, 1MB)
- Prevent Fires and reduce health risks. Know what to do if a fire breaks out in your food establishment(PDF, 61KB)
- Feeling OK? Display this poster in a prominent location in the kitchen to remind employees of the risks of working while ill.(PDF, 344KB)
- Feeling Ok?(Spanish Version)(PDF, 132KB)
- Information about common (and some not so common) food allergies and how to prevent or treat them.
- The Big Five Poster(PDF, 97KB)
The food code identifies the Big 5 germs that cause foodborne illnesses. Employees with these illnesses should be excluded from work until they are symptom free for 24 hours or provide medical documents that they are not contagious.
- Preventing Slips, Falls, and Other Disasters(PDF, 23KB)
Grease spills, uneven floors, wet floors, and food on the floors are among the threats to customers and employees. Protect yourself against risk and lawsuits.
PREVENTING CONTAMINATION FROM HANDS
The main reason for not touching ready-to-eat foods with bare hands is to prevent viruses and bacteria which are present in your body from contaminating the food. Viruses and bacteria are invisible to the naked eye, but may be present on your hands if you do not wash them thoroughly. Effective October 1, 2016, the City of Lincoln Food Code (LMC 8.20) prohibits bare hand contact with ready-to-eat foods and requires good hand washing by food service workers.
BODY FLUID CLEAN UP
Body fluids (vomit, diarrhea, blood, and spittle) can be carriers of germs. Train employees to stay safe while cleaning up these incidents properly.
- Suggested Inventory For Norovirus Clean Up Kit(PDF, 101KB)
Effective cleanup depends on using the right tools. Talk with your supplier to purchase these items or effective alternatives.
- Disinfectants(PDF, 101KB)
Here is a chart of effective disinfectants to use to clean up after a vomit or diarrhea incident to reduce the risk of Norovirus.
- Cleaning Bodily Fluids and Preventing Disease Spread Guidelines(PDF, 132KB)
Keep employees and customers safe before, during, and after cleanup. Follow these guidelines to reduce risk.
- Power Point: How to clean up an incident(PPT, 2MB)
Clean up body fluids safely. You must protect yourself, your employees, and your customers from airborne germs that will spread diseases. Prevent direct contact and spreading the materials around. This Power Point presentation shows you how to do it.
- Incident Report form(PDF, 21KB)
Copy and use this form to report incidents to the proper authorities and agencies.
- Incident Follow Up(PDF, 90KB)
- Mixing Bleach(PDF, 449KB)
Report Foodborne Illness in Lancaster County
If you think food you ate made you sick and you live in or ate in Lancaster County, call us at 402-441-6280 or click on the link above to report it. You can help us determine a possible cause of illness by sharing your symptoms and what foods you ate before you got sick. If we know of other people who ate the same food and also got sick, we might be able to identify the contaminated food and prevent others from getting sick. If you know of other people who are also sick, please encourage them to report it.
Office Hours: 8:00 - 4:30 M-F
Telephone: 402-441-6280
Fax: 402-441-6206
TTYNE Relay 7-1-1
Food establishment owners and managers face many challenges in today’s market. Operating a successful food business requires understanding the competition, managing staff, knowledge of regulations and more. Food safety cannot get lost in the shuffle.
Infuse is a program developed by the Lincoln-Lancaster County Health Department (LLCHD) to help owners, managers of food establishments and vendors maintain proper food safety.
ACTIVE MANAGERIAL CONTROL - FIVE KEY RISK FACTORS TO FOODBORNE ILLNESS
Active Managerial Control (AMC) is exactly that—a strategy that combines your leadership with good monitoring, consistent documentation and standard operating procedures to help your facility avoid the trouble and even tragedy foodborne illness can cause.
POOR PERSONAL HYGIENE
Poor practices related to food handler health and hygiene are the biggest contributor to foodborne illnesses each year. AMCs for this Risk Factor is like a 3-legged stool sustained by 1) good handwashing practice, 2) No Bare Hand Contact with Ready-to-Eat Foods, and 3) exclusion of ill employees while they are communicable with foodborne illness symptoms.
IMPROPER HOLDING
To keep food safe, hot foods must be kept above 135° F and cold foods must be kept below 41° F. Foods kept between 41-135° F are in the Temperature Danger Zone where they are at the greatest risk to support bacterial growth, which can lead to a foodborne illness. Proactive management to hold food at safe temperatures and to minimize the time in the Temperature Danger Zone is a cornerstone to good Active Managerial Control.
INADEQUATE COOKING
Certain foods, particularly meats, are often contaminated with pathogens and can easily easy support their pathogen growth. To minimize the risk of foodborne illness for these foods proper cooking and reheating are essential to proactively manage this Risk Factor. Cooked foods and leftovers must also be properly cooled to move them quickly through the Temperature Danger Zone.
CONTAMINATED EQUIPMENT
As a regular part of the food preparation process, food particles end up on prep surfaces. Without regular cleaning and sanitation, pathogens are given the opportunity to grow, which can lead to contamination of other food or equipment. Proactive management of food contact surfaces greatly minimizes the risk of cross-contamination.
UNAPPROVED FOOD SOURCE
The vast majority of food served by restaurants comes from inspected and approved sources, but some establishments seeks alternative food sources. This can carry a great risk to the establishment and customers as the food may be prepared in unsanitary ways. This can put the customer’s health and the restaurant’s future at risk when this food causes foodborne illness. Active Managerial Control ensures all the food served in their facility is from a licensed source for the safety of the customer and the restaurant.
HOW TO PARTICIPATE
Infuse is a partnership between your establishment and an LLCHD Food Safety consultant. Using AMCs, the consultant works with you to evaluate and strengthen your establishment’s core food safety practices. For a printable brochure, please click here(PDF, 390KB) .
Enrollment in Infuse is free. Set up an initial visit and learn how Infuse can benefit you by contacting LLCHD at 402.441.8024 or infuse@lincoln.ne.gov
Resources
- Employee Health Policy Agreement(PDF, 19KB)
- Employee Illness Form(PDF, 26KB)
- Infuse Absence and Illness Log(PDF, 156KB)
- Equipment-Food Temp Log(PDF, 173KB)
- Food Temperature Log(PDF, 202KB)
- Time Control Log(PDF, 267KB)
- Infuse Cooling Log(PDF, 603KB)
- Reheating Log(PDF, 324KB)
- Cleaning & Sanitizing Checklist(PDF, 297KB)
- Storage Chart(PDF, 282KB)
What is Take 20?
“Take 20!” is an innovative program designed to improve food handler handwashing practices through a variety of tools. The cornerstone is the use of the “Take 20!” phrase as a verbal reminder to wash hands. “Take 20!” uses an engaging set of posters on specific handwashing topics that will generate conversation among food handling staff and serve as a visual reminder to wash hands. In addition to the “Take 20!” phrase and posters, the project provides Glo Germ exercises to demonstrate the how, when and why of good handwashing. Regardless of how strong a restaurant’s handwashing culture is, good handwashing practices are such a vital part of food safety that there is always the need to reinforce good handwashing practices with staff and look for ways to improve.
MORE INFORMATION ON TAKE 20.
How can I get started?
Let us know that you want to participate and we will get you all set up! You may print this brochure(PDF, 11MB) for more information.
Thank you to these establishments already participating!
- B&R Stores (Lincoln Russ’s & Super Saver bakeries)
- Blue Orchid
- C Berry’s
- Casey's General Store (19 Lincoln-Lancaster locations with kitchens)
- Fuzzy's Taco Shop
- Highland’s Great Wall
- Issara
- Leon’s
- Lincoln Public School Cafeterias
- LNK Food Plaza
- Piedmont Bistro
- Runza (all Lincoln-Waverly locations)
- Schmick's Market
- The Venue
- Valentinos - Lincoln
RESOURCES
Office Hours: 8:00 - 4:30 M-F
Telephone: 402-441-6280
Fax: 402-441-6206
TTYNE Relay 7-1-1
Managers will also benefit from the information in the Food Operators Information and the Health, Safety & Hygiene pages. The topics on these pages provide additional insights and guidance that managers need to know.
- Consumer Advisory Placard(PDF, 134KB) If raw or partially cooked foods of animal origins are served in your establishment, you must inform customers that the food is not cooked sufficiently to ensure its safety. Protect your establishment by posting or publishing this advisory on your menus or other prominent places.
- Consumer Advisory - Spanish(PDF, 64KB)
- You can reduce costs and the negative environmental impact of your business. Partners in Pollution Prevention (P3) at the University of Nebraska-Lincoln can show you how to reduce waste and costs.
- Employee Illness and Medical Conditions(PDF, 39KB)
This is a table of illnesses or symptoms that will help a manager determine when employees should be restricted or excluded from work and when they can return to work.
- Food Handler and Food Manager Permits(PDF, 67KB)
Since 2009, the LLCHD has issued Food Protection Manager, Restricted/Shift (RS), Prep/Cook (PC), and Serve/Clean (SC) permits. This chart shows how these permits differ to the old permits and what the job responsibilities for each permit are.
- 100 Percent Food Handler Compliance Required(PDF, 23KB)
All employees of all Lincoln food establishments must have the current appropriate permit. Find out about this requirement in this link.
- Food Handler Employee List(PDF, 10KB)
The food code requires managers to keep records of employee food handler permits. Using this form ensures you have the correct records when your establishment is inspected.
Food Establishment Plumbing requirements
- Maintain plumbing in good repair.
- Plumbing work should be completed by a licensed plumber.
- For backflow prevention questions, contact LLCHD.
Food employees' health and personal hygiene are critical to operating a safe food establishment.
ADA Rules on Service Animals and Service Animals in Businesses. This act was modified effective March 15, 2011, to redefine service animals. Be sure that your establishment is in compliance with all applicable laws.
ADDITIONAL MANAGEMENT INFORMATION
Office Hours: 8:00 - 4:30 M-F
Telephone: 402-441-6280
Fax: 402-441-6206
TTYNE Relay 7-1-1
Establishments need to meet certain standards. On this page you will find many resources for establishment design, proper plumbing, disposal of waste, and recycling materials. Additional information can be found in the Food Establishment Manager Information and the Hygiene, Health, and Safety pages.
People who wish to open a new food establishment can save time, effort, and money by knowing and following these guidelines.
- Instructions for New Food Operators in Lancaster County(PDF, 111KB)
Know what is required before you open a new food establishment in Lincoln.
- Checklist to License a Food Establishment(PDF, 214KB)
Brochure checklist for opening a new establishment.
- Guide to Food Establishment Design(PDF, 576KB)
Besides looking good, an establishment has to meet certain standards. Materials need to be easily cleaned and disinfected, plumbing must be up to code, and the building and internal structure needs to meet city building codes. Owners and operators need to obtain and maintain proper permits.
- When Must You Close Your Food Establishment(PDF, 162KB)
In case of certain emergencies, operators must close the food establishment (sometimes permanently). Know what to do and how to do it.
- Food Temperature Violations(PDF, 83KB)
These guidelines will help you prevent temperature abuse of foods and restrict the growth of germs. Many foodborne illnesses are caused by under cooked foods. Post this chart where your employees can refer to it to ensure food is cooked to the proper internal temperature.
- Proper Cooking Temperature Poster(PDF, 83KB)
If raw or partially cooked foods of animal origins are served in your establishment, you must inform customers that the food is not cooked sufficiently to ensure its safety. Protect your establishment by posting or publishing this advisory on your menus or other prominent places.
Office Hours: 8:00 - 4:30 M-F
Telephone: 402-441-6280
Fax: 402-441-6206
TTYNE Relay 7-1-1
Food codes establish federal, state, and local regulations for preparing, storing, holding, and serving food in safe manner. By complying with these codes you can reduce risks and help protect your investment in your business.
ADDITIONAL COUNTY, STATE, FEDERAL AGENCY LINKS:
Office Hours: 8:00 - 4:30 M-F
Telephone: 402-441-6280
Fax: 402-441-6206
TTYNE Relay 7-1-1
Information on Temporary Events and Establishments listed below and are especially useful about employee health and permits.