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Environmental & Situational Health Hazards

    Results: 4

  • Hazardous Materials Control (2)
    JD-6500.1800

    Hazardous Materials Control

    JD-6500.1800

    Programs that control the levels of hazardous substances that are released into the environment and manage the disposal of hazardous waste materials that are byproducts of an industrial society.
  • Home Sanitation (3)
    JP-6500.3000

    Home Sanitation

    JP-6500.3000

    Programs that protect the public from unhealthy living conditions by enforcing laws which require that dwellings meet minimum maintenance, occupancy, use, sanitation, lighting and ventilation requirements. Health inspectors evaluate homes and apartments to ensure that hot and cold water are available; that toilets and sewage disposal systems are functioning; that the roof and exterior walls provide adequate protection from the elements; that interior walls, partitions, floors and ceilings are in safe repair; that the premises are free of rodents, vermin, insects or rubbish; and that other basic necessities are adequately available to residents. Services include inspection to ensure compliance with regulations and the issuance of citations to landlords who are out of compliance.
  • Pool Sanitation (1)
    JP-6500.6630

    Pool Sanitation

    JP-6500.6630

    Programs that are responsible for inspecting public and semi-public swimming pools and spas to ensure that health and safety standards are being met in areas such as treatment and management, general sanitation and safety practices. These programs may also respond to complaints about stagnant or unsecured private pools or spas.
  • Restaurant/Food Sanitation (1)
    JP-6500.7000

    Restaurant/Food Sanitation

    JP-6500.7000

    Programs that enforce food handling and dispensing laws and regulations by regularly inspecting restaurants, food stands, mobile food vehicles and carts (e.g., lunch trucks, ice cream trucks, produce carts), summer food service sites, congregate meal sites, employee on-site feeding operations, catering services, food sampling booths, wholesale food processing and manufacturing plants, markets, bakeries and food vending machines for health hazards; consulting with food facilities regarding improved food handling practices; and issuing citations and fines to establishments that have failed to comply with prescribed health practices and regulations. The program also provides information about requirements for retail food establishments, restaurant ratings and a list of establishments that have been closed because of health violations.