Environmental Health Service
Mission
LRMC Environmental Health service provides direct support for the LRMC Area of Responsibility consisting of two U.S. Army Garrison communities in Southwest Germany: USAG Rheinland-Pfalz (including Baumholder) and USAG Wiesbaden. Our mission includes monitoring Food Sanitation and General Hygiene through routine and comprehensive inspections, Municipal Water Quality, Hazardous Materials and Medical Waste Management and Food Safety Training Seminar.
For Environmental Health Support, please submit a Support Request Form and email to the organizational inbox listed at the bottom of the form.
Food Safety Information and Requirements
Environmental Health offers a Food Handlers Certification Course, which is only available face to face. This course is a requirement for at least one person at events selling both potentially hazardous foods (hamburgers, chicken, eggs, pork, dairy, etc.), and non-potentially hazardous foods (bread, cookies, hot dogs, etc.). Please contact Environmental Health at the number above for scheduling.
Guidelines for Food Service Event Support
- Contact Environmental Health at least 30 days before event to schedule Food Handler Certification Course and Food Service inspections.
- Food safety certificates must be present and available for review the day of the event.
- All bake sale items should be individually wrapped.
- All workers must have easy access to a hand washing facility, wear gloves and some sort of hair covering, no sleeveless shirts allowed, minimal jewelry should be worn.
- All garbage cans must be covered.
- Information must be displayed whether food items contain peanuts, peanut butter or peanut oil.
- When selling hot dogs make sure site is on concrete or pavement and has overhead cover.
- Hot dogs may be served with chili and cheese from commercially canned containers. If possible, use single serve ketchup, mustard, and relish.
- A thermometer to monitor hot dog temperatures must be present at sale site. The thermometer must read from zero to 220 degrees Fahrenheit.
- Hot dogs must be kept cold in coolers until cooked. Dispose of any leftover cooked hotdogs.
- Always have sanitizing solution on hand for sanitizing utensils and clean up.