Georgia Local Health Departments Directory

Understanding Georgia’s District Health Structure

Georgia’s Department of Public Health (DPH) governs food safety statewide, but day-to-day oversight is delivered through 18 public health districts. Each district houses a regional Environmental Health (EH) team that manages permits, inspections, and plan reviews for the counties inside its borders. Think of the state office as the policy maker—publishing the Georgia Food Code, issuing statewide guidance, and monitoring data—while district offices translate those rules into on-the-ground actions.

Within every district, county EH offices serve as the frontline contact for operators. County specialists process local permit applications, schedule routine inspections, and answer site-specific questions about water, sewer, or zoning. If a rule interpretation requires higher approval—say, a variance to cure bacon under a HACCP plan—the county forwards your packet up to the district’s lead sanitarian for technical review, who may in turn consult DPH subject-matter experts. This tiered model keeps response times fast for routine requests while ensuring complex issues receive consistent, statewide evaluation.

When in doubt, start with the county EH desk listed below. Staff there can escalate unusual questions to the district level on your behalf, saving you multiple phone calls. For a deeper dive into how state and local rules intertwine, visit our State vs Local Food Safety Laws guide.

Before You Call

• Have your facility ID or permit number handy—usually printed on the last inspection sheet.
• Know your most recent inspection date and current score (find it on your wall posting or via inspection compliance guide).
• Prepare a PDF floorplan link for plan reviews; large files can be emailed after the call.
• Gather water and sewer provider details; EH may confirm municipal hookups or well testing.
• Ask about accepted payment methods—many offices still require check or money order.
• Best call window: 9 a.m.–11 a.m. when inspectors are in the office.
• Email subject lines work best when formatted “Plan Review – Facility Name – County”.

Preparing for Plan Review

A plan review is more than a paperwork exchange—it is your first opportunity to demonstrate food-safety literacy to Environmental Health. Submitting a clear, complete packet shortens approval times and minimises costly redesigns. Begin by reading the Georgia Food Code summary so your proposed equipment layout matches sink, hand-wash, and ventilation requirements. Sketch traffic flow arrows on your drawing to show raw-to-ready separation and note temperatures for all hot-holding units. If you intend to operate a smoker, sushi bar, or sous-vide station, attach the relevant HACCP plan sections up front rather than waiting for the county to request them.

Digital submission is accepted in most urban counties. Compress oversized PDFs and label files logically—“FacilityName_Floorplan.pdf” reads better than “scan1234.pdf.” Rural offices may still require paper copies; phone ahead to confirm. Regardless of format, include manufacturer spec sheets for every piece of food-contact equipment, especially dish-machines and refrigerator models. Spec sheets help reviewers verify temp ranges and NSF listings without multiple email back-and-forths.

Finally, rehearse answers to likely questions: where chemical buckets will be stored, how time/temperature logs are maintained, and who serves as the Certified Food Protection Manager. Showing preparedness at this stage signals that you will be a low-risk operator once doors open.

Frequently Asked Questions