Get Full Government Meeting Transcripts, Videos, & Alerts Forever!
Get email alerts on the Food Safety topic
No spam. Unsubscribe anytime.
St. Mary's County recognizes 96 food-service operations with Gold Star food-safety awards
Summary
During the National Public Health Week kickoff, St. Mary's County Health Department presented Gold Star Awards to 96 food-service facilities that met strict inspection and training standards; officials noted the county had no confirmed foodborne outbreaks in 2024.
St. Mary's County officials and business partners presented Gold Star Awards to 96 food-service facilities during a ceremony held as part of the National Public Health Week kickoff, honoring restaurants, schools and other food-service operators that met the county's food-safety standards.
The awards recognize local establishments that passed inspections without critical violations, corrected any noncritical violations within 30 days, recorded no temperature violations during inspections and had no confirmed unsafe food-handling complaints. At least one food-service worker at each recipient site also completed a recognized food-safety course.
"This is the gold star award ceremony... we've been recognizing some of the stellar contributions and the diligence of our food service facilities here in Saint Mary's County," the event host said, noting the program began in 2007 and this year returned the largest group of recipients in the program's history.
Heather Muritz, environmental health division director for the St. Mary's County Health Department, said the health department's small food-safety team inspects more than 550 food-service facilities and conducted roughly 1,200 inspections over the year, and offers both virtual and on-site food-safety classes. "I appreciate the partnership that you have with them," Muritz said, adding the department provides temporary-event inspections and training in partnership with local organizations.
County Administrator David Weiskopf congratulated recipients and drew on his early experience in restaurant kitchens to urge operators to emulate the county inspectors' standards. "A good restaurant manager acts like a health inspector," Weiskopf said.
Dr. Christine Bergmark, executive director of the St. Mary's County Chamber of Commerce, highlighted the economic role of restaurants in Maryland and encouraged new and existing operators to participate in county events. She noted upcoming local outreach, including the Taste of St. Mary's event scheduled for Sept. 27 at the AeroPark Innovation District and invited food vendors to apply.
Event organizers read the names of the individual award recipients — a list that included local elementary and middle schools, senior activity centers, chain and independent restaurants, campus and catering operations, and nonprofit feeding programs. Organizers thanked operators for maintaining safe food practices; Muritz and her team joined awardees onstage to present certificates and photographs.
Officials also noted a public-health outcome tied to the program: the county recorded no confirmed foodborne outbreaks in 2024. The ceremony emphasized the partnership between food-service operators and public-health staff in preventing foodborne illness and supporting community health.
Organizers closed by thanking attendees for taking time from busy operations to attend the ceremony and by encouraging continued collaboration between food-service businesses and the health department.
