On the Front Lines of Food Safety: Why Local Inspections Matter

Learn about the economic benefits of investing in strong inspection programs, including lower healthcare costs and stronger local businesses.

A hamburger sitting in a red and white disposable containerLocal inspections of restaurants are essential for protecting public health by ensuring that food is prepared, stored, and served in safe and sanitary conditions. These inspections help prevent foodborne illnesses, identify potential hazards, and enforce health codes that keep kitchens clean and staff properly trained. Regular oversight also builds public trust by holding establishments accountable and promoting a consistent standard of safety across the community. On the Front Lines of Food Safety: Why Local Inspections Matter dives into the economic benefits of investing in strong inspection programs, including lower healthcare costs and stronger local businesses.

Title: On the Front Lines of Food Safety: Why Local Inspections Matter

Description: County food and restaurant inspections save lives by preventing foodborne illnesses and protecting public health. Regular, thorough inspections not only safeguard communities but also support local economies by maintaining consumer confidence and reducing costly outbreaks. Panelists from across Maryland’s environmental health agencies will discuss the economic benefits of investing in strong inspection programs, including lower healthcare costs and stronger local businesses. As federal support for public health programs faces cuts, continuing and strengthening local inspection efforts is more critical than ever.

Speakers:

  • Rick Kessler, Director of the Land and Material Administration, Maryland Department of the Environment
  • Cliff Mitchell, Director, Environmental Health Bureau, Maryland Department of Health
  • Lisa Laschalt, Director of Environmental Health, Charles County
  • Kenneth Welch, Senior Administrator, Montgomery County Dept of Health

Moderator: The Honorable Ron Watson, Maryland Senate

Date/Time: Friday, August 15, 2025; 2:15 pm – 3:15 pm

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