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Suzanne Krippel
Program Manager for the Food Protection Unit at the Cuyahoga County Board of Health
Suzanne Krippel is the Program Manager for the Food Protection Unit at the Cuyahoga County Board of Health. Her duties include food safety inspections, disease investigations, recalls, and educational outreach.
Suzanne has 25 years of public health experience and has worked in more than 40 environmental programs, including emergency preparedness and total food protection.
Her professional background also includes catering experience, educating professional chefs at the International Culinary Arts and Science Institute in Chesterland, Ohio, and working as a welder at Lincoln Electric.
Suzanne earned her Bachelor’s degree from Walsh University in Comprehensive Science, and received her Master’s of Public Health in Health Policy and Management with a concentration in Leadership and Organizational Change from Kent State University. She is a working adjunct professor, having experience in both online and in-person environments with Kent State and Northeastern Universities.
Suzanne is a co-owner of 334 Consulting Services LLC, a private company specializing in branding and communications, leadership development, media training, strategic planning, and total food protection.
What Do Sanitarians Look for During a Health Inspection?
10/29/2019
By Suzanne Krippel
Program Manager for the Food Protection Unit at the Cuyahoga County Board of Health
Two of the most critical aspects of food protection are frequent, thorough handwashing and clean and sanitary surfaces. In fact, the Centers for Disease Control and Prevention (CDC) has identified proper handwashing and clean and sanitary surfaces as two of the five most important risk factors related to food protection. And, oftentimes, the vast majority of foodborne illness investigations that are conducted could have been prevented by proper handwashing. So, as a sanitarian, what do I look for once I walk into a facility?
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