- News & articels
- Forums & chat
- Market Reports
- Franchise Center
StrongHolder by Chinet Molded fiber cup carriers and trays make transporting beverages sustainable and easy. Made in the...Learn More
|Daily News:||All News | Subscribe|
The Health Inspection Process
When a health inspector from a governmental regulatory agency visits a food service facility, they need to learn about your operation. The regulator will ask lots of questions to identify what types of food processes are at your facility and what potential food safety hazards might exist. They will observe your food handlers and may ask them questions. The best advice is to know the processes in your facility, cooperate, answer questions honestly, keep your staff well trained in food safety, and utilize the inspection as an opportunity to learn even more.
Responsibilities of Health Agencies --Food safety measures are so important to public health, that nearly every facet of the food chain is regulated by federal and state agencies. The basis of these regulations is to make sure that food offered to consumers is safe, unadulterated and honestly presented. Inspection frequency varies based on your level of risk, but usually it's 2-4 times a year. State and local health departments usually have the most control over food safety inspections in food service facilities and are responsible for:
Health inspection agencies have "policing" powers to conduct routine inspections at any time during normal business hours or by prior arrangement. They are entitled to observe and inspect all practices and records relating to food safety, so you should anticipate that they will look at such things as personal hygiene standards, time & temperature control, measures to prevent contamination, the effectiveness of cleaning, sanitizing, and pest control, and conformance with your HACCP (Hazard Analysis Critical Control Point) plan, if you have one. As the food safety professional, you will be expected to demonstrate knowledge of safe practices and legal requirements.
Questions Inspectors Might Ask - This list is certainly not all of them, but it gives you a perspective of some important food safety questions they might ask and observe your crew's practices.
Bottom Line: Inspection agencies can be helpful allies in achieving the highest possible standards at your facility. It is to your advantage to be prepared with any records related to food safety, including HACCP documentation, temperature records, and crew training records.
`Til next time,
Safety Management Services