1. Instructor Notes
It is very important to have a foodservice inspection program in place. It helps you evaluate whether you are meeting minimum sanitation and food safety standards.

2. Federal Level
Recommendations written to help states develop foodservice regulations (Food Code)
Instructor Notes
In the U.S., government control is exercised at three levels: federal, state, and local.
At the federal level, the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) are directly involved in the inspection process.
The FDA also writes the Food Code—a list of recommendations designed to assist state health departments in developing regulations for a foodservice inspection program.
14-2

3. State Level Local Level
Foodservice regulations are written based on the Food Code or some modified form of it
Local Level
States regulations are enforced by city, county, or state health departments
Instructor Notes
In the U.S., most food regulations affecting establishments are written at the state level. Each state decides whether to adopt the Food Code or some modified form of it.
State regulation may be enforced by local (city or county) or state health departments.
City, county, or state health inspectors conduct foodservice inspections in most states. They are trained in food safety, sanitation, and public health principles and methods.
14-3

4. To prepare for a health inspection:
Know your local and state sanitation regulations
Perform continuous self-inspections
Ensure that your staff knows what to do in your absence
Instructor Notes
In addition to regular inspections performed by the health department, well managed establishments will perform continuous self-inspections to keep food safe.
During inspections, the local health code serves as the inspector’s guide. You should keep a current copy of your local or state sanitation regulations and be familiar with them. Your local code requirements are only minimum standards to keep food safe.
Inspectors will arrive without prior warning and ask for a manager or the person in charge. Make sure your staff knows what to do in your absence.
14-4

5. During a health inspection:
Ask for identification
Cooperate
Take notes
Keep the relationship professional
Instructor Notes
Explain to the inspector that you wish to accompany him/her during the inspection. This will encourage communication and a good working relationship.
14-5

6. During a health inspection: continued
Be prepared to provide records
Discuss violations and time frames for correction with the inspector
Follow up by determining why each violation occurred
Instructor Notes
It is a good practice to study the inspection report to determine why each problem occurred, and to establish new procedures or revise existing ones to correct the problem permanently.
Noncritical violations must be corrected by the time of the next routine inspection. Critical violations must be corrected within a time frame specified by the inspector (usually forty-eight hours or less).
14-6

7. Hazards requiring the closure of an establishment include:
Significant lack of refrigeration
Backup of sewage
An emergency (fire, flood, etc.)
Serious pest infestation
Lengthy interruption of electrical/water service
Instructor Notes
In some states, an inspector may ask an establishment to close or issue an immediate suspension of the permit to operate if the facility poses an immediate and substantial health hazard to the public. The hazards listed in this slide require closure.
14-7