Five Fundamentals of Food Safety Inspections
These five areas form the backbone of a solid food safety inspection, no matter the setting:
Handwashing – Are hand wash sinks properly stocked, unobstructed, and located in every food prep area?
Protection from Contamination – Is food covered, raw stored below ready-to-eat, and nothing stored on the floor?
Temperature Control – Are hazardous foods held hot or cold at the proper temperatures?
Surface Sanitation – Are food contact surfaces (including dishes) being sanitized between uses? Is sanitizer available and at the right strength?
Overall Condition – How are the floors, walls, ceilings, lighting, and equipment holding up?
There’s more to a full inspection, but if you check these five things, you’ve covered the core of what matters most for public health. It’s a quick way to stay grounded when you’re still building your inspection skills and a great way to approach food safety questions on the exam.