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Food Service Inspection Checklist

Food safety regulations prevent consumers from experiencing food-borne illnesses, and food inspectors play a large role in ensuring food safety. The Florida Department of Business Personnel Regulation website details how food inspectors make visits, investigate as to whether food-service guidelines are being met and develop written reports. A food-service inspection checklist can include monitoring the sources of food, service personnel, contamination-prevention techniques and food-storage temperature levels.

  1. Food Sources

    • All food must come from places licensed by state and federal governments, such as the United States Department of Agriculture (USDA). According to the Florida Department of Business Professional Regulation, inspectors look at food labels and dates on packages of meat, poultry and vegetables. Inspectors who find expired dates tell the establishment's personnel to discard the items.

    Food Personnel

    • Managers of food-service establishments must teach employees about washing their hands and maintaining a clean appearance. Employees must wash their hands with a hand cleanser and warm water, using the proper tachnique. Inspectors can monitor how often food-establishment employees wash their hands and use a hand cleanser. Inspectors look at how employees dress and offer suggestions, such as the removal of jewelry and rings, which can harbor germs or fall into food, before handling open food products.

    Food Contamination

    • When food contamination occurs, it can cause illness or, in some cases, death. Among the many causes of food contamination are bacteria, polluted water and dirt. Two common types of food-borne bacteria include Listeria and Salmonella. Inspectors check for tamper-resistant containers and signs of discoloration and/or smells in a storage area. Inspectors can turn on kitchen faucets and document that colorless water flows.

      According to the Plainview (Texas) Health Department website, food inspectors observe how utensils are handled. Dirty utensils, or those used for both meats and other dishes, carry bacteria and can cross-contaminate food. Work areas and food contact surfaces should be cleaned and sanitized properly each time a change from one food product to another occurs, as well as after long periods of inactivity. Personnel must use a chemical sanitizer, such as chlorine, that conforms to National Sanitation Foundation guidelines.

    Food Temperature

    • Temperature levels help control bacterial growth in food. According to the The Plainview Health Department, cold foods should be kept at 41 degrees Fahrenheit or below and hot foods at 140 degrees Fahrenheit or above. Food establishments must use the correct preparation methods when handling food. For instance, inspectors use meat thermometers when testing cooked meat, and food-establishment cooks should, as well.

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