Food Safety Consulting LLC

Pass Your Inspection

In house critical control point audits and coaching to prepare your facility and staff for the local health department's routine inspections. These audits, just like the health department inspections, are based off of The Ohio Food Code and the CDD's Five Risk Factors to prevent a Foodborne Illness:

• Proper hot and cold holding temperatures of potentially hazardous food
• Proper cooking temperatures of food
• Proper cleaning and sanitizing procedures of food contact surfaces
• Proper personal hygiene of employees
• Obtaining food from an approved source

During the critical control point audit at your facility, the following items will be reviewed to verify compliance with the local health department:

• Menu - Consumer advisory if needed
• Physical facility - Approved surfaces and cleanliness
• Employees' personal hygiene and hair restraints
• Employees' handwashing and glove use when required
• Employees' knowledge in food safety
• Food cooking and holding temperatures
• Food storage and labeling
• Date marking and disposition of food products
• Employees' food preparation practices to prevent contamination
• Presence of pests and pest control requirements
• Cleaning and sanitizing of food contact surfaces times and procedures
• Monitoring parameters of food grade sanitizer and dishmachine sanitizing temperatures (if applicable)
• Food sources
• Plumbing requirements
• Lighting fixtures
• Employee illness policy
• Bodily fluid clean up procedures
• Chemical storage and labeling
• Equipment classification and durability

Once inspection is completed, a report and score will be provided. Corrective measures and guidance will be provided during inspection to ensure that facility is prepared for their routine local health department inspection. Re-inspections will be provided as needed.