Inspections, Compliance, and Enforcement

Abstract

Inspections of facilities involved in all facets of the food supply chain—including production, processing, handling, distribution, and retail—are crucial to ensuring a safe food supply. During an inspection, the food protection professional (FPP) can identify critical food safety issues, help confirm a link between foodborne illness disease and unhygienic conditions, and take appropriate steps to control or remedy these issues. Topics in this chapter include the steps involved in a facility inspection, the tools and equipment used during an inspection, and the methods of enforcement that are available when compliance with food safety requirements becomes problematic.

Appendices

Take-Home Message

Preparing for a properly-conducted food inspection involves reviewing the history of the facility being inspected, reviewing the food safety rules and regulations that apply to the facility, and gathering the necessary inspection tools and equipment. Maintaining a professional demeanor and practicing good communication skills with the responsible employee or management help the facility and the regulatory agency form a collaborative relationship with the overarching goal of a safe food supply. If food safety violations are found, appropriate enforcement actions are initiated.

Activity

Below are photos taken during actual inspections by FPPs.

For each image, answer the following two questions:

• 1. Are there any potential food safety issues shown in the photo?

• 2. For each food safety issue identified, which response(s) would be appropriate corrective actions taken by the establishment, educational opportunities, etc.? (Figs. 12.2, 12.3, 12.4, 12.5, 12.6, 12.7, 12.8 and 12.9).

  Fig. 12.2

  

  Meat department workstation with slicer and cuber, wet towels, and personal food

  Fig. 12.3

  

  Heavily scored, plastic, raw meat cutting board

  Fig. 12.4

  

  Rotisserie chicken preparation station with flies on the chicken

  Fig. 12.5

  

  Frozen chicken thawing in a utensil washing sink

  Fig. 12.6

  

  Submerged drain of a utensil washing sink

  Fig. 12.7

  

  Clutter/equipment outside the backdoor area of a food establishment

  Fig. 12.8

  

  Pie-filling station

  Fig. 12.9

  

  Employee handwashing station

Answer Key

1. Meat department in a grocery store (workstation with slicer and cuber)

Food safety issues	Potential corrective actions
Unclean towels are draped over equipment and worktable surface.	Remove towels and clean and sanitize equipment and table surfaces. Explain to the person in charge (PIC) or manager the proper method of handling and storing work towels.
There is evidence of workers eating in the work area (foam tray with food and eating utensil on worktable surface).	Remove foam tray and eating utensil from room. Items belong in the employee area or break room. Explain to the PIC or manager the potential risks of allowing employees to eat in the work areas.

2. Plastic, raw meat cutting board

Food safety issues	Corrective actions
The cutting boards are not clean and are heavily scored, making cleaning and sanitizing very difficult.	Replace cutting boards or have cutting boards professionally resurfaced, if possible. Explain to the PIC or manager the proper maintenance, cleaning, and sanitizing of cutting boards and the potential risks caused by improper maintenance.

3. Rotisserie chicken preparation station

Food safety issues	Potential corrective actions
Flies are on the chickens and other surfaces.	Investigate to determine if there are any opened, unscreened doors or windows in the facility allowing pest entry. Thoroughly clean and sanitize the work area to eliminate pest attractants.
Chickens have been contaminated by flies.	Discard chickens.
Container of marinade appears to be a reused plastic beverage container. The container is not labeled with contents.	Discard the unapproved container and use only food grade containers to hold food products. Instruct management that all ingredient containers need to be labeled as to their contents.
The tray holding the chickens is not clean and exhibits old marinade residues.	Thoroughly clean and sanitize the tray.
The seasoning container is not clean.	Adhering debris on the seasoning container may be a sign of poor employee practices (e.g., lack of handwashing). Explain handwashing techniques and discuss the importance of effective handwashing.
The tray holding the chickens is not easily cleanable and may not be made of food-grade material.	Replace with an appropriate food grade tray or container.
Working with raw chickens next-to-wrapping film, which could be used to wrap ready to eat foods, introduces the potential for cross-contamination.	Prepare the rotisserie chicken in an area that will not cause cross-contamination issues.

4. Frozen chicken thawing station

Food safety issues	Corrective actions
Three-compartment warewashing sink is being used to thaw whole chickens.	Explain the proper way of thawing food products.
Flies are on the chicken, on equipment, and on other surfaces.	Investigate potential pest entry and eliminate any attractants. Explain the importance of effective pest control.
Unclean dishes and utensils are piling up in the warewashing sink, creating a potential pest attractant.	Clean, sanitize, and properly store equipment and utensils.
Chickens have been contaminated by flies.	Discard chickens.

5. Drain area of a utensil sink

Food safety issues	Corrective actions
The equipment sink drain is plugged, and the drain pipe is not properly constructed to prevent back siphonage.	Clear drain and reconfigure/cut the drain pipe to eliminate potential back siphonage.
The drain area is not clean.	Thoroughly clean the drain piping and the surrounding floor and wall surfaces.

6. Food establishment perimeter area

Food safety issues	Corrective actions
There is an accumulation of debris (totes, crates, racks, displays, bicycles, etc.) outside the facility perimeter which may act as a pest harborage.	Remove debris from around the facility perimeter. Explain to the PIC or manager the importance of pest control.

7. Pie-filling station

Food safety issues	Corrective actions
Buckets of pie fillings are stored open and uncovered directly on the floor then as needed are placed directly on the work table.	Ingredient containers should not be placed directly on the floor.
The buckets are not labeled for contents.	All ingredient containers should be labeled as to the contents.

8. Employee handwashing station

Food safety issues	Corrective actions
The facility is in operation and the handwashing sink is not usable. The sink appears to be nonfunctional (missing a faucet) and is filled with extraneous items.	A properly functional (complete plumbing) and supplied handwashing sink must be provided for employee use during operation.