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How to conduct a health inspection?

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Anonymous

13y ago
Updated: 8/16/2019

For foods:

Start with the most dangerous (holding temps, cooking temps, handwashing, thawing methods, other risky processes, food separation, spoilage, vermin)

Then safety risks (shelving, slip/trip hazards, etc)

Then cleaning issues (food storage, dirty walls, ventilation, etc)

Then structural issues (tiles, Plumbing, electrical, etc)

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Wiki User

13y ago

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