Food Protection Program
Take a tour of our mock food inspection
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Hi, I'm Chris, and I will lead you through a mock food inspection. I've been a food inspector for a long time, and I think you will enjoy learning about the food inspection process and how a typical inspection is done. |
During an inspection, we pay particular attention to four major areas of concerns:
| 1. |
Foods frequently associated with food borne illnesses. |
| 2. |
Foods prepared in large volumes. |
| 3. |
"Ready to eat" foods that will be served without any further cooking or processing. With these foods, food workers must use a barrier between their hands and the food. A "barrier" could be tongs, bakery papers, or gloves. |
| 4. |
"Complex recipes" that involve multiple ingredients or that are assembled or mixed, like salads and sandwiches. These recipes create the greatest risk of food borne illness because the food will be handled several times. |
A food inspector may visit a food establishment for different reasons:
Public Health - Seattle & King County inspects food establishments with Health and Environmental Investigators. In these pages, visitors will be able to participate in a mock food inspection, in which an Investigator -- more commonly known as a "food inspector" -- inspects a full-service restaurant.
In Seattle and King County, there are 35 inspectors who visit nearly 10,000 restaurants and 1,200 temporary food service establishments. All these food establishments have permits, which are renewed annually. The goal of a food inspection is to keep the risk of food borne illness as low as possible through education and enforcement. The main duties of a food inspector are to observe, monitor, ask questions and educate.
Click on the steps below that make up the mock food inspection:
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