Demonstration of competency is required for each element for successful
completion of the audit. Use the examples in the “Audit Failure
Reference Guide” for assistance.
Part I General Inspection Practices
- Did the Food Safety Inspection Officer (FSIO) demonstrate the use
of risk based inspection methodology to assess regulations
related to practices essential to the safe storage, preparation and
service of food, and obtain immediate corrective action for out of
compliance practices?
- Did the FSIO demonstrate the use of necessary equipment and current
applicable resource information?
- Did the FSIO demonstrate knowledge of good retail practices and
other applicable statutes, regulations and ordinances?
Part II Sample Collection and Evidence Development
- Did the inspector demonstrate an ability to properly collect evidence
as applicable in order to document violations and support potential
regulatory actions?
Part III Oral Communication
- Did the FSIO demonstrate an ability to clearly and adequately engage
in dialogue with the person in charge/employees to obtain information
relevant to the inspection?
- Did the FSIO demonstrate an ability to communicate deficiencies
and corrective actions with responsible persons?
- Did the FSIO respond appropriately to relevant questions and comments?
Part IV Written Communication
- Did the FSIO properly complete appropriate inspection forms?
- Did the FSIO present all proper forms to the appropriate person(s)?
Part V Professionalism
- Did the FSIO demonstrate the following attributes?
- open-mindedness
- ethical behavior
- diplomacy
- tactfulness
- consideration
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