Quality Standards Inspection Forms

In the coming year, the Food and Dairy Division will incorporate new inspection report forms into its inspection process.  These forms will help identify food safety activities associated with the five foodborne illness risk factors identified by the Centers for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (FDA).  Those risk factors are: 

Improper holding temperatures

Inadequate cooking temperatures

Contaminated equipment

Food from unsafe sources

Poor personal hygiene

The new forms will provide food processors and retail food establishments with an easy-to-read synopsis of which risk factors they are in compliance with, where applicable, and those where compliance has not been met.  The forms will provide a way to identify those violations that the inspector has observed and link them to specific areas that food processors or retail food establishments may need to focus on in order to reduce the risk of foodborne illness.

As always, you will receive your normal inspection report detailing violations, if applicable. Additionally, you will receive the risk-based form with the violations noted as In Compliance, Out of Compliance, Not Applicable, or Not Observed.  Please feel free to discuss the new forms and your inspection results with your inspector. Our goal is to help you improve your food handling processes.

Low Acid Canned Food Inspection Form

Acidified Food Establishment Inspection Form

Food Processing Establishment Evaluation Form