Sanitary inspections ensure public facilities and manufacturing environments comply with local and national laws. Inspectors evaluate cleanliness, food preparation, and other areas to maintain health safety. Inspectors with expertise can identify health risks before they escalate. Infractions can result in closure of public facilities.
Sanitary inspections are periodic assessments of public facilities or manufacturing environments to ensure that the general environment meets basic safety requirements established by local and national laws. While many people think of a sanitary inspection as having to do with a restaurant or other establishment where food or drink is served, there are also inspections designed for use in factories, offices and any other place where people congregate .
At the heart of any health inspection is the desire to maintain a fair level of health safety for everyone who frequents the place. For example, manufacturing facilities regularly undergo an environmental health inspection to ensure that none of the raw materials used in the creation of goods pose a threat to employee health. The chemicals used in the manufacturing process are also subject to inspection.
In order to ensure that inspections carried out in corporate environments are accurate and comply with applicable regulations, an inspector who is also a certified environmental health specialist often leads the process. Inspectors with this level of expertise know what to look for in terms of health risks that may not be easily perceived by others, as well as any obvious health risks. The comprehensive nature of the inspection can help contain a developing health risk before it has a chance to escalate into something much more serious.
When conducting a restaurant health inspection, the health inspector will carefully examine the conditions in each area of the establishment. Dining areas are evaluated for the cleanliness of table tops and any other decor in the space. Decorative elements such as chair rails or wainscoting are also inspected for the presence of dust or grease. Floors also need to be clean, covered with some sort of non-slip coating, and in good condition. If there is a buffet or cafeteria line, the inspector will check the temperature of individual compartments on the bar and ensure that sneeze guards comply with current codes.
Inspectors will also closely examine food preparation areas. Meters must be clean and constructed of approved materials. Sinks must also meet local standards and the water temperature must reach a specified minimum temperature. Fresh meats and vegetables must be refrigerated at proper temperatures, and cleaning agents cannot be placed near foods, even canned goods.
Other areas of the restaurant that are open to the public will also undergo a health inspection. Toilets must be clean, properly ventilated, and equipped with toilets and other equipment that meet current standards. If the facility has a central heating and cooling system, the vents are inspected to ensure they are clean and in good condition.
While health and safety standards vary from one jurisdiction to another, nearly all communities will carry out regular health and safety inspections of all businesses where people congregate. Many countries use a grading system as part of their health inspection, taking off points for any infringements found. In countries such as Canada, the United Kingdom and the United States, health inspectors have the authority to close a public facility if infractions are deemed to pose a serious danger to the safety of the public.
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