5I: Sanitation Inspections

PURPOSE: Regular sanitation inspections will be made to ensure food safety practices are

being followed and to note and reduce critical and non-critical violations.

SCOPE: This procedure applies to foodservice employees who prepare food.

KEY WORDS: Cross-Contamination, Time and Temperature Control, Food Preparation,

Temperature Danger Zone

INSTRUCTIONS:

1. Train foodservice employees on using the procedures in this SOP.

2. Follow 2013 Grand Forks County Food Code Section Management and Personnel- Person in

Charge 33-33-04-27.1.

3. A unit leader will work with the PHD during inspection to aid in recording findings.

4. Food Safety Checklist are performed by management on a daily basis (or more frequently as

needed).

5. Records are kept of the corrective actions taken and changes made based on the sanitation

inspections.

6. Inspections are performed by the city of Grand Forks’ sanitarian at least twice per year or

upon request.

MONITORING:

1. Use the Food Safety Checklist to minimize safety & sanitation issues.

2. Monitor production staff during operational hours to ensure policies and procedures are being

followed

3. The direct supervisor will monitor that all foodservice employees are adhering to the above

stated employee policy during all hours of operation.

CORRECTIVE ACTIONS:

1. Retrain any foodservice employee found not following the procedures in this SOP.
HACCP-Based Standard Operating Procedures

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5I: Sanitation Inspections, continued

VERIFICATION AND RECORD KEEPING:

Foodservice employees will follow safety and sanitation policies set forth in this document. The

direct supervisor will verify that foodservice employees are following safety and sanitation

policies. The direct supervisor will complete the Food Safety Checklist daily.

The Food Safety Checklist is to be kept on file for a minimum of 6 months.

DATE IMPLEMENTED: __________________BY: _______________________

DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________