Every so often, we get asked by prospective ServSafe food managers if they’ll receive a warning before the health inspector shows up at their food business. Well, if you’re doing everything right, reinforce a proper food safety culture in your establishment; does it really matter when the health inspector walks into your door? While there are no flashing lights, alarms or signs from above for Servsafe managers, there is an expected frequency for when your establishment requires a visit from a health department inspector.
How Often Can ServSafe Food Managers Expect a Health Department Inspection?
Your local health department commissioner schedules inspections during specific intervals depending on the risk category of your food establishment. The food code breaks down the food establishment inspection frequency into three categories:
- High-Risk: Once at Least Every 12 Months
- Medium-Risk: Once at Least Every 18 Months
- Low-Risk: Once at Least Every 24 Months
While you won’t know exactly when they’ll show up, you can expect a visit within a regular time frame, but how do you know which type of food business you operate? Most restaurants, resorts, hotels with pools, catering companies and other establishments that prepare products in advance and cool and reheat products will be considered high-risk. A majority of food establishments fall into this category.
Medium-risk food establishments serve some potentially hazardous foods but with little time between preparation and service. These businesses usually only serve items such as pizza, fryer foods and sandwiches that are prepared and served immediately with minimal holding and limited time between preparation and service.
A low-risk food establishment offers food with very limited preparation. These can be coffee stands with prepackaged pastries, hotels with minimal food offerings or certain grab-and-go food services. These businesses will only see the inspector every two years and most may not require a ServSafe food manager for operation.
Regardless of what type of business you operate, your ServSafe food manager or designated person in charge in their absence should make themselves available when the inspector shows up. You don’t necessarily need to guide them throughout the facility, but it’s a good idea to be around them. Never make an attempt to stall the process, misdirect inspectors from certain areas of your facility or hinder the inspection in any way. This will help speed the process and allow them to ensure your food is being served in a safe manner. Remember, these inspectors aren’t there to find fault with your establishment or punish food business owners, they are there to ensure the safety of your product. Don’t be offended if issues arise, rather ask questions and find solutions to any violation before the inspector leaves your business.
