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In order to assess whether the person in charge demonstrates knowledge, inspectors should verify that the person in charge has one or more of the following:

  • A valid food protection manager certificate

  • No critical violations during the current inspection

  • Correct responses to food safety related questions as presented in

¶ 2-102.11(C) of the Food Code.


Assessing Safe Sources and Receiving Temperatures

The time and day of the inspection is important when assessing whether foods are received from safe sources and in sound condition. Foods may be received in the food establishment on set days. Inspectors should ask questions to ascertain the day or days that deliveries are received and also the receiving procedures in place by the food establishment. Inspections can be scheduled at times when it is known that products will be received by the food establishment. If food is being delivered during the inspection, inspectors should:

  • Verify internal product temperatures

  • Examine package integrity upon delivery

  • Look for signs of temperature abuse (e.g., large ice crystals in the packages of frozen products)

  • Examine delivery truck and products for potential for cross-contamination

  • Observe the food establishment’s behaviors and practices as they relate to the establishment’s control of contamination and holding and cooling temperatures of received products

  • Review receiving logs and other documents, product labels, and food products to ensure that foods are received from regulated food processing plants (no foods prepared at home) and at the proper temperature.

When evaluating approved sources for shellfish, such as clams, oysters, and mussels, inspectors should ask whether shellfish are served at any time during the year. If so, inspectors should review the tags or labels to verify that the supplier of the shellfish is certified and on the most current Interstate Certified Shellfish Shippers List (http://www.cfsan.fda.gov/~ear/shellfis.html). Inspectors should note whether all required information is provided on the tags or label (harvester’s certification number, harvest waters and date, type and quantity of shellfish and similar information for each dealer that handles the shellfish after the harvester). Shellstock tags should also be retained for 90 days in chronological order.

With regard to fish, inspectors should verify that fish are commercially caught and harvested and received from reputable vendors. If fish are being delivered during the inspection or if they were received just before inspectors’ arrival, temperatures should be taken, especially if there are finfish such as tuna, mahi-mahi, bluefish, mackerel, and snapper. These fish are subject to scombrotoxin formation if time/temperature abused.

Annex 5 – Conducting Risk-based Inspections 523

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