2. 13 - 2 The Purpose Of A Foodservice Inspection Program Evaluation Protection Education Compliance

3. 13 - 3 Federal State Local Three Levels Of Government Control

4. 13 - 4 Written by the FDA A list of recommendations for foodservice regulations Used by individual states as basis for their own codes The Food Code is:

5. 13 - 5 Ask for identification Cooperate Take notes Keep the relationship professional When being inspected:

6. 13 - 6 Prepare to provide records Discuss violations and time frames for correction Follow up When being inspected: (continued)

7. 13 - 7 Significant lack of refrigeration Backup of sewage Fire or flood Serious pest infestation Lengthy interruption of water or electrical service Hazards That Can Lead To Closure Of An Establishment

8. 13 - 8 List guidelines a manager should follow during a foodservice inspection.