INSPECT THE HEALTH STATUS AND FOOD HANDLING
PROCEDURES OF PERSONNEL
Lesson 2 presents the important items to look for when inspecting the health
status and food handling practices of food service personnel. This is a critical area.
Employees with communicable diseases and employees who do not follow sanitary
food handling procedures are major causes of outbreaks of foodborne illness.
INSPECT THE HEALTH STATUS AND FOOD HANDLING PROCEDURES OF
a. The chart on pages 2-3 through 2-14 presents the important items to check
when inspecting the health and food handling procedures of personnel. A series of
questions follows each item on the chart. Answer the questions and then check your
responses by turning to the next page. Follow this procedure for each of the lessons in
b. Employee health and food handling practices are not limited to just one area
of the food service facility. You must be alert to employee food handling techniques
throughout your inspection.
c. It is important to distinguish between major problems that could be a direct
cause of foodborne illness and minor problems that are unlikely to be the immediate
source of an outbreak of foodborne disease. Minor problems do not mean that the
entire facility is a health hazard. On the other hand, even one major health threat can
be enough to make the area unsatisfactory.