Inspect the Health Status and Food Handling
Procedures of Personnel.
Paragraphs 2-1 and 2-2 and chart.
After completing this lesson, you should be able to:
2-1. Identify the basic items to check when
inspecting personnel to include: reasons for
checking the items, their importance as possible
causes of foodborne illness, and corrective
2-2. Evaluate the health and work procedures of
personnel at a described food service facility
and record any deficiencies on the inspection
2-3. Evaluate the personnel situation at the
described facility as a whole.
After studying the assignment, complete the
exercises at the end of this lesson. These exercises
will help you to achieve the lesson objectives.