THE SIGNATURE SECTION OF THE INSPECTION CHECKLIST
The signature section on the bottom of the checklist contains a block for your
signature and a block for the date and time you entered your signature. It also contains
a block for the signature of the authority at the facility undergoing the inspection and the
date and time of this person's signature. The shift supervisor and the facility manager
are typical examples of authorities signing this block.
Section III. THE CHART
The chart is a device used in this subcourse that enables you to easily and
quickly know the important items to check in a specific area of a food service facility.
Some of the items on the chart relate to items on the inspection checklist. This will be
noted in the following discussion of the chart organization. The chart is organized into
four columns: The "Item" column, the "Reason" column, the "Importance" column, and
the "Action" column. As you read this explanation, look at the following example of the
chart format from page 2-3 in Lesson 2.
Record the problem on the
1. Check to make
inspection checklist, item
symptoms or infected sores
can directly contaminate food
handling food are
with harmful microorganisms.
Recommend to the
manager that the
through coughing, sneezing,
employee be removed
and skin contact.
infected sores and
from food handling duties.
If in doubt, call the
NOTE: If the employees are
OIC/NCOIC for advice.
not directly handling food
of a threat.
THE ITEM COLUMN
The "Item" column describes the items you should check in a given area of a food
service facility and suggests questions to ask when checking each item. This column is
similar to the "Description" column on the inspection checklist.