Chapter 5: Food Safety, Child Care, and Group Homes
  • Chapter 5 Preparation: Establishment Inspection

    • Chapter 5 Preparation: Establishment Inspection

    Now that you have read about the process of inspecting food establishments, dairies, child care, dairies, and group homes, use the following pictures to practice. Look for details in each picture that highlight issues that an inspector would need to catch. After you have noted all the issues you can find, select the box under the picture to see what issues a professional inspector found.

    Food Safety:

    A container of noodles in a refrigerator with a temperature of 43.1 degrees fahrenheit.

    These noodles have been cooked are cooling in the cooler but the food is not below 5°C (41°F). The reason for this is because the food is deep and not in a shallow pan.

    A container holding meat that reaches above the rim of the container. The temperature of the meat is 50.5 degrees fahrenheit. There is a tiny bit of shredded lettuce that has been dropped on the edge of the container with the meat.

    What did the inspector find?

    The food is above the rim of the container causing the temperature of the meat not to be at or below 5°C (41°F). There is some cross contamination with other food products being in the same container as the meat.


    A handwashing sink with some pineapple chunks in it.

    This sink is for washing hands and is not to be used for anything else. However, the picture shows large food particles in the sink suggesting that it was being used for other purposes.

    An ice machine with some orange and brown crust around the edges.

    Ice is considered a food item and the surfaces it comes in contact with should be clean and sanitized. This picture shows an ice machine that has not been cleaned and sanitized for quite some time.


    A piece of chicken thawing in a container filled with water inside of a sink.

    This piece of chicken is thawing but the process should be done under running water to allow frozen ice particles to float away. Thawing can also be done under refrigeration.

    A meat tenderizer with some particles of meat left on it.

    This meat tenderizer has food particles left on the machine after it was cleaned. This is a food contact surface and should be cleaned and sanitized after each use.


    Some raw meat is on a shelf in a fridge above some noodles and cake and some open buckets filled with peeled potatoes.

    Raw food products should be stored below food that is in a ready to eat state. There is raw meat stored above this cake. The meat should be below the cake and noodles and away from the potatoes.

    A damaged wall with some open nail holes in it.

    Floors, walls and ceilings should be constructed so they can withstand repeated scrubbing and washing. This wall is one that can absorb food and the holes in the wall can harbor bacteria and/or pests.


    Dairy Safety: 

    A group of cows standing behind a gate.

    Cows waiting to be milked

    Cows entering a milk parlor.

    Cows entering the milking parlor

    Some cows with milking devices attached to their udders.

    Milking devices

    A milking gate with milking devices hanging on it.

     Milking gate and devices

    A large metal milk storage tank.

    Milk storage tank

    A thermometer showing that milk is kept at cool temperatures.

     Milk should be kept at cool temperatures

    Childcare Facilities:

    A childcare facility's main classroom area, with a small table with chairs, a soft mat, a reading area with bean bag chairs and a book shelf, and play areas with shelves full of toys and floor space for playing.

    Main Classroom area

    A toddler classroom area with shalves, toys, small chairs and tables, and an easel for art.

    Toddler Classroom area

    Rounded edges on a shelf unit.

    Rounded edges on furniture

    An activity area with cubbys and hooks, shelves, and a small table with chairs.

    Activity area

    An uncovered outlet next to a small chair.

    Uncovered plug

    A soft mat with an easily cleanable surface.

    Napping mat that has easily cleanable surface

    A small indoor recreational area made out of wood with stairs up to a second level and a space underneath.

    Indoor recreational area

    A bathroom area with small toilets.
    A bathroom area showing toilets, sinks, a paper towel dispenser, and a step stool.
    Bathroom sinks with soap. On the wall there is a paper towel dispenser and there is a trash can underneath it.

    Bathroom Area with age appropriate toilets and warm running water, soap and paper towels for washing hands.

    A diaper changing area next to a toilet with easily cleanable surfaces.
    A diaper changing area with easily cleanable surfaces and small steps.
    Picture showing that the diaper changing table is near a handwashing sink. There is also a small drinking fountain.

    Diaper Changing areas. Easily cleanable surfaces, near handwashing facilities. Height appropriate drinking fountain.

    A three compartment sink with cabinets underneath it. The cabinet doors have child locks on them.
    A clean microwave.

    Kitchen area. 3 compartment sink for washing and sanitizing dishes, child locks on the lower cabinets to prevent kids from getting into them. A clean microwave oven.

    A thermometer in a fridge to check for correct temperatures.
    A thermometer in a fridge to check for correct temperatures.
    A thermometer in a fridge to check for correct temperatures.

    Thermometers inside the kitchen fridges to assure temperatures are below 40 degrees F.

    An outdoor play area with a small basketball hoop, some kids toy cars, some tricycles, and a small kids pool.
    A small outdoor slide with steps. It is surrounded by wood chips.

    Outdoor play areas and toys should be safe and in well maintained condition with no protruding or jagged edges. Pools or other items that could collect water should be stored upside down to prevent drowning.


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