Did the inspector assess the employee practices critical to the safe production and storage of food?
Examples of a “needs improvement” rating: • The inspector fails to evaluate the hygienic practices of employees working in a food processing area. • The inspector is unaware of the need for employees processing cooked, ready-to-eat foods to first wash their hands prior to sanitizing each time they touch an unclean surface. • A firm has a trash bin and a reclaim bin in the same area. The inspector notes this but does not evaluate practices sufficiently enough to identify an employee placing trash in the reclaim bin that subsequently re-enters the process flow. • Did the inspector properly evaluate the likelihood that conditions, practices, components, and/or labeling could cause the product to be adulterated or misbranded? References: • Applicable Compliance Programs referenced in the contract • NLEA Inspection Guide Examples of a “needs improvement” rating: • The inspector fails to recognize when a firm’s finished product labeling does not contain a sulfite declaration, even though the
