Food Safety in Focus: How Context Shapes Inspection Priorities

The FDA Food Code sets the standard for food safety and serves as the foundation for inspections nationwide. Yet, no two inspections are exactly alike. Depending on the type of operation, inspectors may focus on different priorities—from specialized requirements in healthcare kitchens to risks tied to seasonal or wild-harvested ingredients, or the unique challenges of hot-holding practices in convenience stores.

In this webinar, you’ll hear directly from experienced inspectors as they share how they adapt their approach while upholding consistent standards. The discussion will cover:

• How inspection protocols are applied across different settings
• Common pitfalls operators should avoid
• Context-specific considerations every kitchen should be prepared for

Join us for this practical conversation to gain a clearer understanding of how inspections work in real-world environments—and what it means for your own operation.

Speakers:

Craig Geddes, Consultation and Training Officer, Oregon Health
Cassandra Thompson, Environmental Health Supervisor, Mecklenburg County Government
Patrick Guzzle, Vice President, Food Safety, National Restaurant Association