The following items are listed as resources to the Retail Food Facility Operator and Owner. They are meant to define what The Consumer Protection Team does during their routine inspections. In a addition there are resources that identify the major areas evaluated during routine inspections, and what factors are considered as the major risk factors.

Resources

Food Inspection Process and Common Terminology-A valuable tool for those who want to learn more of the Consumer Protection Team's Food Inspection Process. These terms will be used by the Health Inspector, and may appear as part of the inspection report.

Retail Food Inspection Guide- An introduction to what Placer County Environmental Health, Consumer Protection Team does.

Food Safety Risk Factors– The (5) Food Safety Risk Factors that have been identified as the leading contributing factors to Food Bourne Illness.

Pre-Inspection Checklist- This checklist represents the major areas evaluated during routine food inspections.

Understanding the Food Inspection Report– This is a breakdown of the Food Inpection Report, and the items that are covered under each section.

If you have any questions regarding any of these items, please call (530) 745-2300 and ask for a Consumer Protection Team Member