Unannounced food inspections are conducted at least twice each year, in more than 1,700 food establishments in the county. The program uses a FDA-approved standardized 59-item food service establishment inspection process, with emphasis on the five risk factors that could cause a foodborne illness. These risk factors are foods produced from an unapproved source, improper hot/cold holding and cooling of Time/Temperature Control for Safety (TCS) foods (formerly referred as potentially hazardous foods), improper cooking of TCS foods, cross-contamination and improper cleaning/sanitizing of utensils and equipment, and poor employee health hygiene.

Inspection scores are based on a 0-100 point scale where “Core Items” constitute 1-2 points and “Priority Items and Priority Foundation Items” 2-5 points. A permit holder shall correct a violation of a priority item or priority foundation item as soon as possible, not exceeding ten (10) days. Failure to comply with corrective actions may result in cessation of operations.

Food Laws And Regulations

• TN Food Law effective 7/1/2015
• Rules and Regulations for Food Law
• Food Law Fact Sheets
• Temporary Event Law
• Commissary and Waste Water Agreement Form

Food Safety Posters

• All Food Safety Practices Poster
• Food storage procedures
• Food temperature requirements
• Good hygienic practices (no eating, drinking, smoking)
• Hand washing
• Three compartment sink set-up (Manual Dish washing)

Other Food Safety Links:

• Food Safety Training
• FDA Employee Health and Personal Hygiene Handbook
• Food Safety Facts - Sliced Tomatoes vs. Whole