Benton Franklin Health District

Keys to Food Safety
Inspections are based on the top food safety risk factors from the Centers for Disease Control and the Washington State Food Establishment Inspection Report form.  Explanations for each of the food safety risk factors appear below.

 Risk Factor


Good Employee Health and Hygiene

Proper illness practices must be upheld at the establishment with no ill workers present. Good handwashing practices and bare hand contact procedures must be used. Handwash sinks must be properly stocked.

 Proper Temperature Control

All foods must be cooked or reheated to correct temperatures, cooled properly, and stored at proper temperatures.

 Prevention of Contamination

All equipment used for raw meat must be thoroughly cleaned and sanitized. Raw meats and eggs must be handled properly and chemicals must be stored correctly.

 Approved Food Source

Food, water, and ice must be in good condition and from safe sources. Fresh produce must be washed as required.

 Demonstration of Knowledge

The person in charge must be able to demonstrate food safety knowledge and all food workers must have Washington State Food Worker cards. A consumer advisory must be provided when animal foods are served undercooked and certain foods may not be served in high-risk facilities. All operation plans must be followed.