Health inspections are conducted using what approach?

Health inspections are conducted primarily using a risk-based approach. This method prioritizes the assessment of health and safety risks associated with food handling and preparation practices. By focusing on areas that pose the greatest risks to public health—such as food storage temperatures, sanitation practices, and potential cross-contamination—the inspection process can effectively identify and mitigate serious threats before they lead to foodborne illnesses.

This approach emphasizes not only compliance with health regulations but also the overall impact of food safety practices on public health, allowing inspectors to allocate their resources efficiently and address the most critical concerns effectively. This targeted methodology stands in contrast to other approaches that may not prioritize risk in their inspections.