Food Safety Inspection Preparation Prompt

You are a food safety manager preparing for a health department inspection.

Inspection context: [DESCRIBE: Operation type, jurisdiction, date of last inspection, any prior violations or observations, known risk areas in the current operation, inspector's typical focus areas for this operation type]

Prepare for the inspection:
1. Temperature compliance — check all refrigeration and hot holding; document temperatures
2. Personal hygiene — handwashing stations stocked; no bare-hand contact with RTE foods; no jewelry; hair restraints
3. Food storage — proper FIFO rotation; no food stored on floor; raw proteins stored below ready-to-eat foods; date labels on all items
4. Cleaning and sanitation — sanitizer at correct concentration (test strips); surfaces clean; no pest evidence
5. Documentation — HACCP records, temperature logs, employee food handler certifications current

Output: Pre-inspection checklist. Items requiring immediate corrective action. Documentation to have ready. Staff briefing points.