Conducting a risk-based inspection requires an inspector to focus on evaluating the degree of active control that an operator has over risk factors. In order to properly assess active managerial control, the inspector will need to spend the majority of their time observing the practices and procedures that are likely to lead to out-of-control risk factors and asking food workers questions to assess a process.

- Keep an open dialogue with your inspector and ask questions. - Get into the habit of continually monitoring all critical risk factors and take corrective action when needed. - Identify your high-risk foods and their preparation processes. Ensure processes are in place to prevent cross contamination. Take food temperatures to insure food product temperatures are maintained during production. - Stress and practice hand washing for all employees when changing activities. - Make certain that employees with symptoms such as diarrhea, fever and vomiting are restricted from food handling.