inspections
Food Manufacturer Inspection Checklist for Memphis
Memphis-area food manufacturers face inspections from the Shelby County Health Department and Tennessee Department of Health, which enforce FDA regulations and state food code standards. Knowing exactly what inspectors prioritize—from sanitation to allergen controls—helps you avoid violations and maintain your operation's reputation. This checklist covers the critical compliance areas inspectors evaluate during facility visits.
What Memphis Health Inspectors Evaluate
Shelby County Health Department inspectors conduct unannounced facility inspections focusing on core food safety systems: temperature control, employee hygiene, pest management, cleaning schedules, and hazard analysis (HACCP or similar preventive controls). They verify that your facility maintains written procedures for cleaning and sanitation, employee health policies, and supplier verification documentation. Inspectors also check for proper labeling of ingredients, finished products, and allergen segregation. Non-compliance can result in citations, operational restrictions, or temporary closure depending on violation severity.
Daily and Weekly Self-Inspection Tasks
Conduct daily temperature logs for all cold storage units (refrigerators, freezers, walk-ins) and document results at consistent times. Check employee handwashing stations for soap, paper towels, and warm running water; verify staff are following handwashing protocols before handling food and after breaks. Weekly deep-clean schedules should target high-touch surfaces (door handles, light switches, scale buttons), equipment crevices, and drain areas where pathogens accumulate. Inspect receiving areas for pest activity—droppings, chewed packaging, or signs of rodent entry—and document all pest control treatments with dates and technician names.
Common Violations in Memphis Food Manufacturing Facilities
The most frequent violations inspectors cite include inadequate hot-hold temperatures (below 135°F), cross-contamination from raw to ready-to-eat products, and missing or incomplete HACCP documentation. Many facilities struggle with labeling compliance—failure to identify allergens, batch codes, or use-by dates on in-process batches can trigger serious citations. Poor employee hygiene practices (sick workers handling food, no gloves during raw meat prep) and inadequate pest exclusion—gaps around pipes, damaged door seals, or standing water near equipment—also appear regularly. Maintaining written records of corrective actions taken when problems are discovered demonstrates good-faith compliance to inspectors.
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