Name: How to Conduct a Restaurant Safety Inspection
Price: 9 USD
Availability: InStock

Course Content

What You'll Learn

The Inspector's Path

Where a real health inspector starts, what they look at first, and the order they walk a restaurant — recreated in your internal inspection so you find the same things first

Temperature and Time Checks

Hot holding, cold holding, cooler air temps, freezer temps, cooking minimums — what gets logged, what doesn't, and the temperature equipment every kitchen needs to actually own

Food Storage and Cross-Contamination

The storage hierarchy, FIFO rotation, raw vs. ready-to-eat separation, and the storage mistakes inspectors flag most often

Cleaning, Sanitizing, and Equipment

Three-compartment sink protocol, sanitizer concentrations, equipment surfaces, ware-washing temperatures — the items most often cited at inspection

Pests, Plumbing, and Physical Plant

The non-food items that fail inspections — pest activity, drain conditions, ventilation, lighting, refuse handling — and how to catch them before they become a written report

Documentation and Follow-Up

The inspection log, photo evidence, corrective action records, and how to use your own findings as training material for the next staff meeting

Simple Process

How It Works

Three simple steps to your certificate

Sign Up

Create your account and purchase the course. You’ll get instant access to start learning right away.

Complete the Course

Work through the material at your own pace, 24/7, from any device. No deadlines, no pressure.

Get Certified

Pass the final assessment and download your certificate immediately. It’s that simple.

Why Choose Us

Why Home of Training?

Trusted by businesses across the country since 2010

Real Human Support

Talk to a real person when you need help. No chatbots, no runaround. We’re here for you.

Trusted by Major Brands

Over 40,000 locations nationwide rely on Home of Training for their compliance needs.

Learn on Any Device

Desktop, laptop, tablet, or phone. Our courses work seamlessly wherever you are.

Got Questions?

Frequently Asked Questions

GMs, AGMs, kitchen managers, area supervisors, and multi-unit operators. Especially useful for managers who haven't been formally trained on the inspection side of the job.

No. Food Manager Certification is the certification most jurisdictions require — it covers the underlying food safety knowledge. This course is operations-focused, teaching how to apply that knowledge in a self-inspection.

Roughly 90 minutes, self-paced.

Yes — printable inspection checklist plus an editable version for tracking findings over time.

Yes — sales@homeoftraining.com for multi-unit operators.

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Copy of certificate
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Health inspector at location
We are the authorized training provider under the Ye Olde Falcon Pub, Certification #: 4077557. This will be the last company on the list the inspector has. The certification number is located on the bottom right-hand corner of every food handler certificate. Please show the health inspector this information.
Schedule Food Manager
a. We have two options for food manager exams. First, is a live proctored exam that must be scheduled with us by emailing support@homeoftraining.com. For this option, please ensure that your managers are assigned the Food Manager – Study Session Course. *Please note this is just a study session not the certification exam. We recommend 2-3 weeks of studying prior to taking the exam.
b. Our second option is the online proctored exam offered through Always Food Safe and ProctorU. For this course, the Food Manager Online Exam must be assigned to the user. We recommend 2-3 weeks of studying prior to taking the exam. Please email support@homeoftraining.com with any questions or to sign up for and schedule a proctored exam. Thank you!
Billing
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How to Conduct a Restaurant Safety Inspection