Turn your Health Inspector into your Food Safety Ally

For many foodservice operators, keeping up with evolving regulations can feel like chasing a moving target. According to Datassential’s 2025 Midyear Trends Preview Report, more than half of operators (53%) say new food safety regulations are often difficult to understand and implement. That number reflects a reality most in the industry know well: regulations are essential, but they can be complex, time-consuming, and sometimes confusing.

On top of that, most operators agree that managing food safety and maintaining compliance are not only important but also challenging. Between balancing labor shortages, inflationary costs, and escalating consumer demands for speed and innovation, food safety may not always get the time and attention it deserves.

The truth is that food safety should be a constant priority in your operation. I was reminded of this during our late-August food safety inspection for our campus dining operation, which we run as part of a class. Overall, the inspection went well, but it also reinforced the importance of using your health inspector as a resource. As instructors, we were juggling the start of a new semester and preparing for students to flood through the doors. Amid that chaos, it would have been easy to let our food safety plan and procedures slip into the background.

In years past, the inspector was viewed more as an antagonist than an ally. Inspectors themselves have tried to change that perception in the last decade or more. Our interactions with our inspector when they arrived at our facility helped to remind me of this. I believe that inspectors are one of the most underutilized resources available to every operator.

It’s easy to see health inspectors as adversaries; they show up unannounced with their clipboards, or more commonly now, their iPad in hand, ready to cast judgment. And of course, they are there to look for things you and your employees have done wrong. But inspectors aren’t just there to catch problems. At their core, inspectors are public health professionals, trained to help protect communities and prevent foodborne illness. When operators start to view them as partners rather than obstacles, the relationship can shift. Your inspector can become a trusted advisor who helps you navigate regulations, identify risks before they become violations, and build a stronger food safety culture within your business.

With 53% of operators noting regulations are hard to understand, inspectors can help translate that code language into practical advice for you and your employees. If you’re unclear about a new requirement, reach out and ask your inspector for clarification. Engage them in dialogue now so you have a better, more trusting relationship when it comes time for your next inspection.

Regulations are written broadly, but every operation is unique. Whether you run a high-volume quick-service restaurant, a grocery deli, or a school foodservice, inspectors can help tailor compliance strategies to your operation.

Instead of waiting for a formal inspection to identify problems, schedule a consultation or ask questions during routine visits. Many inspectors are happy to point out potential issues and suggest fixes before they become violations that affect your record.

Understanding and respecting the TDZ is one of the most important responsibilities in foodservice. Make temperature control a daily habit, build a culture of food safety, and invest in the right tools and training to ensure that your operation stays safe, compliant, and trusted. Risk Nothing.