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 Unannounced site inspections can provide useful information and are a valuable component to any outbreak investigation. While inspectors can get some idea as to conditions at the time of the inspection, conditions may have changed between the time of the outbreak and the inspection. This problem is especially significant when dealing with illnesses, such as hepatitis A, with long incubation periods.
    Inspection teams should consist of at least two persons, one with experience and training in food service sanitation and HACCP (Hazard Analysis and Critical Control Point) analysis and an epidemiologist. Inspections should focus on operations (how equipment is actually being used) rather than just the physical plant. Additional topics may include collection of environmental and food samples, screening employees and initiation of control activities. Directions and followup activities should be specified in writing. We found it a good idea to document these instructions on pressure-sensitive paper so that we could leave the original with the facility and have a copy for our records.

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