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Description:The state-appointed public health inspector pictured here, was checking the sanitary conditions inside a kitchen. At this point in her inspection, she was taking a reading of a food’s temperature by using a thermal probe, which provides an interior temperature that must be found to be within safe-range limits.

"Restaurants in the United States are regularly inspected by local, county, or state health department personnel. The guidelines of the U.S. Food and Drug Administration state that “a principal goal to be achieved by a food establishment inspection is to prevent foodborne disease”. Although restaurant inspections are one of a number of measures intended to enhance food safety, they are a highly visible responsibility of local health departments."
"More than 54 billion meals are served at 844,000 commercial food establishments in the United States each year; 46% of the money Americans spend on food goes for restaurant meals. On a typical day, 44% of adults in the United States eat at a restaurant. Of a mean 550 foodborne disease outbreaks reported to the Centers for Disease Control and Prevention each year from 1993 through 1997, >40% were attributed to commercial food establishments. Preventing restaurant-associated foodborne disease outbreaks is an important task of public health departments." (see link below)

High Resolution: Click here for hi-resolution image (11.52 MB)
Content Providers(s):CDC/ Amanda Mills
Creation Date:2011
Photo Credit:Amanda Mills
Links:CDC – ”Restaurant inspection scores and foodborne disease”, Emerging Infectious Diseases, Vol. 10, Number 4 – April, 2004, Timothy F. Jones, et. al.
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Copyright Restrictions:None - This image is in the public domain and thus free of any copyright restrictions. As a matter of courtesy we request that the content provider be credited and notified in any public or private usage of this image.