Who is responsible for the food service operation during inspections?

The person in charge is responsible for the food service operation during inspections because they are tasked with overseeing the entire operation, ensuring that all regulations and safety protocols are being followed. This role encompasses a broad array of responsibilities, including monitoring food safety practices, ensuring proper sanitation, and addressing any concerns raised by inspectors.

It is critical that this individual is well-informed about the procedures and standards required by health regulations, as they represent the establishment during such evaluations. They must be able to provide information and respond to questions from inspectors regarding food handling processes, staff training, and operational policies.

While the owner, designated chef, and all other staff may play important roles in maintaining food safety and sanitation protocols, the person in charge is specifically designated to handle the inspection process and is expected to take responsibility for the operation's overall compliance with health standards at that moment.