Final answer:
Food inspectors primarily focus on sanitary conditions and proper temperature control in food service establishments to prevent foodborne illnesses. They may also investigate specific food items to identify sources of disease outbreaks.
Step-by-step explanation:
Food inspectors at food service establishments are tasked with ensuring that foods are safe for consumption and that facilities comply with regulatory standards. The two critical factors they often look for include:
- Sanitary conditions and practices which involve checking the cleanliness of the kitchen, proper food handling, and storage methods to minimize the risk of contamination.
- Proper cooking and holding temperatures for foods, as these are vital in preventing the growth of pathogens such as Norovirus, Salmonella, Clostridium perfringens, and Campylobacter, which are among the top germs causing foodborne illnesses in the United States.
To identify potential sources of foodborne disease outbreaks, inspectors may also investigate whether a specific food item can be associated with the occurrence of disease among individuals who ate at the establishment, often using methods such as case-control studies, pre-enrichment cultures of food samples, and observing growth on selective media and specific biochemical reactions.