Robert M. Kerr

Food and Agricultural Products Center

 

By: Joel Jackson

 

If you happen to be in the food business, you have likely dealt with some form of inspection or oversight from a county, state or federal agency. For retail food establishments and restaurants, this might be your County Sanitarian and State Board of Health. Meat and/or food production facilities would typically fall under Oklahoma Department of Agriculture, Food and Forestry, United States Department of Agriculture; or the United States Food and Drug Administration.

 

These agencies are in place to protect public health and consumers, include yourself, spouse, children and the well-being of your friends and neighbors. The respective agencies have a common goal to ensure only safe and wholesome products enter commerce. Keeping this ultimate objective in mind along with the following tips may help consumers understand the decisions made by both production and regulatory parties.

 

The following are tips to keep in mind when working with these individuals and their agencies:

 

1. Inspectors/sanitarians are individuals with unique personalities, perspectives, personal lives and varying years of experience in the industry. Identifying and respecting these differences may help in daily interactions.

 

2. Know your business and the regulations that govern it. Regulations may be interpreted differently but a respectful debate can result in a better understanding.

 

3. “Cooler heads prevail.” Avoid making decisions based on emotions. Although difficult at times, actions or words in the heat of the moment may not be beneficial or appropriate in the long run.

 

4. Seek assistance from an outside source. This may be a local, state or national affiliation. Examples include the Robert M. Kerr Food & Agricultural Products Center, Oklahoma Restaurant Association, Oklahoma Texas Meat Processors Association, American Association of Meat Processors, county Extension office, etc. An outside perspective or varying experience can often lead to reasonable solutions.

 

5. Be honest. A lack of trust between inspection personnel and the establishment can lead to continuous issues and ultimately a distraction from the objective. When approached upfront and honestly, inspection personnel may be able to aide in troubleshooting. 

 

6. Pick your battles. There will be occasions in which a decision may halt production, exceed deadlines or result in loss of product (revenue). It is imperative that management be familiar with the rights of an establishment but also not be combative with every decision made by inspection personnel.

The bottom line is that inspectors aren’t “the bad guys.” They have a job to perform and laws/regulations which to regulate. While implementing these tips and remaining professional and respectful, you may be surprised how many regulatory personnel become a partner in the long-term success of your business.