What is the food manager's role during a regulatory inspection?

Regulatory inspections protect public health. The Person in Charge (PIC) must cooperate fully. Inspection rights and responsibilities: (1) The regulator has authority to enter the facility during normal operating hours (refusing entry can be a violation); (2) The PIC must allow access to all food preparation, storage, and service areas; (3) The regulator can ask questions, observe operations, take temperatures, test samples; (4) Records may be requested (temperature logs, employee health, CFPM certificates, HACCP plans, pest control records, etc.). During the inspection: (1) Accompany the inspector throughout; (2) Answer questions honestly and completely — do not speculate, but provide accurate information; (3) Take notes on observations and instructions; (4) Address easily-fixed violations immediately if possible (this can reduce penalties and shows good faith); (5) Do not argue with the inspector — disagreements can be addressed through appeals; (6) Sign the inspection report — signature acknowledges receipt of the report, not necessarily agreement with findings; (7) Receive a copy of the report. After the inspection: (1) Correct cited violations within required timeframes; (2) Maintain documentation of corrections; (3) Re-train staff on related issues; (4) Investigate root causes; (5) Prepare for re-inspection if required. Imminent health hazards: regulator may order closure on the spot for critical violations (sewage backup, water outage, fire damage, infestation, no hot water). Follow-up inspections verify corrections. Repeated violations face escalating penalties.