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August 2018

By Ben Wilson, Founder of

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I get calls from vendors who get worried before an inspection (even when they know exactly when it will be.)

My advice:

1. Remember, inspectors are real people – not gods or devils. Although some have egos which are directly related the to that "authority" they wield, most don't.

2. And again, inspectors are real people (just like us)! They put their pants on one leg at a time. Except for inspector Bob – he's superhuman and can do both at the same time.

3. Their goal is NOT to fail you – it's to insure that you're safely delivering food to the public.

4. Inspectors aren't going to shut you down for a mistake. And, usually, even if you're found with a major violation, they will have you correct on-site and keep serving.

5. You'd literally have to have dead people laying around to get closed down. But really – you'd likely have to be serving rancid food or be horribly unclean to get shut down on the spot. And, if that's the case, you shouldn't be in the business anyway.

Are You Making These Mistakes?

Food Vendor News

You Killed Who?

The CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

Imagine that! Killing someone because of some lazy ass mistake. I'd never be able to sleep again. It would torment me. It's why it's crucial that you use safe food handling practices. You can learn more free at the USDA.

Alternatively, even if your state doesn't require it – consider taking and becoming food safe certified.


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