Food Service Operation (FSO) inspections are conducted in establishments that hold an Ohio Food License to ensure compliance with food safety regulations. FSOs are categorized into four levels based on the complexity of food preparation and potential food safety risks:

• Level 1 & 2 FSOs: Require one standard inspection per licensing year.
• Level 3 FSOs: Require two standard inspections per licensing year.
• Level 4 FSOs: Require four inspections per licensing year—two standard inspections and two Critical Control Point (CCP) inspections, which focus on high-risk food handling practices.

During inspections, health inspectors thoroughly assess each facility, reviewing food safety practices and discussing findings with the Person in Charge (PIC). This process helps ensure food is handled safely, minimizing risks and protecting public health.