Hello everyone!

I'm new to the forum and I have a question. I am starting a home bakery business in Ohio. I just had my labels approved by the food safety inspector and I have a kitchen inspection coming up next week. I will be able to get my license once I pass this inspection. The problem is the department of agriculture is not disclosing how to prepare for the inspection. The only thing they told me was there can be no pets, no carpet, and a thermometer needs to be in the fridge to show its colder than 40 degrees. But, what about cleaning, light fixtures, and storage areas? What do they check? What are they looking for? Any help is appreciated. I understand that different states have different rules, so general advice is fine. I'd like to learn about your inspection experiences as well.

Thanks so much!

Your local health dept. might have a booklet on regulations. I'm not sure of rules for in home bakery but 1st for me would be foodhandler's card. I'd  add  a thermometer for oven, Clorox for dishes and countertops, light covers, no fans blowing in. Just stand in your kitchen and start  in one corner and work your way around the whole  room and nitpick the whole room. On my 1st inspection the health officer even open the closet for the hot water tank and got down and looked underneath it. I guess for cobwebs. LOL Good luck and think positive.

Boy, each inspector is different.  mahtc2016 has a great idea of you starting in one corner & work your way around the room nitpicking.  Good luck!   

Just remember that your inspector can be the best source of information. Follow him around and pick his brain - - ask any and all questions you can think of.  He's not the enemy - - he's there to help you.  Get to know him and let him know you.  You'd be surprised what a difference that can make.