FORM FGIS 952 (01/24). Expires 03-25

SANITATION INSPECTION REPORT

(PROCESSED PRODUCTS)

FORM APPROVED OMB NO. 0581-0309: According to the Paperwork Reduction Act of 1995, no 

agency may conduct or sponsor, and a person is not required to respond to a collection of information unless it 

displays a valid OMB control number. The valid OMB control number for this information collection is 0581-0309. 

The time required is estimated to average 1.5 hours per response and 1 minute of record keeping, including the 

time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and 

completing and reviewing the collection of information. 

SANITATION INSPECTION OF (Name and Address of Plant) INSPECTOR

DATE INSPECTED

PLANT OWNED BY (Company or Individual) INSPECTOR ACCOMPANIED BY (Name and Title)

SANITARY DEFECTS

Assigned

Defect

Points

Inspector

Defect

Points

I. PREMISES

A. Outside premises not well drained. 3

B. Outside premises not free of weeds, clutter, unused 

equipment or other materials. 3

C. Waste not properly stored or contained. 3

D. Outside premises not free of harborage or breeding places 

for insects, rodents, birds, or other animals. 4

E. Approaches to docks not clean or treated to minimize dust. 3

II. RAW MATERIALS

A. Raw materials used in the product not handled in a sanitary 

manner that would prevent adulteration of finished product.

CRITICAL

III. CONSTRUCTION OF BUILDING

A. Plant construction does not exclude probable entrance of 

insects, rodents, birds or other animals.

5

B. Walls, partitions, ceilings, and exposed structural supports 

in poor repair. 3

C. Floors not smooth and readily cleanable. 3

D. Floors that frequently get wet not constructed to prevent 

pooling or are not kept dry. 3

E. Exposed, unprotected overhead sewer lines present in 

product lines. CRITICAL

F. Wooden floors, where present, not coated with a suitable 

floor seal that effectively minimizes cracks and crevices. 5

G. Walls not sealed at juncture with floor. 3

H. Walls and ceilings not free of flaked paint, nor in good 

repair. 3

I. Windows not intact. 3

J. Entrances to production rooms not equipped with selfclosing doors nor provided with other effective means to 

prevent entrance of vermin.

3

K. Screen doors, where present, not self closing. 3

L. Utility rooms or areas, including boiler rooms and 

maintenance shop, not isolated enough or separated from 

production rooms.

4

IV. LIGHTING

A. Production rooms not adequately lighted (20-foot candles).

3

B. Places where detailed inspection of the product or 

ingredients is required not adequately lighted (50-foot candles). 4

C. Places where detailed inspection of the processes or 

operations is required not adequately lighted (50-foot candles). 3

D. Storage areas not adequately lighted (20-foot candles) 3

E. Toilets and dressing rooms not adequately lighted (20-foot 

candles). 3

F. Light bulbs, fixtures, skylights, or other glass suspended 

over food in any stage of preparation not of a safety type or 

otherwise protected where essential to prevent contamination 

of the product during production.

5

V. WATER SUPPLY

A. Lack of satisfactory evidence that the water supply is 

potable.

CRITICAL

B. Presence of a cross-connection between water lines and 

sewage system (not allowed). CRITICAL

SANITARY DEFECTS

Assigned

Defect

Points

Inspector

Defect

Points

VI. VENTILATION

A. Plant not reasonably free of undesirable odors, hot air 3

B. Evidence or presence of excessive condensate on walls, 

ceilings, equipment, or pipelines. 4

C. Areas where steam or hot air vapors are predominant not 

effectively exhaust-ventilated. 3

D. Storage areas not adequately lighted (20-foot candles) 3

E. Toilets and dressing rooms not adequately lighted (20-foot 

candles). 3

F. Exhaust fans not screened or equipped with self-closing 

louvers. 3

VII. DISPOSAL OF WASTES

A. Garbage, trash, and dry waste materials, inside or outside 

the building, not satisfactorily contained.

4

B. Waste is not disposed of frequently enough to prevent 

unsightliness or undesirable odors. 4

VIII. TOILET, HAND-WASHING, AND DRESSING

ROOM FACILITIES

A. Toilet facilities not provided for each sex.

3

B. Toilets and urinals not water-flushed. 3

C. Toilet room(s) not equipped with self-closing doors. 3

D. Toilet room(s) open directly into a processing or food 

storage room where food is exposed. CRITICAL

E. Cold and hot, water or tepid water not provided at wash 

basins. 3

F. Hand cleaner and towels not provided at or near each basin. 3

G. Adequate hand-washing signs not posted. 3

H. Adequate dry waste receptacles not provided. 5

I. Toilet facilities not working. 4

J. Toilet and locker room not satisfactorily ventilated. 5

K. Toilet and dressing rooms not kept in a clean orderly 

condition. 5

IX. CONSTRUCTION AND REPAIR OF EQUIPMENT

A. Equipment product contact surfaces not constructed of 

smooth, nontoxic, corrosion-resistant, odorless, materials; 

wood, where used, not fine, close grained, high-density type.

5

B. Equipment product zone surfaces not free of cracks, 

crevices, pits, or other imperfections (such as knots in wood). 5

C. Adequate space not allowed around equipment for cleaning 

and inspection purposes. 4

D. Equipment not designed to protect the product zone 

against contamination or extraneous material. 5

E. Equipment not free of parts or areas inaccessible for 

cleaning and inspection purposes. 4

F. Electrical system not constructed or positioned to prevent 

insect harborage. 3

G. Equipment not kept in good repair 2 for 

each 

item not 

in good 

repair
SANITARY DEFECTS

Assigned

Defect

Points

Inspector

Defect

Points

X. CLEANING

A. Equipment not cleaned at frequencies necessary CRITICAL

B. A dust-free method of cleaning not used whenever possible. 3

XI. CONTROL OF INSECTS AND ANIMALS

A. Presence of evidence of any rodents in plant. 5

B. Presence of any birds or any other animals including 

domestic types in the plant. 5

C. Presence of live insects in processing or product storage 

areas(two or more). CRITICAL

D. Presence of dead insects in processing equipment (two or 

more). CRITICAL

E. Presence of live or dead insects in other plant areas (three 

or more). 5

F. Rodenticides, insecticides, and other control or eradication 

material including applicatory equipment not used in a safe 

acceptable manner.

CRITICAL

G. Evidence that effective pest control not exercised where 

needed. 3

H. Type of insecticides and rodenticides not in compliance with 

Federal Food and Drug Administration regulations. 4

I. Poisoned baits, if used, not adequately secured. 5

XII. COOLING AND REFRIGERATION FACILITIES

A. Perishable supplies and products not adequately 5

B. Storage areas not free of visible mold and objectionable odors. 3

C. Storage area not reasonably clean. 3

D. Where required refrigeration facilities not properly cooling 

and keeping perishable supplies and products at temperatures 

not exceeding 45 degrees F.

5

E. Adequate skids or pallets not used when needed. 3

F. Items not stored in an orderly, easily accessible manner in 

suitable, covered, or closed containers. 3

SANITARY DEFECTS

Assigned

Defect

Points

Inspector

Defect

Points

XIII. STORING AND STORAGE FACILITIES

A. Supplies and products not adequately protected from 

contamination nor from becoming spoiled.

5

B. Storage areas not well ventilated and free from objectionable 

odors. 3

C. Storage areas not clean and dry. 3

D. Materials not stored in an orderly manner in suitable, 

covered, or closed containers. 3

E. Supplies and product not protected against unfavorable 

temperatures and humidity. 3

F. Adequate skids or pallets not used where needed. 3

XIV. PERSONNEL

A. Employees not wearing garments suitable for work being 

performed. 4

B. Personnel in contact with unwrapped product or ingredients 

not using proper headwear including protection from facial hair. 4

C. Fingernail polish, costume jewelry, and wrist watches worn by 

plant personnel working on the processing line. 3

D. Gloves, if worn, not kept in a sanitary condition. 3

E. Storage of employees personal effects in production rooms. 3

F. Employees not washing hands after contamination. CRITICAL

G. Failure of employees to be hygienically clean: fingernails not 

kept clean and trimmed. 4

H. Employees affected with or a carrier of a communicable or 

infectious disease not excluded from product area. CRITICAL

I. Plant employees having an infectious wound, sore, or 

lesion on hands, arms, or other exposed parts of the body not 

excluded from contacting ingredients, products, or product zone. 

5

J. Plant personnel not instructed in acceptable hygienic 

practices and proper sanitary rules of food handling. 5

K. Personnel not prohibited from expectorating, eating, or 

smoking in product areas. 5

TOTAL

Plant operations are considered to be insanitary if one or more critical defects are found or if the plant receives a 

score of 76 or higher.

When Section XII, “Cooling and Refrigeration Facilities” is not applicable, the plant must have a score of 54 or 

higher. 

REMARKS

Name of Inspector Date

FORM FGIS 952 (1/24) Reverse 
FORM FGIS 952 (01/24). Expires 03-25

SANITATION INSPECTION REPORT

(PROCESSED PRODUCTS)

FORM APPROVED OMB NO. 0581-0309: According to the Paperwork Reduction Act of 1995, no 

agency may conduct or sponsor, and a person is not required to respond to a collection of information unless it 

displays a valid OMB control number. The valid OMB control number for this information collection is 0581-0309. 

The time required is estimated to average 1.5 hours per response and 1 minute of record keeping, including the 

time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and 

completing and reviewing the collection of information. 

SANITATION INSPECTION OF (Name and Address of Plant) INSPECTOR

DATE INSPECTED

PLANT OWNED BY (Company or Individual) INSPECTOR ACCOMPANIED BY (Name and Title)

SANITARY DEFECTS

Assigned

Defect

Points

Inspector

Defect

Points

I. PREMISES

A. Outside premises not well drained. 3

B. Outside premises not free of weeds, clutter, unused 

equipment or other materials. 3

C. Waste not properly stored or contained. 3

D. Outside premises not free of harborage or breeding places 

for insects, rodents, birds, or other animals. 4

E. Approaches to docks not clean or treated to minimize dust. 3

II. RAW MATERIALS

A. Raw materials used in the product not handled in a sanitary 

manner that would prevent adulteration of finished product.

CRITICAL

III. CONSTRUCTION OF BUILDING

A. Plant construction does not exclude probable entrance of 

insects, rodents, birds or other animals.

5

B. Walls, partitions, ceilings, and exposed structural supports 

in poor repair. 3

C. Floors not smooth and readily cleanable. 3

D. Floors that frequently get wet not constructed to prevent 

pooling or are not kept dry. 3

E. Exposed, unprotected overhead sewer lines present in 

product lines. CRITICAL

F. Wooden floors, where present, not coated with a suitable 

floor seal that effectively minimizes cracks and crevices. 5

G. Walls not sealed at juncture with floor. 3

H. Walls and ceilings not free of flaked paint, nor in good 

repair. 3

I. Windows not intact. 3

J. Entrances to production rooms not equipped with selfclosing doors nor provided with other effective means to 

prevent entrance of vermin.

3

K. Screen doors, where present, not self closing. 3

L. Utility rooms or areas, including boiler rooms and 

maintenance shop, not isolated enough or separated from 

production rooms.

4

IV. LIGHTING

A. Production rooms not adequately lighted (20-foot candles).

3

B. Places where detailed inspection of the product or 

ingredients is required not adequately lighted 4

C. Places where detailed inspection of the processes or 

operations is required not adequately lighted (50-foot candles). 3

D. Storage areas not adequately lighted (20-foot candles) 3

E. Toilets and dressing rooms not adequately lighted (20-foot 

candles). 3

F. Light bulbs, fixtures, skylights, or other glass suspended 

over food in any stage of preparation not of a safety type or 

otherwise protected where essential to prevent contamination 

of the product during production.

5

V. WATER SUPPLY

A. Lack of satisfactory evidence that the water supply is 

potable.

CRITICAL

B. Presence of a cross-connection between water lines and 

sewage system (not allowed). CRITICAL

SANITARY DEFECTS

Assigned

Defect

Points

Inspector

Defect

Points

VI. VENTILATION

A. Plant not reasonably free of undesirable odors, hot air 3

B. Evidence or presence of excessive condensate on walls, 

ceilings, equipment, or pipelines. 4

C. Areas where steam or hot air vapors are predominant not 

effectively exhaust-ventilated. 3

D. Storage areas not adequately lighted (20-foot candles) 3

E. Toilets and dressing rooms not adequately lighted (20-foot 

candles). 3

F. Exhaust fans not screened or equipped with self-closing 

louvers. 3

VII. DISPOSAL OF WASTES

A. Garbage, trash, and dry waste materials, inside or outside 

the building, not satisfactorily contained.

4

B. Waste is not disposed of frequently enough to prevent 

unsightliness or undesirable odors. 4

VIII. TOILET, HAND-WASHING, AND DRESSING

ROOM FACILITIES

A. Toilet facilities not provided for each sex.

3

B. Toilets and urinals not water-flushed. 3

C. Toilet room(s) not equipped with self-closing doors. 3

D. Toilet room(s) open directly into a processing or food 

storage room where food is exposed. CRITICAL

E. Cold and hot, water or tapped water not provided at wash 

basins. 3

F. Hand cleaner and towels not provided at or near each basin. 3

G. Adequate hand-washing signs not posted. 3

H. Adequate dry waste receptacles not provided. 5

I. Toilet facilities not working. 4

J. Toilet and locker room not satisfactorily ventilated. 5

K. Toilet and dressing rooms not kept in a clean orderly 

condition. 5

IX. CONSTRUCTION AND REPAIR OF EQUIPMENT

A. Equipment product contact surfaces not constructed of 

smooth, nontoxic, corrosion-resistant, odorless, materials; 

wood, where used, not fine, close grained, high-density type.

5

B. Equipment product zone surfaces not free of cracks, 

crevices, pits, or other imperfections (such as knots in wood). 5

C. Adequate space not allowed around equipment for cleaning 

and inspection purposes. 4

D. Equipment not designed to protect the product zone 

against contamination or extraneous material. 5

E. Equipment not free of parts or areas inaccessible for 

cleaning and inspection purposes. 4

F. Electrical system not constructed or positioned to prevent 

insect harborage. 3

G. Equipment not kept in good repair 2 for 

each 

item not 

in good 

repair

1

2

3

4

5

6 7
SANITARY DEFECTS

Assigned

Defect

Points

Inspector

Defect

Points

X. CLEANING

A. Equipment not cleaned at frequencies necessary CRITICAL

B. A dust-free method of cleaning not used whenever possible. 3

XI. CONTROL OF INSECTS AND ANIMALS

A. Presence of evidence of any rodents in plant. 5

B. Presence of any birds or any other animals including 

domestic types in the plant. 5

C. Presence of live insects in processing or product storage 

areas(two or more). CRITICAL

D. Presence of dead insects in processing equipment (two or 

more). CRITICAL

E. Presence of live or dead insects in other plant areas (three 

or more). 5

F. Rodenticides, insecticides, and other control or eradication 

material including applicatory equipment not used in a safe 

acceptable manner.

CRITICAL

G. Evidence that effective pest control not exercised where 

needed. 3

H. Type of insecticides and rodenticides not in compliance with 

Federal Food and Drug Administration regulations. 4

I. Poisoned baits, if used, not adequately secured. 5

XII. COOLING AND REFRIGERATION FACILITIES

A. Perishable supplies and products not adequately 5

B. Storage areas not free of visible mold and objectionable odors. 3

C. Storage area not reasonably clean. 3

D. Where required refrigeration facilities not properly cooling 

and keeping perishable supplies and products at temperatures 

not exceeding 45 degrees F.

5

E. Adequate skids or pallets not used when needed. 3

F. Items not stored in an orderly, easily accessible manner in 

suitable, covered, or closed containers. 3

SANITARY DEFECTS

Assigned

Defect

Points

Inspector

Defect

Points

XIII. STORING AND STORAGE FACILITIES

A. Supplies and products not adequately protected from 

contamination nor from becoming spoiled.

5

B. Storage areas not well ventilated and free from objectionable 

odors. 3

C. Storage areas not clean and dry. 3

D. Materials not stored in an orderly manner in suitable, 

covered, or closed containers. 3

E. Supplies and product not protected against unfavorable 

temperatures and humidity. 3

F. Adequate skids or pallets not used where needed. 3

XIV. PERSONNEL

A. Employees not wearing garments suitable for work being 

performed. 4

B. Personnel in contact with unwrapped product or ingredients 

not using proper headwear including protection from facial hair. 4

C. Fingernail polish, costume jewelry, and wrist watches worn by 

plant personnel working on the processing line. 3

D. Gloves, if worn, not kept in a sanitary condition. 3

E. Storage of employees personal effects in production rooms. 3

F. Employees not washing hands after contamination. CRITICAL

G. Failure of employees to be hygienically clean: fingernails not 

kept clean and trimmed. 4

H. Employees affected with or a carrier of a communicable or 

infectious disease not excluded from product area. CRITICAL

I. Plant employees having an infectious wound, sore, or 

lesion on hands, arms, or other exposed parts of the body not 

excluded from contacting ingredients, products, or product zone. 

5

J. Plant personnel not instructed in acceptable hygienic 

practices and proper sanitary rules of food handling. 5

K. Personnel not prohibited from expectorating, eating, or 

smoking in product areas. 5

TOTAL

Plant operations are considered to be insanitary if one or more critical defects are found or if the plant receives a 

score of 76 or higher.

When Section XII, “Cooling and Refrigeration Facilities” is not applicable, the plant must have a score of 54 or 

higher. 

REMARKS

Name of Inspector Date

FORM FGIS 952 (1/24) Reverse 

8

9

10 11
Instructions for Completing FGIS-952

1. Name of plant and physical address of the sanitation inspection.

2. Name of the company or individual that owns the plant.

3. Name of the inspector performing the inspection.

4. Date of inspection.

5. Name and title of plant personnel that accompanied the inspector during the inspection.

6. Assigned Defect Points. This column contains pre-assigned individual defect points. The

range of points assigned is based on the importance of the defect item to the maintenance of good

sanitation in the plant. For example, the defect item “Presence or evidence of rodents in plant,” is

assigned a point range of 0 to 5; whereas, “Waste not properly stored or contained,” is assigned a

point range of 0 to 3.

7. Inspector’s Defect Points. In this column rate the individual defect item based on your opinion

as to the relative potential for product contamination. If the item is clean and presents no

sanitation problem, assign 0 defect points to the item. If the item is relatively clean but not perfect,

assign 1 or 2 defect points to the item. If the item is insanitary or presents a clear hazard to

sanitary operations, assign the maximum defect points possible for that item.

8. Total the inspector’s defect points. If the SIR score meets or exceeds 76, consider plant

operations insanitary. When section XII, Cooling and Refrigeration Facilities, is not applicable,

delete the assigned defect points (22) from the total overall score of 76 or higher and use 54 or

higher as the defect limit.

9. Explain critical defects in the “Remarks” section to clearly describe the conditions observed.

10.Name of Inspector who performed inspection.

11. Date of inspection.

Immediately after completing the SIR, give a copy to the plant representative. This copy is the 

plant’s written notification of the conditions found. 

Contact Information

Policies, Procedures, and Market Analysis Branch

FGISPoliciesProceduresMarketAnalysisBranch@usda.gov