Food vendors in your community, which include but are not limited to convenience stores, restaurants and delis should observe local statutes for food safety on the local, government or federal level. These rules vary depending on one’s jurisdiction but the basics should be covered. These basics include sourcing foods from safe locations, storing and cooking food to the recommended temperatures, proper food handling, and observing good hygiene and sanitation.
Scheduled Inspections

Some people think that taking antibiotics and recovering from a foodborne incidence is enough. For them, what happened was a mere misfortune—they were just there at the wrong place, at a very wrong time. And most of the time, the food workers are to blame. But while they may have taken part in why you’re suffering a terrible stomach upset from that shellfish or steak you’ve eaten, you also have some duties to fulfill as a consumer. Foodsafety.gov and the Center for Disease Control have come up with a guideline about it as summarized below by our writer:
Food Safety Requirements for Vendors.

Communities should conduct food inspections regularly and use a standardized inspection form or scoring system on evaluating food vendors.
Keeping Scores

Food vendors should make it a point to post their inspection reports on the premises for the general public to see. These reports should contain their rating—either numerical or letter-grade from a to c, or a pass/fail one. Should citations be issued, the vendor should also post a copy of the committed violations along with their inspection report, and not hide it from the public.

The reports are also published on the internet, take note, so if you ever have the time to see how your local restaurant fares before visiting them, you may do so by going online and checking their rating on the regulatory agency’s website.

If you’ve visited a restaurant that’s not posting their reports for everybody to see, then contact your local food authority. Visit the Directory of State and Local Officials website to know more about the contact details of your local food regulatory agency.
Reporting Incidences of Foodborne Illnesses

You have to let health authorities know about your experience of contracting a foodborne illness. It is necessary for health department officials to know about it so they can be able to track down the cause of the illness, and find out if it is linked to any outbreaks or upcoming ones. The information you provide will also help authorities prevent the potential spread of the foodborne illness.