The Food Compliance Program monitors and evaluates the food supply as it moves in commerce. Program initiatives are designed and implemented to ensure that risk factors in the food chain are identified and eliminated.

Facilities inspected include bakeries, grocery stores, warehouses, retail meat markets, food processing plants, produce markets, ethnic markets, salvage stores, and truck wrecks (when food products are involved).

Inspections evaluate employee health, risk factor intervention, sources of food, hygienic practices, HACCP plans, pest control, conformance to approved procedures, chemical use and handling, construction of food establishments (water supply, floors, walls, ceilings, equipment, lighting, plumbing), and product labeling.