Of course, the first thing most health inspectors will want to see is your documentation. Have your licenses, permits, and business records on hand and in order at all times. That way, you won’t be scrambling when your number comes up. Keep your forms up to date, and maintain meticulous records of cleanings, menus, ingredients, employee shifts, food rotation, and more. (*Pro tip: having your docs easily accessible makes booking for caterings and schedulings simpler, too!)