Working Conditions: Routinely works in commercial kitchens, food service areas, storage rooms, receiving areas, and other environments that may be hot, cold, humid, wet, noisy, or exposed to food odors, grease, cleaning chemicals, and refrigerated or freezer temperatures. Tool and Equipment Operation: Frequently uses food safety and sanitation equipment, including thermometers, temperature-monitoring devices, testing kits, computers, tablets, cameras, and other inspection tools.