The purpose of the Iowa Food Code (Iowa Code Chapter 137F) is to "safeguard the public health and provide to consumers, food that is safe, unadulterated and honestly prepared." The Iowa Food Code is based on scientifically developed factors focusing on public health and the prevention of foodborne illness.

Through time, the Department has developed a joint state and local inspection program. DIA has entered into contracts with cities and counties to perform food inspections for approximately 80 percent of the state. The Department's 12 environmental specialists cover 23 counties in Iowa, while inspectors from 28 local health departments conduct food safety inspections in 76 counties and five municipalities.

Inspection Frequency
The Food Code requires that all food establishments be inspected at least once every six months, or according to a risk-based inspection process.  Under the risk-based inspection process, restaurants that prepare and serve a wide variety of foods to a large consuming public on a daily basis are inspected more frequently than convenience stores that sell only prepackaged food items.  A "high-risk" establishment may be inspected up to three times each year, while a low-risk establishment may only be inspected once each year.

Types of Inspections
In addition to routine inspections, four additional inspections may occur at food establishments.

• All new food establishments must submit copies of the building plans, which are subject to a "pre-inspection" process.  During a pre-inspection, the building plans and actual facility are checked for kitchen design, handwashing and warewashing facilities, restrooms, plumbing, and other physical aspects of the establishment.
• All complaints received by the state's regulatory authority (either DIA or one of the local health departments under contract to the Department) are investigated during a "complaint" inspection.
• If violations are found during a routine or complaint inspection that require additional correction, a “recheck” or follow-up inspection will be required.  If “critical violations” are found during any inspection, the regulatory authority may conduct an onsite recheck to verify that corrections have been made.
• If a foodborne illness is actually confirmed through medical or laboratory testing, the appropriate inspection staff will conduct a specific “foodborne illness investigation”.