Which of the following is a primary area of focus when inspecting food premises?

The primary focus when inspecting food premises is food handling and hygiene. Inspections are conducted to ensure that food is prepared, stored, and served safely to prevent foodborne illnesses. This involves checking for proper handwashing practices, the cleanliness of food preparation areas, and ensuring that food is stored at safe temperatures to reduce the risk of contamination. Observing staff interactions with food and monitoring their hygiene practices are critical aspects of maintaining food safety standards.

In contrast, employee salary levels and sales revenue do not directly relate to food safety and hygiene practices within a food establishment. While the interior design of a food premises might influence its functionality and efficiency, it is not the primary concern during inspections focused on health and safety regulations. Ensuring that food handling and hygiene meet established food safety standards is essential for protecting public health and maintaining compliance with food safety regulations.