Which action is NOT part of the food inspection process?

Counting items before delivery is not considered part of the food inspection process. The food inspection process primarily focuses on ensuring that the food is safe for consumption, which involves assessing its quality, freshness, and safety features.

Checking for dampness in dry goods is critical to preventing spoilage and contamination, since moisture can lead to mold growth and pest infestations. Evaluating the odor in refrigerated goods plays a key role in food safety, as unusual smells can indicate spoilage or contamination. Inspecting fruit and vegetables for freshness ensures that only high-quality, safe produce is served to customers, which is vital for maintaining health standards and customer satisfaction.

In contrast, counting items before delivery relates more to inventory management and logistics rather than the safety and quality assessment inherent in the food inspection process.