180 likes | 335 Views
Foodservice Regulations. Goal 2.02. Industry Standards. standard- an established model or example used to compare quality standards allow food safety professionals to judge a business performance ( the way the business operates) standards not met=violation
E N D
Foodservice Regulations Goal 2.02
Industry Standards • standard- an established model or example used to compare quality • standards allow food safety professionals to judge a business performance ( the way the business operates) • standards not met=violation • provide good quality food and service to customers • quality standards- safety, nutritional value, appearance, consistency, flavor, texture, convenience, ease of handling, packaging, storage
Governmental Regulations • a rule to enforce MINIMUM standards of quality • enforced by federal, state, and local governments • USDA- US Dept of Agriculture • FDA- Food and Drug Administration • OSHA- Occupational Safety and Health Administration • State and Local Regualations
USDA • food grading- applying specific quality standards *based on quality when it is packaged *stamped with the grading seal *3 grades for chicken, eight for beef • food Inspections- test of business practices against standards *check for sanitation and correct labeling conducted by Food Safety and Inspection Service (FSIS)
FSIS • public health agency that is part of the USDA • checks eggs, poultry, meat to make sure they are wholesome, safe, correctly packaged and labeled • stamped upon approval
FDA Regulations • enforces the food, drug, and cosmetic act of 1938 • covers food and packaging of food other than fish, poultry, and meat • 1992- food will be judge by its characteristics, not the process used to make it • Genetically Engineered Food (GMO)- changing of the genes in a food/used to improve food or make new foods • Irradiated Foods- exposed to radiation to kill bacteria/ they are labeled
FDA Regulations • nutritional labels- • daily dietary value of food, calories, vitamins, minerals, fat, cholesterol, sodium, carbohydrates, protein • 1990 Nutrition Labeling and Education Act • menus- • monitor health claims made by foodservice businesses • ex: “low fat” is 3 grams or less
Food Code • gives guidelines for handling food safely • updated every 2 years • not law, states can use it or write their own
Environmental Protection Agency • EPA • reduce solid waste • reuse when possible/NEVER reuse chemical containers • solid waste- packaging material, containers, recyclables • National Environmental Policy Act 1969- the negative effect a new restaurant will have on the environment (environmental impact statement)
OSHA • sets standards and inspects workplaces to make sure employers provide a safe and healthful environment • Employers must provide personal protective equipment (ex: gloves) • Manufactures of hazardous materials must label their products for danger. • MSDS- material safety data sheet for all hazardous materials • Employers must give employees access to any record of exposure to toxic chemicals
OSHA continued • oversees record keeping of job related illnesses and injuries • accident report log • if 3 ore more people are injured or someone dies, OSHA will investigate to see if standards were violated • outlines procedures for cleaning and maintaining equipment to ensure cleanliness and proper sanitation (disassemble, clean, sanitize, reassemble, store)
State and Local Regulations • health regulations set by the state • local health departments enforce the regulations • can be county health dept or state health dept • set standards
Facilities Maintenance • how a facility should be maintained • facilities must be designed so they can be thoroughly cleaned • floors, walls, ceilings, equipment, facility design must meet industry standards
Floors, Walls, Ceilings • durable • no holes, cracks, peeling paint • cleaned and sanitized at all times • meet health and safety regulations • floors- slip resistant, non-absorbent • walls, ceilings- (in food prep areas)light in color so that dirt can be easily seen
Equipment • NSF- National Sanitation Foundation *maintains sanitation standards for kitchen equipment and tools *all commercial equipment must have the NSF stamp • UL- Underwriters Laboratories • classifies electrical equipment • light fixtures must have UL stamp
Professional Kitchen • easy to clean • smooth, non-toxic , food contact surfaces that will not absorb bacteria • resist corrosion, non-toxic, chip resistant • free of service pits and crevices • bolts and rivets should be flush with the surface of the equipment • rounded corners and edges • easy to take apart and clean • labeled for commercial use
Facility Design • maintain low risk of contamination • easy access to safety and emergency equipment • restrooms, sinks, ventilation, hand washing station, lighting, waste disposal