Food Safety Regulations and Standards By: Group 2
Government Regulation of Foodservice Operations The FDA Food Code – issued by the Food and Drug Administration and based on input from the Conference for Food Protection. The FDA Food Code outlines the federal governments recommendations for food safety.
FDA Food Code Guidelines Food handling and preparation Personnel Equipment and utensils Cleaning and sanitizing Utilities and services Construction and maintenance Foodservice units Compliance procedures
State and Local Regulations Each state decides whether to adopt the FDA Food Code. State regulations may be enforced by state or local authorities. Health inspectors from city, country, or state health departments conduct inspections in most states.
Inspections Preparing for and understanding the inspection process are important tasks. Regulatory inspections are critical to ensure food safety. Inspections basically evaluates whether an operation is meeting minimum food safety standards.
The Inspection Process Many regulatory authorities use the five Centers for Disease Control and Prevention risk factors and the FDS’s public health interventions as a guide. Priority items – is the most critical, actions and procedures that prevent, eliminate or reduce hazards associated with food borne illness. Ex) Hand Washing Priority foundation items – those that support a priority item. Core items – general sanitation, the facility, equipment design, and general maintenance.
Guidelines in the Inspection Process Asking for identification Don’t allow anyone without proper identification enter the operation. Many inspectors will volunteer their credentials. Make sure you know reason for inspection, it may be a routine inspection or the result of a customer complaint. Do not refuse entry to an inspector.
Guidelines Cooperating with the inspector Answer all the inspectors questions to the best of your ability and have employees to do the same. Go with inspector during inspection. Open communication is important for building a good working relationship with the inspector. Have the chance to learn from the inspector’s comments and get food safety advice.
Guidelines Taking notes Make note of any problems pointed out. Make it clear your willing to fix any problems. Keeping the relationship professional Be polite and friendly, treat inspectors with respect. Be careful about offering food, drink, or anything that could be misunderstood as trying to influence the inspector.
Guidelines Being prepared to provide records requested by the inspector Purchasing records Pest control treatments. List of chemicals used in the operation. Proof of food safety knowledge HACCP records, in some cases.
Discussing violations After inspection, the inspector will discuss the results and the score. Study inspection report closely. You must understand the exact nature of a violation and how it affects food safety. Acknowledge and sign the inspection report. Act on all deficiencies noted in the report.
Closure of the Operation Significant lack of refrigeration. Backup of sewage into the facility or its water supply. Emergency, such as a fire or flood. Significant infestation of insects or rodents. Long interruption of electrical or water service. Clear evidence of a food borne-illness outbreak.
Self-Inspections Frequently self-inspect to keep food safe. A good self-inspection program provides many benefits: Safer Food Improved food quality Cleaner environment for employees and customers. Higher inspection scores.
Self-Inspections When conducting a self-inspection: Use same checklist the regulatory authority uses. Start inspection outside and then proceed inside. Identify risks to food safety in your operation. After the inspection, meet with the staff to review any problems.