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BY: GROUP 2
Food Safety Regulations and Standards
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 preparationPersonnelEquipment and utensilsCleaning and sanitizing Utilities and servicesConstruction and maintenanceFoodservice unitsCompliance 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 notesMake note of any problems pointed out.Make it clear your willing to fix any problems.
Keeping the relationship professionalBe 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 recordsPest control treatments.List of chemicals used in the
operation.Proof of food safety knowledgeHACCP 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 FoodImproved 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.