14-1 food safety regulation and standards. 14-2 apply your knowledge: test your food safety...
Post on 20-Dec-2015
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14-1
Food Safety Regulation and Standards
14-2
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: The Food and Drug Administration (FDA)issues food regulations that must be followed by each establishment
2. True or False: Health inspectors are employees of the Centers for Disease Control and Prevention (CDC)
3. True or False: You should ask to accompany the healthinspector during the inspection of your establishment
4. True or False: Critical violations noted during a healthinspection usually must be corrected within one week of the inspection
5. True or False: Establishments can be closed by thehealth department if they find a significant lack of refrigeration
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U.S. Regulatory System for Food
Government control of food is exercised at three levels:
Federal
U.S. Department of Agriculture (USDA)
Food and Drug Administration (FDA)
State
State health departments
Local
City or county health departments
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U.S. Regulatory System for Food: The USDA
The USDA is responsible for inspection and quality grading of:
Meat and meat products
Poultry
Dairy products
Eggs and egg products
Fruit and vegetables shipped across state lines
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U.S. Regulatory System for Food: The FDA
The FDA
Issues the FDA Food Code jointly with the USDA and CDC
Inspects
Foodservice operations that cross state borders (planes, trains, etc.)
Food manufacturers and processors
Ensures food processing plants meet standards of purity, wholesomeness, and labeling requirements
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U.S. Regulatory System for Food: State and Local
State and Local Control
Most food regulations are written at the state level
Each state decides whether to adopt the FDA Food Code or some modified form of it
State regulations may be enforced by state or local (city or county) health departments
Health inspectors from city, county, or state health departments conduct foodservice inspections in most states
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The Inspection Process
Foodservice Inspections
Are required for all establishments
Let the establishment know how well it is following critical food safety practices
Types of Inspections
Traditional inspections
HACCP-based inspections
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The Inspection Process: Steps
Steps in the Inspection Process:
1. Ask the inspector for identification
2. Cooperate Accompany the inspector Answer all questions Instruct employees to cooperate Correct deficiencies quickly if possible
3. Take notes Make note of deficiencies pointed out If you question the inspector’s
accuracy contact his or her supervisor
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The Inspection Process: Steps
Steps in the Inspection Process: continued
4. Keep the relationship professional
5. Be prepared to provide records These will become part of the
public record If a request appears inappropriate,
contact legal counsel or the inspector’s supervisor
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The Inspection Process: Steps
Steps in the Inspection Process: continued
6. Discuss violations and time frames for correction with the inspector Study the inspection report carefully Discuss deficiencies in detail with
the inspector. Make sure you understand: The exact nature of the violation How it impacts food safety How to correct it If the inspector will follow up
Keep the inspection report on file
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The Inspection Process: Steps
Steps in the Inspection Process: continued
7. Follow up Act on all deficiencies noted
Correct critical deficiencies within 48 hours or when indicated
Correct other deficiencies as soon as possible
Determine why deficiencies occurred Evaluate SOPs, the master
cleaning schedule, training Establish new procedures, or
revise existing ones
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Closure
An inspector may close an establishment when there is:
A significant lack of refrigeration
A backup of sewage into the establishment
An emergency, such as a fire or flood
A significant pest infestation
A long interruption of electrical or water service
Clear evidence of a foodborne illness outbreak related to the establishment
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Self-Inspections
Well-managed establishments:
Perform continuous self-inspections
Consider regular inspections only a supplement to self-inspections
The benefits of self-inspections:
Safer food
Improved food quality
Higher inspection scores
A cleaner environment for customers