13 chapter thirteen
TRANSCRIPT
ServSafe™ Exam Prep & Study Guide
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13. Regulations & Standards
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Section Goals
• Understand and explain the various governmental bodies responsible for food safety and their roles.
• Know what is involved in a regulatory inspection and how to best expedite the process.
• Explain the importance of regulatory and self - inspections.
Definitions
• FDA Food Code – A document issued by the Food and Drug Administration outlining recommendations for food safety regulations.
• CDC Risk Factors – The five most common factors responsible for foodborne illness as identified by The Centers For Disease Control & Prevention.
The FDA Food Code
• Recommendations for food safety regulations issued by The Food & Drug Administration.
• States (generally) decide which parts of the FDA Food Code they wish to adopt and make law/regulations.
• Health inspectors from city, county or state health departments conduct foodservice inspections
Understanding Regulatory Inspections
Food safety inspections exist to ensure public safety. They evaluate whether a business is meeting minimum food safety standards and produces a document noting any findings.
• The FDA recommends regulatory authorities us a risk-based model when evaluating facilities and businesses.
• This model divides risk factors into three main categories:– Priority Items: (Most critical) Items that prevent, eliminate or reduce
food hazards. An example would be Handwashing.– Priority Foundation Items: These items support the Priority Items. For
example: Providing soap for Handwashing.– Core Items: Core items relate to general sanitation, equipment design
and maintenance. Such as: keeping equipment clean and in good repair.
Inspection Do’s (and one Don’t!)• Do ask for identification.• Do cooperate with the inspector.• Do take notes• Do keep the relationship Professional• Co be prepared to provide records such as: purchasing records,
pest-control treatments, a list of chemicals you use and HACCP records.
• Do be prepared t demonstrate food safety knowledge.• Do discuss any violations and time frames for any needed
corrections.• Do act on the deficiencies noted in the report.• DON’T refuse entry to an inspector.
Closure of the Operation
Remember, an operation may be closed for any of the following reasons:
• A Significant Lack of Refrigeration• Backup of Sewage Into the facility or Water
Supply• An Emergency, such as a Flood or Fire.• Significant Infestation of Insects or Rodents.• Long Interruption of Electrical or Water Service.• Clear Evidence of a Foodborne-Illness Outbreak.
Self Inspections
Well managed operations have frequent self-inspections to keep food safe. In fact, regulatory inspections are often viewed as a supplement to self inspections by these operations.
ServSafe Essentials
ISBN: 0135026520http://nraef.org
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