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.