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ServSafe™ Exam Prep & Study Guide
AtTheInstitute.com
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13. Regulations & Standards
AtTheInstitute.com
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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.
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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.
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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
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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.
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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.
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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.
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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.
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ServSafe Essentials
ISBN: 0135026520http://nraef.org
http://www.servsafe.com