Hotel

1
Hotel Restaurant Sanitation and Safety

• HRT 225
• Fall 1998
• Don St. Hilaire
• Monday, November 2nd

2
Todays Class

• Previous Class Highlights
• Highlight slides for Chapters 7- 10
• Crisis Management Exercise
• Collect Homework 7
• Discuss Review Quiz and Exam Schedule

3
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Two systems of guidance and control
• Official system of government regulatory agencies
• unofficial system of controls and industry
  established standards observed by foodservice
  industry, trade associations, and professional
  groups

4
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Gov. Regulation of the Food Industry
• Adoption and interpretation of codes may vary
  widely from one jurisdiction to another
• Ordinance, law, or statute -est. legal authority
• Regulation - Gov. control with force of law
• Code - systematic collection of regulations, or
  statutes, and procedures
• Standard - measure used as a comparison of quality

5
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Role of Regulation - define minimum sanitation
  regulations
• Limitations - U.S. FDA Model Food Service
  Sanitation Ordinance - recommends but not
  required
• How to view regulations and standards - meet or
  exceed these minimum requirements

6
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Federal Regulatory Agencies
• FDA - Food and Drug Administration
• develops model ordinance
• enforces mandatory provisions of laws and
  regulations to foodservice operations on
  interstate carriers- planes, boats, train,
  busses, their commissaries are inspected
• share responsibility with USDA for inspecting
  food processing plants

7
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Federal Regulatory Agencies cont.
• USDA- U.S.... Department of Agriculture
• Inspection and grading of meats, meat products,
  poultry, dairy products, eggs and egg products,
  and fruits and vegetables shipped across state
  boundaries. FSIS (Food Safety and Inspection
  Service)
• Develops educational material about meat,
  poultry, produce, and processed foods.

8
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Federal Regulatory Agencies cont.
• U.S. Centers for Disease Control (CDC)
• Investigates outbreaks of foodborne illness
• Studies causes and control of disease
• Publishes statistical data and case studies in
  the Morbidity and Mortality Weekly Report (MMWR)
• Provides Educational services

9
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Federal Regulatory Agencies cont.
• Other Federal Programs
• Environmental Protection Agency (EPA) - sets
  stands for air and water quality, and regulates
  the use of pesticides-including sanitizers-and
  the handling of wastes
• National Marine Fisheries Service (NMFS) -
  implements voluntary inspection program that
  includes product standards and sanitary
  requirements for fish processing operations

10
Ch. 15 Dealing with Sanitation Regulations and
Standards

• State and Local Regulations- most affect the
  foodservice operator on a daily basis
• Guidelines - statements of policy or procedures
  not the same as standards, regulations, or laws

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Ch. 15 Dealing with Sanitation Regulations and
Standards

• State and Local Regulations usually cover
• 10 Main provisions food care, personnel,
  equipment utensils, equipment utensil
  maintenance, sanitary facilities controls,
  construction maintenance of physical
  facilities, mobile foodservice units, temporary
  foodservice units, compliance procedures, and
  examination condemnation of food

12
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Foodservice Inspections - health inspector vs.
  sanitarian
• Plan Review Inspection
• Operational Inspections - FDA requires at least
  every 6 months
• Intended to supplement managers self inspection
  program
• Public Health inspections do not assume
  responsibility for maintain safe sanitary

13
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Foodservice Inspections- Operational Inspections
  cont.
• Note relative weight of each violation (p.301)
• When sanitarian arrives
• Ask for identification
• Cooperate and take notes
• Professional and ready to provide records
• Discuss violations
• Follow-up

14
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Foodservice Inspections- Operational Inspections
  cont.
• FDA model code requires corrective actions within
  48 hours for all noted violations
• Sanitarian may have the authority to close
  establishment if violations are excessive and
  determined to be a clear and present danger
• Some areas use HACCP as a basis

15
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Controls within the industry- see Appendix F on
  page 340 - Results of efforts
• increased understanding of foodborne illness
• improvements in equipment design
• industrywide assistance in maintaining sanitary
  conditions
• efforts to make laws uniform

16
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Trade and Professional Organizations
• NRA - National Restaurant Association
• Educational Foundation - SERVSAFE
• Associations Active in Food Protection
• National Environmental Health Association (NEHA)
  - Registered Sanitarian program
• International Association of Milk, Food, and
  Environmental Sanitarians (IAMFES)

17
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Associations Active in Food Protection cont.
• National Society of Professional Sanitarians
  (NSPS)
• American Academy of Sanitarians
• Association of Food and Drug Officials (AFDO)
• Council of Hotel and Restaurant Trainers (CHART)

18
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Associations Active in Food Protection cont.
• Frozen Food Industry Coordinating Committee
• Code of Recommended Practices for Handling of
  Frozen Food
• National Pest Control Association (NPCA)
• NSF International - equipment standards
• Underwriters Laboratories, Inc

19
Ch. 15 Dealing with Sanitation Regulations and
Standards

• Chapter Summary
• It is up to managers to use the help that is
  available to maintain safe sanitary foodservice
• Importance of regulations and standards
• Role of the sanitarian and various agencies
• Importance of HACCP system
• Case in point - Visit by Sanitarian

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Ch. 16 Employee Sanitation Training

• What is training?
• Assessing and analyzing training needs for
  sanitation
• Planning, executing, and reinforcing the training
  program
• Evaluating the success of the training effort

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Ch. 16 Employee Sanitation Training

• Assessing Training Needs -
• Establish standardized job descriptions and
  procedures covering each control point
• Determining the subject- 2 general areas
• those all employees need to know - fundamentals
  sanitation- knowledge, skills, and attitudes
• those that are unique to each job - task analysis
• Establishing learning objectives- define outcomes
  benefits - behavioral- see p. 314

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Ch. 16 Employee Sanitation Training

• Planning the training program
• Define
• Understanding the Process- see learning flow
  chart on page 315
• Demonstration, practice, feedback, follow-up
• Choosing methods - Advantages/Disadvantages
• One-on-one (magic apron)
• Group (crash training is not effective)

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Ch. 16 Employee Sanitation Training

• Planning the training program cont.
• Applied Training- tell, show, do, practice,
  verify
• Choosing materials - Accurate, Appropriate,
  Attractive (3 As)
• Selecting an Instructor
• Scheduling Sessions

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Ch. 16 Employee Sanitation Training

• Implementing Training
• Tell what and why
• Present
• Demonstrate
• Answer questions
• Practice
• Feedback
• Review

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Ch. 16 Employee Sanitation Training

• Preparing the Trainer
• Motivating Trainees
• Evaluating Outcomes
• Objective Measurement
• Performance Measurement
• Chapter Summary
• Importance of Training
• Case in point - Pauls training program

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Class Summary

• Reviewed slides
• Crisis Management Exercise
• Highlighted Chapters 15 and 16
• Assignment - Prepare for Exam on Monday