Food Safety Regulation and Standards

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Food Safety Regulation and Standards
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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 inspectors 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 inspectors 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