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Food Safety Regulation and Standards

Food Safety Regulation and Standards. Apply Your Knowledge: Test Your Food Safety Knowledge. True or False: The Food and Drug Administration (FDA) issues food regulations that must be followed by each establishment

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Food Safety Regulation and Standards

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  1. Food Safety Regulation and Standards

  2. Apply Your Knowledge: Test Your Food Safety Knowledge • True or False:The Food and Drug Administration (FDA)issues food regulations that must be followed by each establishment • True or False:Health inspectors are employees of the Centers for Disease Control and Prevention (CDC) • True or False:You should ask to accompany the healthinspector during the inspection of your establishment • True or False:Critical violations noted during a healthinspection usually must be corrected within one week of the inspection • True or False:Establishments can be closed by thehealth department if they find a significant lack of refrigeration 14-2

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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 inspector’s accuracy contact his or her supervisor

  9. 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 inspector’s supervisor

  10. 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

  11. 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

  12. 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

  13. 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

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