ServSafe Chapter 13 Food-Safety Regulations and Standards

ServSafe

Chapter 13

Food-Safety Regulationsand Standards

GoalsTo focus on:Objectives of a Foodservice

ProgramGovernment Regulatory

SystemsThe Food CodeFoodservice Inspection ProcessFederal Regulatory AgenciesVoluntary Controls within the

Industry

ObjectiveAfter completing this chapter, you should

be able to:Identify the principles and

procedures needed to comply with food-safety regulations

Identify local regulatory agencies and regulations that require food-safety compliance.

Prepare for a regulatory inspection

Identify the proper procedures for guiding an inspector through your establishment.

Explain how the application of HACCP and HACCP principles can help ensure food safety and regulatory compliance.

Key TermsUSDA (U.S. Department of Agriculture)FDA (U.S. Food and Drug Administration)USPHS (U.S. Public Health Service)Model Food CodeRegulationsHealth InspectorCDC (U.S. Centers for Disease Control and

Prevention)EPA (U.S. Environmental Protection

Agency)NMFS (U.S. National Marine Fisheries

Service)

Objectives of a Foodservice Inspection Program

To evaluate the minimum sanitation and food-safety practices within the establishment.

To protect the public’s health by requiring establishment to provide food that is safe, uncontaminated, and properly presented.

To convey new food-safety information to an establishment.

To provide an establishment with a written report, noting deficiencies, so that the establishment can be brought into compliance with safe food practices.

Government Regulatory SystemAt the federal level:U.S. Department of Agriculture (USDA) is responsible for inspection and quality grading of meats, meat products, poultry, dairy products, eggs and egg products, and fruits and vegetables shipped across state boundaries. Provided through the Foods Safety and Inspection Service (FSIS) agency.

Food and Drug Administration (FDA) is the agency that writes recommendations for foodservice regulations (based on input from the Conference for Food Protection (CEP). These recommendations are commonly known as the Model Food Code.

FDA inspects foodservice operations that cross state borders (planes, trains, food manufacturers, and processors.)

FDA shares responsibility with the USDA for inspecting food processing plants to ensure standards of purity, wholesomeness, and compliance with labeling requirements.

U.S. Public Health Service (USPHS) inspect cruise ships that cross international borders.

Regulation details how a law will be put into effect by the government agency responsible for that regulation. see Key Point

Health Inspector (also called sanitarians,

health officials, or environmental health specialist) conduct foodservice

inspections in most states.

The Food CodeIs written by the FDA and lists the government’s recommendations for foodservice regulations. Updated every two years. Intended to assist state health departments in developing regulations for a foodservice

inspection program. It is not an actual law.

Food codes a written very broadly, and generally cover the following areas:Foodhandling and preparation:

sources, receiving, storage, display, service, transportation.

Personnel: health, personal cleanliness, clothing, practices.

Equipment and utensils: materials, design, installation, storage.

Cleaning and sanitizing of the facility and equipment.

Utilities and services: water, sewage, plumbing, restrooms, waste disposal, integrated pest management (IPM).

Construction and maintenance of floors, walls, ceilings, lighting, ventilation, dressing rooms, locker areas, storage areas.

Mobile and temporary foodservice units.

Compliance procedures: foodservice inspections and enforcement actions.

Managers must contact local health

departments to find out which specific

regulations apply to their operations.

Establishments can provide input on

the code requirements in their area.

Foodservice Inspection ProcessHealth department inspections should be a supplement to a self-inspection program.Traditional Inspection SystemThe frequency is determined by:Size and complexity of the operation.

The inspection history of the establishment.

The clientele’s susceptibility to foodborne illness.

The thoroughness of the operations HACCP program.

The workload of the local health department and the number of inspectors available.

Accompany the sanitarian during the inspection so you can answer any

questions and identify the Actual location of any deficiency.Ask for identification.Cooperate.Take notes.Keep the relationship professional.Prepare to provide records requested by

the inspector.

Discuss violations and time frames for correction with the inspector.

Follow up.

An establishment can be closed when the health department feels it poses an

immediate and substantial health hazard to the public.A significant lack of refrigeration.A backup of sewage into the establishment

itself or its water supply.An emergency, such as a building fire or

flood.A serious infestation of insects or rodents.A long interruption of electrical or water

service.

HACCP-Based InspectionsSome health departments use HACCP-

based inspections, which focus on the flow of food rather than on the sanitary appearance of the facility. A HACCP-based inspection can

do the following:Trace the source of contamination

following a report of foodborne illness.Evaluate an establishment with

significant hazards.Assist an establishment in converting to a

HACCP system.

Federal Regulatory AgenciesU.S. Center for Disease Control and Prevention (CDC) located in Atlanta, Georgia, are agencies of the U.S. Public

Health Service. CDC does the following:Investigate outbreaks of foodborne illness.Study the causes and control of disease.Publish statistical data and case studies in

the Morbidity and Mortality Weekly Report (MMWR).

Provide educational services in the field of sanitation.

Conduct the Vessel Sanitation Program., an inspection program for cruise ships.

Environmental Protection Agency (EPA)

Sets standards for air and water quality, and

regulates the use of pesticides (including sanitizers) and the handling of waste.

National Marine Fisheries Service (NMFS) of the U.S. Department of

Commerce implements a voluntary inspection

program that includes product standards and

sanitary requirements for fish-processing

operations.

Voluntary Controls within the industry

The National Restaurant Association works closely with government agencies to develop and implement proper guidelines and regulations regarding the food supply.

The National Restaurant Association Educational Foundation is dedicated to developing, promoting, and providing educational and training solutions for the restaurant and hospitality industry.