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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 inspector’s

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 inspector’s 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