The Purpose Of A Foodservice Inspection Program  Evaluation  Protection  Education  Compliance

 Federal  State  Local Three Levels Of Government Control

 Written by the FDA  A list of recommendations for foodservice regulations  Used by individual states as basis for their own codes The Food Code is:

 Ask for identification  Cooperate  Take notes  Keep the relationship professional  Prepare to provide records  Discuss violations and time frames for correction  Follow up When being inspected:

 Significant lack of refrigeration  Backup of sewage  Fire or flood  Serious pest infestation  Lengthy interruption of water or electrical service Hazards That Can Lead To Closure Of An Establishment

Government Agencies USDA FDA – makes the Model Food Code USPHS – US Public Health Service  CDC  cruse ships CDC – 1)Investigates outbreaks 2)Study the causes and control of diseases 3)Publish statistical data and case studies 4)Provides educational services in the field of sanitation 5)Vessel Sanitation program  cruise ships EPA – standards for air and water quality, regulates use of pesticides and Sanitizers, and the handling of wastes Department of Commerce  National Marine Fisheries Services (NMFS) – for fish processing plants, shellfish stock tags Food Regulations – most are written at the state level. Each individual state decides whether to adopt the Model Food Code or some modified form of it. Larger cities enforce state health codes.

 Avoids costs associated with foodborne-illness outbreaks  Prevents loss of revenue and reputation  Improves employee morale and reduces turnover  Increases customer satisfaction Benefits

 Presentation  Application  Feedback Key Elements

 Observe employee performance  Survey employees to determine weaknesses  Test employees’ food safety knowledge  Review health inspection reports To identify food safety training needs:

 State what the learner will be able to do after instruction is completed  Be stated clearly and in measurable terms  Include action verbs Example:List the internal cooking temperatures for meat, seafood, and poultry Objectives should:

 Demonstrations  Lectures  Role-plays Methods for delivering training include:

 Job aids  One-on-one training  Technology-based training Methods for delivering training include: (continued)

 Knowledge of food safety practices  An understanding of the operation’s food safety challenges  Demonstrated skill teaching others  Good communication skills Trainers should have:

 Be knowledgeable  Be prepared  Maintain eye contact with trainees  Keep delivery conversational Trainers should:

 Use simple language  Treat all questions and comments seriously  Look for cues indicating a lack of understanding or disinterest  Keep training sessions short Trainers should: (continued)

 Individualize training  Be creative  Provide feedback  Evaluate Trainers should: (continued)