2. The Purpose Of A Foodservice Inspection Program  Evaluation  Protection  Education  Compliance 13 - 2

3.  Federal  State  Local Three Levels Of Government Control 13 - 3

4.  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: 13 - 4

5.  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: 13 - 5

6.  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 13 - 7

7. 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.

8.  Avoids costs associated with foodborne-illness outbreaks  Prevents loss of revenue and reputation  Improves employee morale and reduces turnover  Increases customer satisfaction Benefits 14 - 2

9.  Presentation  Application  Feedback Key Elements 14 - 3

10.  Observe employee performance  Survey employees to determine weaknesses  Test employees’ food safety knowledge  Review health inspection reports To identify food safety training needs: 14 - 4

11.  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: 14 - 5

12.  Demonstrations  Lectures  Role-plays Methods for delivering training include: 14 - 6

13.  Job aids  One-on-one training  Technology-based training Methods for delivering training include: (continued) 14 - 7

14.  Knowledge of food safety practices  An understanding of the operation’s food safety challenges  Demonstrated skill teaching others  Good communication skills Trainers should have: 14 - 8

15.  Be knowledgeable  Be prepared  Maintain eye contact with trainees  Keep delivery conversational Trainers should: 14 - 9

16.  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) 14 - 10

17.  Individualize training  Be creative  Provide feedback  Evaluate Trainers should: (continued) 14 - 11