1. Chapter 13 Food Safety Regulations and Standards

2. The FDA Food Code The FDA Food Code
Outlines federal recommendations for food safety regulations for the foodservice industry
Based on input from the Conference for Food Protection (CFP)
Although FDA recommends adoption by each state, it cannot require it
Instructor Notes
A big part of your job is keeping food safe. So you must understand the rules and regulations that impact food safety. It is also helpful to know who makes these rules and who enforces them.
The ServSafe program is based on the FDA Food Code, science, and best practices in the industry.
CFP representatives come from the food industry, government, academia, and consumer groups.

3. 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) regulatory authorities
Health inspectors from city, county, or state health departments conduct foodservice inspections in most states

4. The Inspection Process
Foodservice Inspections
Required for all operations
Let operations know if they are meeting minimum food safety standards
Often based on the five CDC risk factors, or the FDA public health interventions
Instructor Notes
Regulatory authorities have begun taking a more risk-based approach when conducting inspections.
Inspections now address more than just normal compliance issues. Many regulatory authorities look at how the operation is managing risks, using the five Centers for Disease Control and Prevention (CDC) risk factors and the FDA’s public health interventions as a guide.

5. The Inspection Process: Guidelines
Inspection Guidelines
Ask for Identification
Cooperate with the inspector
Take notes
Keep the relationship professional
Be prepared to provide requested records
Discuss violations and time frames for correction
Act on all deficiencies noted in the report
Instructor Notes
Answer all the inspector’s questions to the best of your ability. Tell your employees to do the same.
Go with the inspector during the inspection. You will be able to answer any questions and possibly correct problems immediately. If something can’t be fixed right away, tell the inspector when it can be corrected.
As you walk with the inspector, make note of any problems pointed out. This will help you remember exactly what was said. Make it clear that you are willing to fix any problems.
If you believe the inspector is incorrect about something, note what was mentioned. Then contact the regulatory authority.
Keep the relationship professional. Be polite and friendly, and treat inspectors with respect. Be careful about offering food, drink, or anything else that could be misunderstood as trying to influence the inspection report.
You might ask the inspector why he or she is requesting certain records. If a request seems inappropriate, check with the inspector’s supervisor.
You must make corrections within the time frame given by the inspector.

6. Closure An inspector may close an operation when there is:
Significant lack of refrigeration
Backup of sewage into the facility
Emergency, such as a fire or flood
Significant pest infestation
Long interruption of electrical or water service
Clear evidence of a foodborne- illness outbreak
Instructor Notes
An inspector can suspend your permit to operate or ask you to close voluntarily.
If an operation is suspended, it must stop operating immediately. However, an operation’s owner can ask for a hearing if he or she believes the suspension was not justified.
Depending on the area, a suspension order may be posted at a public entrance to the operation.

7. Self-Inspections Well-managed operations:
Have frequent self-inspections
Consider regular inspections only a supplement to self-inspections
The benefits of self-inspections:
Safer food
Improved food quality
Cleaner environment for employees and customers
Higher inspection scores
Instructor Notes
Consider the following guidelines when conducting a self-inspection.
• Use the same type of checklist that the regulatory authority uses.
• Start the inspection outside the operation and then proceed inside.
• Identify risks to food safety in your operation. One way to do this is to use the Food Safety Self-Assessment found in the appendix of ServSafe Essentials.
• After the inspection, meet with staff to review any problems.