1. Food Safety Regulations and Standards
Standard 5: Students will demonstrate and practice correct sanitation as it refers to a modern commercial kitchen.

2. Objective of a Food Service Inspection Program
All establishments serving the public must provide safe food and are subject to inspection.
Inspection evaluates whether the establishment is meeting minimum food safety standards.
A written report notes deficiencies that will help bring your establishment into compliance.

3. Government Regulatory System for Food
Federal Level
U.S. Department of Agriculture
Responsible for quality grading meat, meat products, poultry, dairy, eggs, fruits and veggies
Food and Drug Administration
Issues the FDA Food Code
Inspects foodservice operations that cross state boarders because they overlap the jurisdictions of two or more states.

4. Quality Grading of Meat

5. Government Regulatory System for Food
State Level
In the U.S. most food regulations affecting restaurant and foodservice operations are written at the state level.
Local Level
State regulations maybe enforced by state or local health departments
Health inspectors also know as sanitarians, health officials, or environmental health specialists. The conduct restaurant and foodservice inspections in most states.

6. FDA Code
The FDA Food Code lists the government’s recommendations for foodservice regulations.
They are updated every two years.
FDA Food Code covers the following areas;
Foodhandling and Preparation
Personnel
Equipment and Utensils
Cleaning and Sanitizing
Utilities and Services
Construction and Maintenance
Foodservice units
Compliance procedures

7. Inspection Process Inspection Frequency
Steps in the inspection process
Closure

8. Inspections Frequency
Size and complexity of the operation
And establishment’s inspection history
Clientele’s susceptibility to foodborne illness
Workload of the local health department and the number of inspectors available.

9. Steps in the Inspection Process
Ask for identification
Cooperate
Take notes
Keep the relationship professional
Be prepared to provide records requested by the inspector
Discuss violations and time frames for correction with inspectors
Act on all deficiencies noted in the report

10. Closure Significant lack of refrigeration
Backup of sewage into the establishment or its water supply
Emergency, such as a building fire or flood
Significant infestation of insects or rodents
Clear evidence of a foodborne-illness outbreak related to the establishment

11. Self-Inspection Benefits of a Self-Inspection Safer food
Improved quality
Cleaner environments for employees and customers
Higher inspection rates

12. Federal Regulatory Agencies
Centers for Disease Control and Prevention (CDC)
Environmental protection Agency (EPA)
National Marine Fisheries Service (NMFS)