1. 1 Food Safety Regulations and Standards Chapter Number 14 Class Name Instructor Name Date, Semester Book Title Book Author

2. Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes 14.0 2 14.1 14.2 14.3 14.4 Government agencies that regulate food operations The importance of regulatory inspections and self-inspections The key components of an inspection Corrective actions to take when found to be in violation of a regulation

3. Food and Drug Administration (FDA): Federal agency that issues the FDA Model Food Code, working jointly with the U.S. Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC). The FDA also inspects foodservice operations that cross state borders—interstate operations, such as food manufacturers and processors, and planes and trains— because they overlap the jurisdictions of two or more states. U.S. Department of Agriculture (USDA): Federal agency responsible for the inspection and quality grading of meat, meat products, poultry, dairy products, eggs and egg products, and fruit and vegetables shipped across state lines. KEY TERMS 14.0

4. FDA Model Food Code: Science-based reference for retail food operations on how to prevent foodborne illness. These recommendations are issued by the FDA to assist state health departments in developing regulations for a foodservice inspection program. Centers for Disease Control and Prevention (CDC): Agencies of the U.S. Department of Health and Human Services that investigate foodborne illness outbreaks, study the causes and control of disease, publish statistical data, and conduct the Vessel Sanitation Program. Public Health Service (PHS): A federal agency that conducts research into the causes of foodborne illness and assists with the investigation of outbreaks. KEY TERMS 14.0 Food codes: State-level food safety regulations that are written and adopted. Health inspectors: City, county, or state staff members who conduct foodservice inspections. Health inspectors are also known as sanitarians, health officials, and environmental health specialists. They are generally trained in food safety, sanitation, and public health principles.

5. Several government agencies take leading roles in the prevention of foodborne illness in the United States: Food and Drug Administration (FDA) U.S. Department of Agriculture (USDA) State and local regulatory authorities Centers for Disease Control and Prevention (CDC) U.S. Public Health Service (PHS) GOVERNMENT AGENCIES RESPONSIBLE FOR PREVENTING FOODBORNE ILLNESS Government agencies that regulate food operations 14.1

6. THE ROLE OF THE FDA Government agencies that regulate food operations 14.1 The FDA inspects all food except meat, poultry, and eggs. It also regulates food transported across state lines. In addition, the agency issues the FDA Model Food Code. This science-based code provides recommendations for food safety regulations. It was created for city, county, state, and tribal agencies. These agencies regulate foodservice for the following groups: Restaurants and retail food stores Vending operations Schools and day-care centers Hospitals and nursing homes

7. OTHER AGENCIES Government agencies that regulate food operations 14.1 USDA – regulates and inspects meat, poultry, and eggs – regulates food that crosses state boundaries or involves more than one state CDC – assists the FDA, USDA, and state and local regulatory authorities by providing the following services: Investigate outbreaks of foodborne illness. Study the causes and control of disease. Publish statistical data and case studies in the Morbidity and Mortality Weekly Report (MMWR). Provide educational services in the field of sanitation. Conduct the Vessel Sanitation Program—an inspection program for cruise ships.

8. Government Agencies that regulate food operations 14.1 PHS – assists the FDA, USDA, and state and local regulatory authorities – conducts research into the causes of foodborne-illness outbreaks – assists in investigating outbreaks State and local regulatory authorities – Inspecting operations – Enforcing regulations – Investigating complaints and illnesses – Issuing licenses and permits – Approving construction – Reviewing and approving HACCP plans OTHER AGENCIES (cont.)

9. THE INSPECTION PROCESS The importance of regulatory inspections and self-inspections 14.2 Having a foodservice inspection program is important for several reasons. The most important reasons, however, are that failing to ensure food safety can risk your customers’ health and cost you your business. All operations that serve food to the public are subject to inspection. An inspection measures whether an operation is meeting minimum food safety standards. It also produces a written report that notes deficiencies. This report helps an operation comply with safe food practices. – Keep a current copy of your local or state regulations. – Be familiar with them. – Compare them often to your operation’s procedures.

10. SELF-INSPECTIONS The importance of regulatory inspections and self-inspections 14.2 Well-managed operations perform frequent self-inspections to keep food safe. These are done in addition to—and more often than—regulatory inspections. They can be conducted in-house or by a third-party organization. A good self-inspection program provides the following benefits: Safer food Improved food quality Cleaner environment for staff and customers Higher inspection scores Consider these guidelines when conducting a self-inspection: Use the same type of checklist that the regulatory authority uses. Identify all risks to food safety. After the inspection, meet with staff to review any problems.

11. INSPECTION FREQUENCY The importance of regulatory inspections and self-inspections 14.2 State and local regulatory authorities differ in the frequency of their inspections. Some require inspections for operations at least every six months. Others schedule inspections more, or less, often. The frequency will vary depending on: o the area o type of operation o food served Determining factors can include the following: Size and complexity Inspection history At-risk populations Resources

12. Steps in the Inspection Process The key components of an inspection 14.3 In most cases, inspectors will arrive without warning. They will usually ask for the person in charge. Make sure your staff knows who is in charge of food safety in your absence. Also be aware of your company’s policies for handling an inspection.

13. The key components of an inspection 14.3 The following guidelines can help you get the most out of food safety inspections: Identification o Always ask for identification before allowing access. o Make sure you know the reason for the inspection. o Do not refuse entry to an inspector. Cooperation o Answer all of the inspector’s questions as well as you can. o You should go with the inspector during the inspection. o Make note of any problems pointed out. o If you believe the inspector is incorrect about something, ask for clarification and note what was mentioned. Then contact the regulatory authority if you are still unsure about something.

14. The key components of an inspection 14.3 Professionalism o Be polite and friendly, and treat inspectors with respect. o Be careful about offering food, drink, or anything else that could be perceived as trying to influence the report. Records o Be prepared to provide the following records an inspector might request: Purchasing records to make sure that food has been received from an approved source PCO treatment plan Proof of food safety knowledge, such as a food protection manager certificate HACCP records, in some cases

15. Corrective actions to take when found to be in violation of a regulation 14.4 Correcting Issues o After the inspection, the inspector will explain the results and the score, if one is given. o Study the inspection report. Discuss any violations and time frames for correction with the inspector. o You need to understand the exact nature of a violation. You should also know how a violation affects food safety, how to correct it, and whether or not the inspector will follow up. o You will be asked to sign the inspection report. Signing it acknowledges you have received it. Follow your company’s policy regarding this issue. o A copy of the report will then be given to you or the person in charge at the time of the inspection. o Keep copies of all reports on file in the operation. You can refer to them when planning improvements and assessing operation goals.

16. Corrective actions to take when found to be in violation of a regulation 14.4 Taking the Necessary Action o Act on any deficiencies noted in the inspection report within the time given by the inspector (usually must be corrected within 72 hours). o Determine their cause by reviewing standard operating procedures, the master cleaning schedule, staff training, and food handling practices. o Revise current procedures or set up new ones to resolve any problems. o Inform staff of the deficiencies and retrain them if needed.

17. Corrective actions to take when found to be in violation of a regulation 14.4 Closure After careful review, an inspector might determine an operation poses an imminent health hazard to the public. In some states, he or she may ask for a voluntary closure or issue an immediate suspension of the permit to operate. Examples of hazards calling for closure include the following: Significant lack of refrigeration Backup of sewage into the operation or its water supply Emergency, such as a building fire or flood Significant infestation of insects or rodents Long interruption of electrical or water service Clear evidence of a foodborne illness outbreak related to the operation To reinstate a permit to operate, the operation must eliminate the hazards causing the suspension, pass a re-inspection and receive written approval to reopen.