1. Food Safety Regulation and Standards

2. Apply Your Knowledge: Test Your Food Safety Knowledge
True or False: The Food and Drug Administration (FDA) issues food regulations that must be followed by each establishment
True or False: Health inspectors are employees of the Centers for Disease Control and Prevention (CDC)
True or False: You should ask to accompany the health inspector during the inspection of your establishment
True or False: Critical violations noted during a health inspection usually must be corrected within one week of the inspection
True or False: Establishments can be closed by the health department if they find a significant lack of refrigeration
Instructor Notes
Answers:
False
True
14-2

3. U.S. Regulatory System for Food
Government control of food is exercised at three levels:
Federal
U.S. Department of Agriculture (USDA)
Food and Drug Administration (FDA)
State
State health departments
Local
City or county health departments

4. U.S. Regulatory System for Food: The USDA
The USDA is responsible for inspection and quality grading of:
Meat and meat products
Poultry
Dairy products
Eggs and egg products
Fruit and vegetables shipped across state lines
Instructor Notes
The USDA provides these services through the Food Safety and Inspection Service (FSIS) agency.

5. U.S. Regulatory System for Food: The FDA
Issues the FDA Food Code jointly with the USDA and CDC
Inspects
Foodservice operations that cross state borders (planes, trains, etc.)
Food manufacturers and processors
Ensures food processing plants meet standards of purity, wholesomeness, and labeling requirements
Instructor Notes
The FDA inspects foodservice operations that cross state borders because they overlap the jurisdictions of two or more states.
The FDA shares responsibility with the USDA for inspecting food-processing plants.

6. 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) health departments
Health inspectors from city, county, or state health departments conduct foodservice inspections in most states
Instructor Notes
Regulations for interstate or international establishments are written at the federal level.
Health inspectors generally are trained in food safety, sanitation, and public health principles.

7. The Inspection Process
Foodservice Inspections
Are required for all establishments
Let the establishment know how well it is following critical food safety practices
Types of Inspections
Traditional inspections
HACCP-based inspections

8. The Inspection Process: Steps
Steps in the Inspection Process:
1. Ask the inspector for identification
2. Cooperate
Accompany the inspector
Answer all questions
Instruct employees to cooperate
Correct deficiencies quickly if possible
3. Take notes
Make note of deficiencies pointed out
If you question the inspector’s accuracy contact his or her supervisor
Instructor Notes
Do not let anyone enter the back of the facility without proper identification. Clarify the purpose of the visit. Make sure you know whether it is a routine inspection, the result of a customer complaint, or for some other purpose.
Answer all of the inspector’s questions to the best of your ability. Instruct employees to do the same. Explain to the inspector that you wish to accompany him or her during the inspection. This will encourage open communication and a good working relationship. If a deficiency can be corrected quickly, do so or tell the inspector when it can be corrected.
As you accompany the inspector, make a note of any problems pointed out. Taking notes will help you remember exactly what was said. Make it clear you are willing to correct any problems. If you believe the inspector is incorrect about something, note what was mentioned. Then ask the inspector’s supervisor for a second opinion.

9. The Inspection Process: Steps
Steps in the Inspection Process: continued
4. Keep the relationship professional
5. Be prepared to provide records
These will become part of the public record
If a request appears inappropriate, contact legal counsel or the inspector’s supervisor
Instructor Notes
Inspectors might ask for purchase records to verify food has been received from an approved source, records of pest control treatments, or a list of all chemicals used in the facility. HACCP records could be requested in some cases. In fact, HACCP records very well could be an important part of an inspection because they document the establishment’s efforts to ensure food safety.

10. The Inspection Process: Steps
Steps in the Inspection Process: continued
6. Discuss violations and time frames for correction with the inspector
Study the inspection report carefully
Discuss deficiencies in detail with the inspector. Make sure you understand:
The exact nature of the violation
How it impacts food safety
How to correct it
If the inspector will follow up
Keep the inspection report on file
Instructor Notes
After the inspection, the inspector will discuss the results and the score (if a score is given) and arrange for any follow-up if necessary. The inspection report should be studied closely. Deficiencies and comments should be discussed in detail with the inspector. In order to make complete and permanent corrections, you will need to know the exact nature of the violation, how it impacts food safety, how to correct it, and whether or not the inspector will follow-up. The inspector sees many operations and may offer expert advice on how to correct deficiencies.
You will be asked to sign the inspection report to acknowledge you have received it. Follow your company’s policy regarding the issue. A copy of the report is then given to you or the person in charge at the time of the inspection. Copies of all reports should be kept on file in the establishment and referred to when planning improvements and assessing facility goals.
Copies of reports are also kept on file at the health department. They are considered public documents and be made available to the public upon request.

11. The Inspection Process: Steps
Steps in the Inspection Process: continued
7. Follow up
Act on all deficiencies noted
Correct critical deficiencies within 48 hours or when indicated
Correct other deficiencies as soon as possible
Determine why deficiencies occurred
Evaluate SOPs, the master cleaning schedule, training
Establish new procedures, or revise existing ones
Instructor Notes
All deficiencies noted on the inspection report must be acted upon. Keep the report with you as you correct problems.

12. Closure An inspector may close an establishment when there is:
A significant lack of refrigeration
A backup of sewage into the establishment
An emergency, such as a fire or flood
A significant pest infestation
A long interruption of electrical or water service
Clear evidence of a foodborne illness outbreak related to the establishment
Instructor Notes
In some states, if the inspector determines a facility poses an immediate and substantial health hazard to the public, he or she may ask for a voluntary closure or issue an immediate suspension of the permit to operate.

13. Self-Inspections Well-managed establishments:
Perform continuous self-inspections
Consider regular inspections only a supplement to self-inspections
The benefits of self-inspections:
Safer food
Improved food quality
Higher inspection scores
A cleaner environment for customers

14. 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.

15. FDA Risk Designations Risk Designations for Evaluating Establishments
Priority items
Prevent, eliminate, or reduce hazards (e.g., handwashing)
Priority foundation items
Support priority items (e.g., soap at a handwashing station)
Core items
Relate to general sanitation and maintenance, (e.g., keeping equipment repaired)
Instructor Notes
The FDA recommends that regulatory authorities use the following three risk designations when evaluating establishments. These replace the “critical” and “noncritical” risk designations recommended previously.
Priority items
Priority foundation items
Core items
Priority items are the most critical. These are actions and procedures that prevent, eliminate, or reduce hazards associated with foodborne illness to an acceptable level. Proper handwashing would be considered a priority item.
Priority foundation items are those that support a priority item. Having soap at a handwashing sink is an example.
Core items relate to general sanitation, the facility, equipment design, and general maintenance. Keeping equipment in good repair is an example.