1. Chapter 13 Food-Safety Regulations and Standards
ServSafe
Chapter 13
Food-Safety Regulations
and Standards

2. Goals Objectives of a Foodservice Program
To focus on:
Objectives of a Foodservice Program
Government Regulatory Systems
The Food Code
Foodservice Inspection Process
Federal Regulatory Agencies
Voluntary Controls within the Industry

3. Objective After completing this chapter, you should be able to:
Identify the principles and procedures needed to comply with food-safety regulations
Identify local regulatory agencies and regulations that require food-safety compliance.
Prepare for a regulatory inspection

4. Identify the proper procedures for guiding an inspector through your establishment.
Explain how the application of HACCP and HACCP principles can help ensure food safety and regulatory compliance.

5. Key Terms USDA (U.S. Department of Agriculture)
FDA (U.S. Food and Drug Administration)
USPHS (U.S. Public Health Service)
Model Food Code
Regulations
Health Inspector
CDC (U.S. Centers for Disease Control and Prevention)
EPA (U.S. Environmental Protection Agency)
NMFS (U.S. National Marine Fisheries Service)

6. Objectives of a Foodservice Inspection Program
To evaluate the minimum sanitation and food-safety practices within the establishment.
To protect the public’s health by requiring establishment to provide food that is safe, uncontaminated, and properly presented.
To convey new food-safety information to an establishment.

7. To provide an establishment with a written report, noting deficiencies, so that the establishment can be brought into compliance with safe food practices.

8. Government Regulatory System
At the federal level:
U.S. Department of Agriculture (USDA)
is responsible for inspection and quality
grading of meats, meat products, poultry,
dairy products, eggs and egg products, and
fruits and vegetables shipped across state
boundaries. Provided through the Foods
Safety and Inspection Service (FSIS) agency.

9. Food and Drug Administration (FDA) is
the agency that writes recommendations for
foodservice regulations (based on input from
the Conference for Food Protection (CEP).
These recommendations are commonly known
as the Model Food Code.
FDA inspects foodservice operations that cross
state borders (planes, trains, food
manufacturers, and processors.)

10. FDA shares responsibility with the USDA for
inspecting food processing plants to ensure
standards of purity, wholesomeness, and
compliance with labeling requirements.
U.S. Public Health Service (USPHS) inspect
cruise ships that cross international borders.
Regulation details how a law will be put into
effect by the government agency responsible
for that regulation. see Key Point

11. Health Inspector (also called sanitarians,
health officials, or environmental health
specialist) conduct foodservice inspections in
most states.

12. The Food Code Is written by the FDA and lists the
government’s recommendations for
foodservice regulations.
Updated every two years.
Intended to assist state health
departments in developing
regulations for a foodservice inspection
program.
It is not an actual law.

13. Food codes a written very broadly, and
generally cover the following areas:
Foodhandling and preparation: sources, receiving, storage, display, service, transportation.
Personnel: health, personal cleanliness, clothing, practices.
Equipment and utensils: materials, design, installation, storage.
Cleaning and sanitizing of the facility and equipment.

14. Utilities and services: water, sewage, plumbing, restrooms, waste disposal, integrated pest management (IPM).
Construction and maintenance of floors, walls, ceilings, lighting, ventilation, dressing rooms, locker areas, storage areas.
Mobile and temporary foodservice units.
Compliance procedures: foodservice inspections and enforcement actions.

15. Managers must contact local health
departments to find out which specific
regulations apply to their operations.
Establishments can provide input on
the code requirements in their area.

16. Foodservice Inspection Process
Health department inspections should be a
supplement to a self-inspection program.
Traditional Inspection System
The frequency is determined by:
Size and complexity of the operation.
The inspection history of the establishment.
The clientele’s susceptibility to foodborne
illness.

17. The thoroughness of the operations HACCP program.
The workload of the local health department and the number of inspectors available.

18. Accompany the sanitarian during the
inspection so you can answer any questions
and identify the Actual location of any
deficiency.
Ask for identification.
Cooperate.
Take notes.
Keep the relationship professional.
Prepare to provide records requested by the inspector.

19. Discuss violations and time frames for correction with the inspector.
Follow up.

20. An establishment can be closed when the
health department feels it poses an immediate
and substantial health hazard to the public.
A significant lack of refrigeration.
A backup of sewage into the establishment itself or its water supply.
An emergency, such as a building fire or flood.
A serious infestation of insects or rodents.
A long interruption of electrical or water service.

21. HACCP-Based Inspections
Some health departments use HACCP-based
inspections, which focus on the flow of food
rather than on the sanitary appearance of
the facility. A HACCP-based inspection can do the following:
Trace the source of contamination following a report of foodborne illness.
Evaluate an establishment with significant hazards.
Assist an establishment in converting to a HACCP system.

22. Federal Regulatory Agencies
U.S. Center for Disease Control and
Prevention (CDC) located in Atlanta,
Georgia, are agencies of the U.S. Public Health
Service. CDC does the following:
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.

23. Conduct the Vessel Sanitation Program
Conduct the Vessel Sanitation Program., an inspection program for cruise ships.
Environmental Protection Agency (EPA)
Sets standards for air and water quality, and
regulates the use of pesticides (including
sanitizers) and the handling of waste.

24. National Marine Fisheries Service
(NMFS) of the U.S. Department of Commerce
implements a voluntary inspection program
that includes product standards and sanitary
requirements for fish-processing operations.

25. Voluntary Controls within the industry
The National Restaurant Association
works closely with government agencies to
develop and implement proper guidelines
and regulations regarding the food supply.
Educational Foundation is dedicated to
developing, promoting, and providing
educational and training solutions for the
restaurant and hospitality industry.