1. Foodservice Standards and Regulations Culinary II Culinary Essentials Chapter 6 Section 1

2. Key Terms Standards Regulations Grading Genetically Engineered Irradiated Food Solid Waste Material Safety Data Sheets (MSDS)

3. Learning Targets I can list the standards of quality used to evaluate food. I can explain the role of various government agencies in the foodservice industry. I can describe food gradings and inspections. I can identify industry standards for handling food safely.

4. Industry Standards Standards: established models or examples used to compare quality. With standards in place, managers and food safety professionals can judge the performance of a foodservice operation. If a standard isn’t met, the foodservice operation is written up as in violation. Action must be taken to right the wrong.

5. Industry Standards All of the following standards must be met in order for a foodservice operation to be free from violations: –Safety –Nutritional Appeal –Appearance –Consistency –Flavor –Texture –Convenience –Ease of Handling –Packaging –Storage

6. USDA Regulations Regulations: rules by which government agencies enforce minimum standards of quality. Federal, state, and local governments oversee these regulations, each with a different responsibility. The USDA (United States Department of Agriculture) grades and inspects eggs, poultry, and meat as well as their by- products.

7. Food Grading Grading: applying certain standards of quality to food products. Grading helps the foodservice manager decide what to buy. A product receives a grade based on its quality when it is packaged. Different grades exist for different kinds of products For example, there are three grades for chicken and eight grades for beef.

8. Food Inspections Inspections are conducted to ensure that food is sanitary and labeled correctly. These inspections are conducted by the Food Safety and Inspection Service. (FSIS) The FSIS is a public health agency that is a part of the USDA. Inspected foods are stamped to let you know that the food meets safety standards.

9. FDA Regulations The FDA is the Food and Drug Administration. They enforce the Food, Drug, and Cosmetic Act of 1938. In 1992, the FDA stated that food would be judged by its characteristics, not by the process used to make it. This also applies to genetically engineered and irradiated foods.

10. FDA Regulations Genetically Engineered: foods that are made by recombining genes. Genes can be omitted, held back, or spliced into foods. These foods may become new varieties, such as the combination of broccoli and cauliflower to create broccoflower. Grapples are another example. Genes may also be combined to improve foods, packing them with nutrients.

11. FDA Regulations Irradiated Foods: foods that have been exposed to radiation to kill harmful bacteria. Beef, lamb, and pork are the three most commonly irradiated foods. Some others include spices and some fruits and vegetables. The FDA regulates these foods to ensure they are safe to eat and do not contain any radioactive particles. They also require foods that have been irradiated to carry a label saying so.

12. FDA Regulations Labels: the FDA requires nutrition labels to be placed on food packages as a result of the 1990 Nutrition Labeling and Education Act. Menus: since 1997, the FDA has regulated health claims made by restaurant menus such as low-fat or fat-free. This is also due to the Nutrition Labeling and Education Act. FDA standards say that to be called low-fat, the food item must contain less than 3 grams of fat per serving. Food Code: the FDA recommends foodservice standards in the food code which provides states with specific guidelines for safe food handling. It is updated every two years.

13. Safe Food Handling Most states require that managers take special training and certification in safe food handling. You can contact your local health department for information regarding certification requirements for safe food handling and environmental considerations for safe food production.

14. Facilities Maintenance Standards and regulations also apply to how a facility is maintained. Foodservice operations must have sanitary facilities designed and equipped in a way that permits thorough cleaning. The following areas must meet industry standards: –Floors, Walls, and Ceilings –Equipment –Facility Design

15. Floors, Walls, and Ceilings Should be constructed for durability. Must meet health and safety regulations. Must be slip resistant, nonporous, and nonabsorbent. Walls and ceilings should be light in color. All floors, walls, and ceilings should be kept in good condition. Should be clean and sanitized at all times.

16. Equipment Easy to clean. Have smooth, nontoxic, nonabsorbent food contact surfaces. Have corrosion-resistant surfaces that are nontoxic and chip-resistant. Be free of surface pits and crevices. Bolts and rivets should be flush with the surface and not sticking out. Have rounded off corners or edges. Be easy to take apart for cleaning. Be for commercial use only.

17. Facility Design Effective workflow. Minimized risk of contamination. Easy access to equipment.

18. Environmental Regulations The Environmental Protection Agency (EPA) determines how solid waste is managed. Solid Waste: includes packaging material, containers, and recyclables. The EPA recommends reducing or eliminating packaging where possible.