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Published byJoy Atkinson Modified over 8 years ago
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13 - 2 The Purpose Of A Foodservice Inspection Program Evaluation Protection Education Compliance
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13 - 3 Federal State Local Three Levels Of Government Control
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13 - 4 Written by the FDA A list of recommendations for foodservice regulations Used by individual states as basis for their own codes The Food Code is:
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13 - 5 Ask for identification Cooperate Take notes Keep the relationship professional When being inspected:
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13 - 6 Prepare to provide records Discuss violations and time frames for correction Follow up When being inspected: (continued)
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13 - 7 Significant lack of refrigeration Backup of sewage Fire or flood Serious pest infestation Lengthy interruption of water or electrical service Hazards That Can Lead To Closure Of An Establishment
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13 - 8 List guidelines a manager should follow during a foodservice inspection.
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