Regulations, Inspections, and Staff Training

1. Copyright 2023, Hawkes, Stine

3. Fresh fruit displays, salads, & parfait
This week’s recipe from the
Student Workbook is:
Fruit displays, fruit salads, and
parfaits are excellent snacks,
and desserts that not only
satiate that sweet tooth but
also give valuable
micronutrients.
Chapter Recipe

4. Regulations

5. What are they?
Government agencies involved in food safety:
• U.S. Department of Health and Human Services (HHS)
• U.S. Public Health Services (PHS)
• Food and Drug Administration (FDA)
• Centers for Disease Control (CDC)
• U.S. Department of Agriculture (USDA)
• Local, state, tribal, and federal regulators
Regulations

6. Food and Drug Administration (FDA)
The Food and Drug Administration (FDA) is a federal agency within the
U.S. Department of Health and Human Services, with a mission to
ensure the safety of all food except meat, poultry, and some egg
products.
As the department name implies, they oversee other things such as
tobacco, drugs, medical devices, and more. With over 18 thousand
employees, the FDA’s efforts related to foods account for 18% of an
annual budget of over $6 billion.
The FDA developed the model FDA Food Code. The intent of the Food
Code is to safeguard public health and provide consumers with safe,
unadulterated, and honestly presented food.
Regulations

7. U.S. Department of Agriculture (USDA)
The U.S. Department of Agriculture’s Food Safety and Inspection
Service (FSIS) regulates aspects of the safety and labeling of traditional
(non-game) meats, poultry, and certain egg products.
The USDA also regulates and inspects the interstate distribution of
food.
FSIS is mandated to conduct continuous inspections of meat and
poultry processing plants.
The USDA had nearly 100 thousand employees and a $150 billion
budget in 2020.
Regulations

8. Centers for Disease Control (CDC)
The Centers for Disease Control (CDC) is a federal agency within the
U.S. Department of Health and Human Services, with a mission to
increase the health security of the U.S.
The CDC’s role in food safety includes:
• Investigating multistate foodborne disease outbreaks
• Implementing systems to prevent illnesses better and detect and stop
outbreaks
• Conducting research to determine the primary sources of foodborne
illnesses and annual changes in the number of illnesses
• Helping state and local health departments improve the tracking and
investigation of foodborne diseases and outbreaks
Regulations

9. Local, state, tribal, and federal regulators
Each state has authority over food safety rules and regulations for food
establishments.
• State/Tribal Nation
• Writes or adopts Food Code
• Writes or adopts building code
• City/County
• Enforces state/tribal law
• Inspections
• Permits/Licenses: Building, Food, Alcohol
• Certificate of occupancy
• Granting variances
• Approving HACCP plans
• Optionally, adds new or creates more restrictive laws
Regulations

10. Inspections

11. What is it?
Food establishment inspections are an
essential activity a manager and staff should
appreciate and support to help ensure food
is safe, and business can continue to run
smoothly.
Regulatory inspections and follow-up
activities focus on effective managerial
control and the effectiveness of the primary
public health interventions addressed
throughout the Food Code.
Inspections

12. Frequency of Inspections
The regulatory authority shall inspect a food establishment at least
once every 6 months.
Inspections

13. Inspection Authority
The inspector has the legal authority to conduct an inspection of a
food establishment during hours of operation and other reasonable
times.
When an inspector first arrives, identifies themself, and states their
intent to conduct an inspection, the PIC should ask to see their official
credentials.
At this point, the regulatory authority must be allowed to determine if
the establishment complies with the Food Code through an inspection
and the requested information and records.
Access should never be denied because it is during rush hour, or a large
delivery just arrived, etc.
Inspections

14. Inspection Report
The inspector is required to document
their inspection.
The document must include the name,
location, date, and other information such
as utility details, the status of the permit,
and required personal certifications.
The report will also include any factual
observations of violations or deviations
from the Food Code requiring corrective
action.
Inspections

15. Time Frame for Correction
The Food Code specifies the time frame violations need to be corrected
in based on the severity relative to food safety.
Inspections

16. Staff Training

17. What is it?
One of the most important jobs of a
food manager is training staff.
If staff does not understand the major
food safety interventions, they can’t
possibly be expected to avoid them
effectively.
Consistent and proper training is the
only way to have active managerial
control and benefit from the
preventive nature of an HACCP plan.
Staff Training

18. Ways to administer an assessment:
• Verbally: asking a series of questions
• Written: printed quiz
• Software: answer questions on a computer
• Service: let a third party do the assessment
Assessment
When new employees start working for a food establishment, they
should be given a skills assessment.
Staff Training

19. Training Program
Given the importance of safety and the many written programs
required to prevent foodborne illness, it is easy to understand that a
quality training program must be developed, documented, and
implemented.
Staff Training
Training delivery methods:
• Videos
• Reading
• Hands-on
• On-the-job
• Outsourced

20. Corrective Action
• Although its primary purpose is to ensure food safety, corrective
action is also an excellent just-in-time teaching opportunity.
But this is only effective if applied consistently. For example, consider
these two instances of cross-contamination:
• Corrective action: Cleaning, discarding food, and retraining
• Corrective action: Another is only cleaning and reconditioning the food
• In that case, the employee attitude around the issue will be weak,
and food contamination will likely occur more often.
Staff Training

21. Training topics will vary based on menu and procedures but might include:
• Risks of offering food containing major food allergens
• Identification of the major food allergens and the hazards they present
• Recognition of symptoms of an allergic reaction and how to respond
• Food allergen ingredient identification and labeling
• Principles of cross-contact prevention concerning the major food allergens
Food Allergy Awareness
• Employees must be trained on food allergy awareness as it relates to
their assigned duties.
• Food allergy awareness includes describing foods identified as major
food allergens and the symptoms that a major food allergen could
cause in a sensitive individual who has an allergic reaction.
Staff Training