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13 chapter thirteen
- 1. ServSafe™ Exam Prep& Study Guide AtTheInstitute.com
- 2. 13. Regulations &Standards AtTheInstitute.com
- 3. Section Goals • Understandand explain the various governmental bodies responsible for food safety and their roles. • Know what is involved in a regulatory inspection and how to best expedite the process. • Explain the importance of regulatory and self - inspections.
- 4. Definitions • FDA FoodCode – A document issued by the Food and Drug Administration outlining recommendations for food safety regulations. • CDC Risk Factors – The five most common factors responsible for foodborne illness as identified by The Centers For Disease Control & Prevention.
- 5. The FDA FoodCode • Recommendations for food safety regulations issued by The Food & Drug Administration. • States (generally) decide which parts of the FDA Food Code they wish to adopt and make law/regulations. • Health inspectors from city, county or state health departments conduct foodservice inspections
- 6. Understanding Regulatory Inspections Foodsafety inspections exist to ensure public safety. They evaluate whether a business is meeting minimum food safety standards and produces a document noting any findings. • The FDA recommends regulatory authorities us a risk-based model when evaluating facilities and businesses. • This model divides risk factors into three main categories: – Priority Items: (Most critical) Items that prevent, eliminate or reduce food hazards. An example would be Handwashing. – Priority Foundation Items: These items support the Priority Items. For example: Providing soap for Handwashing. – Core Items: Core items relate to general sanitation, equipment design and maintenance. Such as: keeping equipment clean and in good repair.
- 7. Inspection Do’s (andone Don’t!) • Do ask for identification. • Do cooperate with the inspector. • Do take notes • Do keep the relationship Professional • Co be prepared to provide records such as: purchasing records, pest-control treatments, a list of chemicals you use and HACCP records. • Do be prepared t demonstrate food safety knowledge. • Do discuss any violations and time frames for any needed corrections. • Do act on the deficiencies noted in the report. • DON’T refuse entry to an inspector.
- 8. Closure of theOperation Remember, an operation may be closed for any of the following reasons: • A Significant Lack of Refrigeration • Backup of Sewage Into the facility or Water Supply • An Emergency, such as a Flood or Fire. • Significant Infestation of Insects or Rodents. • Long Interruption of Electrical or Water Service. • Clear Evidence of a Foodborne-Illness Outbreak.
- 9. Self Inspections Well managedoperations have frequent self- inspections to keep food safe. In fact, regulatory inspections are often viewed as a supplement to self inspections by these operations.
- 10. ServSafe Essentials ISBN: 0135026520 http://nraef.org http://www.servsafe.com
- 11.
Editor's Notes
- #2 Hello and welcome once again, to AtTheInstitute.com’s online preparatory course for the National Restaurant AssociationServSafe Manager Certification Exam.
- #3 In this section – Section Thirteen of our course we will discuss, Regulations & Standards.
- #4 In this section we’ll learn to understand and explain the various governmental bodies responsible for food safety as well as their roles.Know the procedure involved in a regulatory inspection and how to best expedite the process.And be able to explain the importance of regulatory and self - inspections.
- #5 Two definitions for this section:The FDA Food Code is a document issued by the Food and Drug Administration outlining recommendations for food safety regulations.And the CDC Risk Factors are the five most common factors responsible for foodborne illness as identified by The Centers For Disease Control & Prevention. They are 1) Purchasing Food from Unsafe Sources, 2) Failing to Cook Food Adequately, 3) Holding Food at Incorrect temperatures, 4) Using Contaminated Equipment and 5) Practicing Poor Personal Hygiene.
- #6 The FDA Food Code is issued by The Food & Drug Administration. It is based upon input from The Conference for Food Protection (The CFP). CFP representatives come from the food industry, government, academia and consumer groups. The FDA Food Code outlines the government’s recommendations for food safety regulations. It is not actual law.State’s decide whether to adopt the FDA Food Code in full or in part into law. Those regulations may then be enforced at the state or local level.Health inspectors from city, county or state health departments then conduct foodservice inspections.
- #7 Food safety inspections exist to ensure public safety. They evaluate whether a business is meeting minimum food safety standards and produces a document noting any findings. The FDA recommends regulatory authorities us a risk-based model when evaluating facilities and businesses.This model divides risk factors into three main categories:Priority Items: (Most critical) Items that prevent, eliminate or reduce food hazards. An example would be Handwashing.Priority Foundation Items: These items support the Priority Items. For example: Providing soap for Handwashing. And…Core Items: Core items relate to general sanitation, equipment design and maintenance. Such as: keeping equipment clean and in good repair.
- #8 In most cases an inspector will arrive at your facility without warning and will usually ask for the manager of the operation. Follow these guidelines to help ensure a smooth inspection process at your facility.Do ask for identification.Do cooperate with the inspector.Do take notesDo keep the relationship ProfessionalCo be prepared to provide records such as: purchasing records, pest-control treatments, a list of chemicals you use and HACCP records.Do be prepared t demonstrate food safety knowledge.Do discuss any violations and time frames for any needed corrections.Do act on the deficiencies noted in the report.DON’T refuse entry to an inspector.
- #9 Remember, an operation may be closed for any of the following reasons:A Significant Lack of RefrigerationBackup of Sewage Into the facility or Water SupplyAn Emergency, such as a Flood or Fire.Significant Infestation of Insects or Rodents.Long Interruption of Electrical or Water Service.Clear Evidence of a Foodborne-Illness Outbreak.
- #10 Well managed operations have frequent self-inspections to keep food safe. In fact, regulatory inspections are often viewed as a supplement to self inspections by these operations.A good self-inspection program provides many benefits, including:Safer FoodImproved Food QualityA Cleaner Environment for Employees & CustomersAnd Improved Inspection Scores.
- #11 All of the information provided can be found in The National Restaurant Association’s, ServSafe Essentials, 5th Edition with 2009 FDA Food Code Updates.For more information check them out online at www.servsafe.com.
- #12 Please take this opportunity to complete the review questions for this section before continuing on to the final section of the course.For AtTheInstitute.com, this is [your name]. Feel free to send us comments and feedback by email at feedback@AtTheInstitute.com.