Servsafe Chapter 14 (Food Safety Regulation & Standards)

USDA

US Department of Agriculture - inspects meat, poultry and eggs - regulates food that crosses state boundaries 14-2

Inspection Frequency Depends on (4)

state and local regulatory agencies differ in the frequency of their inspections - size and complexity - inspection history - at-risk populations - resources 14-5

FDA & USDA Role

- government agencies that take leading roles in the prevention of foodborne illnesses in the US - inspect food and preform other critical duties 14-2

Priority Items

- most critical - actions and procedures that prevent, eliminate or reduce hazards associated with foodborne illnesses - Example: correct hand washing 14-4

The FDA recommends that regulatory authorities use the following 3 risk designations when evaluating operations:

- priority items - priority foundation items - core items 14-4

Food Codes

- regulatory authorities write or adopt food codes that regulate retail and food service operations - food codes may differ from FDA Food Code because these agencies are not required to adopt it - food codes differ widely form one state to another 14-3

Core Items

- relate to general sanitation - facility, equipment design, and general maintenance - Example: keeping equipment in good repair 14-4

FDA Food Code

- science based code provides recommendations for food safety regulations - regulates food in: restaurants and retail food stores, vending operations, schools and day care centers, and hospitals and nursing homes - FDA recommends states follow code, but it is not required 14-2

Closure may occur if:

- significant lack of refrigeration - backup of sewage into the operation or its water supply - emergency, such as fire or flood - significant infestation of insects or rodents - long interruption of electrical or water service - clear evidence of a foodborne illness outbreak related to the operation 14-7

Priority Foundation Items

- those that support the priority items - Example: having soap at sink to wash hands 14-4

CDC

Centers for Disease Control and Prevention (state and local) - investigate foodborne illness outbreaks - study the causes and control of disease - publish statistical data and case studies - provide educational services in the field of sanitation - conduct the Vessel Sanitation Program (inspection for cruise ships) 14-3

FDA

Food and Drug Administration - inspects all food except meat, poultry and eggs 14-2

PHS

Public Health Service (state and local) - inspecting operations - enforcing regulations - investigating complaints and illnesses - issuing licenses and permits - approving construction - reviewing and approving HACCP plans 14-3

Inspections occur when?

at random 14-5

CDC & PHS Roles

create regulations and inspect operations 14-2

Health Inspection Measures...

whether an operation is meeting minimum food safety standards 14-4