Food Safety Regulation and Standards
14-1
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: The Food and Drug Administration (FDA)
issues food regulations that must be followed by each
establishment
2. True or False: Health inspectors are employees of the
Centers for Disease Control and Prevention (CDC)
3. True or False: You should ask to accompany the health
inspector during the inspection of your establishment
4. True or False: Critical violations noted during a health
inspection usually must be corrected within one week of
the inspection
5. True or False: Establishments can be closed by the
health department if they find a significant lack of
refrigeration
14-2
U.S. Regulatory System for Food
Government control of food is
exercised at three levels:


Federal

U.S. Department of Agriculture (USDA)

Food and Drug Administration (FDA)
State


State health departments
Local

City or county health departments
14-3
U.S. Regulatory System for Food: The USDA
The USDA is responsible for
inspection and quality grading of:

Meat and meat products

Poultry

Dairy products

Eggs and egg products

Fruit and vegetables shipped across
state lines
14-4
U.S. Regulatory System for Food: The FDA
The FDA

Issues the FDA Food Code jointly with
the USDA and CDC

Inspects


Foodservice operations that cross
state borders (planes, trains, etc.)

Food manufacturers and processors
Ensures food processing plants meet
standards of purity, wholesomeness, and
labeling requirements
14-5
U.S. Regulatory System for Food: State and Local
State and Local Control

Most food regulations are written at the
state level

Each state decides whether to adopt the
FDA Food Code or some modified form
of it

State regulations may be enforced by
state or local (city or county) health
departments

Health inspectors from city, county, or
state health departments conduct
foodservice inspections in most states
14-6
The Inspection Process
Foodservice Inspections

Are required for all establishments

Let the establishment know how
well it is following critical food
safety practices
Types of Inspections

Traditional inspections

HACCP-based inspections
14-7
The Inspection Process: Steps
Steps in the Inspection Process:
1. Ask the inspector for identification
2. Cooperate

Accompany the inspector

Answer all questions

Instruct employees to cooperate

Correct deficiencies quickly if
possible
3. Take notes

Make note of deficiencies pointed out

If you question the inspector’s
accuracy contact his or her
supervisor
14-8
The Inspection Process: Steps
Steps in the Inspection Process:
continued
4. Keep the relationship professional
5. Be prepared to provide records

These will become part of the
public record

If a request appears inappropriate,
contact legal counsel or the
inspector’s supervisor
14-9
The Inspection Process: Steps
Steps in the Inspection Process:
continued
6. Discuss violations and time frames
for correction with the inspector

Study the inspection report carefully

Discuss deficiencies in detail with
the inspector. Make sure you
understand:


The exact nature of the violation

How it impacts food safety

How to correct it

If the inspector will follow up
Keep the inspection report on file
14-10
The Inspection Process: Steps
Steps in the Inspection Process:
continued
7. Follow up


Act on all deficiencies noted

Correct critical deficiencies within
48 hours or when indicated

Correct other deficiencies as
soon as possible
Determine why deficiencies occurred

Evaluate SOPs, the master
cleaning schedule, training

Establish new procedures, or
revise existing ones
14-11
Closure
An inspector may close an
establishment when there is:

A significant lack of refrigeration

A backup of sewage into the
establishment

An emergency, such as a fire or flood

A significant pest infestation

A long interruption of electrical or water
service

Clear evidence of a foodborne illness
outbreak related to the establishment
14-12
Self-Inspections
Well-managed establishments:

Perform continuous self-inspections

Consider regular inspections only a
supplement to self-inspections
The benefits of self-inspections:

Safer food

Improved food quality

Higher inspection scores

A cleaner environment for customers
14-13
The FDA Food Code
The FDA Food Code

Outlines federal
recommendations for
food safety
regulations for the
foodservice industry

Based on input from
the Conference for
Food Protection
(CFP)

Although FDA
recommends adoption
by each state, it
cannot require it
14-14
FDA Risk Designations
Risk Designations for
Evaluating Establishments

Priority items


Priority foundation items


Prevent, eliminate, or
reduce hazards (e.g.,
handwashing)
Support priority items
(e.g., soap at a
handwashing station)
Core items

Relate to general sanitation
and maintenance, (e.g.,
keeping equipment
14-15