The Purpose Of A Foodservice
Inspection Program
 Evaluation
 Protection
 Education
 Compliance
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Three Levels Of
Government Control
 Federal
 State
 Local
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The Food Code is:
 Written by the FDA
 A list of recommendations
for foodservice regulations
 Used by individual states
as basis for their own codes
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When being inspected:
 Ask for identification
 Cooperate
 Take notes
 Keep the relationship professional
 Prepare to provide records
 Discuss violations and time frames for
correction
 Follow up
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Hazards That Can Lead To
Closure Of An Establishment
 Significant lack of refrigeration
 Backup of sewage
 Fire or flood
 Serious pest infestation
 Lengthy interruption of water
or electrical service
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Government Agencies



USDA
FDA – makes the Model Food Code
USPHS – US Public Health Service  CDC cruse ships
CDC –
1) Investigates outbreaks
2) Study the causes and control of diseases
3) Publish statistical data and case studies
4) Provides educational services in the field of sanitation
5) Vessel Sanitation program  cruise ships


EPA – standards for air and water quality, regulates use of pesticides and
Sanitizers, and the handling of wastes

Department of Commerce  National Marine Fisheries Services (NMFS) – for fish
processing plants, shellfish stock tags

Food Regulations – most are written at the state level. Each individual state
decides whether to adopt the Model Food Code or some modified form of it.
Larger cities enforce state health codes.
Benefits
 Avoids costs associated
with foodborne-illness outbreaks
 Prevents loss of revenue and reputation
 Improves employee morale and reduces turnover
 Increases customer satisfaction
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Key Elements
 Presentation
 Application
 Feedback
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To identify food safety training needs:
 Observe employee performance
 Survey employees to determine weaknesses
 Test employees’ food safety knowledge
 Review health inspection reports
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Objectives should:
 State what the learner will be able to do
after instruction is completed
 Be stated clearly and in measurable terms
 Include action verbs
Example: List the internal cooking temperatures
for meat, seafood, and poultry
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Methods for delivering training include:
 Demonstrations
 Lectures
 Role-plays
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Methods for delivering training include:
(continued)
 Job aids
 One-on-one training
 Technology-based training
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Trainers should have:
 Knowledge of food
safety practices
 An understanding
of the operation’s
food safety challenges
 Demonstrated skill
teaching others
 Good communication skills
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Trainers should:
 Be knowledgeable
 Be prepared
 Maintain eye contact with trainees
 Keep delivery conversational
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Trainers should:
(continued)
 Use simple language
 Treat all questions and comments seriously
 Look for cues indicating a lack of
understanding or disinterest
 Keep training sessions short
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Trainers should:
(continued)
 Individualize training
 Be creative
 Provide feedback
 Evaluate
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