2.  Foodservice Standards equals “Quality.”  Standards are established models or examples used to compare quality.  Meet expectations so management & food safety professionals can judge the performance of a foodservice operation.  Not met: “in violation”  Establishment is “written up” or fined till violation is corrected.

3.  The main goal of the foodservice industry is to provide quality food & service to customers.  All quality standards must be met.  Safety  Nutritional value  Appearance  Consistency  Flavor  Texture  Packaging  Storage

4.  Regulations- Rules by which government agencies enforce minimum standards of quality.  Federal, state & local government.  Each with a different responsibility. U.S. Department of Agriculture (USDA) grades and inspects poultry, eggs & meats.  Supervise food processing plants inspection.  Use of pesticides, preservatives & food additives.

5.  Grading: Specific standards of quality.  Some products MUST be graded: Meat, Poultry, Dairy & Fish or Seafood.  Some products are graded on a voluntary basis: Organic Produce & Specialty Meats (Angus Beef)

6.  Inspections ensure that the food is sanitary & labeled correctly.  Food Safety & Inspection Service (FSIS). Public Health Agency part of USDA.  Eggs, poultry & meats  Stamped or labeled on product.

7.  U.S. Department of Health & Human Services.  Enforces the Food, Drug & Cosmetic Act of 1938.  Law covers food & the packaging of food other than fish, poultry & meat.

8. Labels:  Truth in advertising.  Nutrition Labeling & Education Act of 1990  Percent of daily dietary value in the food.  2,000 or 2,500 calorie intake.  Calories, fat content, vitamins & sodium

9. Menus  Truth in advertising.  Must provide nutritional information to customers.  Health Standards:  “Low fat”  Sodium content  Calorie content

10.  State & Federal Government requires foodservice mangers & some staff member to take special training & certification in safe food handling.  ServeSafe Certification: Training course for foodservice personal. Required for most foodservice managers. Must pass test with a 80% or better.  Certification good for 3-5 years with re-training class every 2 years.

11.  Foodservice operations MUST have sanitary facilities designed & equipped in a way that permits thorough cleaning.  Any facility that cannot be thoroughly cleaned isn’t considered to be SANITARY.  Floors  Walls  Equipment  Facility design

12.  Must be constructed for durability.  Must also meet health & safety regulations  FDA Food Code: floors be slip resistant, non porous & nonabsorbent.  Rubber tile, vinyl tiles & quarry tile.  Walls & ceilings should be light in color.  Walls must be made from nonporous material & no seams.  Should be kept in good condition: no holes, cracks or peeling paint.

13.  National Sanitation Foundation International (NSF)  Underwriter’s Laboratories (UL)  All equipment used in commercial kitchens must bear the NSF International & UL sanitation classification marks.

14.  Be easy to clean  Have smooth, nontoxic, nonabsorbent food contact surfaces.  Corrosion-resistant surfaces that are non- toxic & chip resistant.  Be free of surface pits & crevices.  Bolts & rivets should be flush.  Have rounded off corners or edges.  Be easy to take apart for cleaning.  Be made for commercial use only.

15. Facilities should be designed that allows easy access to all equipment. Industry Standards for kitchen design include:  Effective workflow.  Minimized risk of contamination  Restrooms, sinks & hand washing stations.  Ventilation, lighting & waste management systems.

16. Two responsibilities:  To set Industrial Standards  Inspect all workplaces to ensure employers provide safe & healthy environment.

17. OSHA Standards  Employers must provide personal protective equipment.  Manufactures of hazardous material must evaluate their product for danger & they must be labeled.  Employers must allow employees access to any records of exposure to toxic material.  OSHA requires a Material Safety Data Sheets (MSDA)

18.  Many regulations are written at the state & local level.  Local health departments enforce state regulations.  Large cities have their own departments.  County health departments work in rural areas & small towns.  National companies maintain own standards & inspectors.