1. Goal 2.02

2. Industry Standards standard- an established model or example used to compare quality standards allow food safety professionals to judge a business performance ( the way the business operates) standards not met=violation provide good quality food and service to customers quality standards- safety, nutritional value, appearance, consistency, flavor, texture, convenience, ease of handling, packaging, storage

3. Governmental Regulations a rule to enforce MINIMUM standards of quality enforced by federal, state, and local governments 1. USDA- US Dept of Agriculture 2. FDA- Food and Drug Administration 3. OSHA- Occupational Safety and Health Administration 4. State and Local Regualations

4. USDA food grading- applying specific quality standards *based on quality when it is packaged *stamped with the grading seal *3 grades for chicken, eight for beef food Inspections- test of business practices against standards *check for sanitation and correct labeling conducted by Food Safety and Inspection Service (FSIS)

5. FSIS public health agency that is part of the USDA checks eggs, poultry, meat to make sure they are wholesome, safe, correctly packaged and labeled stamped upon approval

6. FDA Regulations enforces the food, drug, and cosmetic act of 1938 covers food and packaging of food other than fish, poultry, and meat 1992- food will be judge by its characteristics, not the process used to make it Genetically Engineered Food (GMO)- changing of the genes in a food/used to improve food or make new foods Irradiated Foods- exposed to radiation to kill bacteria/ they are labeled

7. FDA Regulations nutritional labels- daily dietary value of food, calories, vitamins, minerals, fat, cholesterol, sodium, carbohydrates, protein 1990 Nutrition Labeling and Education Act menus- monitor health claims made by foodservice businesses ex: “low fat” is 3 grams or less

8. Food Code gives guidelines for handling food safely updated every 2 years not law, states can use it or write their own

9. Environmental Protection Agency EPA reduce solid waste reuse when possible/NEVER reuse chemical containers solid waste- packaging material, containers, recyclables National Environmental Policy Act 1969- the negative effect a new restaurant will have on the environment (environmental impact statement)

10. OSHA sets standards and inspects workplaces to make sure employers provide a safe and healthful environment Employers must provide personal protective equipment (ex: gloves) Manufactures of hazardous materials must label their products for danger. MSDS- material safety data sheet for all hazardous materials Employers must give employees access to any record of exposure to toxic chemicals

11. OSHA continued oversees record keeping of job related illnesses and injuries accident report log if 3 ore more people are injured or someone dies, OSHA will investigate to see if standards were violated outlines procedures for cleaning and maintaining equipment to ensure cleanliness and proper sanitation (disassemble, clean, sanitize, reassemble, store)

12. State and Local Regulations health regulations set by the state local health departments enforce the regulations can be county health dept or state health dept set standards

13. Facilities Maintenance how a facility should be maintained facilities must be designed so they can be thoroughly cleaned floors, walls, ceilings, equipment, facility design must meet industry standards

14. Floors, Walls, Ceilings durable no holes, cracks, peeling paint cleaned and sanitized at all times meet health and safety regulations floors- slip resistant, non-absorbent walls, ceilings- (in food prep areas)light in color so that dirt can be easily seen

15. Equipment NSF- National Sanitation Foundation *maintains sanitation standards for kitchen equipment and tools *all commercial equipment must have the NSF stamp  UL- Underwriters Laboratories  classifies electrical equipment  light fixtures must have UL stamp

16. Professional Kitchen easy to clean smooth, non-toxic, food contact surfaces that will not absorb bacteria resist corrosion, non-toxic, chip resistant free of service pits and crevices bolts and rivets should be flush with the surface of the equipment rounded corners and edges easy to take apart and clean labeled for commercial use

17. Facility Design maintain low risk of contamination easy access to safety and emergency equipment restrooms, sinks, ventilation, hand washing station, lighting, waste disposal