1. Chapter 13 Food Safety Regulations and Standards

2. 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 13-2

3. 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) regulatory authorities Health inspectors from city, county, or state health departments conduct foodservice inspections in most states 13-3

4. The Inspection Process Foodservice Inspections Required for all operations Lets an operation know if it is meeting minimum food safety standards Often based on the 5 CDC risk factors and the FDA public health interventions 13-4

5. FDA Risk Designations Risk Designations for Evaluating Establishments Priority items  Prevent, eliminate, or reduce hazards (e.g., handwashing) Priority foundation items  Support priority items ( e.g., soap at a handwashing station) Core items  Relate to general sanitation and maintenance (e.g., keeping equipment repaired) 13-5

6. The Inspection Process: Guidelines Inspection Guidelines Ask for Identification Cooperate with the inspector Take notes Keep the relationship professional Be prepared to provide requested records Discuss violations and time frames for correction Act on all deficiencies noted in the report 13-6

7. Closure An inspector may close an operation when there is: Significant lack of refrigeration Backup of sewage into the facility Emergency, such as a fire or flood Significant pest infestation Long interruption of electrical or water service Clear evidence of a foodborne- illness outbreak 13-7

8. Self-Inspections Well-managed operations: Perform frequent self- inspections Consider regular inspections only a supplement to self- inspections The benefits of self-inspections: Safer food Improved food quality Cleaner environment for employees and customers Higher inspection scores 13-8