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FOOD SAFETY INSPECTION FOOD SAFETY INSPECTION OVERVIEWOVERVIEWOVERVIEWOVERVIEW
20122012--20132013
Aisha BunchFood Services Training Specialist
PURPOSEo To prepare ALL Cafeteria Staffs for LA County health
I tiInspection
o To prepare All Cafeteria Staff for a Food Services
Division – Food Safety Inspection
o To understand the different types of violationso To understand the different types of violations
o How to maintain and operate safe cafeterias
o How to comply with LA County Health Food Codes
IMPORTANT INFORMATION
FDA Food CodeFood Code
USDAIInspection
LA COUNTYInspection
Food Services Division
SOP and Internal Inspection
AREAS OF VIOLATIONS
Risk FactorsTh tHACCP Logs Food TemperatureThermometers
Equipment
FoodRefrigerators/Freezers Hot/Cold
HoldingUnapproved
Sources
Employees Health and PracticesIllness Hair, Nails, Attire Personal Hygiene
AREAS OF VIOLATIONSAREAS OF VIOLATIONS
Milk T tUnprotected Food
Milk Temperature was 43ºF Food outside in the
yard
Frozen FoodDirty Oven Mitts Use Calibrated Thermometers
AREAS OF VIOLATIONS CONT…
Risk FactorsPest Control Log Vermin Traps, Fly Fan
SewageFloor Sinks Plumbing Toilets
Water/SanitizingPotable Hot/Cold Minimum of 120ºF Sanitizer Test
Strips
AREAS OF VIOLATIONS
AREAS OF VIOLATIONS CONT…
Risk Factors6” Off the Floor Food Storage Protected, FIFO
OperationChemicals Clean Facility Utensils
CertificatesS S fFood Safety
Manager CER. orServSafe
Certification andFood Handler’s
Health Certificate
AREAS OF VIOLATIONS
Use Sanitizing Strips
Store Chemicals Away From Food
Clean Drains
Store Chemicals Away From Food
Place a Trouble Call
INSPECTION PROCEDUREINSPECTION PROCEDUREWhat to do when you visit
A k t k t th th i ho Ask to speak to the manager or the person in chargeo Introduce yourself and show your IDo State the reason behind your visito State the reason behind your visito Refrain from socializingo Explain the violations at the end of the inspectionp po Provide a brief solutions and how to correct violations
FSD FOOD SAFETY INSPECTION REPORTFOOD SAFETY INSPECTION REPORT
HEADING
FOOD SAFETY INSPECTION REPORTREPORT
EMPLOYEE DAILY PRACTICE
SANITATION
EQUIPMENT AND FACILITY
DOCUMENTATION OF OBSERVED VIOLATIONS
CONCLUSIONCONCLUSION ways to ensure food safety are toEmpower employees with the knowledge,
skills, and the tools they need to prepare and f d f lserve foods safely;
Help them realize the key role they each play d i t ti t d t ’ h lth devery day in protecting students’ health and
well-being; Hold them responsible for following FSD’s Hold them responsible for following FSD s
SOP daily
REFERENCEREFERENCECounty of Los Angeles Environmental
H l hHealth www.ph.lacounty.gov
Photo creditso http://nfsmi-web01.nfsmi.olemiss.edu/document
o http://www.restaurant.org/
Questions Questions and and
AnswersAnswersAisha Bunch, FSTSAisha Bunch, FSTS
[email protected]@lausd.net(213) 241(213) 241 15541554(213) 241(213) 241--1554 1554
