Upload
kellygcdet
View
90
Download
8
Embed Size (px)
Citation preview
Government Agencies Responsible for Preventing Foodborne Illness
Government agencies: The Food and Drug Administration (FDA) U.S. Department of Agriculture (USDA) Centers for Disease Control and Prevention (CDC) U.S. Public Health Service (PHS) State and local regulatory authorities
14-2
Government Agencies Responsible for Preventing Foodborne Illness
The FDA Food Code: Outlines federal recommendations for
food safety regulations for the foodservice industry
Created for city, county, state, and tribal agencies
Although FDA recommends adoption by each state, it cannot require it
14-3
Government Agencies Responsible for Preventing Foodborne Illness
State and local control: Regulatory authorities write or adopt food
codes that regulate retail and foodservice operations
Food codes differ widely by state or locality
In large cities the local regulatory authority will probably be responsible for enforcing requirements
In smaller cities or rural areas, a county or state regulatory authority may be responsible for enforcement
State and local health inspectors conduct foodservice inspections in most states
14-4
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
14-5
The Inspection Process
Risk designations for evaluating facilities: Priority items
o Prevent, eliminate, or reduce hazards (e.g., handwashing)
Priority foundation itemso Support priority items (e.g., soap at a
handwashing station) Core items
o Relate to general sanitation, the facility, equipment design, and general maintenance, (e.g., keeping equipment repaired)
14-6
Steps in the Inspection Process
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
14-7
Closure
An inspector may close an operation when there is: Significant lack of refrigeration Backup of sewage into the operation Emergency, such as a fire or flood Significant pest infestation Long interruption of electrical or water
service Clear evidence of a foodborne-illness
outbreak related to the operation
14-8
Self-Inspections
The benefits of self-inspections: Safer food Improved food quality Cleaner environment for staff and
customers Higher inspection scores
When conducting a self inspection: Use the same type of checklist that the
regulatory authority uses Identify all risks to food safety After the inspection, meet with staff to
review problems
14-9