Transcript Foodservice Regulations

Goal 2.02
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
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
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)
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
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
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
Food Code
 gives guidelines for handling food safely
 updated every 2 years
 not law, states can use it or write their own
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)
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
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)
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
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
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
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
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
Facility Design
 maintain low risk of contamination
 easy access to safety and emergency equipment
 restrooms, sinks, ventilation, hand washing
station, lighting, waste disposal