Transcript Standards - Boone County Schools

Foodservice Standards and
Regulations
Culinary II
Culinary Essentials
Chapter 6 Section 1
Key Terms
•
•
•
•
•
•
•
Standards
Regulations
Grading
Genetically Engineered
Irradiated Food
Solid Waste
Material Safety Data Sheets (MSDS)
Learning Targets
• I can list the standards of quality used to
evaluate food.
• I can explain the role of various
government agencies in the foodservice
industry.
• I can describe food gradings and
inspections.
• I can identify industry standards for
handling food safely.
Industry Standards
• Standards: established models or
examples used to compare quality.
• With standards in place, managers and
food safety professionals can judge the
performance of a foodservice operation.
• If a standard isn’t met, the foodservice
operation is written up as in violation.
• Action must be taken to right the wrong.
Industry Standards
• All of the following standards must be met in
order for a foodservice operation to be free from
violations:
–
–
–
–
–
–
–
–
–
–
Safety
Nutritional Appeal
Appearance
Consistency
Flavor
Texture
Convenience
Ease of Handling
Packaging
Storage
USDA Regulations
• Regulations: rules by which government
agencies enforce minimum standards of
quality.
• Federal, state, and local governments
oversee these regulations, each with a
different responsibility.
• The USDA (United States Department of
Agriculture) grades and inspects eggs,
poultry, and meat as well as their byproducts.
Food Grading
• Grading: applying certain standards of quality to
food products.
• Grading helps the foodservice manager decide
what to buy.
• A product receives a grade based on its quality
when it is packaged.
• Different grades exist for different kinds of
products
• For example, there are three grades for chicken
and eight grades for beef.
Food Inspections
• Inspections are conducted to ensure that
food is sanitary and labeled correctly.
• These inspections are conducted by the
Food Safety and Inspection Service.
(FSIS)
• The FSIS is a public health agency that is
a part of the USDA.
• Inspected foods are stamped to let you
know that the food meets safety
standards.
FDA Regulations
• The FDA is the Food and Drug
Administration.
• They enforce the Food, Drug, and
Cosmetic Act of 1938.
• In 1992, the FDA stated that food would
be judged by its characteristics, not by the
process used to make it. This also applies
to genetically engineered and irradiated
foods.
FDA Regulations
• Genetically Engineered: foods that are made
by recombining genes.
• Genes can be omitted, held back, or spliced into
foods.
• These foods may become new varieties, such as
the combination of broccoli and cauliflower to
create broccoflower.
• Grapples are another example.
• Genes may also be combined to improve foods,
packing them with nutrients.
FDA Regulations
• Irradiated Foods: foods that have been
exposed to radiation to kill harmful bacteria.
• Beef, lamb, and pork are the three most
commonly irradiated foods.
• Some others include spices and some fruits and
vegetables.
• The FDA regulates these foods to ensure they
are safe to eat and do not contain any
radioactive particles.
• They also require foods that have been
irradiated to carry a label saying so.
FDA Regulations
• Labels: the FDA requires nutrition labels to be
placed on food packages as a result of the 1990
Nutrition Labeling and Education Act.
• Menus: since 1997, the FDA has regulated
health claims made by restaurant menus such
as low-fat or fat-free. This is also due to the
Nutrition Labeling and Education Act. FDA
standards say that to be called low-fat, the food
item must contain less than 3 grams of fat per
serving.
• Food Code: the FDA recommends foodservice
standards in the food code which provides states
with specific guidelines for safe food handling. It
is updated every two years.
Safe Food Handling
• Most states require that managers take
special training and certification in safe
food handling.
• You can contact your local health
department for information regarding
certification requirements for safe food
handling and environmental
considerations for safe food production.
Facilities Maintenance
• Standards and regulations also apply to
how a facility is maintained.
• Foodservice operations must have
sanitary facilities designed and equipped
in a way that permits thorough cleaning.
• The following areas must meet industry
standards:
– Floors, Walls, and Ceilings
– Equipment
– Facility Design
Floors, Walls, and Ceilings
• Should be constructed for durability.
• Must meet health and safety regulations.
• Must be slip resistant, nonporous, and
nonabsorbent.
• Walls and ceilings should be light in color.
• All floors, walls, and ceilings should be
kept in good condition.
• Should be clean and sanitized at all times.
Equipment
• Easy to clean.
• Have smooth, nontoxic, nonabsorbent food
contact surfaces.
• Have corrosion-resistant surfaces that are
nontoxic and chip-resistant.
• Be free of surface pits and crevices.
• Bolts and rivets should be flush with the surface
and not sticking out.
• Have rounded off corners or edges.
• Be easy to take apart for cleaning.
• Be for commercial use only.
Facility Design
• Effective workflow.
• Minimized risk of contamination.
• Easy access to equipment.
Environmental Regulations
• The Environmental Protection Agency
(EPA) determines how solid waste is
managed.
• Solid Waste: includes packaging material,
containers, and recyclables.
• The EPA recommends reducing or
eliminating packaging where possible.