The Purpose Of A Foodservice

Inspection Program
Evaluation

Protection

Education

Compliance

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Three Levels Of
Government Control
Federal

State

Local

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The Food Code is:
Written by the FDA

A list of recommendations
for foodservice regulations
Used by individual states
as basis for their own codes

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When being inspected:
Ask for identification

Cooperate

Take notes

Keep the relationship professional

Prepare to provide records

Discuss violations and time frames for

correction
Follow up
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Hazards That Can Lead To
Closure Of An Establishment
Significant lack of refrigeration
Backup of sewage

Fire or flood

Serious pest infestation

Lengthy interruption of water

or electrical service

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 Government Agencies

USDA
FDA makes the Model Food Code
USPHS US Public Health Service CDC cruse ships
CDC
1) Investigates outbreaks
2) Study the causes and control of diseases
3) Publish statistical data and case studies
4) Provides educational services in the field of sanitation
5) Vessel Sanitation program cruise ships

EPA standards for air and water quality, regulates use of pesticides and
Sanitizers, and the handling of wastes

Department of Commerce National Marine Fisheries Services (NMFS) for fish

processing plants, shellfish stock tags

Food Regulations most are written at the state level. Each individual state
decides whether to adopt the Model Food Code or some modified form of it.
Larger cities enforce state health codes.
Benefits
Avoids costs associated
with foodborne-illness outbreaks
Prevents loss of revenue and reputation

Improves employee morale and reduces turnover

Increases customer satisfaction

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Key Elements
Presentation

Application

Feedback

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To identify food safety training needs:
Observe employee performance

Survey employees to determine weaknesses

Test employees food safety knowledge

Review health inspection reports

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Objectives should:
State what the learner will be able to do
after instruction is completed
Be stated clearly and in measurable terms

Include action verbs

Example: List the internal cooking temperatures

for meat, seafood, and poultry

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Methods for delivering training include:
Demonstrations

Lectures

Role-plays

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Methods for delivering training include:
(continued)

Job aids

One-on-one training

Technology-based training

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Trainers should have:
Knowledge of food
safety practices
An understanding
of the operations
food safety challenges
Demonstrated skill
teaching others
Good communication skills

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Trainers should:
Be knowledgeable

Be prepared

Maintain eye contact with trainees

Keep delivery conversational

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Trainers should: (continued)

Use simple language

Treat all questions and comments seriously

Look for cues indicating a lack of

understanding or disinterest
Keep training sessions short

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Trainers should: (continued)

Individualize training

Be creative

Provide feedback

Evaluate

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