Foodservice RegulationsGoal 2.02

Industry Standardsstandard- an established model or

example used to compare qualitystandards 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

customersquality standards- safety, nutritional

value, appearance, consistency, flavor, texture, convenience, ease of handling, packaging, storage

Governmental Regulationsa rule to enforce MINIMUM standards of

qualityenforced by federal, state, and local

governments 1. USDA- US Dept of Agriculture2. FDA- Food and Drug Administration3. OSHA- Occupational Safety and Health

Administration4. State and Local Regualations

USDAfood 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 labelingconducted by Food Safety and

Inspection Service (FSIS)

FSISpublic health agency that is part of

the USDAchecks eggs, poultry, meat to make

sure they are wholesome, safe, correctly packaged and labeled

stamped upon approval

FDA Regulationsenforces the food, drug, and cosmetic act

of 1938covers food and packaging of food other

than fish, poultry, and meat1992- 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 Codegives guidelines for handling food

safelyupdated every 2 yearsnot law, states can use it or write

their own

Environmental Protection AgencyEPAreduce solid wastereuse when possible/NEVER reuse

chemical containerssolid waste- packaging material,

containers, recyclablesNational Environmental Policy Act 1969-

the negative effect a new restaurant will have on the environment (environmental impact statement)

OSHAsets 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 continuedoversees record keeping of job related

illnesses and injuriesaccident report logif 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 Regulationshealth regulations set by the statelocal health departments enforce the

regulationscan be county health dept or state

health deptset standards

Facilities Maintenancehow a facility should be maintainedfacilities must be designed so they can

be thoroughly cleanedfloors, walls, ceilings, equipment,

facility design must meet industry standards

Floors, Walls, Ceilingsdurableno holes, cracks, peeling paintcleaned and sanitized at all timesmeet health and safety regulationsfloors- slip resistant, non-absorbentwalls, ceilings- (in food prep areas)light

in color so that dirt can be easily seen

EquipmentNSF- 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 cleansmooth, non-toxic , food contact surfaces

that will not absorb bacteriaresist corrosion, non-toxic, chip resistantfree of service pits and crevicesbolts and rivets should be flush with the

surface of the equipmentrounded corners and edgeseasy to take apart and cleanlabeled for commercial use

Facility Designmaintain low risk of contaminationeasy access to safety and emergency

equipmentrestrooms, sinks, ventilation, hand

washing station, lighting, waste disposal