Chapter 14
Food Safety: Regulation and Standards
− Government Agencies and Foodborne Illness
• Several government agencies work to prevent foodborne illness in the United States
o Food & Drug Administration (FDA)
▪ Inspects all food expect meat, poultry, and eggs
▪ Regulates food transported across state lines
▪ Issues the FDA Food Code
• Other agencies that work to prevent foodborne illness
o U.S. Department of Agriculture (USDA)
o Centers of Disease Control and Prevention (CDC)
o Public Health Service (PHS)
o State and local regulatory authorities
− The Inspection Process
• FDA recommends that regulatory authorities use these risk designations when
evaluating operations
1. Priority Items
2. Priority Foundation Items
3. Cure Items
− Inspection Frequency
• Inspections typically occur every six months establishments might be inspected more
often if:
o Are large and offer many TCS food
o Have a history of low sanitation sources or repeated and serve primarily high-
risk populations
• The local regulatory authority available resources also impact inspection frequency
− Steps in the Inspection Process
• Guidelines for Food safety Inspection
o Ask for identification
o Cooperation with the inspector
o Take notes
o Be professional
o Have records ready
• After the Inspection
o Study the report
o Discuss violations and timeframes
o Sign and keep copy on file
• Next: Take action to correct deficiencies within the required timeframe
Food Safety: Regulation and Standards
− Government Agencies and Foodborne Illness
• Several government agencies work to prevent foodborne illness in the United States
o Food & Drug Administration (FDA)
▪ Inspects all food expect meat, poultry, and eggs
▪ Regulates food transported across state lines
▪ Issues the FDA Food Code
• Other agencies that work to prevent foodborne illness
o U.S. Department of Agriculture (USDA)
o Centers of Disease Control and Prevention (CDC)
o Public Health Service (PHS)
o State and local regulatory authorities
− The Inspection Process
• FDA recommends that regulatory authorities use these risk designations when
evaluating operations
1. Priority Items
2. Priority Foundation Items
3. Cure Items
− Inspection Frequency
• Inspections typically occur every six months establishments might be inspected more
often if:
o Are large and offer many TCS food
o Have a history of low sanitation sources or repeated and serve primarily high-
risk populations
• The local regulatory authority available resources also impact inspection frequency
− Steps in the Inspection Process
• Guidelines for Food safety Inspection
o Ask for identification
o Cooperation with the inspector
o Take notes
o Be professional
o Have records ready
• After the Inspection
o Study the report
o Discuss violations and timeframes
o Sign and keep copy on file
• Next: Take action to correct deficiencies within the required timeframe
