Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
24 Cards in this Set
- Front
- Back
|
Food Safety Regulations
|
State and Local regulations
-permit to operate -issued by regulatory authority -submission of blueprints and specs before new construction or remodeling can begin |
|
|
WI Annual Permit Fee
|
1. simple permit category
-$148 and $80 per area for any physically separate food holding, serving or preparation area 2. Moderate permit category $210+80 3. Complex permit category $290+80 |
|
|
Food Safety Regulation
State and Local (inspections) |
Minimum # of inspections is 1-4x/yr
-risk based approach for setting inspection frequencies based on meals served, PHF on menu, critical violations -Phase 1: pre-inspection conference -Phase 2: inspection -Phase 3: post-inspection conference, results reviewed *Critical violations: (time/temp, cross contamination) must be handled immediately -is the benchmark for measuring a restaurant's cleanliness -Fines |
|
|
Food Safety Regulations
Federal Agencies |
Food and drug Administration
US Dept. of Agriculture Environmental Protection Agency (independent agency) Centers for Disease Control and Prevention Occupational Safety and Health Administration (Dept of Labor) Federal Trade Commission (independent agency) |
|
|
Food and Drug Administration
|
-prevents food adulteration and misbranding
-ensure food shipped in interstate commerce is 1. safe 2. pure 3. sanitary 4. honestly packaged and labeled |
|
|
FDA Food Code
|
set of recommendations to promote food safety and sanitation nationwide
|
|
|
FDA can request a food recall
|
Class 1
: foods may cause serious adverse health consequences Class 2 : foods that would result in a temporary or reversible health problem Class 3 : foods that are not likely to cause danger to health -person in charge of retail food establishment responsible for removing food from shelves and notifying customers |
|
|
USDA
|
develops quality standards for red meat, poultry, eggs dairy products, fruits, and veggies
-8 grades of beef quality (prime, choice, select(marinade), standard) -3 grades for poultry (A,B,C ( B and C are used in processed foods, soup) |
|
|
Food Safety and Inspection Service
|
under USDA
-inspects domestic and imported meatas, poultry, processed meat, and poultry products -inspections for wholesomeness vs grading |
|
|
USDC (dept of commerce
|
grade standards for processed fishery products
|
|
|
National Marine Fisheries Service
(NMFS) under USDC |
-administers programs on a voluntary, fee for service basis
-graded as A, B, C in quality -NMFS regulated products- frozen raw and fried breaded fish portions shrimp |
|
|
EPA
|
-prevent, control and a reduce air, land and water pollution
-regulate the use of substances and establishes levels -provides assistance |
|
|
Food Quality Protection Act
|
-maintains health-based standards for all pesticides in all foods
-monitors hazardous wastes and contaminated drinking water |
|
|
CDC
|
-responsible for protecting public health through the prevention and control of disease
-supports foodborne disease investigation -prepares annual summaries and statistics on outbreaks |
|
|
OSHA
|
-within the department of labor
-enforces health standards and regulations on safety, noise, and workplace hazards to protect workers from illness/injury |
|
|
Federal Trade Commission (FTC)
|
-enforces a wide variety of consumer protection laws
-permitting health claims on food labels -helps customers make more informed decisions on products they are buying |
|
|
Federal Trade Commission Act
|
-allowed investigations relating to the organization, practices, and management of businesses
|
|
|
Pure Food and Drug Act (FDA)
|
law prohibited interstate commerce in misbranded and adulterated foods, beverages, and drugs
|
|
|
Federal Meat Inspection Act (USDA)
|
-motivational force = The Jungle
-manditory inspection of animals, slaughtering conditions, meat processing facilities -products stamped if cross state lines |
|
|
Federal Food, Drug and Cosmetic Act (FDA)
|
-ensure that foods are safe, pure, wholesome, produced in sanitary conditions
amendments to the law: Miller Pesticide Amendment Food Additives Amendment Color Additives Amendment |
|
|
Poultry Products Inspection Act (USDA)
|
mandatory inspection of poultry, slaughtering conditions, poultry processing facilities
|
|
|
Egg Products Inspection Act (USDA)
|
-FSIS inspects facilities that process egg products
|
|
|
Nutrition Labeling and Education Act (FDA)
|
-USDA and FDA enforced
-provides info on nutritional guidelines and defines what needs to be on a food label |
|
|
Food Safety Summit
|
-industry is moving toward third party certification for imports
-progress towards coordination of food safety and quality certification standards |
