which agency enforces food safety in a restaurant?

which agency enforces food safety in a restaurant?

which agency enforces food safety in a restaurant?

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Which agency enforces food safety in a restaurant or foodservice operation?

A. Centers for Disease Control and Prevention

B. Food and Drug Administration

C. State or local regulatory authority

D.  U. S. Department of Agriculture

ANSWER: C   state of local regulatory authority

which agency enforces food safety in a restaurant?
which agency enforces food safety in a restaurant?

Which agency enforces food safety in a restaurant or foodservice operation?

In the U.S., as many as 15 different federal agencies are responsible for keeping our food safe. But the lion’s share of responsibility goes to the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA).

The USDA oversees the safety of meat, poultry and certain egg products. Its Food Safety and Inspection Service (FSIS) is required to inspect all cattle, sheep, swine and other animals during slaughtering and processing. At least one federal inspector is required to be on the line during all hours a processing plant is operation.

The FDA is responsible for virtually all other foods, including milk, seafood, and fruits and vegetables. Part of the Department of Health and Human Services, the agency also ensures the safety of imported food products.

Here’s how irrational this system gets:

The USDA regulates chickens while the FDA regulates eggs.

and The USDA regulates cows while the FDA regulates milk.

The USDA regulates pepperoni pizza while the FDA regulates cheese pizza.

The USDA regulates catfish, while the FDA regulates tuna.

These agencies also operate in a lopsided arrangement–with the FDA, until the new food safety law, notably weaker in its enforcement powers than the USDA. Today, about 60 percent of the two agencies’ combined food safety budget goes to USDA, about 40 percent to FDA. Yet while FDA gets the smaller share, it is responsible for at least 80 percent of the U.S. food supply.

Money isn’t the only shortfall for FDA–so is staffing. Food Safety and Inspection Services (FSIS), an agency of the USDA, employs around 9,400 staff, of whom about 8,400 work in the 6,300 meat slaughtering and/or processing plants nationwide. By contrast, FDA food-related staff number only 2,800 FDA, of whom 1,800 are inspectors–even though FDA has oversight of more than 44,000 U.S. food manufacturers.

which agency enforces food safety in a restaurant?
which agency enforces food safety in a restaurant?

The rising tide of imports may be the most daunting challenge for the FDA. In the last five years, food imports have doubled, with more than 240,000 establishments in 200 countries and territories selling products to the United States each year. Today, between 10 and 15 percent of all food consumed each year by U.S. households is imported. In some food categories, more of what we consume is imported than produced domestically–60 percent of fruits and vegetables and 80 percent of seafood, for example, come from abroad.

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Yet the FDA can only physically examine about 2 percent of imported foods. Over the last few years, hundreds have been sickened in outbreaks from imported produce, including Salmonella in Guatemalan cantaloupes and in Mexican peppers, and Hepatitis A in Mexican green onions.

The Food Safety Modernization Act directs FDA to inspect at least 600 foreign food facilities within the next year, and to double those inspections every year for the next five. But unless funding is increased, that goal will be impossible to reach, an FDA report concluded earlier this year.

FDA is also assigned to work with states to bring their inspection practices up to a common standard. But here, too, the agency is at a loss, because the recession has eroded state budgets. And state agencies have not always proven reliable in keeping food safe for consumers. The Georgia Department of Agriculture, under contract to FDA, inspected and gave a thumbs up to the Peanut Corporation of America (PCA) a few months before its disastrous outbreak in 2008 and 2009, in which the company’s Salmonella-tainted peanut butter products caused nine deaths and more than 700 illnesses in 46 states.

which agency enforces food safety in a restaurant?
which agency enforces food safety in a restaurant?


What is the most important factor in choosing an approved food supplier?

What is the most important factor in choosing a food supplier? It has been inspected and complies with local, state, and federal laws.


What are the 4 basic principles of food safety including hygiene?

The 2020-2025 Dietary Guidelines for Americans outlines four basic food safety principles: CLEAN, SEPARATE, CHILL and COOK. These principles directly align with the Academy of Nutrition and Dietetics’ four simple tips to reduce the risk of food poisoning.

Which is agency enforces food safety in a restaurant?

Which agency enforces food safety in a restaurant or foodservice operation? identifying risks, corrective action, and training. Nice work! You just studied 40 terms! Now up your study game with Learn mode.

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What should a manager know about food safety?

Contact the local regulatory authority before use. To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know whom to contact about suspicious activity.

What do food handlers need to know about ServSafe?

As part of hand washing, food handlers must scrub their hands and arms for at least……. To work with food, a food handler with an infected hand wound must …. A. cover the wound with an impermeable cover and wear a single-use glove.

What to do if your food handler has an illness?

A. Exclude the food handler from the operation. B. Report the illness to the local regulatory authority. C. Speak with the food handler’s medical practitioner. D. Restrict the food handler from working with food. Restrict the food handler from working with food.

What agency establishes the Food Code?

The U.S. Food Code is released by the United States Food and Drug Administration (FDA) as a guide or model from which health jurisdictions nationwide can develop their sanitation standards for food service and retail.

Is FDA healthy?

According to FDA rules, food can only be marketed as healthy if it meets certain nutritional criteria for fat, sodium, cholesterol and beneficial nutrients like vitamins, minerals, and fiber.

What are safe food handling procedures?

Safe food handling. This includes safe procedures for each process such as receiving, re-packing, food storage, preparation and cooking, cooling and re-heating, displaying products, handling products when serving customers, packaging, cleaning and sanitizing, pest control, transport and delivery.

Who enforces food law?

The FDA was empowered by the United States Congress to enforce the Federal Food, Drug, and Cosmetic Act, which serves as the primary focus for the Agency; the FDA also enforces other laws, notably Section 361 of the Public Health Service Act and associated regulations, many of which are not directly related to food or drugs.

which agency enforces food safety in a restaurant?
which agency enforces food safety in a restaurant?

Food Safety Guidelines for Restaurants in the United States

Food safety simply means the proper practice of preparing and storing food in order to avoid food borne illness. so Food safety guidelines are very important in a Restaurant or Food Service Operation to ensure the health of customers, maximize the longevity of food products, and develop proper hazard management protocols. Here are restaurant food safety tips to keep your customers safe.

  1. Wash Hands Often

Always remember that for optimal food safety, it is imperative that all employees wash hands before preparing and handling food and when shifting between tasks. Wash thoroughly with soap and warm water for at least 20 seconds.

  1. Always Sanitize Surfaces

Sanitizing and cleaning all surfaces, including prep areas, cutting boards, equipment, storage areas, trash cans, and floor drains, should be a crucial aspect of your food safety regimen. Have it in mind that this process removes food residue, dirt, and invisible germs from surfaces that may come in contact with food. You are always expected to clean and sanitize surfaces regularly to avoid pests from inhabiting them. Pests can spread harmful diseases, such as Salmonella and Listeria, to the food in your kitchen. Establish and implement sanitation procedures for employees to follow on a daily, weekly, and monthly basis. Procedures to consider include:

  • Scraping and clearing the area of debris or leftover food.
  • Cleaning the surface with hot soapy water.
  • To avoid chemical contamination, rinse the surface with water and a clean cloth.
  • Clean the area with a sanitizing wipe or other professional sanitizer.
  • Allow the area to air dry.
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Coupled with sanitizing products, also note that heat can be used on things like flatware to effectively sanitize. However, it is advisable you soak the items you are sanitizing in water that is at least 171 degrees Fahrenheit for a minimum of 30 seconds. Or, you can run items through a high – temperature dishwasher, as long as they are dishwasher safe.

  1. Prepare and Store Foods at Safe Temperatures

Always ensure to prepare raw meat, ground meat, poultry, eggs, and seafood at the correct temperature to avoid food poisoning. Food safety involves the equipment for cooling, cooking and holding food at the right temperatures and the processes of quickly cooling food to prevent bacterial growth and using the FIFO method, “first – in, first – out.”

  1. Keep Food Out of the “Danger Zone”

Note that danger zone simply refers to temperatures between 41 and 135 degrees Fahrenheit. For time –  and temperature – sensitive foods such as meat, poultry, eggs, and dairy, it is imperative that you keep internal temperatures either above or below the danger zone. In the United States, cold foods are expected to be stored or held at below 41 degrees, while hot foods need to be held 140 degrees or above. Generally, these temperature sensitive foods should not stay in the danger zone for more than 2 hours. During this time, dangerous bacteria can grow and spread rapidly.

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