Analysis of Food Safety Regulations - Assignment Example

If you were a food service manager, what would be some of the principles and procedures needed to comply with food safety regulations? The food consumed by people should be safe because consumption of unsafe food could lead to complications or even death. Furthermore, the outbreak of food related problems affects the economy as it has direct impact on tourism and trade. Being a food service manager, I do understand that although there are significant differences in which food is prepared or sold, its safety should be adhered to by all. This is clearly manifested in the food safety regulation. In order to comply with the regulations, I would strictly apply the following principles and procedures. Professional Personal Hygiene- it is evident that lack of proper handling of food could lead to its contamination by pathogenic microorganisms. Thus in achieving, I would maintain highest possible professional personal hygiene in order to minimize the chances of contaminating food while handling it. Moreover maintaining the hygiene would improve the relationship with the customers. Some of the basic things I would do include hand-washing, use of uniforms, gloves among others. Time and temperature control- It is evident that controlling the temperature of food is crucial in controlling the development and multiplication of bacteria. As a manager, I would ensure that the food spend less time in the hazardous area which would help a great deal in reducing the chances of the food becoming unsafe for human consumption. Cross-contamination prevention- this contamination refers to transfer of microorganism from one item to the other. In the food industry, it can be conducted in three main ways, which include food-to-food, hand to food, and equipment to food. Being a food service manager, I would ensure that the employees undergo intensive training on the food security cross-contamination to ensure that it is always safe for human consumption. Imagine that you are a food service manager working in the kitchen, and one day a local health inspector walks in. What is the proper procedure for guiding a health inspector through a food service establishment? The inspection is a very necessary in ensuring that food quality is continuous adhered to by all food establishments. An inspector who should be considered not as enemy but a person who offers correction and thus a source of knowledge conducts this. Since the inspector visiting the restaurant can be new, introduction is very necessary. Thus, when he visits the restaurant, I would expect him to produce his identification to avoid entry of illegal personnel into the premises. Creating a better relationship with the inspector is very essential to ensure that the entire process is completed effectively. I would be polite to him from the on start, accompany him through the entire inspection process, demonstrate knowledge, understand key food safety issues, and correct violations immediately. When the inspector gets into the kitchen, I would direct him to the place where he changes his clothing and wears a white lab coat. Furthermore, I would direct him on where to place his equipment while changing the clothing. Then I would direct him to the sink where he washes his hand. After that, the inspector is set to undertake the inspection. Since observation is one of the key tools used in inspection, I would assist him to get in a position where he can get the overall layout and workflow in the kitchen. Then I would direct him to the dry food section where they should be properly placed on shelves to ensure that they are free from rodents attack. After that, I would accompany him to the refrigerator where he inspects the arrangement of ready to eat food and raw meat and the method of cooling the food. This is followed by freezer inspection where temperature is a major concern. After that I would direct him to the food preparation area where he is to inspect food cross contamination. Then I would direct him to the cooking area where he takes on the inspection of hot and cold food, cooking food, as well as the overall work flow. Then I would direct him to the dishwashing area where he would inspect the washing, rinsing, and sanitization sinks. The final step would be leading him into the restroom and garbage area to check on its handling. Having completed the inspection, I would lead him back to the restaurant so that he can write up the inspection report. Identify and explain how you would prepare for a health inspection. You may use some concepts learned from HACCP as an example.  The health inspection of food is usually executed at specified time although care should be taken in order to be in line with the set regulation in case the inspection is to be conducted at any time. Therefore, despite the necessity for polishing for the inspection to be carried at a specified time, one should always adhere to the food security requirement. This not only draws its roots not only from the rules but also from ethics. Since the health inspection is very necessary in ensuring that one stays free from foodborne illnesses, which would ruin the business operation, then it would be necessary to conduct routine internal inspection. Managers and supervisors can conduct this. This would ensure that the areas that need rectification have already been corrected prior at all-time which ensures that when the inspector arrives, all is in order. In conducting internal inspection, it is advisable to use a sheet similar to the one used by the inspectors. This is very useful in having a clear understanding of the key areas of consideration during the inspection.in addition, having a look at the establishment from the outside to have an idea of the impression it give to any person approaching it is very necessary (Public health agency for Snohomish county, 2009). Having conducted the self-inspection and identified the problems, I would hold a meeting with the kitchen staff to have an in-depth analysis of the problems. In case there is language barrier between the staffs, and I, I would use a translator to ensure that everyone gets a clear understanding of the problem and thus contributes towards finding the best solution. Informing them about the food-type guidelines and temperature guidelines could also be very useful.in some instances, the use of posters in communicating specific ideas. In addition, I would ensure that the local health code is reviewed regularly to ensure that any modifications made are taken into consideration in the entire operation of the restaurant of food establishment. What are federal, state, and local regulatory agencies, and what are their main roles in protecting consumers? Federal, state and local regulatory agencies refers to the agencies set up by the government on different levels and empowered to create and enforce rules and regulation. They are mandated in ensuring that sanity is maintained in various aspect of interaction between various stakeholders in the fields in which they have mandate to control. In ensuring that the social or economic problem is effectively addressed, there are set rules and regulations on the making of the laws. The federal, state, and local regulatory agencies are mandated to ensure that all the stakeholders in the food industry adhere to food safety measures. This ensures that the food offered to the customers is safe for their consumption and thus eliminates the possibility of outbreaks of foodborne illnesses. In achieving this, they conduct routine inspection of food establishments. The frequency of the inspection varies from two to four annually with it being more frequent in high-risk establishments. When a food establishment is to be started, it is required for them to have the legal permit to conduct their business. According to the laws, this is entirely delegated to the state and local health departments. The permit is granted after the inspection of the areas and confirmation that the requirements are met. Moreover, after the establishment of the business, they are supposed to ensure that the state or local food acts are adhered to by all businesses in the conduction of their daily activities. In the operation of the business, some challenges may be encountered concerning food safety. Because they may have adverse effect on the business, it is necessary to look for advice from reputable and knowledgeable institutions or personnel. The federal, state, and local regulatory agencies provide such advice to various stakeholders in the food establishment industry. References Public health agency for Snohomish County (2009). Restaurant Inspection. Retrieved from http://www.snohd.org/Shd_EH/Eh_FLE/Restaurant.aspx?AspxAutoDetectCookieSupport=1 Read More