Chapter 14, Food Safety Regulation and Standards

Question 1

Food and Drug Administration (FDA)

Answer 1

Inspects all food except meat, poultry, and eggs. Also inspects and regulates food from across state borders. The FDA also issues the FDA Food Code, a science-based code regulating food safety.

Question 2

U.S. Department of Agriculture (USDA)

Answer 2

Regulates and inspects meat, poultry, and eggs. Also regulates food that crosses state boundaries or involves more than one state.

Question 3

Centers for Diseases Control and Prevention (CDC)

Answer 3

Agencies of the U.S. Department of Health and Human Services. They assist the FDA, USDA, and state and local regulatory authorities by providing:

• Investing outbreaks of foodborne illness
• Studying the causes and control of disease
• Publishing statistical data and case studies in the Morbidity and Mortality Weekly Report (MMWR)
• Providing educational services in the field of sanitation
• Conducting the Vessel Sanitation Program-an inspection program for cruise ship

Question 4

Public Health Service (PHS)

Answer 4

Conducts research into causes of foodborne-illness outbreaks. Also assists in investigating outbreaks.

Question 5

Food Codes

Answer 5

The adopted or written regulations by regulatory authorities. May differ from the FDA Food Code, because these agencies are not required to adopt it. May differ greatly from state or locality, for example, hot food may be heated to a temp of 135F (57C) in some areas, and 140F (60C) in others.

Question 6

Health Inspector

Answer 6

Conduct restaurant and foodservice inspections in most states. Ensures restaurants are following food codes.