The Food Code requires that plans and specifications for a food establishment shall include, as required by the regulatory authority based upon the type of operation, type of food preparation, and food prepared, the following information to demonstrate conformance with Code provisions:
- A proposed program of training for the persons in charge and food employees pertaining to protecting public health and the safety and integrity of food [2-103.11(L)]
Further, if a food establishment is required to have a HACCP plan, the plan and specifications shall indicate:
- Food employee and supervisory training plan specified under 2-103.11(L) that addresses the food safety issues of concern [8-201.14(C)].
Clearly, training is an essential part of operating a food establishment. There are numerous educational and training options available to regulators and food establishment operators. Information contained on this page highlights two options: ServSafe courses sponsored by the National Restaurant Association, which are geared toward operators, and Food and Drug Administration classes geared for food safety regulators.
"Food" means a raw, cooked, or processed edible substance, ice, BEVERAGE, or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum.
Safe, Unadulterated, and Honestly Presented
FOOD shall be safe, unADULTERATED, and, as specified under ' 3-601.12, honestly presented.
Compliance with Food Law
(A) FOOD shall be obtained from sources that comply with LAW.
(B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT.
(C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under '' 3-202.17 and 3-202.18.
(D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under ' 3-402.11; or frozen on the PREMISES as specified under ' 3-402.11 and records are retained as specified under ' 3-402.12.
(E) WHOLE-MUSCLE, INTACT BEEF steaks that are intended for consumption in an undercooked form without a CONSUMER advisory as specified in § 3-401.11(C) shall be:
(1) Obtained from a FOOD PROCESSING PLANT
that packages the steaks and labels them to indicate that they meet the definition of WHOLE-MUSCLE, INTACT BEEF; or
(2) If individually cut in a FOOD ESTABLISHMENT:
(a) Cut from WHOLE-MUSCLE INTACT BEEF that is labeled by a FOOD PROCESSING PLANT to indicate that the beef meets the definition of WHOLE-MUSCLE, INTACT BEEF,
(b) Prepared so they remain intact, and
(c) If PACKAGED for undercooking in a FOOD ESTABLISHMENT, labeled to indicate that they meet the definition of WHOLE-MUSCLE, INTACT BEEF.
(F) MEAT and POULTRY that is not a READY-TO-EAT FOOD and is in a PACKAGED form when it is offered for sale or otherwise offered for consumption, shall be labeled to include safe handling instructions as specified in LAW, including 9 CFR 317.2(l) and 9 CFR 381.125(b).
Food in a Hermetically Sealed Container
FOOD in a HERMETICALLY SEALED CONTAINER shall be obtained from a FOOD PROCESSING PLANT that is regulated by the FOOD regulatory agency that has jurisdiction over the plant.
Fluid Milk and Milk Products
Fluid milk and milk products shall be obtained from sources that comply with GRADE A STANDARDS as specified in LAW.
(A) FISH that are received for sale or service shall be:
(1) Commercially and legally caught or harvested; or
(2) APPROVED for sale or service.
(B) MOLLUSCAN SHELLFISH that are recreationally caught may not be received for sale or service.