FOOD SAFETY INSPECTION OVERVIEW 20122012--20132013

FOOD SAFETY INSPECTION FOOD SAFETY INSPECTION OVERVIEWOVERVIEWOVERVIEWOVERVIEW

20122012--20132013

Aisha BunchFood Services Training Specialist

PURPOSEo To prepare ALL Cafeteria Staffs for LA County health

I tiInspection

o To prepare All Cafeteria Staff for a Food Services

Division – Food Safety Inspection

o To understand the different types of violationso To understand the different types of violations

o How to maintain and operate safe cafeterias

o How to comply with LA County Health Food Codes

IMPORTANT INFORMATION

FDA Food CodeFood Code

USDAIInspection

LA COUNTYInspection

Food Services Division

SOP and Internal Inspection

AREAS OF VIOLATIONS

Risk FactorsTh tHACCP Logs Food TemperatureThermometers

Equipment

FoodRefrigerators/Freezers Hot/Cold

HoldingUnapproved

Sources

Employees Health and PracticesIllness Hair, Nails, Attire Personal Hygiene

AREAS OF VIOLATIONSAREAS OF VIOLATIONS

Milk T tUnprotected Food

Milk Temperature was 43ºF Food outside in the

yard

Frozen FoodDirty Oven Mitts Use Calibrated Thermometers

AREAS OF VIOLATIONS CONT…

Risk FactorsPest Control Log Vermin Traps, Fly Fan

SewageFloor Sinks Plumbing Toilets

Water/SanitizingPotable Hot/Cold Minimum of 120ºF Sanitizer Test

Strips

AREAS OF VIOLATIONS

AREAS OF VIOLATIONS CONT…

Risk Factors6” Off the Floor Food Storage Protected, FIFO

OperationChemicals Clean Facility Utensils

CertificatesS S fFood Safety

Manager CER. orServSafe

Certification andFood Handler’s

Health Certificate

AREAS OF VIOLATIONS

Use Sanitizing Strips

Store Chemicals Away From Food

Clean Drains

Store Chemicals Away From Food

Place a Trouble Call

INSPECTION PROCEDUREINSPECTION PROCEDUREWhat to do when you visit

A k t k t th th i ho Ask to speak to the manager or the person in chargeo Introduce yourself and show your IDo State the reason behind your visito State the reason behind your visito Refrain from socializingo Explain the violations at the end of the inspectionp po Provide a brief solutions and how to correct violations

FSD FOOD SAFETY INSPECTION REPORTFOOD SAFETY INSPECTION REPORT

HEADING

FOOD SAFETY INSPECTION REPORTREPORT

EMPLOYEE DAILY PRACTICE

SANITATION

EQUIPMENT AND FACILITY

DOCUMENTATION OF OBSERVED VIOLATIONS

CONCLUSIONCONCLUSION ways to ensure food safety are toEmpower employees with the knowledge,

skills, and the tools they need to prepare and f d f lserve foods safely;

Help them realize the key role they each play d i t ti t d t ’ h lth devery day in protecting students’ health and

well-being; Hold them responsible for following FSD’s Hold them responsible for following FSD s

SOP daily

REFERENCEREFERENCECounty of Los Angeles Environmental

H l hHealth www.ph.lacounty.gov

Photo creditso http://nfsmi-web01.nfsmi.olemiss.edu/document

o http://www.restaurant.org/

Questions Questions and and

AnswersAnswersAisha Bunch, FSTSAisha Bunch, FSTS

[email protected]@lausd.net(213) 241(213) 241 15541554(213) 241(213) 241--1554 1554