The United States has one of the most wholesome and plentiful food supplies in the world. This is mainly due to its strict regulations regarding the sources, storage and preparation of foodstuffs. These regulations are controlled by many regulatory agencies at various legislative levels in county to federal government. Regulations for storing, preparing and serving food are usually directly governed by the local government on the county level. These regulations are set by their own respective branches of operations such as the United States Department of Agriculture, the U.S. Food and Drug Administration and local health inspectors.
Significance
Food regulations are some of the most integral parts of the foundation of the United States. The enactment of such agencies as the FDA and the USDA have single-handedly provided an infrastructure for checks on the country's food supply. These checks are maintained by a strict regulatory system and deviations from the system can bring punishments consisting of warnings, fines and even operation shutdowns. As such, food service in the United States is almost always safe and wholesome.
The Process
The food industry is deeply monitored from production to the plate.The individuals that monitor these regulations very rarely have anything less than a serious reverence for their job and the responsibility of making sure all regulations are carried out. Cutting corners is not an option at any stage of the process. Their dedication to the work is a leading factor in the effectiveness of U.S. food regulations. Traditionally, the FDA researches whether or not a food source is safe to enough be introduced into the consumer market. Once a foodstuff is given the go-ahead by the FDA, the USDA monitors its production to ensure it is produced in a healthy food-safe environment. Finally, local food inspectors, such as the county health department, monitor a food's preparation and serving conditions.
Features
Local govern many aspects of restaurant food service. Firstly, the freshness of food is mandated. Secondly, all food must be prepared in a nutritious way with temperature and contamination in mind. Outside of the food itself, the food preparation areas and tools used must be clean and sanitary. Lastly, the preparer must be hygienic and trained in topics such as hand-washing, food safety and cross-contamination.
HACCP
Hazard Analysis Critical Control Point (HACCP) is a method of preventative maintenance in which all critical contamination and failure points within a process are identified and monitored closely. Any failures at any point in the process require all affected food to be retained for inspection and reworked. Investigation into the failure and preventative action are also implemented. An HACCP program is not required of any establishment; it is completely voluntary. Those that implement a plan show self-initiative and dedication to food safety and customer wellness.
Food Regulations
All food prepared in a restaurant must be obtained from dependable and safe sources. No food found with possible contamination can be served or prepared as preparation presents safety concerns to the public and immediately contaminates the work area. Also, any restaurant serving undercooked meat, such as rare steaks or hamburgers, must post relevant details of the health risks involved with eating it in a prominent area, such as on the menu.
Food Preparer Regulations
Personal hygiene regulations are the first regulations that must be taken into account when considering restaurant food regulations. A food preparer's hair must be short or contained properly within a hairnet or other such restraint to avoid accidental contamination. Secondly, food preparers must be physically clean and free from any detritus or contamination sources, such as dirty clothing. Thirdly, they must maintain a clean disposition by always washing their hands after any possible point of contamination, such as after taking out the trash or using the restroom.
Preperation Area Regulations
All food surfaces must be cleaned before any food preparation and immediately after, especially in the case of working with meat, fish or poultry, to prevent cross-contamination from occurring. Further, all food preparers' tools, such as knives, cutting boards and food storage containers, must be cleaned and sanitized before and after use.
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