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Evaluation of State Foodservice Sanitation Programs
1Food Branch, Division of Consumer Health Protection, Bureau for Health Services, 275 East Main Street, Frankfort, Kentucky 40601.
Journal of Food Protection
|February 9, 2019
Summary
Standardized procedures for evaluating foodservice sanitation programs are presented. These updates aim to improve consistency in food safety evaluations across different regions, crucial for public health and interstate food commerce.
Area of Science:
- Food Safety
- Public Health
- Regulatory Science
Background:
- Interstate movement of prepared foods is increasing.
- Chain foodservice establishments are growing in number.
- Current foodservice sanitation evaluation methods lack uniformity.
Purpose of the Study:
- To outline procedures for evaluating foodservice sanitation programs.
- To modify existing procedures for better continuity.
- To address the need for standardized and certified foodservice programs.
Main Methods:
- Evaluation procedures for State Foodservice Sanitation Rating Officers.
- Modifications to ensure continuity between establishment sanitary status and regulatory enforcement.
- Focus on standardization for chain establishments and interjurisdictional food movement.
Main Results:
- Procedures for evaluating foodservice sanitation programs are detailed.
- Modifications enhance continuity between sanitary status and enforcement.
- Increased program uniformity is proposed.
Conclusions:
- Standardized and certified foodservice programs are essential.
- Enhanced uniformity is needed due to increasing food commerce and chain establishments.
- The outlined procedures support improved public health through consistent food safety oversight.
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