Regulatory Compliance, Inspections, Employee Health, and Training
Regulatory framework
The FDA Food Code is a model code; state and local jurisdictions adopt and enforce it. Your operation needs a valid permit, a designated person in charge (PIC) on site during operating hours, and documented food safety management.
Active managerial control means the PIC actively oversees the flow of food: identifying hazards, monitoring critical steps, taking corrective action, and verifying practices. HACCP has seven principles: hazard analysis, critical control points, limits, monitoring, corrective actions, verification, and recordkeeping. Some processes need a variance or HACCP plan first - curing, smoking for preservation, live shellfish tanks, sprouting seeds, reduced-oxygen packaging.
Inspections
Inspections are typically unannounced and risk-based. The PIC should accompany the inspector, take notes, and correct critical violations immediately. Minor violations get a compliance schedule. Review inspection reports with staff; scoring and appeal rules vary by jurisdiction.
Employee health
The Big 6 require action. Exclude a worker who has vomiting, diarrhea, or jaundice (Hepatitis A or unknown), or a Salmonella Typhi, Shigella, or Shiga toxin–producing E. coli infection. Restrict workers with a sore throat and fever, an infected wound with pus, or other communicable symptoms - no bare-hand contact with ready-to-eat food until cleared. Workers must report these symptoms, and training must occur at hire and be documented.
Handwashing: 20 seconds with soap and water at about 100°F, paying attention to fingernails, then drying with a single-use towel. Hand sanitizer is not a substitute.
Traps
- Swapping exclude and restrict.
- Assuming an inspection score is pass/fail everywhere.
- Believing gloves replace handwashing.
Rule of thumb
When in doubt, exclude and call the health department, then follow written return-to-work criteria.