Chapter_14_Inspection - March 15, 2011 Chapter 14: Purpose...

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March 15, 2011 Chapter 14: Purpose of an inspection program: 1. Evaluate whether establishments are meeting minimum sanitation and food safety standards. 2. Protect public health by requiring establishments to provide food that is safe, uncontaminated, and presented properly. 3. Convey new food safety information to establishments. 4. Provide establishments with a written report, noting deficiencies.
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______________________________ - Responsible for inspection and quality grading of meat, meat products, poultry, dairy products, eggs and egg products and fruit and vegetables shipped across state boundaries; provide these services through the Food Safety and Inspection Service (FSIS) agency. ________________________ - _________ the Food Code, jointly with USDA and CDC, based on the input from the Conference for Food Protection (CFP). - - FDA Food Code lists the government’s ________________ for foodservice regulations. -
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Chapter_14_Inspection - March 15, 2011 Chapter 14: Purpose...

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