-Food-Safety-and-Sanitation-for-Hospitality-discussion-help-

Week 5 Discussion Forum 1

Deliverable length: 3-Part Discussion Forum: See assignment details

Course Objective(s):

  • Discuss the reasons for managing a sanitary foodservice operation.
  • Describe the principles of a good food safety management program.

Assignment

To receive full credit for this Discussion Forum assignment and to facilitate an academic discussion, the following parts need to be completed:

1.Primary Task Response – must be posted in the forum 5 days prior to due date.

2.Peer Responses (2) – must be posted 2 days prior to due date.

3.Summary Post: must be posted by due date listed in the assignment list.

Part 1: Primary Task

Within the Discussion Forum area, write in no less than 150 words that respond to the following questions with your thoughts, ideas, and comments. This will be the foundation for future discussions by your classmates. Be substantive and clear, and use examples to reinforce your ideas.

The United States has a long history of government food regulation that involves all levels of government. Several federal agencies work to ensure the safety of food before it ever enters your establishment. Most state and local governments have adopted the FDA Food Code (or a form of it) to regulate the food establishments under their jurisdiction. Safety regulations that affect food establishments are typically written into law at the state level. In most instances, local authorities are responsible for enforcing a state’s food safety regulations through inspections.

There are a number of state and federal regulatory agencies that are responsible in some way for food safety. Below is a list of some of those agencies:

  • FDA
  • USDA
  • FSIS
  • CFP
  • CDC
  • OSHA
  • ADA
  • EPA
  • Local department of health

Choose one of the following methods to assist for your paper submission

Choice #1

  • Describe the government’s role in regards to HACCP.
  • Discuss what agencies are responsible for food safety inspections.
  • Describe how they get involved.
  • Identify what agencies are responsible for the investigations of food-borne illness outbreak.
  • Explain the authority they have regarding food safety.

 

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