Types of Inspection:

1. Routine: An unannounced periodic inspection conducted as a part of an

ongoing regulatory scheme based on the establishment’s risk category.

2.Follow-up Inspection: This is an inspection for the specific purpose of

re-inspecting items that were not in compliance at the time of the routine
inspection. These may occur either 5 days or 45 days after the initial
findings.

HACCP:This inspection focuses on those portions of the regulations where

violations could directly cause foodborne illness.

3. Complaint: This is an inspection conducted as a result of a complaint

received by the health department.

4. Pre-Operational: This type of inspection ensures that a facility is “up to

code” with respect to the placement of sinks, refrigeration and heating
elements and other items found in a facility. The inspection is conducted
prior to the facility opening for business.

5. License Renewal: This type of inspection is conducted in order for a

food establishment to renew their basic business license.

Food establishments inspected:

Restaurant
Caterer
Delicatessen
Food product
Grocery
School cafeteria
Bakery
Hotel
Mobile vending
What are the types of food establishment violations?

Types of Violations:

1. Imminent Health Hazards:

-Violations that are a significant threat or danger to health. These
violations require immediate correction or immediate closure of
establishment. Violations include severe temperature abuse of food, or
severe vermin infestation Foodborne Illness

2. Risk Factors: Centers for Disease Control and Prevention (CDC)

identified the most frequently reported contributing factors to foodborne
illness.

The 5 categories are:

a. Food from approved sources

b. Inadequate cooking temperatures,
c. Improper holding temperatures
d. Cross contamination
e. Poor personal hygiene.

3. Good Retail Practices: Systems to control basic operational and

sanitation condition within a food establishment. Some examples are
pest control, equipment maintenance, plumbing, water and physical
facilities
.
4. Critical Violations: Violations, if left uncorrected, are more likely
than other violations to directly contribute to food contamination,
illness, or environmental health hazard. Violations include poor
temperature control of food, improper cooking, cooling, refrigeration or
reheating temperature

5. . Noncritical Violations: These types of violations are generally not

directly related to the cause of foodborne illness, but if uncorrected,
could impede the operation of the restaurant. The likelihood of
foodborne illness in these cases is very low. Violations include a lack of
facility cleanliness and maintenance or improper cleaning of equipment
and utensils.
 6. Field Notices: Field notices are generally issued to correct violations
over time. An example is a construction notice for the installation of
sinks and light fixtures. The notices may also consist of trash removal,
extermination and grease pickup verification.

Appraisal of food service facilities

Approaches to appraisal
1. Cost approach - the appraiser estimate the market value by
computing the current reproduction cost of the improvements less
depreciation. >
depreciation - loss in value cause by:
A. Physical deterioration
B. Physical wearing out of the property
C. Economic obsolescence
2. Market approach - the appraiser estimates the market value on the
basis of the actual sales prices of comparable restaurants, incorporating
appropriate adjustments for differences in such attributes as property
location, size, decor and condition.
3. Income approach - preferred for income producing properties because it
reflects the usual rationale of investors. This approach, market value is
estimated through the capitalization of a projected stabilized income stream,
using a capitalization rate that reflects both the cost of capital and the
relative risk of the investment.
Control Measures:

 Control Measure - Control measures include actions that can be

taken to reduce the potential of exposure to the hazard, or
the control measure could be to remove the hazard or to reduce the
likelihood of the risk of the exposure to that hazard being realised.

HACCP (Hazard Analysis Critical Control Points)

 a system which provides the framework for monitoring the total food
system, from harvesting to consumption, to reduce the risk of
foodborne illness. 

 In its Model Food Code, the Food and Drug Administration has
recommended the HACCP system “because it is a system of preventive
controls that is the most effective and efficient way to assure that food
products are safe ” (1999 FDA Model Food Code) 

Terminologies

 Critical Control Point (CCP) – A procedure/practice (control) in food

handling/preparation that will reduce, eliminate or prevent hazards.

 Hazard – Unacceptable contamination, microbial growth, persistence

of toxins or survival of microorganisms that are of a concern to food
safety.

 Monitoring – Checking to determine if the criteria established by the

critical control point(s) (CCP) have been achieved.

 Risk – Probability that a condition(s) will lead to a hazard.

 Severity – Seriousness of the consequences of the results of a

hazard.

 HACCP consists of seven steps used to monitor food as it flows

through the establishment, whether it be a food processing plant or
foodservice operation. The seven steps of the HACCP system
address the analysis and control of biological, chemical and physical
hazards.
Formal HACCP seven steps:
1.Conduct a hazardous analysis.
 The purpose of a hazardous analysis is to develop a list of
hazards which are likely to cause injury or illness if they are
not controlled.
 Points to be considered:
- Skill level of employees
- Transport of food
-Serving elderly, sick, very young children, immune-compromised
- Volume cooling
-Thawing of potentially hazardous foods
-High degree of food handling and contact adequacy of preparation and
holding equipment available; storage, and method of preparation. 

2. Determine Critical Control Points (CCP’s)

A critical control point is any step in which hazards can be
prevented, eliminated or reduced to acceptable levels. 
To determine CCP’s ask the following questions:

 At this step in preparation can food become contaminated and/or can

contamination increase?
 Can this hazard be prevented through corrective action(s)?
 Can this hazard be prevented, eliminated or reduced by steps taken later
in the preparation process?
 Can you monitor the CCP?
 How will you measure the CCP?
 Can you document the CCP

3. Establish Critical Limits

 A critical limit ensures that a biological, chemical or physical
hazard is controlled by a CCP.

Examples include: temperature, time, pH, water activity.

4. Establish Monitoring Procedures

 Monitoring is a plan which includes observations or
measurements to assess whether the CCP is being met.

5. Establish Corrective Actions

  If the criteria for a CCP is not being met, some type of
corrective action must be taken

6. Establish verification procedures

-These procedures are activities, other than monitoring, that
determine the validity of the HACCP plan and that the system is
operating according to the plan.

7. Establish record-keeping and documentation procedures

- Record-keeping and documentation procedures should be simple to
complete and include information that illustrates that the established
standards are being met. 

Examples of records include time/temperature logs, checklists, forms,

flowcharts, employee training records, and SOP’s.

Practical HACCP seven steps:

1. Review menu and highlight potentially hazardous foods
2. Review recipes that include potentially hazardous foods
and highlight problem ingredients.
3. Include critical temperatures and times in the
recipes/procedures.
4. Check food temperatures during preparation, holding,
cooking and cooling
5.  Correct if required temperatures are not being met.
6.  Verify that the previous steps are being followed
 Review plan
 Review deviations and corrections
 Visual inspection
7. Record time and temperatures.
Reference:

http://doh.dc.gov/service/understanding-food-establishment-inspections

http://web.uri.edu/foodsafety/hazard-analysis-of-critical-control-points-
principles/

HVS - The Appraisal of Food Service Facilities.pdf

CPH LEC
EATING ESTABLISHMENT
REGULATIONS
Group 3

Nikka Ona

Alma Cercenia

Charmaine Fuerte

Tine Jacinto

Joal Cruz