Food Service Management
CMG Buttery MD MPH
The public expects to be safe from food poisoning when they eat out, and to be free from environmental carcinogens.
Hazard Assessment, Critical Temperatures, Significant hazards, FDA Inspection sheets, Food handlers & food handling, Food at risk, Food borne outbreaks, Manager training & certification, Inspection methods, places inspected, closures, education vs. policing, contamination, outbreak investigation.
After this seminar students should be able to describe
- The role of the public health agency in preventing the transmission of food borne illness
- Summarize the policies used to develop food service surveillance.
- The major topics upon which state public health law focuses
- The surveillance role of the local health agency in promoting food safety.
- The role of the Joint Commission for Health Care in developing new programs to improve access to health services.
Read this material on changes in food safety over last 50 years, from the MMWR FIRST. Then look at the Food Safety program of CDC and Click on each of the 6 topics, then look at the CDC's Foodnet and be sure you understand its objectives, then examine the FDA's food web and consider how the two complement each other by clicking on Foodborne Illness & Contaminants. Also be sure you click on the HACCP Principles & Application Guidelines, be sure to review the HACCP PRINCIPLES (Third link in Table of Contents).. Do you think one agency should be in charge? Why? Finally look at this recent review on food poisoning.
CMG Buttery -