PART 2_ FDHU FOOD SAFETY FOR FOOD SERVICE EMPLOYEES

### **FDHU Food Safety for Food Service Employees - Part 2: Advanced Practices and Compliance**

Part 2 often focuses on more advanced practices, legal compliance, and managing food safety in dynamic food service environments. Here's what it typically covers:

---

### **1. Hazard Analysis and Critical Control Points (HACCP)**
- **Understanding HACCP:** A system designed to identify, evaluate, and control food safety hazards.
- **Critical Control Points (CCPs):** Steps in the process where hazards can be prevented, eliminated, or reduced to safe levels.
- **Developing a HACCP Plan:**
- Conducting a hazard analysis.
- Identifying CCPs.
- Establishing critical limits and monitoring procedures.

---

### **2. Food Allergens and Special Diets**
- **Common Food Allergens:**
- The "Big 9" allergens (e.g., peanuts, tree nuts, milk, eggs, fish, shellfish, soy, wheat, and sesame).
- **Preventing Allergen Cross-Contact:**
- Using separate equipment and utensils.
- Proper labeling of food items.
- **Serving Customers with Allergies or Special Dietary Needs:**
- Communicating effectively with customers and kitchen staff.

---

### **3. Foodborne Illness Outbreaks**
- **Recognizing and Responding to Outbreaks:**
- Symptoms of common foodborne illnesses.
- Proper procedures for reporting and investigating outbreaks.
- **Preventative Measures:**
- Staff training and regular health checks.
- Maintaining accurate records of food handling and storage.

---

### **4. Pest Control and Facility Maintenance**
- **Integrated Pest Management (IPM):**
- Preventing pests through sanitation and structural maintenance.
- Proper use of pest control products.
- **Facility Maintenance:**
- Ensuring all equipment is in good repair.
- Regular inspections for compliance with safety standards.

---

### **5. Regulatory Compliance and Inspections**
- **Understanding Local, State, and Federal Food Safety Laws:**
- Key regulations from agencies like the FDA and USDA.
- Requirements for food labeling and packaging.
- **Preparing for Health Inspections:**
- Keeping records of cleaning, training, and safety protocols.
- Addressing violations quickly and effectively.

---

### **6. Employee Roles in Advanced Food Safety**
- **Management Responsibility:**
- Supervising staff and ensuring compliance with safety protocols.
- Creating a culture of accountability and safety awareness.
- **Staff Training and Certification:**
- Ensuring employees are trained in advanced food safety.
- Certification programs such as ServSafe or similar.

---

### **7. Emergency Preparedness**
- **Power Outages:**
- Maintaining safe food temperatures during outages.
- **Natural Disasters:**
- Procedures for ensuring food safety during floods, fires, or other emergencies.
- **Food Recalls:**
- Properly handling and documenting food recalls to prevent consumption.

---

Let me know if you'd like this expanded, tailored for a specific audience, or formatted into a training guide!