Food Protection Trends - May/June 2020 - 161
TABLE 8. Description of critical and non-critical violations
General category
Critical violations
Non-critical violations
1. Management
and personnel
1. Eating, drinking, or using tobacco
2. Absence of food protection manager certification
1. Food employees shall wear hair restraints
2. Employees must wash hands between working
with raw food and ready-to-eat food
2. Food/temperature
1. Potentially hazardous food, hot and
cold holding
2. Packaged and unpackaged food separation
1. Food should be stored 6" above the floor
2. Food contact with equipment and utensils
3. Equipment,
utensils, and linens
1. Equipment food-contact surfaces and utensils
2. Hot water and chemical, equipment surfaces,
and utensils shall be sanitized
1. Nonfood-contact surfaces
2. Fixed equipment, spacing or sealing
4. Water, plumbing,
and waste
1. Providing an air gap for backflow prevention
2. Prohibiting a cross connection
1. Handwashing sink shall be maintained at all times
2. Receptacles and waste handling units kept covered
5. Physical facilities
1. Hand drying provision
2. Presence of insects, rodents, and other pests
1. Walls and ceilings should be protected from
dust and debris
2. Ventilation systems malfunctioning
6. Poisonous and
toxic materials
1. Containers of poisonous or toxic material items 1. Chemical sanitizers and other chemical
shall have a legible manufacturer's label
antimicrobials applied to food-contact surfaces
shall meet requirements
2. Pesticides or toxic materials cannot
contaminate food, equipment, utensils,
2. Poisonous or toxic material should be
and linens
stored separately
7. Compliance and
enforcement
1. Failure to obtain approval to open
2. Conformance with the HACCP plans
categories. No statistical differences were found among the
thirteen types of schools and critical violations of the seven
food code categories; this could possibly be explained by the
relatively small number of critical violations. However, statistical
differences in non-critical violations were seen. Special needs'
schools had the highest mean scores for non-critical violations
in all seven categories except for those related to physical
facilities and poisons/toxins. Special needs' schools, which are
segregated from regular schools, serve students with various
types and severities of learning disabilities, such as autism,
deafness, blindness, and other conditions that necessitate extra
attention and understanding at school (13). Although meals at
all types of schools need to be safe, managers of special needs'
schools must pay particular attention to food safety practices. A
thorough program review of the foodservice department might
be helpful in evaluating their current foodservice performance
and developing training strategies accordingly.
1. Food establishments shall develop written
standard procedures
2. Forms must be submitted to the
regulatory authority
Campus dining facilities, as well as special needs' schools,
generally reported more non-critical violations than other
schools. Specifically, college and university foodservice
operations lacked adequate practices related to storing foods,
managing food temperatures, and maintaining physical
facilities. This area includes accurately labeling all foods,
segregating raw foods of animal origin from ready-to-eat
foods, controlling cooking temperatures, packaging foods,
and preventing cross-contamination caused by incorrectly
storing foods. They also need to draw more attention to
use of equipment, such as cooking devices, prevention of
chipping and malfunctioning of equipment, use of necessary
detergents and sanitizers, and keeping all equipment, utensils
and linens clean. The CDC (4) has emphasized that managers
of campus dining services should analyze the reports of
health inspection violations for which they have been cited,
in order to create strategic ways of improving their current
May/June Food Protection Trends
161
Food Protection Trends - May/June 2020
Table of Contents for the Digital Edition of Food Protection Trends - May/June 2020
An Assessment of Produce Growers’ Sanitizer Knowledge and Practices on the Correct Use of Sanitizers
Prevalence and Control of Bacteria on Single-user Touchscreen Mobile Devices
Food Safety in School Foodservice Operations: A Review of Health Inspections in the State of Missouri
Engaging Undergraduate Students in Food Safety Study and Food Microbiology Research
Beyond the Bio
PDG Highlight
General Interest Paper
Coming Events
Food Protection Trends - May/June 2020 - Cover1
Food Protection Trends - May/June 2020 - Cover2
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Food Protection Trends - May/June 2020 - 135
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Food Protection Trends - May/June 2020 - 139
Food Protection Trends - May/June 2020 - An Assessment of Produce Growers’ Sanitizer Knowledge and Practices on the Correct Use of Sanitizers
Food Protection Trends - May/June 2020 - 141
Food Protection Trends - May/June 2020 - 142
Food Protection Trends - May/June 2020 - 143
Food Protection Trends - May/June 2020 - 144
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Food Protection Trends - May/June 2020 - 146
Food Protection Trends - May/June 2020 - Prevalence and Control of Bacteria on Single-user Touchscreen Mobile Devices
Food Protection Trends - May/June 2020 - 148
Food Protection Trends - May/June 2020 - 149
Food Protection Trends - May/June 2020 - 150
Food Protection Trends - May/June 2020 - 151
Food Protection Trends - May/June 2020 - 152
Food Protection Trends - May/June 2020 - 153
Food Protection Trends - May/June 2020 - Food Safety in School Foodservice Operations: A Review of Health Inspections in the State of Missouri
Food Protection Trends - May/June 2020 - 155
Food Protection Trends - May/June 2020 - 156
Food Protection Trends - May/June 2020 - 157
Food Protection Trends - May/June 2020 - 158
Food Protection Trends - May/June 2020 - 159
Food Protection Trends - May/June 2020 - 160
Food Protection Trends - May/June 2020 - 161
Food Protection Trends - May/June 2020 - 162
Food Protection Trends - May/June 2020 - 163
Food Protection Trends - May/June 2020 - Engaging Undergraduate Students in Food Safety Study and Food Microbiology Research
Food Protection Trends - May/June 2020 - 165
Food Protection Trends - May/June 2020 - 166
Food Protection Trends - May/June 2020 - 167
Food Protection Trends - May/June 2020 - 168
Food Protection Trends - May/June 2020 - 169
Food Protection Trends - May/June 2020 - 170
Food Protection Trends - May/June 2020 - 171
Food Protection Trends - May/June 2020 - Beyond the Bio
Food Protection Trends - May/June 2020 - 173
Food Protection Trends - May/June 2020 - 174
Food Protection Trends - May/June 2020 - PDG Highlight
Food Protection Trends - May/June 2020 - 176
Food Protection Trends - May/June 2020 - 177
Food Protection Trends - May/June 2020 - 178
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Food Protection Trends - May/June 2020 - 200
Food Protection Trends - May/June 2020 - 201
Food Protection Trends - May/June 2020 - 202
Food Protection Trends - May/June 2020 - 203
Food Protection Trends - May/June 2020 - General Interest Paper
Food Protection Trends - May/June 2020 - 205
Food Protection Trends - May/June 2020 - 206
Food Protection Trends - May/June 2020 - 207
Food Protection Trends - May/June 2020 - 208
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Food Protection Trends - May/June 2020 - 215
Food Protection Trends - May/June 2020 - Coming Events
Food Protection Trends - May/June 2020 - Cover3
Food Protection Trends - May/June 2020 - Cover4
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