Restaurant Management

Unit 3 Lesson 1
Food Safety, Part 1
March 11, 2026

​Vocabulary:

​Learners can:

Lesson Overview

• identify the role of Pennsylvania Department of Agriculture and local health departments in ensuring food safety

• explain the types of violations in a restaurant

• identify what food inspectors look for during inspection

• foodborne illness

• Pennsylvania Department of Agriculture (PDA)

Food Safety

​Handwashing

Removes dirt, grease, food waste and microorganisms.

PA Department of Agriculture (PDA)

• creates and enforces food safety laws that keep the food industry safe and reduce the spread of foodborne illnesses (a disease transmitted to people by ingesting food-containing organisms that can cause illness)

• regulate all aspects of businesses that sell food (along with the local health depts.)

• are accountable for protecting people from foodborne illnesses

• work with business owners opening new restaurants:

  1. Owners fill out a license request and submits drawings to the PDA, which approves the drawing, so construction can begin.

  2. The PDA specifies what needs to be inspected during construction and returns to make those inspections. When the construction is complete, before any food arrives at the location, the PDA conducts a final inspection.)

Licensing

• new restaurants go through a series of inspections to make sure all apsects of the restaurant are safe and are constructed to keep food safe.

• last inpsection happens before owners buy any food

• also inspected after renovations

• are granted a license after all inspections are passed

• all restaurants are inspected at least once a year

​Establishments that require licenses

​Inspections

​What food inspectors look at:

• ​condition and construction of the restaurant

• hygiene of workers

• high-risk food

• food safety management

• food labeling

• cleaning supplies

• food handling

What food inspectors look at:

• clean clothes

• pulled back hair

• make sure they are washing hands

​Hygiene of workers

• ventilation & drainage systems

• signs of pests & mold

• What is the plan to control pests?

Condition & Construction of the Rest.

What food inspectors look at:

• documentation of food safety

• food training records

Food Safety Mgmt.

• foods that can aggravate allergies

High-Risk Food

What food inspectors look at:

• ensure utensils and surfaces are properly cleaned

Cleaning supplies

• all food is labeled with dates

  • important!!!

Food Labeling

What food inspectors look at:

• watch how employees handle food

• food is stored in proper places and with correct temps.

• ensure food is cooked to the appropriate temps.

Food Handling

​Inspections

• once per year unless complaints or initial inspection is not passed

• complaints

  • when a complaint is made, an inspector is sent to check the validity

• are less likely to cause a foodborne outbreak

• broken equipment, dirty floors, no hair nets

  **Inspector will give you a grace period to fix them

​Minor: Good retail practices

• poor hygiene

• incorrect temperatures of foods

  **must be corrected immediately

​Critical: Cause foodborne illness

Violations

​Don't forget to
submit lesson 3.1