Food inspection is the daily work aimed at promoting health, . through the prevention of the commission of fraud and the . appearance of cases or outbreaks of food-borne diseases, known as ETAS.
WHAT IS THE PURPOSE OF FOOD INSPECTION?
It is the daily work oriented to the promotion of health, by preventing the commission of fraud and the . appearance of cases or outbreaks of foodborne diseases, known as ETAS.
Through the inspection instrument, . the inspector can control that the . necessary measures are being taken in a place to cut the probability that a biological,. chemical and / or physical hazard may reach the final food, soon to be consume.
Our actions have a normative basis supported by the Montevideo Bromatological Ordinance, . approved by Decree 27,235 of the IMM of 09/12/96. Faced with non-compliance with the . requirements established by the regulations, it is submit to its correction, . granting the corresponding deadlines. The terms granted are variable according to the type of . irregularity and legal measures are take consistent with the fault found.
Taking into account that the goal of an inspection is to put safe and. safe food on the market from the hygienic-sanitary point of view, . it is that at present a bromatological inspection is carry out with educational, . preventive and corrective characteristics, above the punitive character. Since it is no longer possible to maintain a . system in which the control bodies are responsible for obtaining safe food, . we work interrelated and together with the food company. Responsibility is share between all members of the system.
ROLE OF THE FOOD REGULATORY SERVICE INSPECTOR
The inspector fulfills a fundamental role in the sanitary surveillance of food; . For its actions it relies on the . Laboratory of Bromatology for food sampling and analysis;. and in the General Inspection Service, for extreme situations that must police support. It protects the consumer by ensuring, during the inspection, . that the food produced or marketed in the department of . Montevideo meets the hygienic and . sanitary conditions appropriate to the regulatory requirements. Through bromatological inspections, . access is make to places where the consumer does not arrive and, thus, . is unaware of the conditions where food that will be offer for sale , deposited or sold.
Through the inspection tool and in each particular situation, . the inspector acts as the eyes of the . decision-making authority in determining next legal and corrective measures.
INSPECTION PLANNING
Control activities are develop based on a . schedule to optimize available resources and direct inspections, . evaluating various factors that must be take into account when acting as a food police.
These factors include the great diversity of shifts and activities, . the high number of food establishments, . the varied foods of different risk categorization and. the wide range of situations that must be face, . ranging from the globalization of food, the progressive advancement of technological development and . the growing informality in the elaboration and street sales.
CATEGORIZATION OF THE PREMISES
The premises or food establishments are classify into three categories . according to the level of inspection and regulatory requirements.
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DISPATCHERS. GREEN ENABLING CARD
Premises that do not have food processing: . warehouses, sale of sweets, warehouses, party rooms, sale of drinks, . supermarkets, bars, pubs, importers or wholesale distributors, supermarkets.
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MANUFACTURERS-VENDORS. PINK ENABLING CARD
Premises that have food service or food sales at the counter: restaurants, . rotisseries, confectioneries, bakeries, pasta factories, supermarkets with elaboration. The vast majority of these stores are only . controlled by the Montevideo City Council.
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MANUFACTURERS. YELLOW ENABLING CARD
Premises or establishments that have food processing without sale at the counter, . with or without distribution: factory of cold cuts, alcoholic beverages,. non-alcoholic beverages, vegetable processors, fish processors, catering services, bakeries, . additive manufacturing, factories of food containers, mills, among others.
TYPES OF INSPECTIONS
In general, there are four large groups of inspections based on their origin:
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Authorization inspections : These are carry out . when the company makes a request for authorization, . rehabilitation or annexation of a business. These types of inspections can be unforeseen or coordinated, . if there is any difficulty with the hours of operation of the premises,. or in a rehabilitation after a closure.
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Follow-up inspections : They are carry out in instances after the first inspection. The goal of this type of inspection is to verify. the correctness of observations once the terms granted have expired.
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Inspections for complaints : These are those originated by complaints made by . the community or derived from other municipal or national agencies. Although these types of inspections are, in general,. aimed at the reason for the complaint, a control of the documentation, . processes, products and general conditions of the premises is also carried out. These inspections are never coordinated with the company.
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Special inspections : These are those originated from. specific control plans and is aimed at some particular aspect to be control.
In this group the following is carried out:
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Survey by activity line evaluating food risk factors.
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Surveys in peripheral areas.
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Survey of companies with expired authorizations or without authorization
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In raids of clandestine premises by judicial order.
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In cases or outbreaks of ETAS in coordinated . actions with other national or departmental organizations.
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Intervention and / or confiscation of food . when there are situations of lack of registration, alteration or adulteration of food, . use of non-genuine ingredients or in premises that do not meet the small conditions.
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Preventive inspections of premises in coordination with the Central General . Inspection Service when serious irregularities due to lack of authorization,. production behind closed doors and in poor hygienic-sanitary conditions.
INSPECTION PROCEDURE
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The inspector carries out the inspection visit provided with the following documentation:
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Identification card.
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Minutes book in triplicate.
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File with background of the company (when they exist).
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Thermometer for temperature control.
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Sometimes: pH meter and camera.
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Request for documentation:
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Enabling or enabling the Food Regulation Service.
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Qualification or process of qualification of Commercial and Industrial Premises.
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Staff work sheet and health card.
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Make a first general visual inspection,. controlling the flow of the premises or . the plant and verifying that there are no setbacks in the flow of the product.
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Check that the premises have all the required sectors and . that there is a correct separation between dirty areas and clean areas, . to prevent cross contamination.
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Inspects raw materials and checks that they are suitable for food use,. that they come from authorized establishments,. that they are register and with full mandatory labeling,. and that the documentation that justifies their origin is request.
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Controls the transformation processes verifying that the necessary . measures are take to avoid cross contamination between raw and cooked products.
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Identify the control measures implemented by the company and review. the documentation corresponding to forms and records, if they exist. The control of different factors of the production process is essential, . such as: the composition of the food, thermal processes,. storage temperatures, pH and water activity (aW) of the food, . cleaning and disinfection procedures of vegetables. Some of these parameters are measurable and very useful at the time of inspection.
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Control the conditions of the staff and that they have:
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Health card and food handler card.
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Full work uniform.
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Usual hygiene practices.
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Training in food handling.
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Check water supply:
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That is enough.
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That it comes from a safe source, in peripheral and rural areas.
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Control the finished products:
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Packaging conditions.
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Complete mandatory labeling that identifies the product, its origin,. the date of manufacture and its useful life.
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If applicable, documentation of the products. is request: certificate of records . before the Food Regulation Service, chemical and / or microbiological analysis, when deemed necessary.
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Storage conditions and temperatures required by the food in question.
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Controls the general maintenance conditions of the premises or establishments.
2.Controls procedures, frequency and records . (if any) of cleaning and disinfection of surfaces, equipment, chambers and premises.
3.Control the pest management carried out by the company.
4.Controls the waste management carried out by the company.
5.Works minutes in triplicate with the observations verified by the inspection. After reading the inspection report, . the first copy is sign and delivered to the company representative.
