Programs that accept and, where possible, attempt to resolve complaints regarding the licensing, cleanliness, truth in menu, unethical or improper conduct of personnel or other inappropriate business practices of eating establishments.
Programs that establish and enforce for the benefit of producers, marketers and the public, uniform standards for grading products which are indicative of product quality; and standards for the freshness, purity, wholesomeness and hygienic conditions for processing domestic, imported and exported food and food products.
Programs that enforce food handling and dispensing laws and regulations by regularly inspecting restaurants, food stands, mobile food vehicles and carts (e.g., lunch trucks, ice cream trucks, produce carts), summer food service sites, congregate meal sites, employee on-site feeding operations, catering services, food sampling booths, wholesale food processing and manufacturing plants, markets, bakeries and food vending machines for health hazards; consulting with food facilities regarding improved food handling practices; and issuing citations and fines to establishments that have failed to comply with prescribed health practices and regulations. The program also provides information about requirements for retail food establishments, restaurant ratings and a list of establishments that have been closed because of health violations.
Programs that are designed to increase public awareness of the measures people can take when they shop for, store, prepare, cook, defrost or reheat food to reduce the risk of foodborne illness. Topics may include proper storage and cooking temperatures, avoidance of cross-contamination, the importance of hand washing and disinfecting kitchen surfaces, safe thawing practices, prompt refrigeration of leftovers, condiment safety, animal drugs and feeds, food irradiation, bioengineered fruit and produce, dietary supplements, food allergies, food colours and additives, fat and sugar substitutes, pesticides and other contaminants, food concerns during pregnancy and tips regarding specific foods with known risk factors. Food safety education programs may target school children; consumers; or food service workers, managers, cooks, bartenders, servers and dishwashers in restaurants, hotels, schools, child care centres, long-term care facilities and other establishments that prepare and serve food.
Programs that supply dried or canned dog or cat food, bird seed, fodder or other types of sustenance for animals and other creatures that people keep as pets. Also included are programs that provide financial assistance that enables owners to purchase food for their pets.
The above terms and definitions are part of the Taxonomy of Human Services, used here by permission of INFO LINE of Los Angeles.