The Washington DC health department Essay

            1.)  The Washington DC health department has a lot of requirements for the construction of a food service facility in the DC municipality. First, the requirement defines the smoking zones and the non smoking ones. And since there is an increasing demand for better, healthier and safer food products, there is need to device some requirements to counter the possibilities of food contaminations during the production, distribution and the handling chains. One of the requirements is the establishment of the legislations that governs the manner in which the food facilities should operate. In DC municipality, the demand for food products automatically calls for high transparency within the food industry. This includes the contents about where food comes from, how it is made and who made it. Before the construction of the food service facilities in DC municipality, several food safety bills were introduced in U.S. that included food safety enhancement act meant to update food safety laws for further protection of nation’s food supply. The law required for frequent inspection of food facilities, and improved the inspector’s access to plant records. Further, there was also a requirement of a third party certification for companies that manufactured and distributed their own products (Nance)

To clearly concur with these requirements, the NSF International introduced standards to help protect and improve food safety at every step of food supply chain. Besides, it certified companies to international standards, a requirement that the Washington DC Health Department required. These standards included; the Global Food Safety Initiative (GFSI), the British Retail Consortium (BRC) and the benchmarked standards as the Safe Quality Food (SQF). These standards acted as initiatives to better address the safety and quality of food supply globally, ensured proper food safety procedures were followed throughout the chain and made recommendations to improve the cold chain as the refrigeration technology suitable for preserving the perishable foods. Speaking of technology, the Washington DC health department required a new technology for their food safety.  The groups of chemists, engineers and toxicologists worked together to enhance the technologies as the X-ray for foreign material; control, DNA tracking and the enhanced micro biotic testing. In this case, to satisfy the demand of food safety sector, the testing system developers of these testing techniques had to incorporate the cost effective solutions that could achieve these objectives. Finally, to ensure that her mission is accomplished the health department with the help of the Food Safety Inspection Service (FSIS) – a public health agency in U.S. – ensured that the nation’s commercial supply of meat, poultry and egg products were safe (Nance)

            2.) To comply with the future food service facility plan as discussed earlier, the America with Disability Act 5.1* gives an outline that restraints and cafeterias shall comply with the requirements of 4.1 to 4.35. The section states that, where fixed tables are provided, at least 5 percent of them shall be accessible. In regard to smoking and non smoking zones, the required number of accessible fixed tables shall be proportionately distributed between the smoking and non smoking areas. To focus on the manner in which these foods should be distributed and served, article 5.2 and 5.3 on counter and bars and access aisles respectively stipulates that where food or drink is served at counters exceeding 865 mm in height, a potion of the main counter which is 1525 mm in length shall be provided in compliance with 4.32 or rather service shall be availed at accessible tables within the same area. Further, all accessible tables shall be accessible by means of aisle between parallel edges of tables or between a wall and the table edge. The act also stipulates that all dinner areas shall be accessible and that the food lines shall have a minimum clear width of 915 mm to allow passage around a person using a wheelchair. Nevertheless, the self service shelves and dispensing devices shall all comply with the outreach of the disabled using a wheelchair. These are some of the guidelines of the ADA that affects the design of the future food service facility plans (CFR)

Work cited

CFR, ADA Standards for Accessible Design. 1 July, 1994. 12 July 2010             <http://www.ada.gov/adastd94.pdf >

Nance S. Food safety watchdog pew gives house bill approval a thumbs up.  31 July, 2009. 12       July 2010 < http://onthehillblog.blogspot.com/search/label/food%20safety>