FS1105: Improving Performance in a Retail Food Protection Program - Lessons from the Field
Speaker: Dawn Beck
This presentation includes a review of the challenges and successes associated with converting from a traditional food inspection process to a risk-based assessment. There will also be a description of the methodology used to assess the strength of an establishment's food safety systems through evaluation of:
This session will help you learn how to use a PTV assessment to identify the root cause of FBI risk factors, and to help foodservice operators focus on long-term system improvements for risk factor reduction.
Olmsted County Public Health services (OCPHS) experienced an impetus for making changes to its food protection program beginning in the 1990's. A defining moment occurred through a series of foodborne illness (FBI) outbreak investigations.
There was a point where the traditional inspection process was partially abandoned and replaced with an in-depth review and discussion about the food source, food handling practices and food workers' health-FBI risk factors. In the middle of the risk-based assessment the foodservice manager asked, "Why didn't you do this type of assessment before we had this outbreak?"
From there, OCPHS staff began to more fully understand the need for changes in the program in order to impact long-term control of FBI risk factors. Since then, there has been a shift from the traditional "inspection and violation" methods to an assessment model that focuses on the Duties of the Certified Food Manager (CFM) in Minnesota Rule, which places responsibility for managing food safety risks and their associated "systems" on foodservice managers. This session provides an overview of changes that OCPHS made to its food protection program, including a review of the challenges and successes associated with converting from a traditional inspection process to a risk-based assessment of food safety management systems.
Secondly, there will be a description of the methodology used to assess the strength of an establishment's food safety management systems thorough evaluation of:
2) Training, and
3) Verification (PTV) for eight foodborne illness risk factors.
A PTV assessment helps to identify the root cause of the risk factor and focuses the operator on long-term system improvements in one or more of the management areas (P, T or V).