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in another ready-to-eat food. Inspectors should review the menu or food list to verify that a consumer advisory with a disclosure and reminder is present as specified under § 3-603.11 of the Food Code.

In addition to reviewing the menu or food list, inspectors should ask whether raw or undercooked foods are served or sold routinely or seasonally. It is useful to know foods that are often served in this manner such as oysters-on-the half shell, hollandaise sauce, béarnaise sauce, eggnog, salad dressings, hamburgers to order, or sunny-side- up eggs.

H.

Evaluating Basic Sanitation and Facilities (Good Retail Practices)

An important part of a risk-based, routine inspection is to review how the food establishment actively monitors the active managerial control of foodborne illness risk factors and interventions; however, overall sanitation should not be overlooked. Systems to control basic operational and sanitation conditions within a food establishment, referred to as Good Retail Practices (GRPs), are the foundation of a successful food safety management system. GRPs found to be out-of-compliance may give rise to conditions that may lead to foodborne illness, e.g., sewage backing up in the kitchen. Just as monitoring is required by the food establishment to ensure that foodborne illness risk factors are controlled and interventions are in place, monitoring of basic sanitation conditions in the food establishment allows the operator an excellent opportunity to detect weaknesses and initiate actions for improvement. Basic operational and sanitation programs must be in place to:

  • Protect products from contamination by biological, chemical, and physical food safety hazards

  • Control bacterial growth that can result from temperature abuse during storage

  • Maintain equipment, especially equipment used to maintain product temperatures.

Examples of concerns addressed by the basic operation and sanitation programs mentioned above include the following:

  • Pest control

  • Food protection (non-critical)

  • Equipment maintenance

  • Water

  • Plumbing

  • Toilet facilities

  • Sewage

  • Garbage and refuse disposal

  • Physical facilities. Annex 5 – Conducting Risk-based Inspections 534

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