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  • Personnel (disease control, cleanliness, training)

  • Facility maintenance

  • Sanitary conditions (general cleaning schedule, chemical storage, pest control, sanitization of food-contact surfaces)

  • Sanitary facilities (approved water supply and testing, if applicable, scheduled in-house inspection of plumbing, sewage disposal, handwashing and toilet facilities, trash removal)

  • Equipment and utensil maintenance.

SOPs can also be developed to detail procedures for controlling foodborne illness risk factors:

  • Procedures are implemented for measuring temperatures at a given frequency and for taking appropriate corrective actions to prevent hazards associated inadequate cooking.

  • Adequate handwashing is achieved by following written procedures that dictate frequency, proper technique, and monitoring.

(6)

Develop and Implement Risk Control Plans (RCPs)

An RCP is a concisely written management plan developed by the retail or food service operator with input from inspectors that describes a management system for controlling specific out-of-control foodborne illness risk factors. An RCP is intended to be a voluntary strategy that inspectors and the person in charge jointly develop to promote long-term compliance for specific out-of-control foodborne illness risk factors. For example, if food is improperly cooled in the establishment, a system of monitoring and record keeping outlined in an RCP can ensure that new procedures are established to adequately cool the food in the future. An RCP should require that the basic control systems in the plan be implemented for a designated period of time (e.g., 60 – 90 days) and allow inspector oversight. The longer the plan is implemented, the more likely it is that the new controls will become "habits" that continue to be used in the food establishment after inspector oversight ends.

An RCP should stress simple control measures that can be integrated into the daily routine. It should be brief, no more than one page for each risk factor, and address the following points in very specific terms:

  • What is the risk factor to be controlled?

  • How is the risk factor controlled?

  • Who is responsible for the control?

  • What monitoring and record keeping is required?

  • Who is responsible for monitoring and completing records?

  • What corrective actions should be taken when deviations are noted?

  • How long is the plan to continue? Annex 5 – Conducting Risk-based Inspections 539

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