Decrease Major Food Safety Violations observed during routine inspection of retail food facilities where food is prepared by 20% by December 31, 2017 by working with operators and food workers to improve food employee behaviors and food preparation practices.
Current Value
23.0%
Definition
Story Behind the Curve
Objective 1.1.4 Update
(December 2015) – Objective has been modified with timelines extended.
New objective: Decrease Major Food Safety Violations observed during
routine inspection of retail food facilities where food is prepared by 20% by December
31, 2017 by working with operators and food workers to improve food employee
behaviors and food preparation practices. (Leads: Elaine
McSpadden/Brad Banner).
Partners
What Works
Strategy
Strategy
1.1.4.1 - Review the education modules used to address risk
factors and select preferred modules for Butte County.
Strategy 1.1.4.1 Update (December 2015) – Strategy
has been modified from original version. New strategy: Standardize inspections
performed by staff and assure risk-based food facility inspection frequencies
are maintained.
Status- Standardization
has been established as an ongoing process, appropriate risk-based inspection
frequencies are being maintained.
Measure 1.1.4.1 - Percent
of restaurants with major violations observed during routine inspections.
Strategy
1.1.4.2 - Identify the most commonly occurring major
violations, implement interventions to reduce occurrences.
Strategy 1.1.4.2 Update (December 2015) – Strategy
has been modified from original version. New strategy: Identify 2-3 of the most
frequently occurring major safety violations and develop intervention strategies
to reduce their occurrence.
Status- Two of the most frequently occurring Major Food
Safety Violations have been identified and strategies have been developed
(student video project, food school, etc.).
Strategy
1.1.4.3 - Implement supervisor Quality Assurance (QA)/Quality
Improvement (QI) program to monitor staff performance for inspection frequency
and equitably distribute facility inventories.
Strategy 1.1.4.3 Update (December 2015) – Strategy
has been modified from original version. New strategy: Develop and implement a
program to recognize food facilities with a record of food safety and
managerial excellence.
Status - Program has been
adopted with input from Food Safety Advisory Group. Award recipients to be
determined at the end of 2016.
Strategy
1.1.4.4 - New Strategy 1.1.4.4 (December 2015) – Develop
and implement effective enforcement and compliance strategies, based on the
USFDA’s Voluntary Retail Food Program Standards.
Status – BCPHD EH
Division has been awarded a grant from the USFDA to be a mentee with Riverside
County to address this issue.
Status – Contract with the vendor Accela is in place and BCPHD EH is awaiting Accela’s availability for a 2-day site visit to develop the reports.