The Southern Nevada Health District has enhanced the Food Protection Inspection Program by increasing focus on controlling foodborne illness (FBI) risk factors in food establishments. The food establishment inspection report form has been modified to focus more on violations that have the most impact on food safety and consumer protection.
The term “routine inspection” signifies an unannounced compliance inspection performed at least once a year on all permitted food establishments inspected by the health district.
While the inspection process and report form are designed to emphasize controlling risk factors associated with FBI, there will be an even greater focus in 2013. A risk-based routine inspection goes beyond assessment of code compliance with an increased emphasis on the following:
Information sharing and collaboration between the industry operator and/or food handling employees and the regulator.
Assessment of the daily control of foodborne illness risk factors.
Evaluation of active managerial control by the person-in-charge.
Obtaining immediate, science-based, corrective actions for documented risk factors.
Implementation of intervention strategies to achieve long-term compliance.
Active managerial control of the risk factors for FBI is the key to food safety by design in a food establishment.
The following information is divided by critical violations, major violations and good food management practices to explain the relationship between the violation items on the food establishment inspection report and FBI risk factors, methods for active managerial control to prevent risk factors from occurring and links to pertinent sections of the regulations.