The next 2 sections of the health inspection report, Foodborne Illness Risk Factors and Public Health Interventions and Good Retail Practices, are the bulk of the report. This week we will focus on Risk Factors and Interventions. This section of the health inspection is where you will find Priority and Priority Foundation violations.
Risk Factors and Interventions are employee behaviors and practices that are the most common contributing factors in foodborne illness outbreaks. These risk factors are separated into two categories Priority and Priority Foundation.
Priority items used to be called critical violations. The terminology has change but the meaning is the same. These items can most likely lead to a foodborne illness. An example of a priority violation is not washing hands as required.
Priority Foundation is a newer category for violations. These violations address steps or equipment needed to complete proper food safety practices. An example of a priority foundation would be not having access to a hand sink for proper hand washing.
Priority and priority foundation violations are placed into eleven groups to better associate the violation to contributing factors. The eleven groups are:
Supervision
Employee Health
Good Hygiene Practices
Preventing Contamination by Hands
Approved Sources
Protection from Contamination
Time/Timperature Control for Safety
Consumer Advisory
Highly Susceptible Populations
Food/Color Additives and Toxic Substances
Conformance with Approved Procedures
Next week we will begin to review each group to better understand what each group encompass.
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