Risk-based food safety and security inspection systems: Using performance measures to achieve positive public health outcomes


Back to Annual Meeting Page		American Public Health Association 133rd Annual Meeting & Exposition December 10-14, 2005 Philadelphia, PA

5005.0: Wednesday, December 14, 2005 - Board 4

Abstract #114649

Elizabeth Pozzebon, MS, REHS, Department of Environmental Health, San Diego County, 1255 Imperial Ave., P.O. Box 129261, San Diego, CA 92112-9261, (619) 338-2360, Liz.Pozzebon@sdcounty.ca.gov

In conformance with the United States Food and Drug Administration's National Retail Food Program Standards, the emphasis on food establishment inspections has been refocused utilizing the Centers for Disease Control and Prevention's (CDC) identified foodborne illness risk factors and public health interventions. In May of 2004, a “Risk factor and Intervention” based food safety and security inspection program was rolled out in San Diego County, California. The program promotes an inspection methodology and format that focus food establishments' inspections on the risk factors identified by the CDC as the most prevalent contributing factors to foodborne illness or injury. With the development of a new inspection form design and intervention strategies, staff time is concentrated on the foodborne illness risk factors and public health interventions. The changes in our methodologies have resulted in a reduction in the number of risk factor violations found during the inspection process. By reducing risk with interventions, we expect to continue to see a reduction in risky behaviors and actions in health regulated facilities over time. To confirm this outcome, we have designed a performance measurement system that is built on the following framework: assessing risk, communicating risk, managing risk, and verifying quality of service.

Learning Objectives:

At the conclusion of the session, the participant (learner) in this session will be able to

1. Identify five risk factors that are improper practices or procedures identified as most prevalent contributing factors of foodborne illness or injury.
2. Develop interventions as control measures to prevent foodborne illness or injury.
3. Develop the framework for a performance measurement system that achieves positive public health outcomes for food safety and security programs.

Keywords: Environment,

Presenting author's disclosure statement:

I wish to disclose that I have NO financial interests or other relationship with the manufactures of commercial products, suppliers of commercial services or commercial supporters.

Evaluating Effectiveness of Environmental Health Policies and Programs

The 133rd Annual Meeting & Exposition (December 10-14, 2005) of APHA