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Resources for Foodborne Illness Risk Factors and Interventions

Technical Papers / Science Resources

Resources: FDA Report (2000) on Retail Risk Factors

Management and Personnel

1. Person-in-charge demonstrates knowledge of food safety principles...

2. PIC has access to food code for reference.

Resources: Spanish (Mexican Dialect or Puerto Rican dialect) or English 2005 Food Code (pdf)

2. Ill workers are excluded or restricted as required.

Preventing Contamination from Hands

1. Handwashing conducted properly (before and during work, after using restroom).

2. Employees use proper handwashing techniques (20 sec. duration, nail brush, etc.)

3. Handwashing facilities provided with soap. towels, waste basket, nail brush.

Food Source

1. All foods, including ice and water, from an approved source.

2. PHF's received at 41 degrees F or below, (Except milk and eggs (45 degrees F or below).

Resources: Receiving Temperature Log (Form) (MS Word);

Food Protected From Contamination

PHF's/Time-Temperature Controls

1. Safe Cooking Temperatures Known and used

2. Pasteurized Eggs

3. Cold Holding

Resources: Refrigerator Temperature Log (Form) (MS Word); 

4. Cooling

5. Reheating

6. Hot Holding

7. Time as Public Health Control

8. Specialized Process Methods

9. Highly susceptible populations

Good Retail Practices

Safe Food and Water

Food Temperature Control

1. Food Temperature Measuring devices provided and calibrated.

Resources: Weekly Thermometer Calibration Log (Form) (MS Word)

Equipment, Utensils, and Linens

Physical Facilities

Active Management Control

There are many tools that can be used by industry to provide active managerial control of risk factors.

• Certified food protection managers education

• Standard operating procedures (SOPs) for performing critical operational steps | (link) Go to the RFSC database of SOPs |

• HACCP-based recipes | (link)  Go to the RFSC templates for HACCP-based Recipes |

• Purchase specifications | (link) Get the RFSC Factsheet |

• Equipment and facility design and maintenance |(link) Get more information from the RFSC |

• Monitoring procedures and Record keeping | (link) Get forms and templates from the RFSC |

• Employee health policy for restricting or excluding ill employees | (link) Get forms and templates from the RFSC |

• Manager and employee training | (link) Go to the RFSC database of Educational Materials |

• On-going quality control and assurance | link |

• Risk Control Plans (RCPs) |link |