Active Managerial Control - the Backbone of Local Food Safety Initiatives

摘要 塞罗戈多县公共卫生部(Health Department)经营着一家零售店 食品监管计划的重点是减少已知引起或促成的风险因素 食源性疾病。卫生部以积极的管理控制为中心，正在努力 国家自愿性零售食品监管项目标准(标准)研究到目前为止， 卫生署已符合九项标准中的四项。这一融资机会 提供平台以实现更好地符合标准并实施 创新干预策略，减少促成风险因素的发生。该项目的 目标是开发、实施并持续改进基础设施和有效性 塞罗戈多县公共卫生部的零售食品安全计划使用 确保食品安全的标准。为实现这一目标制定了两个目标。 目标1是到2017年8月，塞罗戈多县公共卫生部将增加 他们的标准成就达到100%合规。卫生部门的工作人员制定了一项行动 制定符合标准1、5、6、8和9的成功计划。重点活动包括 聘请一名食品检验员，以减少检查与员工的比例，获得设备以改进 检查质量，实施质量保证活动(即合规性抽样文件 审查)，更新视察数据库，并进行设施研究。每一项标准都是 经验证机构批准，它与已经达到的标准一起，将循环到 推动项目的持续改进。目标二是到2020年8月，卫生部 员工通过标准质量改进将风险因素降低15% 违规行为。创新的三个分支将有助于减少排放。首先，是实施 明尼苏达州奥姆斯特德县，程序，培训，验证电子评估系统。 它为零售食品经营者提供了一个交流和教育的平台，并 确定后续行动和咨询制度的优先顺序。该系统是一种主动管理控制 确定设施是否能够控制其风险因素。第二类是 在社区中嵌入食品安全课程，从而使该地区充斥着经过认证的食品 操纵者。工作人员将与社区组织、零售食品设施和个人合作 增加课程设置。第三，是一个将改变现有食品安全的类别 从手册到口头文化，更好地教育食品工人。这个项目将有助于健康 该部门完成了他们的使命，以优化塞罗戈多县所有人的健康。

Abstract The Cerro Gordo County Department of Public Health (Health Department) operates a retail food regulatory program focused on the reduction of risk factors known to cause or contribute to foodborne illness. The Health Department centers on active managerial control and is working on the Voluntary National Retail Food Regulatory Program Standards (Standards). To date, the Health Department has conformed to four of the nine Standards. This funding opportunity provides a platform to achieve greater conformance with the Standards and to implement innovative intervention strategies to reduce occurrence of contributing risk factors. The project's goal is to develop, implement and continuously improve the infrastructure and effectiveness of the Cerro Gordo County Department of Public Health's retail food safety program using the Standards to ensure food safety. Two aims were developed to achieve the goal. Aim 1 is by August 2017, the Cerro Gordo County Department of Public Health will increase their Standard achievement to 100% compliant. Health Department staff developed an action plan for success in compliance with Standards 1, 5, 6, 8 and 9. Highlighted activities include hiring a food inspector to reduce the inspections to staff ratio, gaining equipment to improve inspection quality, implementing quality assurance activities (i.e. sampling files for compliance review), updating the inspections database and conducting a facility study. As each Standard is approved by the verifying agency, it, along with already achieved Standards, will cycle to promote continuous program improvement. Aim 2 is that by August 2020, Health Department staff through Standards quality improvement will achieve a 15% decrease in risk-factor violations. Three branches of innovation will aid in reduction. First, is implementation of the Olmstead County, Minnesota, Procedures, Training, Verification electronic assessment system. It provides a platform for communication and education with retail food operators and prioritizes a system for follow-up and consultation. The system is active managerial control that determines whether a facility is in control of their risk factors. The second category is embedding food safety courses in the community thereby flooding the area with certified food handlers. Staff will work with community organizations, retail food facilities and individuals to increase course offerings. Third, is a category that will transform the existing Food Safety Manual to oral culture to better educate food workers. This project will help the Health Department meet their mission to optimize the health of all people in Cerro Gordo County.