Risk-Based Inspection Implementation

SWUPHD环境卫生部（EHD）新的第一个组成部分 “基于风险的检查实施计划”（RBIIP）涉及大幅增加 培训内部和外部利益攸关方-以便提高认识， 参与人员的知识、经验和积极的管理控制技能将 显著减少危害和其他已知导致或促成食品- 传染病。这项培训将包括有关计划审查和先进的食品信息 制备技术，如低氧包装和寿司制备。 SWUPHD-EHD新RBIIP的第二个成分涉及相当大的 增加每年在食品处理站的访问次数和时间， 在SWUPHD-EHD管辖范围内全面扩大合规百分比 边界实现这一目标将需要再雇用一名全职人员 环境卫生科学家在该部门，以允许额外的时间被花费 （数量和质量）在所服务的各个站点。 SWUPHD-EHD新RBIIP的最后一个元素包含了新的通信 所有SWUPHD利益相关者之间的战略。这些额外措施将包括 以电子方式（最好）或通过标准邮件向所有实体发送季度通讯 在地理管辖范围内提供服务;每年在各个城市举行食品安全市政厅会议 五个管辖县中的每一个县都有MSA（每年一个）; 制定、交付和收集年度“反馈调查”（最好以电子方式 当前机构网站内的格式），涉及所有SWUPHD-EHD成员， 管辖范围，以收集、分析和改进机构的理念， 实践，以获得所有感兴趣的情感组织承诺 利益相关者;以及创建关于当前机构的公共检查通知部分 网站供公众浏览和了解。适用于成功者的额外资源 SWUPHD-EHD新RBIIP三个主要因素的实施和可持续性 将包括专业赠款写作和报告费的年度拨款; 补充办公室用品和技术支助设备（更新的计算机）; SWUPHD-EHD员工的年度薪酬提高。

The first component of the SWUPHD Environmental Health Department (EHD) new "Risk Based Inspection Implementation Program" (RBIIP) involves a significant increase to the training of internal and external stakeholders - so that increased awareness, retained knowledge, experience and active managerial control skills of participating individuals will lead to noteworthy reductions of hazards and other risk factors known to cause or contribute to food- borne illness. This training would include information about plan reviews and advanced food preparation techniques such as reduced oxygen packaging and sushi preparation. The second ingredient of the SWUPHD-EHD new RBIIP concerns a considerable increase in the number of visits and time spent at food handler sites annually, in an effort to magnify the compliance percentages across the board within the SWUPHD-EHD jurisdictional boundaries. Accomplishing this objective will involve hiring one additional full-time Environmental Health Scientist in the department to allow for additional time to be spent (quantitatively and qualitatively) at the various sites served. The final element of the SWUPHD-EHD new RBIIP incorporates new communication strategies amongst all SWUPHD stakeholders. These additional measures will include a quarterly newsletter delivered electronically (preferably) or via standard mail to all entities served within geographical jurisdiction; an annual food safety town-hall meeting at various MSA's within each of the five jurisdictional counties served (one in each per year); the development, delivery and collection of an annual "feedback survey" (preferably in electronic format within the current agency website) involving all SWUPHD-EHD constituents within jurisdictional boundaries in an effort to collect, analyze and improve agency philosophies and practices toward garnering the affective organizational commitment of all interested stakeholders; and the creation of a public inspection notice section on the current agency website for public viewing and awareness. Additional resources applicable to the successful implementation and sustainability of the three primary factors of the SWUPHD-EHD new RBIIP will include an annual appropriation for professional grant writing and reporting fees; supplemental office supplies and technological support equipment (updated computers); and annual compensation raises for SWUPHD-EHD staff.