Conformance and Risk Reduction through Food Protection Program Standards Advancement - 2020 Vision

节目概要 总体目标是在2016年实施新的战略行动计划， 跨VNRFRPS所有标准的策略和程序。这些行动将被设计为 进行日常审核和持续改进，力争达到或超过验证审核 到2020财年末，尽可能多地使用VNRFRPS。具体目标和 这一合作协定的目标将在今后五年内实现： 程序标准1 -监管基础。本标准的预期结果是 为公共卫生计划和公共卫生政策建立一个健全的、以科学为基础的监管基础， 行业统一监管。 计划标准2 -培训监管人员培训政策和程序将 通过标准2的一致进展而开发。 程序标准3 -基于HACCP原则的检查程序。的书面政策 将使用HACCP原则，重点放在危险因素的地位。检查流程图 纠正行动和遵守的进展将记录需要改进的地方。 程序标准4 -统一检查程序。书面质量保证计划 将根据现有的实践进行开发，并进行改进以符合标准。 方案标准5 -食源性疾病和食物防御准备， 反应新食源性疾病的发展和粮食防御准备， 符合标准的响应程序。 方案标准6 -遵守和执行。风险的清晰和简洁的定义 违反因素必须写入政策。这项新政策将鼓励长期纠正 零售食品计划的合规和改进措施。 计划标准7 -行业和社区关系。创新培训 将实施主动管理控制合规性的机会。 计划标准8 -计划支持和资源。发展完整的 必须编制设备库存清单，以便进行必要的维护和更换 零售食品计划使用的设备。 程序标准9 -程序评估。改进和增强将评估 并减少零售食品计划中食源性疾病风险因素的发生。书面 将维持并不断审查程序，以监测趋势。

Program Summary The overall goal is to implement a renewed strategic action plan in 2016 develop enhanced policies and procedures across all standards of the VNRFRPS. These actions will be designed for routine review and continuous improvement striving to meet or surpass the verification audit on as many of the VNRFRPS as possible by the end of Fiscal Year 2020. Specific goals and objectives of this cooperative agreement that will be addressed over the next five years are: Program Standard 1 – Regulatory Foundation. The desired outcome of this standard is to adopt a sound, science-based regulatory foundation for the public health program and the uniform regulation of industry. Program Standard 2 – Trained Regulatory Staff A training policy and procedure will be developed for consistent progression through standard 2. Program Standard 3 – Inspection Program Based on HACCP Principles. A written policy will use HACCP principles to focus on status of risk factors. A flow chart of inspection progression for corrective action and compliance will document where improvement is needed. Program Standard 4 – Uniform Inspection Program. A written quality assurance program will be developed based on existing practice and refined to conform to the Standard. Program Standard 5 – Food-borne Illness and Food Defense Preparedness and Response. Development of new Food-borne Illness and Food Defense Preparedness and Response procedure that meets the standard. Program Standard 6 – Compliance and Enforcement. A clear and concise definition of risk factor violations must be written in policy. This new policy will encourage long term corrective actions for conformance and improvement in the retail food program. Program Standard 7 – Industry and Community Relations. New innovative training opportunities will be implemented for active managerial control conformance. Program Standard 8 – Program Support and Resources. The development of a complete equipment inventory list must be compiled for the maintenance and replacement of necessary equipment used by the retail food program. Program Standard 9 – Program Assessment. Improvements and enhancements will assess and reduce the occurrence of food-borne illness risk factors in the Retail Food Program. Written procedures will be maintained and continuously reviewed to monitor trends.