Risk-Based Inspection Implementation

SWUPHD环境卫生署(EHD)的第一个组成部分 “基于风险的检查实施计划”(RBIIP)涉及显著增加 培训内部和外部利益相关者--从而提高认识，留住 参与人员的知识、经验和积极的管理控制技能将引领 显著减少危害和其他已知引起或促成食物的风险因素- 天生的疾病。这种培训将包括有关计划审查和高级食品的信息 准备技术，如低氧包装和寿司准备。 SWUPHD-EHD新RBIIP的第二个要素涉及相当大的 增加每年访问食品处理点的次数和花费的时间，以努力 在SWUPHD-EHD辖区内全面放大合规性百分比 边界。要实现这一目标，需要额外雇用一名全职人员 部门内的环境健康科学家留出更多时间 (数量和质量上)在所服务的各个地点。 SWUPHD-EHD新RBIIP的最后一个元素包含了新的通信 在所有SWUPHD利益攸关方之间进行战略交流。这些额外措施将包括 以电子方式(最好是)或通过标准邮件向所有实体发送季度新闻简报 在地域管辖范围内提供服务；在不同地区举行的年度食品安全市政厅会议 在所服务的五个辖区县中的每个县内的MSA(每年每个县一名)； 编制、交付和收集年度“反馈调查”(最好是电子形式的 目前机构网站内的格式)，涉及以下范围内的所有SWUPHD-EHD成员 司法管辖范围，以努力收集、分析和改进机关理念和 获取所有感兴趣人员的情感组织承诺的实践 利益攸关方；以及设立关于当前机构的公共检查通知科 供公众查看和了解的网站。适用于成功客户的其他资源 SWUPHD-EHD新RBIIP三个主要因素的实施和可持续性 将包括专业补助金撰写和报告费的年度批款； 补充办公用品和技术支助设备(更新计算机)； SWUPHD-EHD工作人员的年度薪酬增加。

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.