Active Managerial Control - the Backbone of Local Food Safety Initiatives

摘要 塞罗戈多县公共卫生部（卫生部）经营一家零售店， 食品监管计划的重点是减少已知导致或有助于 食源性疾病卫生部以积极的管理控制为中心， 国家零售食品监管计划自愿标准（Voluntary National Retail Food Regulatory Program Standards）迄今为止 卫生部遵守了九项标准中的四项。这次融资机会 提供了一个平台，以实现更高的标准一致性，并实施 创新的干预战略，以减少促成风险因素的发生。该项目的 目标是开发、实施并不断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， 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 达到100%的标准。卫生部工作人员制定了一项行动 根据标准1、5、6、8和9制定成功计划。重点活动包括 雇用一名食品检查员，以减少检查人员的比例，获得设备，以改善 检查质量，实施质量保证活动（即符合性抽样文件 审查）、更新视察数据库和进行设施研究。因为每一个标准 经验证机构批准后，沿着已经达到的标准， 推动项目持续改进。目标2：到2020年8月，卫生部 通过标准质量改进，工作人员的风险系数将降低15 违规创新的三个分支将有助于减少。第一，执行《 明尼苏达州奥姆斯特德县，程序，培训，验证电子评估系统。 它提供了一个与零售食品经营者沟通和教育的平台， 将后续行动和协商制度列为优先事项。该系统是主动管理控制， 确定设施是否控制其风险因素。第二类是 在社区中嵌入食品安全课程，从而使该地区充满经过认证的食品 负责人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，是一个类别，将改变现有的食品安全 口腔文化手册，以更好地教育食品工人。该项目将有助于健康 部门满足他们的使命，以优化所有人的健康在塞罗戈多县。

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.