Advancing Conformance with the Voluntary National Retail Food Regulatory Program Standards

在黄石县推进对FDA零售计划标准的遵守 项目摘要 该项目的目的是减少黄石县食源性疾病的发生。这个 将利用国家自愿零售食品监管计划标准实现这一目的 (计划标准)作为确定食源性疾病风险因素的改进工具，并改善 有效的检查和干预策略，以减少危险因素的发生。 项目目标是：(1)衡量零售食品中食源性疾病风险因素的发生情况 机构，(2)评估一段时间内的趋势以确定进展，(3)评估和改进 旨在减少发生的干预策略，(4)提高检查做法的一致性，(5) 持续改进并实现与FDA自愿全国零售监管机构的更大一致性 计划标准，并与其他机构共享工具和战略。 前三个目标将通过进行第二次风险因素研究来实现。数据将被分析以 跟踪风险因素发生的变化并评估实施的干预措施的有效性 在基线研究之后。在第二次研究之后，将制定和实施新的干预措施。 干预措施可能包括食品安全培训、教育运动和流程改变。食品安全 检查干事(FSIO)将接受干预战略培训，以确保有效和统一 实施。 第四个目标，即改善检查做法的一致性，将通过实施同行来实现 审查检查计划效仿华盛顿州金县的做法。结果将指导员工培训 以减少不一致。此外，FSIO将继续每三年重新标准化。 最终目标是持续改进并更好地符合FDA的自愿要求 国家零售业监管计划标准。2017年5月完成的自我评估表明，有四个 九项标准中的一项完全达到。这项拟议的项目工作将达到其余标准。 战略和工具将通过Food Shield和太平洋地区FDA零售食品研讨会分享。 通过努力更好地符合零售计划标准，我们可以减少 食源性疾病的风险因素，加强我们与零售食品行业的关系， 并更有效地利用我们的资源。

Advancing Conformance with the FDA Retail Program Standards in Yellowstone County Project Summary The purpose of this project is to reduce the occurrence of foodborne illness in Yellowstone County. The purpose will be achieved by utilizing the Voluntary National Retail Food Regulatory Program Standards (Program Standards) as an improvement tool to identify risk factors for foodborne illness and to improve the effectiveness of inspections and intervention strategies to reduce the occurrence of risk factors. The project objectives are: (1) to measure the occurrence of foodborne illness risk factors in retail food establishments, (2) to evaluate trends over a period of time to determine progress, (3) to evaluate and improve intervention strategies designed to reduce the occurrence, (4) to improve uniformity of inspection practices, (5) to sustain improvement and achieve greater conformance with the FDA Voluntary National Retail Regulatory Program Standards and to share tools and strategies with other agencies. The first three objectives will be achieved by conducting a second risk factor study. Data will be analyzed to track changes in the occurrence of risk factors and evaluate the effectiveness of interventions implemented after the baseline study. New interventions will be developed and implemented following the second study. Interventions may include food safety training, educational campaigns, and process changes. Food Safety Inspection Officers (FSIOs) will be trained on intervention strategies to assure effective and uniform implementation. The fourth objective, to improve uniformity of inspection practices, will be addressed by implementing a peer review inspection program modeled after that used in King County Washington. Results will guide staff training to reduce inconsistencies. In addition, FSIOs will continue to be re-standardized every three years. The final objective is to sustain improvement and achieve greater conformance with the FDA Voluntary National Retail Regulatory Program Standards. A self-assessment completed in May 2017 indicated that four of the nine Standards were fully met. This proposed project work will result in meeting the remaining standards. Strategies and tools will be shared via Food Shield and at the Pacific Region FDA Retail Food Seminar. By striving for greater conformance with the Retail Program Standards, we can reduce the occurrence of the risk factors for foodborne illness in our community, strengthen our relationships with the retail food industry, and use our resources more efficiently and effectively.