Risk Factor: Improper Holding Time/Temperature Data Item #5: Foods Requiring Refrigeration Are Held at the Proper Temperature
Foodborne Illness Risk Factors & Risk Control Plan Tool
What’s the Risk? Bacteria or other
Why Do You Need a Risk Control Plan? A Risk Control Plan can reduce your risk of causing a foodborne illness outbreak. The process has three parts: 1) identify your chronic issues, 2) determine the root causes, and 3) create a food safety management system. This guidance document can be used to complete an agreement between you and your local regulator to plan for long-term food safety success. PART 1: Identify continuous or chronic out-of-compliance issues • List all cold holding issues from previous inspection reports • Identify any pattern or similarity among the citations • List the corrective actions that have already been tried PART 2: Use the table below to determine the root causes. • Chronic issues can have multiple root causes • Identify all the people, equipment, economic, or procedural factors that play a role in your recurring issues • This table includes a few examples, but it might not include your specific root cause
pathogens that cause foodborne illness can grow rapidly on Time/Temperature Control for Safety (TCS) Food when they are not maintained at proper cold holding at 5 ° C (41 ° F) or less. From the FDA Job Aid: Time and Temperature Control for Safety Foods What's the Rule? Time/Temperature Control for Safety (TCS) Food, Cold Holding, shall be maintained at 5 ° C (41 ° F) or less. Refer to FDA Food Code: 3-501.16 (A) (2)
PEOPLE
EQUIPMENT
ECONOMICS
PROCEDURES
Staff not trained on cold holding procedures Temperatures not being monitored and/or documented Staff not following proper procedures for filling pans, temperature control Staff not following proper procedures to maintain cold holding temperature Person in charge is not a trained food protection manager
Equipment has insufficient capacity for its use Equipment used improperly or not designed for its intended use Equipment malfunctioning, not working properly
Insufficient time committed to train staff on procedures Insufficient staff scheduled to execute procedures Purchasing equipment that is not designed for commercial use No budget for repairs and preventive maintenance
Written procedures incorrect or unclear to understand
Written procedures not followed
Procedures are not monitored, monitoring is not documented Procedures do not identify appropriate cold holding containers No process for taking and documenting corrective actions
Equipment not inspected and calibrated regularly
No budget for replacing unserviceable equipment
No preventive maintenance program in place
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