Foodborne Illness Risk Factors & Risk Control Plan Tool
Risk Factor: Inadequate Cooking Data Item #9: Raw Animal Foods Are Cooked to Required Temperatures
What’s the Risk? Many foods have germs on and in
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 cooking 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
them. Proper cooking is necessary to make those foods safe. Cooking times and temperatures are based on the type and number of bacteria common to each food and how
well heat can penetrate that particular food.
PEOPLE
EQUIPMENT
ECONOMICS
PROCEDURES
What's the Rule? To be effective in reducing the risk of foodborne illness, cooking requires that food must be held at a sufficient temperature and specified time. See: https://www.fsis.us da.gov/guidelines/2 021-0014 The stated temperature is the minimum that must be achieved and maintained in all parts of each piece of meat for a least the stated time. Refer to FDA Food Code: 3-401.11, 3-401.12, 3-401.14, 3-401.15
Equipment has insufficient capacity for intended use
Insufficient time committed to train staff on procedures Insufficient staff scheduled to execute procedures
Written procedures not clear and correct
People not trained on cooking procedures
People follow sensory cues rather than the procedure
Equipment not working properly
Written procedures not followed
Purchasing equipment that is not designed for commercial use
Procedures are not monitored, monitoring is not documented No process for taking and documenting corrective actions Procedure not posted at the point of use
Thermometers not available or calibrated
Equipment not inspected and calibrated regularly
People not monitoring and documenting cooking temps
No preventive maintenance program for equipment
No budget for repairs and preventive maintenance No budget for replacing unserviceable equipment
Person in charge is not a trained food protection manager
Cooking equipment is not easy to use
Powered by FlippingBook