Foodborne Illness Risk Control Plan A Risk Control Plan (RCP) is a concise management plan, developed by the retail or food service operator, with input from inspectors, that describes a management system for controlling specific out-of-control foodborne illness risk factors. A RCP: • is intended to be a voluntary strategy that inspectors and the person in charge jointly develop • promotes long-term compliance for specific out-of-control foodborne illness risk factors • should require implementation for a designated period of time (e.g., 60–90 days) • should stress simple control measures that can be integrated into the daily routine • is ultimately the responsibility of the operator to oversee its development and implementation
The role of inspectors is to consult with the operator and suggest ways to control the risk factor(s). Follow-up by telephone or in person is considered best practice to ensure the plan succeeds.
Establishment Name: Establishment Street Address: Establishment Type: Person in Charge (PIC): Inspection Agency: Inspector Name: Date of Inspection:
PART 1: IDENTIFY CHRONIC ISSUES 1. What specific chronic or continuing issue was noted again during the inspections?
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