Foodborne Illness Risk Factors Guide and Risk Control Plan Toolkit specific to the identified risk factor; and • Research demonstrates that establishments with well-developed FSMSs have significantly fewer high-risk violations; and • The plan creates accountability through documentation, measurable goals, and follow-up mechanisms
Step 4: Collaborate on Risk Control Plan Development Guide the manager through the Risk Control Plan, which addresses: • Risk Identification
o Specific issues observed o Root causes identified o Applicable Food Code provisions
o Areas requiring active managerial control o Management strategies to achieve control
o Required tools and resources o Measurable compliance goals
• Food Safety Management System Components o Procedures o Training o Monitoring
• Time Frame
o Duration of the plan o Communication methods and frequency for reporting progress to the inspector • Commitment o Formal signatures from both the manager/person in charge and the inspector, establishing a partnership agreement
Step 5: Establish Follow-Up Protocols Work with the establishment to determine: • Realistic timelines for implementing the Risk Control Plan • Appropriate follow-up inspection schedule • Communication methods for progress updates • Criteria for determining successful plan completion • Next steps if the plan does not achieve desired outcomes Best Practices For Implementation Maintain a Collaborative Approach
The risk factor data item sheets are designed to support a consultative, problem-solving relationship between inspectors and food establishment operators. Frame the conversation as a partnership to protect public health rather than an adversarial enforcement action.
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