Foodborne Illness Risk Factors & Risk Control Plan Tool
Risk Factor: Poor Personal Hygiene Data Item #1: Employees Practice Proper Handwashing
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.
What’s the Rule? Wash hands before handling food or food- contact surfaces. During food prep, wash hands when switching tasks, before putting on gloves, or any time the hands become contaminated. Wash hands after using the toilet or any other activity that could contaminate them. Proper Hand Washing: Wet hands, apply soap, rub hands together for at least 20 seconds, rinse, then dry. Refer to FDA Food Code: 2-301.12 and 20301.14 What’s the Risk? Germs are present on everyone's hands and employee's hands can contaminate the food they touch. Research shows handwashing for 20 s econds with soap and water can significantly reduce the amount of germs on your hands.
PART 1: Identify continuous or chronic out-of-compliance issues • List all the handwashing 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 • Thistable includes a few examples, but it might not include your specific root cause
PEOPLE
EQUIPMENT
ECONOMICS
PROCEDURES
People not trained on handwashing procedures Physical discomfort from frequent handwashing People not keeping hand sinks easily accessible People not keeping hand sinks stocked and clean Person in charge is not a trained food safety manager
Lack of adequate handwashing sink supplies
Insufficient budget for regularly stocking all hand sinks No budget for adding/relocating hand sinks to be more convenient
Written procedures not clear or correct
Lack of dedicated handwashing sinks
Written procedures not followed
No budget for repairs/preventive maintenance
Procedures are not monitored; monitoring is not documented No process for taking and documenting corrective actions
Handwashing sink not working
Insufficient time committed to train staff on procedures
Warm water not readily available
Insufficient staff scheduled to execute procedures
Handwashing sink not properly designed
Procedure not posted at the point of use
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