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A risk-based food inspection program.

Michelle A Hoag¹, Corwin Porter, Padma P Uppala

¹Loma Linda University, School of Public Health, Department of Environmental & Occupational Health, Loma Linda, CA 92350, USA.

Journal of Environmental Health

|March 30, 2007

Summary

A new risk-based food inspection program in San Bernardino County enhances public safety by categorizing facilities. This model improves resource allocation and allows for risk-reflective permit fees, preventing foodborne illnesses.

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Area of Science:

Public Health
Food Safety
Risk Management

Background:

Food facility inspections are vital for preventing foodborne illnesses in retail consumers.
Current inspection methods vary nationally, necessitating a standardized, enhanced approach.
San Bernardino County sought to improve its existing food inspection process.

Purpose of the Study:

To develop and propose a risk-based food inspection program and assessment instrument for San Bernardino County.
To enhance the efficiency and effectiveness of food safety inspections.
To inform decision-making regarding inspection resource allocation and permit fee structures.

Main Methods:

Conducted a comprehensive literature review on national food inspection procedures.
Interviewed health professionals to gather insights on current practices.
Developed a risk-based assessment instrument and inspection schedules based on best practices.

Main Results:

The proposed model categorizes food facilities into high, moderate, and low-risk levels.
Risk factors considered include food properties, population served, facility history, and operational risks.
The model provides a framework for optimizing inspection resource allocation.

Conclusions:

The risk-based model offers a structured approach to food facility inspections.
It enables informed decisions on resource allocation for health departments.
The program facilitates a sliding permit fee system aligned with facility risk levels.