VOLUNTARY NATIONAL RETAIL FOOD REGULATORY PROGRAM STANDARDS

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VOLUNTARY NATIONAL RETAIL FOOD REGULATORY PROGRAM
STANDARDS

• Best Practices Criteria for Regulatory Food
  Programs

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Current EnvironmentState Local Retail Food
Programs

• Diminishing Resources
• Competing Program Priorities
• Retail Food Safety Risk Assessment Lacking
• Outputs rather than Outcomes used to
  measure Program Effectiveness
• Program Performance Measures not clearly
  identified
• No mechanism for conducting FTE cost-benefit
  justification

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State Local Retail Food Programs

• As resource capacities are diminishing, the size
  
• of the foodservice industry is rapidly
  increasing
• The National Restaurant Association statistics
  on the increase number of restaurants
  nationally1972 491,000 Restaurants
• 2003 870,000 Restaurants
• 166,135 Retail Food
  Stores

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Current Challenges in Restaurant and Foodservice
Industry

• Risk
• Recruitment
• Retention

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FDAS RETAIL FOOD PROGRAM FOCUS

• FDA National Retail Food Steering Committee
• Government Performance Review Act
  (1993)performance plans measurable
  indicators

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ESTABLISHDELIVERABLEOBJECTIVES
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FDAS RETAIL FOOD PROGRAM FOCUS

• Baseline focus- 5 CDC-identified risk factors
• 1. Unapproved Source
• 2. Inadequate Cooking
• 3. Improper Time/Temperature
• 4. Poor Personal Hygiene and
• 5. Cross Contamination
• National Team Healthy People 2010 agency goal
• 25 reduction in FBI risk factors

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FDAs Retail Food Program Focus

• ACTIVE MANAGERIAL CONTROL
• Purposeful incorporation of
• specific actions or procedures
• by industry management
• to attain control of
• foodborne disease risk factors

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National Voluntary Retail Food Regulatory
Program Standards

• Regulatory Foundation
• 2. Staff Training
• 3. HACCP Principles-based Inspection Program
• 4. Inspection Uniformity
• 5. Foodborne Illness Investigation
• 6. Compliance and Enforcement
• 7. Industry and Community Relations
• 8. Program Support and Resources
• 9. Self Assessment

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Standard 1Regulatory Foundation
2009

• Are the regulatory requirements that apply to
  food establishments based on sound science and
  good public health interventions?
• Does the agency have the statutory authority to
  effectively enforce its requirements?

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Standard 2Trained Regulatory Staff

• Does the program ensure that personnel are
  properly trained and standardized in the
  essential elements of food safety and effective
  inspection and enforcement principles?
• Does the agency have some certification to verify
  this training?

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Standard 2Trained Regulatory Staff

• Curriculum
• Field Training and Experience
• Field Standardization
• Continuing Education and Training

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Standard 3Inspection Program Based on
HACCP Principles

• Do facility inspections focus on the status of
  the key foodborne illness risk factors and the
  correction of out-of-control risk factors through
  
• ACTIVE MANAGERIAL CONTROL?

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Standard 3Inspection Program Based on
HACCP Principles

• Inspection that is designed to
• Identify FBI risk factors and interventions
• Ensure ACTIVE MANAGERIAL CONTROL

• Poor personal hygiene
• Food from unsafe source
• Inadequate cooking
• Improper holding temperature
• Contaminated equipment

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Standard 4Uniform Inspection Program

• Does the agency have a quality assurance program
  that promotes the uniform interpretation and
  application of regulatory requirements and
  policies?

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Standard 5Foodborne IllnessInvestigation and
Response

• Are reports of foodborne illness and injury
  investigated, analyzed, and documented in an
  effective manner?
• Does a coordinated approach for investigating
  foodborne illness and sharing of information
  exist?

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Standard 5Foodborne IllnessInvestigation and
Response

• Investigation Procedures
• Reporting
• Laboratory Support
• Trace-back Procedures
• Recalls
• Media Management
• Trend Analysis

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Standard 6Compliance and Enforcement

• Do agency compliance procedures result in timely
  correction of out-of-control risk factors?
• Are appropriate enforcement actions taken when
  necessary and are they applied consistently
  across the industry?

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Standard 7Industry and Community Relations

• Industry and Consumer Interaction
• Educational Outreach

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Standard 7 Industry Community Relations

• Industry and Consumer Interaction
• Food Safety Task Forces
• Advisory Boards or Committees
• Educational Outreach
• Industry Recognition Program
• Food Worker Training
• Web Sites, Newsletters
• Food Safety Education Month

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Standard 8Program Support and Resources

• Does the program have the consistent funding,
  staff support, and equipment necessary to support
  an effective risk-based food safety program?

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Standards 8 Program Resources

• Budget provides resources to meet criteria
• Staffing level of one FTE for every 280-320
  inspections performed
• Inspection equipment for each inspector
• Equipment for administrative staff

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Standard 9Program Assessment

• Self-Assessment
• Using the criteria within each standard
• Baseline
• Statistical significance

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VOLUNTARY NATIONAL RETAIL FOOD
REGULATORYPROGRAM STANDARDS

• Identify program areas where an agency can have
  the greatest impact on retail food safety.
• Promote wider application of effective FBI risk
  factor intervention strategies
• Assist in identifying program areas most in need
  of additional resources

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Standards as a Tool for Continuous Improvement

• Self Assess Improve

MEASURE
PLAN
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PROGRAM STANDARDS TIME LINE
Enrollment Date Within 1 year Within 3 Years After 3 years After 6 years
Inclusion on FDAs Website Listing of Enrolled Jurisdictions Complete Initial Self-Assessment Develop Strategic Plan or Action Plan Establish a Baseline Independent Audit (within 36 months of initial self-assessment) Verification Program Audit Follow-up Baseline
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Field Assessment of the Effectiveness of Retail
Food Safety Programs

• SHIFTING FOCUS
• FROM A
• FOOD SAFETY INSPECTOR
• TO A
• SYSTEMS ANALYST

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Pathways to Reach the Goals
FDA Foodborne Illness Risk
Factor Study
Risk Factors Intervention Strategies
Performance Measures
Program Standards
Standardization Certification (SC)
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VOLUNTARY NATIONAL RETAIL FOOD REGULATORY
PROGRAM STANDARDS

• Standards of Excellence for
• Continuous Improvement

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VOLUNTARY NATIONAL RETAIL FOOD REGULATORY
PROGRAM STANDARDS

• John N. Powell
• FDA Food Specialist
• 847-249-8632 x105
• John.powell_at_fda.hhs.gov