Quality AssuranceNow what?

No longer lost

Just showing our slip

rocket : space :: submarine :

A. landB. seaC. airD. cave

land sea air

cave

25% 25%25%25%

Where most outbreak associated contaminated foods are eaten?A. Private HomesB. RestaurantsC. Catered eventsD. Sequestered population

Private Homes

Restaurants

Catered eventsSequeste

red population

25% 25%25%25%

Center for Science in the Public Interest Data2014

Quality AssuranceFood and Lodging program is not in compliance with an approved Quality Assurance Plan, a corrective action plan must be submitted no later than May 15, 2017

Objectives

• Understand why Quality Assurance is important• Know the formula for proper documentation• Remember the frequency of field assessments and file review• Expectation and look forward to QA trainings

You get what you measure

• Uniformity• Training needs assessment• Quantitative value-Scoring of program• Managing resources• Retail Program Standard 4• Part of Domain 6 of the PHAB-Enforcing Public Health Laws

Procedures

• File review• Peer, Leader, Regional• Frequency• Remediation

QA in my county is done by:

A. Regional ReviewB. Peer ReviewC. Leader ReviewD. I have no ideaE. I am a state person, these

descriptions do not apply

Regional Review

Peer Review

Leader Revie

wI h

ave no idea

I am a st

ate person, th

ese de...

20% 20% 20%20%20%

How?

Quality

Manpower

• Tracking activities• Job Descriptions• Tabulated formulas

Prioritizing Policies

• Categorization• Scores• Specialized processes

• Assess all REHS which conduct retail food inspections

• Determine training gaps of program• Remediate with training or peer

review• Re-assess all REHS

Of What?

Time of Inspection

Retail Program Standard 4 Uniform Inspection Program• 20 Quality Elements• Spreadsheet automatically populates• Compliance with the standard is 75% or better for all staff• Must have corrective action• Must have file review

Public Health Accreditation Board

• Domain 6 Enforcement Public Health Laws• Domain 8 Maintain competent public health workforce• Domain 9 Evaluate and continuously improve processes, programs,

and interventions

53% 88% 91% 89%

Appl

ebee

s

Denn

y's

Fatz

Caf

é

Ole's

Gua

cam

oles

1 2 3 4 5 6 7 8 9

78% 98% 94% 100% 90%

Earth

fare

Deli

Whi

te D

uck T

aco

Pom

odor

os Ea

st

Lifes

tyles

Din

ing

Carra

bbas

Good Retail PracticesWater and Ice From Approved Sources 29 12 0 0 100% 0% 0%Food Identification 35 10 2 0 83% 17% 0%Prevention of Contamination 36, 38, 39, 40 11 1 0 92% 8% 0%Proper Use of Utensils 41, 42, 43, 44 10 2 0 83% 17% 0%Utensils and Equipment 45, 46, 47 11 1 0 92% 8% 0%Physical Facilities 48, 49, 50, 51, 52, 53, 54 9 3 0 75% 25% 0%

Setting exampleEHS washes hands as needed 12 0 0 100% 0% 0%Properly uses equipment 11 1 0 92% 8% 0%

Overall Total: 373 73 51 43% 8% 6%

EHS Total Percentage: 84%

Scoring

An 84% a passing score for a Quality Assurance assessment of a EH program.A. TrueB. False

True

False

50%50%

Prior to Inspection Reviews (1-3) previous inspections 12 0 0 100% 0% 0%Reviews permit conditions, TPHS, variance/HACCP 11 1 0 92% 8% 0%REHS properly equipped 12 0 0 100% 0% 0% Equipment/SuppliesMenu review 10 2 0 83% 17% 0%Properly identifies him/herself 11 1 0 92% 8% 0%Asks manager to accompany during inspection 11 1 0 92% 8% 0%Verifies ownership, demographics 9 3 0 75% 25% 0%Surveys facility; prioritizing risk factors 6 5 0 50% 42% 0%Appropriate attire/complies with facility policies 8 4 0 67% 33% 0%Professional Rapport 11 0 0 92% 0% 0%

Risk Factors/ProcessesVerifies Food Certification Manager; duties 1 12 0 0 100% 0% 0%Employee health 2,3 7 5 0 58% 42% 0%Good Hygienic Practices 4,5 11 1 0 92% 8% 0%Handwashing 6,8 9 3 0 75% 25% 0%No bare hand contact 7 11 1 0 92% 8% 0%Approved Sources-9,10,11,12,15,30 11 1 0 92% 8% 0%Food storage and protection 13,37,12,31 9 3 0 75% 25% 0%Cleaning & sanitizing food contact surfaces 14 4 8 0 33% 67% 0%Cook ing 16 9 3 0 75% 25% 0%Reheat 17 5 2 5 42% 17% 42%Cooling Parameters 18 10 2 0 83% 17% 0%Hot Holding 19 10 1 1 83% 8% 8%Cold Holding 20 9 3 0 75% 25% 0%Datemark ing 21 10 2 0 83% 17% 0%TPHC 22 4 1 6 33% 8% 50%Consumer advisory & required pasteurized foods 23, 28 7 2 0 58% 17% 0%Chemicals 25, 26 11 1 0 92% 8% 0%Recognizes HSP requirements 24 0 0 12 0% 0% 100%Recognizes Variance/HACCP 30 12 0 0 100% 0% 0%Verifies HACCP plan 27 0 0 12 0% 0% 100%

Training Gaps

X. Verifies correction of out of compliance observations identified during the previous inspection. In addition, follows through with compliance and enforcement in accordance with the jurisdiction's policies.

1 0 1 0 1 0 1 0 1 0 0 1 1 0 1 0 1 0 1 0 1 0 1 0 1 0

XI. Conducts an exit interview that explains the out of compliance observations, corrective actions, and time frames for correction, in accordance with the jurisdictions policies

1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0

XII. Provides the inspection report and, when necessary, cross referenced documents to the person in charge or permit holder, in accordance with the jurisdiction's policies

1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0

XIII. Demonstrates proper sanitary practices as expected from a food service employee

1 0 1 1 1 0 1 0 1 0 0 1 1 0 1 0 1 0 1 0 1 0 1 0 1 0

XIV. Completes the inspection form per the jurisdiction's policies (IE observations, public health reasons, applicable code reference, compliance dates.)

1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0

XV. Documents the compliance status of each risk factor and intervention (IN, OUT, NA, NO)

0 1 1 0 1 0 1 0 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 1 0

XVI. Cites the proper code provisions for risk factors and Food Code interventions in accordance with the jurisdiction's policies

1 0 1 0 1 0 1 0 0 1 0 1 1 0 1 0 1 0 1 0 1 0 1 0 1 0

XVII. Documents corrective action for out of compliance risk factors and Food Code interventions in accordance with the jurisdiction's policies.

1 0 1 0 1 0 1 0 1 0 0 1 1 0 1 0 1 0 1 0 1 0 1 0 1 0

XVIII. Documents that options for the long term control of risk factors were discussed with establishment managers when the same out of control risk factor occurs on consecutive inspections.

1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0

XIX. Compliance or regulatory documents (IE exhibits, attachments, sample forms) are accurately completed, appropriately cross-referenced within the inspection report, and included with the inspection report in accordance with the jurisdiction's policies.

0 1 1 1 0 1 1 0 1 0 0 1 0 1 0 1 0 1 1 0 1 0 1 0 1 0

XX. Files reports and other documentation in a timely manner, in accordance with the jurisdiction's policies.

1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0

10 11 12 134 5 6 7 81

75%2

100% 85%3 9

45% 80% 75% 80%100% 80% 80% 80% 100%75%

What does this tell you about your program?

IN OUT NAIN OUT NA

Closing comments

•Training•Baseline•Grants•Your thoughts?

http://gentleshepherdbaptist.blogspot.com/2011/02/your-slip-is-showing.html