VOLUNTARY NATIONAL RETAIL FOOD REGULATORY PROGRAM STANDARDS

1. VOLUNTARY NATIONAL RETAIL FOOD REGULATORY PROGRAM STANDARDS Best Practices Criteria for Regulatory Food Programs

2. 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

3. 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 nationally:1972 – 491,000 Restaurants 2003 – 870,000 Restaurants *166,135 Retail Food Stores

4. Current Challenges in Restaurant and Foodservice Industry • Risk • Recruitment • Retention

5. FDA’S RETAIL FOOD PROGRAM FOCUS • FDA National Retail Food Steering Committee • Government Performance Review Act (1993)“performance plans … measurable indicators”

6. ESTABLISHDELIVERABLEOBJECTIVES

7. FDA’S 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

8. FDA’s 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

9. 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

10. 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?

11. 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?

12. Standard #2Trained Regulatory Staff • Curriculum • Field Training and Experience • Field Standardization • Continuing Education and Training

13. 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?

14. 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

15. Standard #4Uniform Inspection Program Does the agency have a quality assurance program that promotes the uniform interpretation and application of regulatory requirements and policies?

16. 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?

17. Standard #5Foodborne IllnessInvestigation and Response • Investigation Procedures • Reporting • Laboratory Support • Trace-back Procedures • Recalls • Media Management • Trend Analysis

18. 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?

19. Standard #7Industry and Community Relations • Industry and Consumer Interaction • Educational Outreach

20. Standard #7Industry & 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

21. 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?

22. Standards #8Program 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

23. Standard #9Program Assessment • Self-Assessment • Using the criteria within each standard • Baseline • Statistical significance

24. 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

25. Standards as a Tool for Continuous Improvement *Self Assess Improve MEASURE PLAN

26. PROGRAM STANDARDS TIME LINE

27. Field Assessment of the Effectiveness of Retail Food Safety Programs SHIFTING FOCUS FROM A FOOD SAFETY INSPECTOR TO A SYSTEMS ANALYST

28. Pathways to Reach the Goals FDA Foodborne Illness Risk Factor Study Risk Factors + Intervention Strategies + Performance Measures Program Standards Standardization & Certification (S&C)

29. VOLUNTARY NATIONAL RETAIL FOOD REGULATORY PROGRAM STANDARDS Standards of Excellence for Continuous Improvement

30. VOLUNTARY NATIONAL RETAIL FOOD REGULATORY PROGRAM STANDARDS John N. Powell FDA Food Specialist 847-249-8632 x105 John.powell@fda.hhs.gov