Office of Food Protection Update
Food Safety Plan Requirements Enforced
On Wednesday, June 11, 2008 the Food Safety Task Force and the Rhode Island Department of Health provided training to more than 35 food safety manager instructors. The purpose of the training was to supply the instructors with resources needed to offer food safety plan development workshops for food establishment operators.
Since 1994, Both the Rhode Island Food Code and the Certified Food Safety Manager regulations have required most food service facilities to have formal food safety plans. The Office of Food Protection will begin strictly enforcing these requirements. No new applicants will be issued food licenses unless they have written standard operating procedures to ensure food safety. Managers of existing establishments with multiple or repeat critical violations may be required to attend a food safety plan development workshop. The Office of Food Protection has agreed to approve plan development workshops that are at least 6 hours in length for manager recertification.
Top Violations in 2007
The RI Office of Food Protection cited 11,358 violations in 2007. Of those, 3,451 or about 30%, were foodborne illness risk factor violations, which are most likely to cause illness. The following were the top ten most frequently cited risk factor violations in 2007:
1. Adequate handwashing facilities supplied and accessible (cited 30% of the time).
2. Consumer advisory provided for raw or undercooked foods (23%).
3. Proper date marking and disposition of outdated foods (23%).
4. Food contact surfaces cleaned and sanitized (22%).
5. Proper cooling time/temperature (22%).
6. Time as a public health control (procedures and records) (15%).
7. Proper cold holding temperatures (13%)
8. Hands clean and properly washed (13%)
9. Proper hot holding temperatures (12%)
10. Foods separated and protected during storage (11%)
11. Demonstration of knowledge/certified food safety manager as required (11%)
Source: Rhode Island Food Safety Task Force
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