Inspection Process, Associated Violations, and Foodborne Illness Risk Factors
The Southern Nevada Health District has a Food Protection Inspection Program that focuses on controlling foodborne illness (FBI) risk factors in food establishments. The report for a food establishment inspection reflects this philosophy by associating greater demerit values on violations that have the most impact on food safety and consumer protection.
The food inspection staff have been trained and standardized to follow the Risk-based Inspection Model of the Food and Drug Administration (FDA), which places increased emphasis on the following:
- Collaboration between the establishment operator, food handling employees, and the regulator;
- Assessment of the daily control of foodborne illness risk factors;
- Evaluation of active managerial control by the person-in-charge (PIC);
- Obtaining immediate, science-based, corrective actions for documented risk factors; and
- Implementation of intervention strategies to achieve long-term compliance.
Active managerial control of risk factors for FBI is key to a successful food-safety-by-design system within a food establishment.
The five FBI risk factors are:
- Poor personal hygiene;
- Food from unapproved sources;
- Improper cooking temperatures/methods;
- Improper holding time and temperature relationship; and
- Food contamination.
The following sections are labeled critical violations, major violations, and good food management practices. These sections provide an outline to explain the relationship between the violations documented on the report for a food establishment inspection and FBI risk factors. Within each of these sections will be methods for active managerial control to prevent risk factors from occurring, and links to pertinent sections of the regulations.
Telephone: (702) 759-0588
Updated on: July 19, 2019