During a health inspection, if a violation is observed, it is documented on the report with a corrective action. If an isolated occurrence, the violation is corrected by the operator and not repeated.

A risk control plan is implemented when a hazard is uncontrolled and has the potential for being continuous or chronic. The plan should provide for clear, measurable success.

Risk control plans typically address uncontrolled, food safety hazards that are procedural or behavioral. Examples include time/temperature compliance, a food handling process or procedure, employee hygiene practices, holding equipment monitoring, and facility/equipment cleaning and maintenance.

Risk control plans are not used to address one-time actions such as installing a vacuum breaker on a hose bib or repairing damage to a wall.

The plan identifies a specific risk factor and provides for simple control measures, which can be integrated daily into the facility’s routine operation. It clearly identifies:

• the problem (risk factor),
• how it will be corrected/controlled (procedure), and
• how success is measured (critical limit).

It also provides for accountability by indicating the how/who/when for measurement:

• what to do if the critical limit is not met (corrective action),
• who will supervise or verify that the plan is properly implemented,
• how staff will be trained, and
• how results are communicated to the health inspector.

If the plan is not successful, it needs to be revised. In this way the PIC can maintain active control over potential risk factors in the facility.

If you have further questions about risk control plans, contact your health inspector.