Risk Control Plan FAQs
What is a Risk Control Plan? A risk control plan is written cooperatively by the Person in Charge (PIC) of a food establishment and the health inspector. It describes a management system to control a foodborne illness risk factor in the facility.
The Centers for Disease Control has identified the most prevalent contributing factors of foodborne illness. These risk factors include poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures and contamination. Visit the Reducing Foodborne Illness Risk Factors Resource Guide webpage for more information.
A risk control plan is an intervention to chronic food safety problems in a food establishment, the benefits of which include:
- The operator has an active role in developing the plan and can consider all of the options and decide what is best for the facility’s operation.
- Input from the health inspector helps to establish a team approach to problem solving.
- An established plan creates a method for long-term behavioral change.
- The plan restores active managerial control over procedures that have a chance for causing foodborne illness.
Telephone: (702) 759-0588
Updated on: October 10, 2018