Environmental Health and APC
Objective 1.1: Decrease the percentage of critical food safety violations divided by total violations (RFE/FSO) by a total of 10% by 2019 and another 10% (totalling 20%) by 2020.
Current Value
0.00%
Definition
Story Behind the Curve
FDA has determined that the five most common violations responsible for foodborne illness outbreaks are pests, contamination, sanitization, hand washing and temperature control. CCPH plans to reduce these ciritical violations by a total of 20% in the years 2019 and 2020 through monitoring, enforcement and education programs.
Partners
What Works
This objective was cancelled after a site visit revealed that this this goal is not what the department should be pursuing.
Action Plan
The Environmental Health division will create an enforcement plan for food service operators. The division will then track the number of critical violations compared to the overall total number of violations and esure that this data is tracked correctly in the departments information systems. Using this data, the division will then provide a local educuational program to operators aimed at reducing the number of critical food safety violations.
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