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Understanding the Relation between Establishment Food Safety Management and Risk Factor Violations Cited during Routine Inspections

机译:了解企业食品安全管理与例行检查中引用的违规风险因素之间的关系

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Certified Food Manager (CFM) training can help ensure proper food safety practices for decreasing risk factor violations associated with foodborne illness. However, the effectiveness of food safety management also depends on the authority of the person in charge (PIC) and the added value of third-party inspectors auditing food safety policies and practices. To examine the effect of food safety management characteristics on risk factor violations cited on routine inspections, we evaluated results of 546 routine inspections in the cities of Bloomington and Richfield, MN, between 2016 and 2017. Food establishment management was characterized by the presence of a CFM of record for the establishment, whether the PIC was certified, and whether the establishment used a third-party inspector to audit food safety policies and practices. For each of these food safety management characteristics, the establishment had fewer risk factor observations that were out of compliance during routine inspections. The relationship between the establishment's food safety management characteristics and either the percentage of observations out of compliance or the inspections with observations out of compliance differed by risk factor category. For preventing contamination by hands, the lowest rates were found for inspections in which the CFM of record was the PIC. However, for potentially hazardous food time and temperature violations, establishments that used third-party inspectors had lower percentages of both observations and inspections out of compliance across all categories of management characteristics. The results of our study support the recommendations of the U.S. Food and Drug Administration regarding CFMs. However, our findings also suggest greater complexity in the characteristics of food safety management, which include the role of third-party inspectors and whether a CFM is acting in the role of the CFM of record.
机译:认证的食品经理(CFM)培训可以帮助确保采取适当的食品安全措施,以减少与食源性疾病相关的风险因子违规。但是,食品安全管理的有效性还取决于负责人(PIC)的权限以及审核食品安全政策和实践的第三方检查员的附加值。为了检验食品安全管理特征对例行检查中引用的风险因素违规的影响,我们评估了2016年至2017年间在明尼苏达州布卢明顿和里奇菲尔德市进行的546次例行检查的结果。企业的记录CFM,PIC是否获得认证以及企业是否使用第三方检查员来审核食品安全政策和做法。对于这些食品安全管理特征中的每个特征,企业在常规检查过程中所观察到的风险因素观察结果均不符合规定。企业的食品安全管理特征与不合格项的观察百分比或不合格项的检查百分比之间的关系因风险因素类别而异。为防止人为污染,对于以CFM记录为PIC的检查,发现的比率最低。但是,由于违反了潜在的危险性食品时间和温度规定,使用第三方检查员的企业在所有管理特征类别中的观察和检查百分比均低于合规性。我们的研究结果支持美国食品药品监督管理局关于CFM的建议。但是,我们的发现还表明,食品安全管理的特征更加复杂,其中包括第三方检查员的角色以及CFM是否在记录CFM中起作用。

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