Active Managerial Control - The Backbone of Local Food Safety Initiatives

AbstractThe Cerro Gordo County Department of Public Health (Health Department) operates a retailfood regulatory program focused on the reduction of risk factors known to cause or contribute tofoodborne illness. The Health Department centers on active managerial control and is workingon the Voluntary National Retail Food Regulatory Program Standards (Standards). To date, theHealth Department has conformed to four of the nine Standards. This funding opportunityprovides a platform to achieve greater conformance with the Standards and to implementinnovative intervention strategies to reduce occurrence of contributing risk factors. The project'sgoal is to develop, implement and continuously improve the infrastructure and effectiveness ofthe Cerro Gordo County Department of Public Health's retail food safety program using theStandards to ensure food safety. Two aims were developed to achieve the goal.Aim 1 is by August 2017, the Cerro Gordo County Department of Public Health will increasetheir Standard achievement to 100% compliant. Health Department staff developed an actionplan for success in compliance with Standards 1, 5, 6, 8 and 9. Highlighted activities includehiring a food inspector to reduce the inspections to staff ratio, gaining equipment to improveinspection quality, implementing quality assurance activities (i.e. sampling files for compliancereview), updating the inspections database and conducting a facility study. As each Standard isapproved by the verifying agency, it, along with already achieved Standards, will cycle topromote continuous program improvement. Aim 2 is that by August 2020, Health Departmentstaff through Standards quality improvement will achieve a 15% decrease in risk-factorviolations. Three branches of innovation will aid in reduction. First, is implementation of theOlmstead County, Minnesota, Procedures, Training, Verification electronic assessment system.It provides a platform for communication and education with retail food operators andprioritizes a system for follow-up and consultation. The system is active managerial control thatdetermines whether a facility is in control of their risk factors. The second category isembedding food safety courses in the community thereby flooding the area with certified foodhandlers. Staff will work with community organizations, retail food facilities and individuals toincrease course offerings. Third, is a category that will transform the existing Food SafetyManual to oral culture to better educate food workers. This project will help the HealthDepartment meet their mission to optimize the health of all people in Cerro Gordo County.