Just showing our slip Quality Assurance Now what? No longer lost - PowerPoint PPT Presentation

Just showing our slip Quality Assurance Now what? No longer lost

rocket : space :: submarine : A. land 25% 25% 25% 25% B. sea C. air D. cave a r d e e i n v a s a a l c

Where most outbreak associated contaminated foods are eaten? A. Private Homes 25% 25% 25% 25% B. Restaurants C. Catered events D. Sequestered population s s s e t n t n n o m a e i t o r v a u H e l a u d e t p s e t o a e r R e p v i t d r a P e C r e t s e u q e S

Center for Science in the Public Interest Data 2014

Quality Assurance Food and Lodging program is not in compliance with an approved Quality Assurance Plan, a corrective action plan must be submitted no later than May 15, 2017

Objectives • Understand why Quality Assurance is important • Know the formula for proper documentation • Remember the frequency of field assessments and file review • Expectation and look forward to QA trainings

You get what you measure • Uniformity • Training needs assessment • Quantitative value-Scoring of program • Managing resources • Retail Program Standard 4 • Part of Domain 6 of the PHAB-Enforcing Public Health Laws

Procedures • File review • Peer, Leader, Regional • Frequency • Remediation

QA in my county is done by: A. Regional Review 20% 20% 20% 20% 20% B. Peer Review C. Leader Review D. I have no idea E. I am a state person, these descriptions do not apply w w w a . e e e e . d . i i i e v v v i d e e e o R R R n e s l r r e a e e e v n e d h a o P t a h i e , g n L I e o R s r e p e t a t s a m a I

Manpower How? • Tracking activities • Job Descriptions Quality • Tabulated formulas • Assess all REHS which conduct retail food inspections • Determine training gaps of program Prioritizing Policies • Remediate with training or peer review • Categorization • Re-assess all REHS • Scores • Specialized processes

Of What?

Time of Inspection

Retail Program Standard 4 Uniform Inspection Program • 20 Quality Elements • Spreadsheet automatically populates • Compliance with the standard is 75% or better for all staff • Must have corrective action • Must have file review

Public Health Accreditation Board • Domain 6 Enforcement Public Health Laws • Domain 8 Maintain competent public health workforce • Domain 9 Evaluate and continuously improve processes, programs, and interventions

Scoring Ole's Guacamoles White Duck Taco Pomodoros East Lifestyles Dining Earthfare Deli Applebees Carrabbas Fatz Café Denny's 1 2 3 4 5 6 7 8 9 78% 98% 94% 100% 90% 53% 88% 91% 89% Good Retail Practices Water and Ice From Approved Sources 29 12 0 0 100% 0% 0% Food Identification 35 10 2 0 83% 17% 0% Prevention of Contamination 36, 38, 39, 40 11 1 0 92% 8% 0% Proper Use of Utensils 41, 42, 43, 44 10 2 0 83% 17% 0% Utensils and Equipment 45, 46, 47 11 1 0 92% 8% 0% Physical Facilities 48, 49, 50, 51, 52, 53, 54 9 3 0 75% 25% 0% Setting example EHS washes hands as needed 12 0 0 100% 0% 0% Properly uses equipment 11 1 0 92% 8% 0% Overall Total: 373 73 51 43% 8% 6% EHS Total Percentage: 84%

An 84% a passing score for a Quality Assurance assessment of a EH program. A. True 50% 50% B. False e e u s l r a T F

Prior to Inspection Reviews (1-3) previous inspections 12 0 0 100% 0% 0% Reviews permit conditions, TPHS, variance/HACCP 11 1 0 92% 8% 0% REHS properly equipped 12 0 0 100% 0% 0% Equipment/Supplies Menu review 10 2 0 83% 17% 0% Training Properly identifies him/herself 11 1 0 92% 8% 0% Asks manager to accompany during inspection 11 1 0 92% 8% 0% Gaps Verifies ownership, demographics 9 3 0 75% 25% 0% Surveys facility; prioritizing risk factors 6 5 0 50% 42% 0% Appropriate attire/complies with facility policies 8 4 0 67% 33% 0% Professional Rapport 11 0 0 92% 0% 0% Risk Factors/Processes Verifies Food Certification Manager; duties 1 12 0 0 100% 0% 0% Employee health 2,3 7 5 0 58% 42% 0% Good Hygienic Practices 4,5 11 1 0 92% 8% 0% Handwashing 6,8 9 3 0 75% 25% 0% No bare hand contact 7 11 1 0 92% 8% 0% Approved Sources-9,10,11,12,15,30 11 1 0 92% 8% 0% Food storage and protection 13,37,12,31 9 3 0 75% 25% 0% Cleaning & sanitizing food contact surfaces 14 4 8 0 33% 67% 0% Cooking 16 9 3 0 75% 25% 0% Reheat 17 5 2 5 42% 17% 42% Cooling Parameters 18 10 2 0 83% 17% 0% Hot Holding 19 10 1 1 83% 8% 8% Cold Holding 20 9 3 0 75% 25% 0% Datemarking 21 10 2 0 83% 17% 0% TPHC 22 4 1 6 33% 8% 50% Consumer advisory & required pasteurized foods 23, 28 7 2 0 58% 17% 0% Chemicals 25, 26 11 1 0 92% 8% 0% Recognizes HSP requirements 24 0 0 12 0% 0% 100% Recognizes Variance/HACCP 30 12 0 0 100% 0% 0% Verifies HACCP plan 27 0 0 12 0% 0% 100%

X. Verifies correction of out of compliance observations identified during the previous inspection. In addition, 1 0 1 0 1 0 1 0 1 0 0 1 1 0 1 0 1 0 1 0 1 0 1 0 1 0 follows through with compliance and enforcement in accordance with the jurisdiction's policies. XI. Conducts an exit interview that explains the out of compliance observations, corrective actions, and time 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 frames for correction, in accordance with the jurisdictions policies XII. Provides the inspection report and, when necessary, cross referenced documents to the person in charge or 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 permit holder, in accordance with the jurisdiction's policies XIII. Demonstrates proper sanitary practices as expected 1 0 1 1 1 0 1 0 1 0 0 1 1 0 1 0 1 0 1 0 1 0 1 0 1 0 from a food service employee XIV. Completes the inspection form per the jurisdiction's 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 policies (IE observations, public health reasons, applicable code reference, compliance dates.) XV. Documents the compliance status of each risk factor 0 1 1 0 1 0 1 0 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 1 0 and intervention (IN, OUT, NA, NO) XVI. Cites the proper code provisions for risk factors and 1 0 1 0 1 0 1 0 0 1 0 1 1 0 1 0 1 0 1 0 1 0 1 0 1 0 Food Code interventions in accordance with the jurisdiction's policies XVII. Documents corrective action for out of compliance 1 0 1 0 1 0 1 0 1 0 0 1 1 0 1 0 1 0 1 0 1 0 1 0 1 0 risk factors and Food Code interventions in accordance with the jurisdiction's policies. XVIII. Documents that options for the long term control of risk factors were discussed with establishment managers 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 when the same out of control risk factor occurs on consecutive inspections. XIX. Compliance or regulatory documents (IE exhibits, attachments, sample forms) are accurately completed, 0 1 1 1 0 1 1 0 1 0 0 1 0 1 0 1 0 1 1 0 1 0 1 0 1 0 appropriately cross-referenced within the inspection report, and included with the inspection report in accordance with the jurisdiction's policies. XX. Files reports and other documentation in a timely 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 manner, in accordance with the jurisdiction's policies. 1 2 3 4 5 6 7 8 9 10 11 12 13 75% 100% 85% 100% 80% 45% 80% 75% 80% 75% 80% 80% 100%

IN OUT NA IN OUT NA What does this tell you about your program?

Closing comments • Training • Baseline • Grants • Your thoughts? http://gentleshepherdbaptist.blogspot.com/2011/02/your-slip-is-showing.html