0 0 0 0
Document Sample
To complete this risk assessment follow the directions in Column K and fill in the cells with red type as appropriate for your food service establishiment
Risk score is relative to your particular operation. The lower the score the better but you can never eliminate the risk of foodborne illness occurring.
Type of Risk Raw Score Weighting
Selected Weighted
Weight Frequency Options (ie. how often served) Frequency Risk
1 Menu-Food Factors Daily Weekly Monthly Seldom Never
Raw animal product 20 5 4 2 1 0 0 0
Raw fish/shellfish (sushi) 20 5 4 2 1 0 0 0
Raw eggs 20 5 4 2 1 0 5 100
Shellfish 10 5 4 2 1 0 0 0
Finfish 10 5 4 2 1 0 0 0
Beef 10 5 4 2 1 0 5 50
Poultry 10 5 4 2 1 0 5 50
Eggs 10 5 4 2 1 0 5 50
Wild game 10 5 4 2 1 0 0 0
Pork 5 5 4 2 1 0 5 25
Rice/dry beans 5 5 4 2 1 0 0 0
Mixed foods/casserole 5 5 4 2 1 0 3 15
Wild mushrooms 5 5 4 2 1 0 0 0
Protein salads 5 5 4 2 1 0 5 25
Green leaf vegetables 5 5 4 2 1 0 5 25
Sprouts 5 5 4 2 1 0 5 25
Fruits 5 5 4 2 1 0 5 25
Soft cheese, dairy 5 5 4 2 1 0 5 25
Unpasturized juice 5 5 4 2 1 0 0 0
Core Menu-Food Risk 415
2 Customer Factors
% under 6 years old 10
% over 60 years old 20
% pregnant 2
% sick or recovering 7
Core Customer Risk 39 2
Core Risk Score 830
3 Food Preparation Factors Weight Frequency Options
Selected
Never Rarely Sometimes Often Always Frequency
Food process is complex 1 0 0.5 1 1.5 2 0
Preparation process complex 1 0 0.5 1 1.5 2 0
Food prepared in advance 1 0 0.5 1 1.5 2 1.5
Uncooked food sourced from Hep
A hotspot 1 0 0.5 1.5 1.8 2 0
Process Risk 0.38 311
4 Temperature Control Factors
Cooler temp monitored/recorded 1 3 2 1.5 1.2 0.5 1.2
Cook temp monitored/recorded 1 3 2 1.5 1.2 0.5 1.2
Service temp monitored/recorded 1 3 2 1.5 1.2 0.5 1.2
Temperature Risk 1.20 374
5 Hand Hygiene Factors YES or NO Y/N Score Weighted
Handwashing Stations:
<10 ft from all work stations? 1.0 N 1.00 1.00
Hands free faucets/dispensers? 1.0 N 1.00 1.00
Counter in soap dispenser? 1.5 Y 0.30 0.45
Disclosure gel & blacklight? 2.0 N 1.00 2.00
Surfaces Sanitized every 4 hours? 1.0 Y 0.30 0.30
Hand Sanitizer strategic located? 1.5 Y 0.30 0.45
Employees:
Screened daily for illness? 2.0 Y 0.50 1.00
hfl* certified in handwashing? 2.0 Y 0.20 0.40
Hep A vaccinations? 2.0 Y 0.20 0.40
Management:
hfl* Hands-On program followed? 3.0 Y 0.10 0.30
hfl* HW WIN standards in place? 3.0 Y 0.10 0.30
Monitor hand washes/zone? 2.0 Y 0.10 0.20
Hand Hygiene Risk 0.78
Total Risk for Operations 291
ith red type as appropriate for your food service establishiment
u can never eliminate the risk of foodborne illness occurring.
Comments & Directions
Select Frequency of service for food types and enter
indicated score into "selected frequency" column
This is risk score related to your chosen menu
If you change the menu you will change the risk.
Fill in weight column with % of customers who fall into this
category
20% of average population falls into these categories
This risk score is related to the customer base served
This is risk score related to your core menu and the customer
base served. Should you be adapting menu given customer
risk?
This section assesses impact of your food handling process on
risk for foodborne illness
Complex = numerous items to cook
Complex = numerous stages in prep
Check handwashingforlife.com/hotspot/hepA
This is risk factor related to menu, customer and food
preparation factors
This section assesses impact of your temperature management
processess on risk for foodborne illness
This is risk factor related to menu, customer, prep and
temperature control factors
This section assesses impact of your overall Hand Hygiene
program on risk for foodborne illness outbreak. CDC states:
"poor hand hygiene is leading cause of foodborne illness"
Answer question: Fill in the Y (Yes) or N (No) in column F
All soap & towel dispensers must be hands free for Yes
Counts each time dispenser is used (20 second delay on counter)
One UV disclosure light at entry hand wash station = yes score
Sanitize all non hands free faucets, towels and soap equipment
At all waiter work stations and waiter hand wash stations
Employees with temperature, runny nose, cough, diarrhea excused
* or equivalent hand wash training
Yes = Hep A vaccination a 100% requirement of employment
*or equivalent management program
*or equivalent Hand Wash (WIN) frequency goal setting program
Counts zoned by HW station & tracked on line sheet for yes
This is effect of your hand hygiene management on risk of your
food service operation to incur food borne illness outbreak.
This is where Management can have a significant impact on
total risk.
This is the OVERALL RISK score based on how you are
currently managing your TOTAL food handlingprogram
To determine the impact of different activity on the risk of food
borne illness alter your score in any of the areas under your
control and compare the new number with this number.
You can use this to determine which activities make the most
sense to reduce your overall risk
Wash Index Worksheet CalQL8 HS CW CW+B CW+TG WIN
CORE WORKPLACE RISK 291 0.7 Cell B3 = Cell J66 from SAFM=Total FB risk factor
Workplace related Variaibles
Number of covers(customers) per shift 200 0.0 B6 = average number of customers per shift
Number of staff in a shift who are in regular contact with
Number of customer service staff per shift 4 customers (waiters, reception, busers, etc)
Number of checks per shift 80 Number of tables served or cheques presented per shift
Number of kitchen staff per shift 6 Total kitchen staff
Cold prep staff 3 Kitchen staff handling/preping uncooked foods
Hot prep staff 2 Kitchen staff cooking or holding food at safe temps
Clean up staff 1 Cleaup staff in kitchen
Hours per shift 8 7.0 2.0 9.0 Hours per shift per employee (average if necessary)
Number of scheduled breaks per person per shift
Scheduled breaks per shift 3 3.0 3.0 including lunch but not toilet breaks
Workplace hand wash requirements 0.0 10.0 0.0 2.0 12.0
Position related Variables
In cells B20 to B25 enter 1 if position is being
rated. Enter 0 if not being rated
Customer Contact Position
Wait staff 1 7.5 2.5 10.0 Sanitize hands every 5 customers, core wash every 20 customers
Reception staff 0 0.0 0.0 0.0 Sanitize hands every 8 seated, core wash every 30 tables seated
Food Contact Position 0.0
Cold Prep 0 0.0 0.0 Core wash after every 8 covers less # station change washes
Hot Prep 0 0.0 0.0 Core wash after every 16 covers less # station change washes
Clean up 0 0.0 0.0 Core wash after every 20 covers
Position hand wash requirements 7.5 2.5 0.0 0.0 10.0 Total of washes necessary given nature of job
Number of station changes per shift 0 0.0 0.0 Core wash for every food prep station change even if gloved
Workplace Risk Adjusted HAND
HYGIENE FREQUENCY 5 9 0 2 15 Personal risk adjusted by total managed environment risk (D3)
Personal Hygiene Factors Section calculates risk factors for Individual food handlers
Age 40 1.15
Toilet breaks per shift 3 3 3.0 3.0 Enter age at last birthday in column B
Condition of hands Y or N
Soft and smooth N 0.00 Enter yes(Y) or no(N) in column B35-B53 as appropriate
Rough and creased Y 1.30
Open sores or cuts N 0.00
Length of nails
Very short (no nails) N 0.00
Average (1/8 inch) Y 1.00
Long (>1/4 inch) N 0.00
Artificial nails worn N 0.00
Touch factor
Seldom touches self or others N 0.00
Average touch frequency Y 1.00
Often touches self or others N 0.00
Personal Health Factors
May be getting a cold N 0.00
Just getting over a cold N 0.00
Has a temperature above normal N 0.00
Sneezed of coughed in last 24 hours N 0.00
Someone at home has cold, flu or fever N 0.00
Personal risk variable index 1.1
Handwashingforlife
Guidelines
Handwashes per shift 6 10 3 2 21 Handwashes or hand sanitizing
Not
Glove changes per shift needed
0 0 0 0 0 No gloves on break or at end of shift.
If > 6 hand washes per hour required
Handwashingforlife recommends
Handwashes per hour 1 1 0 0 2.6
appropriate additional protection (ie.
gloves, facial mask, etc) or not work shift
Minutes between washing or
Time to ACT 23
sanitizing hands
