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					    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

				
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