Advancing Conformance with the Voluntary National Retail Food Regulatory Program Standards.

Project SummaryThis project is designed to utilize the Retail Food Program Standards as an improvement toolfor improving inspection practices and implementing intervention strategies to achieve areduction in the occurrence of risk factors for foodborne illness in Yellowstone County.Data from Risk Factor Studies conducted in 2013 and 2018 show a 12 point reduction in thepercent of out of compliance observations in the Improper Holding risk factor category and a 20point reduction the percent of out of compliance observations in the Personal Hygiene risk factorcategory. As part of performance management, we monitor these metrics and respond tochanges in the metrics by applying Lean Six Sigma processes and tools for improvement.Objectives for this one-year grant period are 1) to measure out of compliance observationsidentified in routine inspections on a quarterly basis; 2) improve the uniformity of inspectionpractices through audit and training; 3) improve the application of compliance and enforcementprocedures by inspection staff; and 4) evaluate, improve and share the intervention tools thatwere developed in response to our most recent risk factor study.Our electronic inspection system (Paragon) has the capability of generating violation reports byrisk factor category and by individual violations. This tool will be used to monitor risk factorviolations each quarter. An important control will be the consistent marking of violations by allfood safety inspection officers (FSIOs). This will be addressed through quarterly audits, trainingand standardization exercises which provide an opportunity to identify and correct performancebarriers in a timely manner. Quarterly audits will also be used to determine how compliance andenforcement procedures are applied and if they were effective.An intervention workgroup, has been convened to develop and implement intervention strategiesto address risk factors. The workgroup focuses in two areas. 1) Cold holding, the observationmeasured to be most out of compliance in our recent risk factor study, and 2) Food safetyeducation for operators. In the first area, the workgroup identified these strategies: FSIO trainingon mechanical refrigeration, a handout for onsite corrections of cold holding violations, a handouton mechanical refrigeration for operators, and distribution of thermometers and logs to operators.In the second area, the workgroup identified the need for an operator's pocket guide on FoodSafety. Though ?written? this guide would incorporate the concepts of an oral culture andincorporate principles for communication with public. Customer feedback will be used to pilot thematerials and make improvements before finalizing and posting to Food Shield.