Vet_Food_Evaluation_(Attachment_3).doc

W912PA-17-T-0014

Attachment 3

EVALUATIONS

Food &Water Composite Risk Assessment Checklist

1. Food Risk – Food items produced/prepared at the audited facility will be assigned an initial risk levels.

a. Under Food Items (4a.), list all food products being purchased in assessed establishment.

b. Sequentially, assess each food item, reference its corresponding initial risk level provided on the Food Risk Matrix, and score the corresponding Food Item Initial Risk Level (4b.) (L=0, M=10, H=20, or EH=30 points).

2. Food Preparation - Food Operation practices. Circle corresponding "Yes"/"No" point values.

a. Ensure cooking/holding temperatures are effective. Improper holding temperatures will put food at risk (see TB MED 530, Chapter 3). This question has an asterisk; if answered "No", the Composite Health Risk (specific food item plus facility risk) can be no lower than HIGH.

b. Re-heating of leftovers is highly discouraged (see TB MED 530, Chapter 3). This question has an asterisk; if answered "NO" (re-heating is occurring), the Composite Health Risk (specific food item plus facility risk) can be no lower than HIGH.

c. Cooling PHFs is highly discouraged (see TB MED 530, Chapter 3). This question has an asterisk; if answered "No" (cooling is occurring) the Composite Health Risk (specific food item plus facility risk) can be no lower than HIGH.

d. Ready-to-eat foods that are handled (e.g., sandwiches assembled by hand) by employees present a higher risk of foodborne illness, especially when not immediately consumed (see TB MED 530, Chapter 3).

e. Identify points of cross-contamination (e.g., using the same cutting-board to process FF&V and meat products) (see TB MED 530, Chapter 3).

f. If foods, especially Potentially Hazardous Foods (PHFs), are trucked/shipped with time-temperature abuse then the risk of foodborne illness significantly increases (see TB MED 530, Chapter 9).

3. Facility and Equipment - assessment of the facility’s ability to process food in a clean environment with properly functioning equipment.

a. Determine if hand washing facilities are functioning properly (e.g., water temp.; conveniently located; utilized by employees (see TB MED 530, Chapters 5, 7, or 8 as applicable).

b. Determine if foods are refrigerated and cooled properly. Test refrigeration/cooling equipment with a thermometer. This question has an asterisk; if answered "No", the Composite Health Risk (specific food item plus facility risk) can be no lower than HIGH.

c. Verify effectiveness of heating; hot holding; and cooking equipment. This question has an asterisk; if answered "No", the Composite Health Risk (specific food item plus facility risk) can be no lower than HIGH.

d. Evaluate area where dishes are washed and determine if washing methods are adequate.

e. Determine if the physical facility is adequate for safe food production/preparation.

4. Water Potability - Address water potability by obtaining laboratory samples and evaluating water potability documentation (see TB MED 530, Chapters 5, 7, or 8 as applicable; TB MED 577).

5. Cleaning and Sanitizing - a documented program is not required; proper procedures must be in place (see TB MED 530).

6. Pest Control - Determine if the pest control program is effective and utilized (see TB MED 530, Chapters 5 & 11).

7. Employee Practices and Health – Focus on personal cleanliness; employee health; and precautions taken to protect food from employee contamination (see TB MED 530, 2-2).

a. Verify if employees are medically screened; free from contagious diseases; and if facility’s employer health program is sufficient (review supporting documentation, if available).

b. Determine if employees are being trained on food safety/sanitation. Evaluate employees’ knowledge of food safety/sanitation (e.g., time/temperature relationship and PHFs).

c. Evaluate protective measures used to prevent food contamination by employees (e.g., washing hands correctly; frequently; and in the appropriate place). (See TB MED 530, Chapter 2). This question has an asterisk; if answered "No", the Composite Health Risk (specific food item plus facility risk) can be no lower than HIGH.

8. Food Defense - Focus on the threat of INTENTIONAL contamination when answering questions in this section.

a. Determine if adequate food defense measures are employed. This is an overall assessment of facility/operation security. Consider location based threats - some locations may require more robust food defense measures based on threat level - type of food produced, and employee hiring practices. This question has an asterisk; if answered "No", the Composite Health Risk (specific food item plus facility risk) can be no lower than HIGH.

b. Food conveyance security is critical. Utilizing unsecured food conveyance vehicles poses risk of intentional contamination, when food delivery is en-route.

c. Facilities often do not have a written Food Defense Plan (FDP); a well executed unwritten FDP is acceptable.

d. Evaluate facility’s access program. Question and verify its utilization and effectiveness.

e. Evaluate facility’s security. Consider facility’s location (e.g., urban or rural area) and design.

f. Verify effective/secure heating, ventilation, and air conditioning systems and water security program.