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

SLIDE 1

Quality Assurance

Now what?

No longer lost Just showing

ur slip

SLIDE 2

rocket : space :: submarine :

A. land
B. sea
C. air
D. cave

l a n d s e a a i r c a v e

25% 25% 25% 25%

SLIDE 3

Where most outbreak associated contaminated foods are eaten?

A. Private Homes
B. Restaurants
C. Catered events
D. Sequestered population

P r i v a t e H

m

e s R e s t a u r a n t s C a t e r e d e v e n t s S e q u e s t e r e d p

p

u l a t i

n

25% 25% 25% 25%

SLIDE 4

Center for Science in the Public Interest Data

2014

SLIDE 5

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

SLIDE 6

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

SLIDE 7

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

SLIDE 8

Procedures

File review
Peer, Leader, Regional
Frequency
Remediation

SLIDE 9

QA in my county is done by:

A. Regional Review
B. Peer Review
C. Leader Review
D. I have no idea
E. I am a state person, these

descriptions do not apply

R e g i

n

a l R e v i e w P e e r R e v i e w L e a d e r R e v i e w I h a v e n

i

d e a I a m a s t a t e p e r s

n

, t h e s e d e . . .

20% 20% 20% 20% 20%

SLIDE 10

How?

Quality Manpower

Tracking activities
Job Descriptions
Tabulated formulas

Prioritizing Policies

Categorization
Scores
Specialized processes
Assess all REHS which conduct retail

food inspections

Determine training gaps of program
Remediate with training or peer

review

Re-assess all REHS

SLIDE 11

Of What?

SLIDE 12

Time of Inspection

SLIDE 13

SLIDE 14

SLIDE 15

SLIDE 16

SLIDE 17

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

SLIDE 18

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

SLIDE 19

SLIDE 20

53% 88% 91% 89% Applebees Denny's Fatz Café Ole's Guacamoles

1 2 3 4 5 6 7 8 9

78% 98% 94% 100% 90% Earthfare Deli White Duck Taco Pomodoros East Lifestyles Dining Carrabbas

Good Retail Practices Water and Ice From Approved Sources 29

12 100% 0% 0%

Food Identification 35

10 2 83% 17% 0%

Prevention of Contamination 36, 38, 39, 40

11 1 92% 8% 0%

Proper Use of Utensils 41, 42, 43, 44

10 2 83% 17% 0%

Utensils and Equipment 45, 46, 47

11 1 92% 8% 0%

Physical Facilities 48, 49, 50, 51, 52, 53, 54

9 3 75% 25% 0%

Setting example EHS washes hands as needed

12 100% 0% 0%

Properly uses equipment

11 1 92% 8% 0%

Overall Total: 373 73 51

43% 8% 6% EHS Total Percentage: 84%

Scoring

SLIDE 21

An 84% a passing score for a Quality Assurance assessment of a EH program.

A. True
B. False

T r u e F a l s e

50% 50%

SLIDE 22

Prior to Inspection Reviews (1-3) previous inspections

12 100% 0% 0%

Reviews permit conditions, TPHS, variance/HACCP

11 1 92% 8% 0%

REHS properly equipped

12 100% 0% 0%

Equipment/Supplies Menu review

10 2 83% 17% 0%

Properly identifies him/herself

11 1 92% 8% 0%

Asks manager to accompany during inspection

11 1 92% 8% 0%

Verifies ownership, demographics

9 3 75% 25% 0%

Surveys facility; prioritizing risk factors

6 5 50% 42% 0%

Appropriate attire/complies with facility policies

8 4 67% 33% 0%

Professional Rapport

11 92% 0% 0%

Risk Factors/Processes Verifies Food Certification Manager; duties 1

12 100% 0% 0%

Employee health 2,3

7 5 58% 42% 0%

Good Hygienic Practices 4,5

11 1 92% 8% 0%

Handwashing 6,8

9 3 75% 25% 0%

No bare hand contact 7

11 1 92% 8% 0%

Approved Sources-9,10,11,12,15,30

11 1 92% 8% 0%

Food storage and protection 13,37,12,31

9 3 75% 25% 0%

Cleaning & sanitizing food contact surfaces 14

4 8 33% 67% 0%

Cooking 16

9 3 75% 25% 0%

Reheat 17

5 2 5 42% 17% 42%

Cooling Parameters 18

10 2 83% 17% 0%

Hot Holding 19

10 1 1 83% 8% 8%

Cold Holding 20

9 3 75% 25% 0%

Datemarking 21

10 2 83% 17% 0%

TPHC 22

4 1 6 33% 8% 50%

Consumer advisory & required pasteurized foods 23, 28

7 2 58% 17% 0%

Chemicals 25, 26

11 1 92% 8% 0%

Recognizes HSP requirements 24

12 0% 0% 100%

Recognizes Variance/HACCP 30

12 100% 0% 0%

Verifies HACCP plan 27

12 0% 0% 100%

Training Gaps

SLIDE 23

X. Verifies correction of out of compliance observations

identified during the previous inspection. In addition, follows through with compliance and enforcement in accordance with the jurisdiction's policies.

1 1 1 1 1 1 1 1 1 1 1 1 1

XI. Conducts an exit interview that explains the out of

compliance observations, corrective actions, and time frames for correction, in accordance with the jurisdictions policies

1 1 1 1 1 1 1 1 1 1 1 1 1

XII. Provides the inspection report and, when necessary,

cross referenced documents to the person in charge or permit holder, in accordance with the jurisdiction's policies

1 1 1 1 1 1 1 1 1 1 1 1 1

XIII. Demonstrates proper sanitary practices as expected

from a food service employee

1 1 1 1 1 1 1 1 1 1 1 1 1 1

XIV. Completes the inspection form per the jurisdiction's

policies (IE observations, public health reasons, applicable code reference, compliance dates.)

1 1 1 1 1 1 1 1 1 1 1 1 1

XV. Documents the compliance status of each risk factor

and intervention (IN, OUT, NA, NO)

1 1 1 1 1 1 1 1 1 1 1 1 1

XVI. Cites the proper code provisions for risk factors and

Food Code interventions in accordance with the jurisdiction's policies

1 1 1 1 1 1 1 1 1 1 1 1 1

XVII. Documents corrective action for out of compliance

risk factors and Food Code interventions in accordance with the jurisdiction's policies.

1 1 1 1 1 1 1 1 1 1 1 1 1

XVIII. Documents that options for the long term control of

risk factors were discussed with establishment managers when the same out of control risk factor occurs on consecutive inspections.

1 1 1 1 1 1 1 1 1 1 1 1 1

XIX. Compliance or regulatory documents (IE exhibits,

attachments, sample forms) are accurately completed, appropriately cross-referenced within the inspection report, and included with the inspection report in accordance with the jurisdiction's policies.

1 1 1 1 1 1 1 1 1 1 1 1 1 1

XX. Files reports and other documentation in a timely

manner, in accordance with the jurisdiction's policies.

1 1 1 1 1 1 1 1 1 1 1 1 1 10 11 12 13 4 5 6 7 8 1

75%

2

100% 85%

3 9

45% 80% 75% 80% 100% 80% 80% 80% 100% 75%

SLIDE 24

What does this tell you about your program?

IN OUT NA IN OUT NA

SLIDE 25

Closing comments

Training
Baseline
Grants
Your thoughts?

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