Risk Based Inspections focus and prioritize 5 broad categories of "risk factors" that most often contributes to food borne illness.
They are the conditions, procedures, or practices that result in out-of-control food safety hazards. The United States Center for Disease Control (CDC) has identified 5 major risk factors that contribute to food borne outbreaks.
- Improper Holding Temperatures
- Inadequate Cooking
- Poor personal hygiene
- Contaminated Equipment
- Unsafe food sources
Using these 5 risk factors identified by the CDC, Concord Health Department has developed 8
Critical Risk Factors that food inspectors will be focusing on during their inspection.
- Properly cooked potentially hazardous food
- Proper holding temperatures potentially hazardous food
- Proper cooling and reheating of potentially hazardous food
- Personnel with infections restricted
- Proper hygiene
- Cross contamination
- Wash, rinse and sanitize
- Food from an approved source