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| Ranking |
Effective Practice |
| Description |
Starting in April 2002, the Foodborne Illness Program of the Maricopa County Environmental Services Department, Environmental Health Division began using food sample results from alleged foodborne illness complaints to verify how procedural changes in food preparation can lower the microbial load on prepared food, thus reducing the risk factors associated with food borne illness. This program was directly aimed at food establishment owners/operators who have been involved in foodborne illness complaints/outbreaks, and it has made a direct impact on any establishment that has registered high bacterial counts on prepared foods. |
| Goal / Mission |
The goal of this program is to reduce the risk of foodborne illness for Maricopa County citizens and visitors by using food sample results to address complaints and increase the efficacy of routine inspections. |
| Results / Accomplishments |
By linking food samples taken prior to and after procedural changes within the food service establishment, the Foodborne Illness Program has shown a 92 percent reduction in the microbial load of these food items. Food service operators are more willing to alter food preparation practices when offered documented proof that the microbial load on certain food items is above the suggested limit. Re-sampling following procedural changes shows an improvement in microbial load and reinforces the efficacy of procedural changes. As a result, inspectors are not finding repeated violations during the next routine inspection. |
| Categories |
Health / Food Safety
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| Organization(s) |
Maricopa County Environmental Services, AZ |
| Source |
National Association of County and City Health Officials (NACCHO) |
| Date of Publication |
2005 |
| Date of Implementation |
Apr 2002 |
| Location |
County: Maricopa County, AZ |
| Primary Contact |
Aimee Upton, Special Programs Manager
(602) 506-6929
aupton@mail.maricopa.gov
http://www.maricopa.gov/envsvc/
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| For more details |
http://www.naccho.org/topics/modelpractices/dat...
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| Target Audience |
Food Service Establishments |
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