What does the data show? Top 4 increases: Personnel had a 143% increase Employees wear clean outer garments, adequate hair restraints and remove excess jewelry; personal belongings out of the processing area Processes and Controls had a 101% increase Food processed in a manner to prevent contamination & minimize harmful microbiological growth Equipment and Utensils had 91% increase Utensils and equipment constructed of adequately cleanable materials and suitable Plants and Grounds had a 63% increase Floors, walls, and ceiling constructed of easily cleanable materials and kept clean and in good repair
Significance of the Violations Received additional education for inspectors FY 2013 received 8,042 hours of training Focusing on the violations that have public health significance
What does the data show? Top 3 violation decreases: Raw materials and ingredients adequately inspected, processed and stored Decreased 29% Packaging processes and materials adequate to prevent contamination Decreased 71% The plumbing is adequately sized, designed, installed and maintained in a manner to prevent contamination Decreased 18%
What we can do with data Identify education and outreach needs for industry Identify education needs for inspectors
Compliance Strategy First Repeat Violation Warning Letter requesting Plan of Action Second Repeat Violation Compliance Letter requesting Program Level Meeting Third Repeat Violation Compliance meeting in Atlanta Administrative Order May include fines and firm placed on probation.
Restoration Plan Encouraged Positive internal environmental sampling Required Positive finished product or finished product ingredient Positive environmental collected by GDA Incorporates Root cause analysis Corrective actions Additional & more frequent environmental testing Additional & more frequent finished product testing
Risk Based Inspection Program Factors Type of products produced Method of processing Square footage Distribution Target population Co-packer for other companies Compliance with regulations Required finished product testing results Other significant factors that would relate to food safety
Risk Based Inspection Program The factors determine the frequency of inspection Low Risk – 18 Months Moderate Risk – 12 Months High Risk – 6 Months The factors also affect finished product testing frequency This helps us: Operate in a preventative manner. Better allocate resources to control the risks posed to public health.
Partnership with Industry Recognition of timely response Priority lab result system for those holding product Training together Specific commodity training Facility training Providing opportunities for additional communication Meetings, summits, workshops, etc.
Natalie Adan Georgia Department of Agriculture Food Safety Division Capitol Square Atlanta, GA 30334 (404) 657-4801 Natalie.Adan@agr.georgia.gov
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