Speaker's Notes
As discussed earlier, each of these foodborne illness risk factor categories is comprised of individual data items. These data items provide insights into what aspects of active managerial control for s risk factor should be assessed and verified to ensure appropriate measures are in place to control the food safety hazards of concern.
For full service restaurants, improper holding/time and temperature control was identified as the foodborne illness risk factor with the highest Out of Compliance percentage. If we break this risk factor down into specific food safety practices, there is a need to review food safety systems related to:
Maintaining cold holding temperatures for potentially hazardous food;
-Cooling potentially hazardous food;
-Date marking of ready-to-eat, potentially hazardous foods made on site and open containers of commercially processed, ready-to-eat potentially hazardous food
-Maintaining hot holding temperatures for potentially hazardous food
