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Speaker's Notes

In order to gain a solid understanding of the food processes and food safety management systems in place within foodservice and retail food store operation, a dialog must be established between inspection staff and industry operators. Inspectors should discuss out-of control risk factors and appropriate corrective actions with management and employees.

In assessing any foodservice or retail food facility it is important for inspection staff to have an understanding of an establishment's existing quality assurance and employee training programs and reinforce those components that lead to active managerial control of risk factors with their front-line employees.