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Speaker's Notes

Many foodservice and retail food store operations have not established food safety management systems to ensure control for foodborne illness risk factors is in place. Regulatory authorities should assist operators in developing management plans that describe the specific actions to be taken to achieve long-term control of Out of Compliance risk factors.

For example, a risk control plan is a concisely written management plan developed by the retail store or foodservice operator with input from the regulatory authority. Risk control plans can be used as both education and compliance tools for addressing out of control risk factors.