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Speaker's Notes

The Program Standards are comprised of nine separate Standards. The criteria established for each of these program areas are designed to address important retail food protection issues:

Standard No. 1 - Regulatory Foundation - Are regulatory requirements that apply to food establishments based on science and sound public health interventions? Does the agency have the statutory authority to effectively enforce its requirements?

Standard No. 2 - Trained Regulatory Staff - Does the program ensure that personnel are properly trained and standardized in the essential elements of food safety and effective inspection and enforcement principles?

Standard No. 3 - Inspection Program Based on HACCP Principles
Do facility inspections focus on the status of key foodborne illness risk factors and the correction of out-of-control risk factors through active managerial control by the operator?

Standard No. 4 - Uniform Inspection Program
Does tha agency have a quality assurance program that promoted uniform interpretation and application of the regulatory requirements and policies?

Standard No. 5 - Foodborne Illness and Food Security Preparedness and Response
Are reports of foodborne illness, injury, and/or intentional contamination investigated, analyzed, and documented in an effective manner?