b. The categories on the chart are basically a system of priorities for you to
follow when conducting an inspection. Note that a facility could have several minor
problems (Categories 1 and 2) without presenting a serious health problem while one or
two major problems (Categories 4 and 5) can make a facility an extreme health hazard.
1-10. THE ACTION COLUMN
The "Action" column lists actions an inspector can take when an item is found to
be unsatisfactory. It indicates whom the inspector contacts, what entries are marked on
the inspection checklist, and what corrections should be made. However, in many
cases, remedial actions will be based on local guidelines.
1-11. PURPOSE OF THE CHART
The chart is not an absolute and final authority on inspecting food service
facilities. Use it as a reference for basic items to check in each area. When you
actually conduct an inspection, you will also use your general knowledge of sanitation
as well as local requirements and policies.
Section IV. THE HAZARD ANALYSIS CRITICAL CONTROL POINT
As a preventive medicine specialist, you may be called upon to perform
foodborne disease surveillance, investigation, and reporting. An active foodborne
disease surveillance program should seek to identify primary contributing factors to
foodborne disease outbreaks. This section will introduce one method--the Hazard
Analysis Critical Control Point (HACCP). The HACCP program is a systematic
approach to the identification, assessment, and monitoring of the microbiological,
chemical, and physical hazards and risks associated with a food operation. HACCP is
an ongoing procedure, which involves monitoring all phases of the food service process
for hazardous conditions.
1-13. BACKGROUND OF HACCP
HACCP originated in the 1940s in the chemical processing and nuclear plant
design industries as a way of controlling the risk of accident. HACCP was first
presented publicly at the 1971 National Conference on Food Protection, and provided a
more specific approach to the control and microbiological hazards in foods than was
provided by traditional inspections and quality control procedures. The HACCP system
has been successfully used in a number of areas and is currently being taught by the
AMEDD Center and School as a potential tool to reduce the incidence of foodborne
disease in the military community.