Michigan Department of Agriculture
Food Service Sanitation Section
Risk Control Plan
Guidance
Overview:
The purpose of this guide is to help food operators and sanitarians write a simple,
yet effective, Risk Control Plan.
The use of Risk Control Plans for addressing chronic problems in food service
establishments is encouraged. Benefits of a Risk Control Plan include:
The plan, developed by the operator, allows the operator to consider all of
the options and decide what is best for his/her establishment.
Input from the sanitarian helps to create a team approach to problem
solving.
Creates long-term behavioral changes.
Restores managerial control over procedures that have the chance for
causing foodborne illness.
Definitions:
CDC Identified Risk Factors: The practices or behaviors, which have been
identified by the Centers for Disease Control through epidemiological data as
being the most prevalent contributing factors of foodborne illness or injury. CDC
risk factors include:
Poor personal hygiene
Food from unsafe sources
Inadequate cooking
Improper holding temperatures
Contaminated equipment
Food Code Interventions: a) Demonstration of knowledge. b) Hands as a
vehicle of contamination, c) Employee health, d) Time temperature relationships,
e) Consumer advisory.
Hazard: Any biological, physical, or chemical property that may cause an
unacceptable consumer health risk.
Risk: The chance or probability for harm to occur.
Risk-based Inspection: An inspection approach focused on identifying
significant behaviors and practices associated with the risk factors identified by
the CDC and the Food Code interventions.