Incorporating Emergency Preparedness into Retail Food Facility Inspections (50m Lecture)

As a regulator, what can you do now to make food facilities stronger and capable of moving forward after a disaster? Decreased time, increased inspection numbers, and relating food safety risk factors to operators have raised the challenges regulators need to meet. Integrating emergency preparedness into the communication phase of the inspection process is significant. While discussing good retail practices with the operator, include additional activities such as securing equipment and maintaining an emergency kit for each employee. While handing out food safety tips, include templates for an Emergency Response Plan or Business Continuity Plan (www.ready.gov/business). The extra time taken with the operator may decrease the time spent assessing the facility after a disaster occurs. The goal of this presentation is to assist you, the regulator, in accomplishing the objective of incorporating disaster preparedness with food safety in food facilities within your jurisdiction.