Risk-based food inspection manual for the Caribbean
Abstract
[Introduction] This manual contains guidance for risk-based inspections of food
processing, preparation, retail and restaurants that countries can
consult and adapt/adopt in developing a risk-based food business
inspection program for their specific context. It is intended to
help countries implement risk-based inspection systems that are
consistent with international standards. This document builds on
the FAO Risk Based Food Inspection manual (2008) and draws
on the more recent guidance developed for governments by Codex
Alimentarius, in particular, the Principles and Guidelines for National
Food Control Systems (CAC/GL 82-2013) and the General
Principles of Food Hygiene (CAC/RCP 1-1969).
Table of contents
RISK-BASED FOOD INSPECTION MANUAL FOR THE CARIBBEAN | Contributions and Acknowledgement | SECTION 1 - INTRODUCTION | SECTION 2 - GUIDING PRINCIPLES AND TERMINOLOGY | Guiding Principles | Terminology | SECTION 3 - RISK-BASED INSPECTION PLANNING AND REPORTING | National Food Profiles | Risk categorization for food | Risk categorization for food businesses | Risk-based inspection planning | General | Establishing inspection priorities | Developing an annual plan | Risk Based Inspection System Reporting | Delivery of planned activities | Program effectiveness | Conclusion | SECTION 4 - PROCEDURES FOR RISK BASED INSPECTION | Types or categories of food business inspection | General guidance | Preparation for the inspection | INSPECTION GUIDELINES AND PROCEDURES | Opening meeting | Guidance 1: Opening Meeting (Medium to large food
businesses) | Guidance 2: Opening meeting (Micro and Small food businesses) | Documentation Review | Guidance 3: Documentation review of food businesses with written food control processes | Outside review | Guidance 4: Food business: Outside exterior inspection | Guidance 5: Food business (without a permanent building) outside inspection | Inside review | Guidance 6: Food business (inside) inspection | Guidance 7: Bakeries | Guidance 8: Bottling drinks | Guidance 9: Eggs | Guidance 10: Fish and Fish products | Guidance 11: Market vendors, bulk sales of fruit, vegetables, spices, rice, pulses | Guidance 12: Milk, Dairy | Guidance 13: Poultry and Meat | Guidance 14: Restaurant/Cooked Food | Guidance 15: Retail | Guidance 16: Street food | Guidance 17: Warehouses, Storage facilities | Closing meeting, reporting and follow up | Guidance 18: Medium to Large
Food Businesses | Guidance 19: Small and Micro Food Businesses | APPENDIX | Appendix 1: National food
profiles | Appendix 2: Food Risks (Information and examples) | Appendix 3: Food business risk scores (draft) form | Appendix 4: Rating guide | Decision tree for rating level of non-compliance | Appendix 5: Inspection Report
and Corrective Action Form | Appendix 6: Guidance on Labelling Review (Generic) | Appendix 7: Planning Example | Appendix 8: Case Studies | Case study 1: Retail | Case study 2: Small manufacturer of condiments | Case study 3: street food (doubles) | GLOSSARY | REFERENCES
Category of PAHO Strategic Plan 2014-2019
Citation
Pan American Health Organization. Risk-based food inspection manual for the Caribbean. Washington, D.C.: PAHO; 2019.
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