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Jefferson County Public Health – 2009 REPORT Performance Measures
FOOD SAFETY PROGRAM
MISSION: The mission of the Food Safety Program is to minimize the risk of the spread of disease from
improperly prepared, stored or served foods handled in commercial settings.
GOALS FOR FY 2009:
1. Provide classroom food safety instruction for all food service workers.
2. Assure minimum sanitary standards are observed in all food service establishments.
3. Provide basic food safety information to the general public.
4. Proctor ServSafe exams to food service establishment managers.
5. Establish technology enhancements to further educational outreach efforts.
OBJECTIVES FOR FY 2009:
1. Offer food safety training at a frequency and in locations convenient to food service workers.
2. Review all new food service establishments for compliance with state and county requirements.
3. Inspect all food service establishments at a frequency adequate to assure compliance with state and
local regulatory requirements.
4. Offer educational materials and technical assistance to non-regulated community groups and
organizations where requested.
SUMMARY OF KEY FUNDING/SERVICE ISSUES:
Food Safety Program activities are funded solely through permit fees.
LINKS TO COUNTY STRATEGIC OBJECTIVES:
Investing in community infrastructure that encourages economic opportunity.
Addressing locally identified and defined public health problems.
PERFORMANCE INDICATORS:
2006
2007
2008
Projected
2009
Projected
2009
Actual
Number of food workers trained 1,100 1,205 1,250 1,250 1,137
Number of food worker classes at Health
Department
52 52 52 52 61
Number of food worker classes at other
locations
25 35 30 30 21
Number of food establishment permits 270 270 275 240 228
Number of required inspections completed 352 350 355 360 299
% of required inspections completed -- -- 85% 85% 83%
Number of inspected establishments that
required repeat inspections due to critical
violations.
70 45 75 60
34
Number of establishments receiving
Outstanding Achievement Awards
43 40 35 35 38
Number of temporary food service permits 80 85 90 80 74
2
Operating within a business plan based on sustainable resources, measured performance, and
outstanding customer service.
SUMMARY AND ANALYSIS OF 2009 DATA
FOOD WORKER TRAINING
Off-premises training for requesting groups was suspended during 2009 due to time and budget constraints.
Scheduled classes were not full and the time taken up by traveling to other locations was no longer justified.
There has been no negative public response when people were asked to attend the scheduled classes instead
of having special classes. The number of students has dropped slightly and may reflect an even steeper
downturn in the number of employed food workers if one subtracts the food workers for donated food
distributing organizations (possible increase in food workers.) However, there is no need to change our
weekly schedule of classes since the actual numbers are so close year to year.
INSPECTIONS
There were 59 complex facilities this year which are mandated to have one inspection every 6 months. We
were unable to meet that requirement in 2009, however each received at least one inspection. We inspected
most of the temporary food establishments once in the year which meets the basic requirement. We will be
re-visiting food program policies and procedures in 2010 and will address risk-based inspection frequency
for food service establishments. The number of establishments and temporary food establishments are slightly
down, however, inquiries about new businesses seems to be up though we do not formally track inquiry data. We
might expect more start-ups in 2010 if these inquiries develop into businesses. It might be a good idea to track
inquiries.
March 2, 2010