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Jefferson County Public Health –Performance Measures 2010 - Report
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 retail settings and community events.
GOALS FOR FY 2010:
1. Provide classroom food safety instruction for all food service workers.
2. Assure minimum sanitary standards are observed in all food service establishments and establishments
operate in compliance with codes.
3. Provide basic food safety information to the general public.
OBJECTIVES FOR FY 2010:
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.
5. Prevent septic system failures at food establishments by assisting with enforcement of operations and
monitoring requirements.
6. Provide additional education to food workers through food/tobacco newsletters and other methods.
PERFORMANCE
INDICATORS:
2006
2007
2008
2009
2010
Projected
2010
Actual
Number of food workers
trained
1,100 1,205 1314 1,137 1250 1269
Number of food worker
classes at Health
Department, special here
52 52 52 61 52 82
Number of food worker
classes at other locations,
Tri-Area, special away
25 35 31 21 30 10
Number of food
establishment permits
270 270 237 228 240 235
Number of required
inspections completed,
routine, pre-open, re-
inspections
352 350 217 299 292 249
% of required inspections
completed
-- -- 0 83% 85% 85%
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SUMMARY OF KEY FUNDING/SERVICE ISSUES:
Food Safety Program activities are funded solely through permit and technical assistance fees. We utilize the
hourly technical assistance fee to recoup costs.
STUDY/ANALYSIS:
Staffing changes included a new person starting in Nov 2010 and a team approach to covering the program.
After reviewing the 2010 service year structural changes were made to the program:
Percent of required inspections completed was at 85%, which is consistent with the previous two years. A plan
is now in place that should ensure 100% completion in 2011. In summary, Susan Porto has taken over as Lead
of the Food Program, a backup EHS will be assisting with plans review and temporary events. In addition,
JCPH will be contracting with the Tacoma-Pierce County Health Department to bring online food worker
training to Jefferson County. These changes will allow staff to focus on field inspections.
Plan review was added to the evaluation standards because of the significant amount of staff time. Information
for prospective business operators will have intake time and allow other staff time to focus on inspections.
In 2010 the permit renewal requirements including annual operations and maintenance of septics for food
service establishments. Classes were held through the county for the business.
An email list of establishments was created and used for notification of changes and newsletter mailings
occurred twice in conjunction with tobacco enforcement news. The email list will help with any emergency
notification system for food service managers.
Awards were not completed due other program priorities.
March 7, 2011
PERFORMANCE
INDICATORS:
2006
2007
2008
2009
2010
Projected
2010
Actual
Number of inspected
establishments that
required repeat
inspections due to critical
violations.
70 45 N/A 34 40 6
Number of establishments
receiving Outstanding
Achievement Awards
43 40 89 38 35 0
Number of temporary
food service permits
80 85 17 74 80 82
Number of plan reviews
that opened
16