HomeMy WebLinkAboutResolution - 2003-R0234 - Resolution To Establish Food Base Risk Factor - 06/12/2003Resolution No. 2003-RO234
June 12, 2003
Item No. 54
RESOLUTION
IT RESOLVED BY THE CITY COUNCIL OF THE CITY OF LUBBOCK:
THAT the City Council of the City of Lubbock does hereby adopt the Food
ilishment Risk Assessment Tool to establish the food base risk factor in accordance
Section 12-28 of the Code of Ordinances of the City of Lubbock and all related
ments_ Said Food Establishment Risk Assessment Tool is attached hereto and
porated in this resolution as if fully set forth herein and shall be included in the
tes of the City Council.
by the City Council this 12th
TTEST:
Re ecca Garza, City Secretary
APPROVED AS TO CONTENT:
yrf d
,
Tommy Camden, Health Director
APPROVED AS TO FORM:
day of June , 2003.
gs/ccdocs/Food Establisment Risk Assessment Tool.res
April 30, 2003
Establishment name:
Address:
Facility ID:
Resolution No. 2003-80234
FOOD ESTABLISHMENT RISK ASSESSMENT TOOL
General Program ID:
FACTOR II: FOODS`Pk&hii;ED AI AOR SER" D TOrtAL
1
❑ Cooked or deep-fried vegetables
2
❑ Fr. Toast, omelettes, held eggs, quiche
£Si£�
❑ Microwaved, pre-cooked burritos, pizza, sandwiches
E
FACTOTOiLNMi dCE
=3i
46
0 3 11 20
,
El HACCP plan in place and followed (4)
❑ Pre-cooked hot dogs
❑ Vegetable stews/soups
2
FACTOR II: FOODS`Pk&hii;ED AI AOR SER" D TOrtAL
1
❑ Cooked or deep-fried vegetables
2
❑ Fr. Toast, omelettes, held eggs, quiche
to
❑ Microwaved, pre-cooked burritos, pizza, sandwiches
❑ Lamb, gyros, game meat, deli/sandwich meats
_4
❑ Canned cheese sauce
❑ Frozen or canned fish/shellfish, served cooked
El HACCP plan in place and followed (4)
❑ Pre-cooked hot dogs
❑ Vegetable stews/soups
2
❑ Ice cream, not soft -serve
4
❑ Cooked potatoes
❑ Non -contained ice
❑ Fresh cold salads (potato, macaroni, tuna)
❑ Cheeses
❑ Fresh green salads
❑ Cured Ham
❑ Fresh cream pies/pastries
❑ Fresh pizza
❑ Soft serve ice cream, frozen yogurt
❑ Pork
3
❑ Chicken or turkey, precooked
4
❑ Raw shellfish
❑ Fresh fish/shellfish, served cooked
❑ Sushi or raw/undercooked fish
❑ Comminuted meats
❑ Raw meat, such as carpaccio or steak tartare
❑ Beef roasts, prime rib, steaks, ribs
❑ Chicken or turkey, received whole or raw
❑ Gravies and sauces from scratch
❑ Raw stuffed meats or seafood
❑ Meat stews and soups
❑ Organ meat
❑ Fresh chili
❑ Beans, including refried
❑ Cooked rice, pasta, tofu/soy products
❑ Cooked dressings/stuffings
III OP'115RATIONS AND 0 PULA'TION StWV15D
_1
❑ Food workers/management with certified food safety
3
❑ Have recipes with multiple preparation steps/CCP's
to
training (1=-1, 2-3=-2, 4-5=-3, >5=-4)
❑ Cool hot foods prepared in advance/leftovers
_4
❑ Hold foods longer than 24 hours/ reheat foods
El HACCP plan in place and followed (4)
2
❑ Have salad bar or hot buffet
4
❑ Repeat violations over past 12 months
❑ Do off -premises catering
❑ Have had confirmed food -borne illness in past year
❑ Contact RTE foods with bare hands
❑ Serve primarily to highly susceptible populations
BASE RISK: FACTORS I + II + III =
Environmental Specialist
RISK-BASED FEE STRUCTURE
For Food Service Establishments
The permit fee structure for food service establishments in Lubbock is currently
based on seating, square footage, or flat fees, and has been so for a number of
years. This structure is unfair and inequitable. In the late 1980's, NASA
developed a food safety process for the space program that has become the
national standard for food safety. The process is called HACCP, and stands for
Hazard Analysis Critical Control Point. In a nutshell, it is a system that analyzes
the risk of any food program, and develops controls for prevention of critical
limits that could lead to food -borne illness. It is a risk-based system. A risk-
based system would better enable staff to focus on those areas that could
potentially cause food -borne illness. (Food -borne illnesses cause approximately
76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United
States each year). In addition, increased public awareness of food -borne
illnesses has brought the issue to the political forefront.
The Environmental Health section of the Health department is proposing that a
risk-based evaluation, inspection and fee system be put into place. Each food
facility will be charged a fee according to its risk category (please see attached
sheets). The charges will reflect what it will cost to provide the in-depth
analysis, education, inspection, and enforcement services to each facility. The
higher the risk, the more time spent on these activities. Since the department's
7 inspectors' current goal is to inspect each food establishment three to four
times per year (and there are approximately 1,000 food establishments in
Lubbock), a risk-based system would allow inspectors to increase efficiency by
spending more time with high-risk facilities — those that have the greatest
potential for food -borne illness outbreaks.
Conversations with local restaurant owners indicate that most believe this is a
fair system that makes sense from a food safety standpoint.
In order to begin the risk assessment process, a resolution and ordinance change
is required. The following documents are submitted for the City Council's
approval.
Establishment name:
Address:
Facility ID:
FOOD ESTABLISHMENT RISK ASSESSMENT TOOL
General Program ID:
FACTOR,I. TOTAL WUI BEA OF EMPLOYES 1 3 1 4 6 ..:2 T 10 3 1 20 4
-r.
20+....5 TOTAL:
FACTOR:II FOODS; PREPARED AND/OR'SERVED TOTAL:
1
❑ Cooked or deep-fried vegetables
2
❑ Fr. Toast, omelettes, held eggs, quiche
to
❑ Microwaved, pre-cooked burritos, pizza, sandwiches
❑ Lamb, gyros, game meat, deli/sandwich meats
_4
❑ Canned cheese sauce
❑ Frozen or canned fish/shellfish, served cooked
Ll HACCP plan in place and followed (-4)
❑ Pre-cooked hot dogs
❑ Vegetable stews/soups
2
❑ Ice cream, not soft -serve
4
❑ Cooked potatoes
❑ Non -contained ice
❑ Fresh cold salads (potato, macaroni, tuna)
❑ Cheeses
❑ Fresh green salads
❑ Cured Ham
❑ Fresh cream pies/pastries
❑ Fresh pizza
❑ Soft serve ice cream, frozen yogurt
❑ Pork
3
❑ Chicken or turkey, precooked
4
❑ Raw shellfish
❑ Fresh fish/shellfish, served cooked
❑ Sushi or raw/undercooked fish
❑ Comminuted meats
❑ Raw meat, such as carpaccio or steak tartare
❑ Beef roasts, prime rib, steaks, ribs
❑ Chicken or turkey, received whole or raw
❑ Gravies and sauces from scratch
❑ Raw stuffed meats or seafood
❑ Meat stews and soups
❑ Organ meat
❑ Fresh chili
❑ Beans, including refried
❑ Cooked rice, pasta, tofu/soy products
❑ Cooked dressings/stuffings
FACTOR III OPERATIONS AND POPULATION SERVED TOTAL
_1
❑ Food workers/management with certified food safety
3
❑ Have recipes with multiple preparation steps/CCP's
to
training (1=4, 2-3=-2, 4-5=-3, >5=-4)
❑ Cool hot foods prepared in advance/leftovers
_4
Ll foods longer than 24 hours/ reheat foods
Ll HACCP plan in place and followed (-4)
2
❑ Have salad bar or hot buffet
4
❑ Repeat violations over past 12 months
❑ Do off -premises catering
❑ Have had confirmed food -borne illness in past year
❑ Contact RTE foods with bare hands
❑ Serve primarily to highly susceptible populations
BASE RISK: FACTORS I + II + III =
Environmental Specialist
RISK CATEGORIES AND INSPECTION FREQUENCY*
Base Risk
Risk Category
Inspection Frequency
0-15
1
1
16-30
2
2
31-50
3
3
51+
4
4
*Establishments will be re -inspected more frequently if violations dictate
PERMIT FEES
Risk Category 1: $ 90.00
Risk Category 2: $165.00
Risk Category 3: $245.00
Risk Category 4: $325.00
Budgeted Expenses
Office Supplies
11,400.00
film
750.00
safety cloth
300.00
tools
275.00
equipment
900.00
fuel
6,523.60
vehicle maintenance
21,683.20
phone maintenance
250.00
equipment maintence
250.00
building maintenance
9,505.00
custodial
3,665.00
SWEAP, drug tests
272.00
Advertising
200.00
IT
31,911.00
phone maintenance
12,635.00
Postage
5,418.00
certifications
2,000.00
training
9,432.00
int. training
775.00
computer equipment
16,000.00
fax
600.00
Total 134,744.80
75% of budgeted
expenses 101, 058.60
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CITY OF LUBBOCK
MEMO
TO: TOMMY GONZALEZ, CITY MANAGER
FROM: TOMMY CAMDEN, HEALTH DEPARTMENT DIRECTOR
SUBJECT: AGENDA COMMENTS - JUNE 12, 2003 CITY COUNCIL MEETING
DATE: MAY 30, 2003
ITEM#/SUBJECT:
Consider a resolution adopting the Food Establishment Assessment Tool to establish the food
base risk factor in accordance with Section 12-28 of the Code of Ordinances of the City of
Lubbock and all related documents.
BACKGROUND/DISCUSSION:
The Environmental Health section of the Health department is proposing that a risk-based
evaluation, inspection and fee system for food establishments be adopted. Environmental
Health is also requesting adoption of the manufacturing practice and warehouse practice food
rules, be put into place.
Each food facility will be charged a fee according to its risk category (please see attached
sheets). The charges will reflect what it will cost to provide the in-depth analysis, education,
inspection, and enforcement services to each facility. The higher the risk, the more time spent
on these activities. Since the department's 7 inspectors' current goal is to inspect each food
establishment three to four times per year (and there are approximately 1,000 food
establishments in Lubbock), a risk-based system would allow inspectors to increase efficiency
by spending more time with high-risk facilities - those that have the greatest potential for
food -borne illness outbreaks.
The permit fee structure for food service establishments in Lubbock is currently based on
seating, square footage, or flat fees, and has been so for a number of years. This structure is
unfair and inequitable. In the late 1980's, NASA developed a food safety process for the
space program that has become the national standard for food safety. The process is called
HACCP, and stands for Hazard Analysis Critical Control Point. In a nutshell, it is a system
that analyzes the risk of any food program, and develops controls for prevention of critical
limits that could lead to food -borne illness. It is a risk-based system. A risk-based system
Agenda Comments—Risk-Based Fees June 2003
would better enable staff to focus on those areas that could potentially cause food -borne
illness. (Food -borne illnesses cause approximately 76 million illnesses, 325,000
hospitalizations, and 5,000 deaths in the United States each year). In addition, increased
public awareness of food -borne illnesses has brought the issue to the political forefront.
The Lubbock Board of Health discussed this issue at 3 separate Board of Health meetings on
September 13, 2002, February 14, 2003, and March 14, 2003. Board of Health
recommendations were incorporated and the Board approved the risk-based assessment and fee
concept on March 14, 2003 to be presented to the Council. Conversations with local
restaurant owners indicate that most believe this is a fair system that makes sense from a food
safety standpoint. The Lubbock Restaurant Association is not currently active and therefore
we could not obtain a statement from the Association but we did share all information with at
least 2 former Presidents of the Association as well as other restaurant owners.
Additional documents and backup material provided to the Council include the risk-based fee
structure for food service establishments, food establishment risk assessment tool, risk
categories and inspection frequency, budgeted expenses for Environmental Health, cost
distribution and projected revenue (risk-based), and cost distribution with projected revenue
(processing). In order to begin the risk assessment process, a resolution and ordinance change
is required.
SUMMARY/RECOMMENDATION:
Staff recommends approval of the risk-based fee structure, risk assessment tool, and proposed
ordinance change.
Agenda Comments—Risk-Based Fees June 2003