ABSTRACT
The inspection of food facilities is a crucial public service designed to prevent foodborne illnesses among retail food consumers. To enhance the existing food inspection process in San Bernardino County, California, a risk-based food inspection program and assessment instrument has been developed and proposed. A literature review and interviews with health professionals were conducted to establish a baseline understanding of various inspection procedures currently being employed throughout the nation. San Bernardino subsequently developed an assessment instrument and attendant inspection schedules that reflect best practices. The proposed inspection model categorizes food facilities as high, moderate, or low risk according to food properties, service population characteristics, facility history, and predefined operational risks. The San Bernardino model supports health department decision making with respect to inspection resource allocation and also makes possible sliding permit fees that reflect the relative risk associated with each facility.
