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CHAPTER 1, FOOD SAFETY
6-3.3 Violation Data
a. Record inspection findings on the NAVMED 6240/1 to detail the
violations found during the inspection of the establishment. The form is
designed to maximize the opportunity for capturing relevant information
about the violations found at the time of the inspection.  Use as many of
the rows of the Violation Description section as are needed to describe the
violation.
b. Indicate critical violations in the first column, Category, using
an X.  Always list the critical violations first for emphasis.  Leave a
blank line between individual violations cited.
c. Note repeat violations with an X in the second column, Repeat.
Repeat items are those that were in violation on the last inspection.
Indicating in this column when the original violation occurred may also be
helpful.
d. Record specific NAVMED P-5010-1 section references in the third
column, Code References.  The Food Service Inspection Guide, List of
Frequent discrepancies, provides the basis for the noted violation and
helps the person in charge to find the actual NAVMED P-5010-1 requirement.
It is important to standardize inspectors in their accurate citing of the
NAVMED P-5010-1. Succinctly provide the specifics of the observed violation
in the fourth column, Violation Description/Remarks/Corrections.  Record
any explanations or other data, including the fact that a correction was
made during the inspection.  Use as many lines as necessary to explain the
details of the violation. Legibility is important.
6-3.4 Risk Categorization of Food Establishments
a. Studies have shown a relationship between types of food served,
preparation steps, volume of food, population served, previous compliance
history and foodborne illness.  Each PMA will set a fixed risk category for
each food establishment operating in their area of responsibility.
b.
The rational allocation of inspection resources to target the
highest risk establishments with more inspection time and the lowest risk
establishments with the least is a HACCP approach concept.  Risk
categorization allows establishments to be ranked by considering risk
factors and creating a variable inspection frequency for each category.  An
example of risk categorization and types of facilities is shown in Table 1-
7.
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