For the most up-to-date information on the Coronavirus please click here.  

Risk Based Inspection Program

The Town of Danvers uses a Risk Based Food Inspection Program. Risk Based Inspections focus and prioritize 5 broad categories of risk factors that most often contribute to foodborne illnesses. Inspectors focus on evaluating the degree of active managerial control that an operator has over risk factors. They will spend the majority of their time observing the practices and procedures that are likely to lead to out-of-control risk factors. The program evaluates all facilities and rates them on the following factors:

  • Types of Food and intended uses
  • Food Preparation and processing
  • Equipment and facility
  • Management and employee food knowledge
  • Food safety management program
  • Regulatory compliance
  • Volume of food
  • Typical patronage


Risk Factors

They are the conditions, procedures, or practices that result in out-of-control food safety hazards. The United States Center for Disease Control (CDC) has identified 5 major risk factors that contribute to food borne outbreaks.

  1. Improper Holding Temperatures
  2. Inadequate Cooking
  3. Poor personal hygiene
  4. Contaminated Equipment
  5. Unsafe food sources

Using these 5 risk factors identified by the CDC, DanversĀ  Health Department has developed 8 Critical Risk Factors that food inspectors will be focusing on during their inspection.

  1. Properly cooked potentially hazardous food
  2. Proper holding temperatures potentially hazardous food
  3. Proper cooling and reheating of potentially hazardous food
  4. Personnel with infections restricted
  5. Proper hygiene
  6. Cross contamination
  7. Wash, rinse and sanitize
  8. Food from an approved source
Close window