Risk Based Inspections focus and prioritize 5 broad categories of "risk factors" that most often contributes to food borne illness.
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.
Improper Holding Temperatures
Poor personal hygiene
Unsafe food sources
Using these 5 risk factors identified by the CDC, Concord Health Department has developed 8
Critical Risk Factors that food inspectors will be focusing on during their inspection.