# Presentation: 590281

## Computing RBI Levels for Processing Establishments

**William C. Smith**
**Office of Program Evaluation, **
**Enforcement & Review**

## 
				   Inherent Risk Measure (IRM)
			                + 
				    Risk Control Measure (RCM)

						       2

IRM and RCM are on a 100-point scale
RBI measure (average of IRM + RCM) is also on a 100-point scale

- 				   **Inherent Risk Measure (IRM)**
**	****	****	****                ****+ **
**	****	****	****	****    ****Risk Control Measure (RCM)**
**	****	****	****	****	****	****	****  **
**	****	****	****	****	****	****       ****2**
- IRM and RCM are on a 100-point scale
- RBI measure (average of IRM + RCM) is also on a 100-point scale

- Calculating RBI Measure

**RBI Measure   =**

## Determination of RBI Measure and Three Levels of Inspection

## Level of Inspection

- Level of inspection for each establishment is derived from RBI Measure
- By statistical design, majority of establishments are in Level 2
- 60% are Level 2 (RBI between 24 and 55)
- 20% are Level 1 (RBI between 1 and 23)
- 20% are Level 3 (RBI between 56 and 100)

## Determining Level of Inspection for Est. A – Raw Intact Beef

| Inherent Product Hazard |  | 10 |  |
| --- | --- | --- | --- |
| Volume Range |  | 3 |  |
| Inherent Risk Measure
 |  | 30 |  |
|  | Actual |  | Possible |
| NR Data | 3 |  | 5 |
| Verified Food Safety Consumer Complaint Data | 2 |  | 3 |
| Food Safety Recall Data | 0 |  | 6 |
| Enforcement Data | 0 |  | 6 |
| Salmonella Verification Category | NA |  | NA |
| E. Coli O157:H7 and/or RTE Pathogen Testing | NA |  | NA |
| RTE Alternative | NA |  | NA |
| Total | 5 |  | 20 |
| Risk Control Measure
 |  | 25 |  |
| RBI Risk Measure
 |  | (30 + 25)/2 = 27.5 |  |
| Level of Inspection |  | 2 |  |

## Determining Level of Inspection for Est. B – RTE Fully-Cooked Beef Patties

| Inherent Product Hazard |  | 6 |  |
| --- | --- | --- | --- |
| Volume Range |  | 1 |  |
| Inherent Risk Measure
 |  | 6 |  |
|  | Actual |  | Possible |
| NR Data | 2 |  | 5 |
| Verified Food Safety Consumer Complaint Data | 0 |  | 3 |
| Food Safety Recall Data | 0 |  | 6 |
| Enforcement Data | 0 |  | 6 |
| Salmonella Verification Category | NA |  | NA |
| E. Coli O157:H7 and/or RTE Pathogen Testing | 0 |  | 9 |
| RTE Alternative | 1 |  | 3 |
| Total | 3 |  | 32 |
| Risk Control Measure
 |  | 9.4 |  |
| RBI Risk Measure
 |  | (6 + 9.4)/2 = 7.7 |  |
| Level of Inspection |  | 1 |  |

## Procedures for Levels of Inspection

- Level 2 RBI Measure (Equal to Current PBIS)
- HACCP 01 procedure – 1/week per processing category
- HACCP 02 procedure – 2/week per processing category
- Pre-op and Operational Sanitation procedures – daily
- SPS procedures – 1/week
- Includes some establishments who, because of their inherent risk, can never achieve Level 1

## Procedures for Levels of Inspection

- Level 1  RBI measure
- HACCP 01 procedure – 1/week in one processing category
- HACCP 02 procedure – 2/week per processing category      *(same as Level 2)*
- Either Pre-op **OR** Operational Sanitation procedures – daily
- SPS procedures – 1/week                                                      *(same as Level 2)*

## Procedures for Levels of Inspection

- Level 3 RBI measure
- HACCP 01 procedure – 2/week per processing category
- HACCP 02 procedure – 2/week per processing category *(same as Level 2)*
- Pre-op and Operational Sanitation procedures – daily      *(same as Level 2)*
- SPS procedures – 2/week
- Includes some establishments who, because of their inherent risk, can never achieve Level 2

## Ex:  Procedures for Est. XYZ at Level 2 

| Procedure | Type | Frequency |
| --- | --- | --- |
| 01A01  | SSOP | Annual |
| 01B01  | Pre-Op Records Ver. | Either 01B01 or 01B02, 
1 per day |
| 01B02  | Pre-Op Observation and Record Ver. |  |
| 01C01  | Operational Records Ver. | Either 01C01 or 01C02, 
1 per day |
| 01C02  | Operational Observation and Record Ver. |  |
| 03A01  | HACCP Plan Compliance | Annual |
| 03B01  | Raw Ground HACCP | 1 per week |
| 03B02  | Specific production of Raw Ground HACCP | 2 per week |
| 03C01  | Raw NG HACCP | 1 per week |
| 03C02  | Specific production of Raw NG HACCP | 2 per week |
| 03G01  | RTE HACCP | 1 per week |
| 03G02  | Specific production of RTE HACCP | 2 per week |
| 04B03 & 04B04   | Other Consumer Protections (OCP) | 1 per week |
| 05A01 & 05A03  | E. coli O157:H7 & Salmonella Sampling | As Directed |
| 06 | SPS | Weekly |

## Ex:  Procedures for Est. XYZ at Level 1

| Procedure | Type | Frequency |
| --- | --- | --- |
| 01A01  | SSOP | Annual |
| 01B01  | Pre-Op Records Ver. | 01B01, 01B02,  01C01, & 01C02, 1 per day |
| 01B02  | Pre-Op Observation and Record Ver. |  |
| 01C01  | Operational Records Ver. |  |
| 01C02  | Operational Observation and Record Ver. |  |
| 03A01  | HACCP Plan Compliance | Annual |
| 03B01, 03C01, & 03G01  | Verification Of HACCP Plan Features | 03B01, 03C01, & 03G01, 
1 per week |
| 03B02  | Specific production of Raw Ground HACCP | 2 per week |
| 03C02  | Specific production of Raw NG HACCP | 2 per week |
| 03G02  | Specific production of RTE HACCP | 2 per week |
| 04B03 & 04B04   | Other Consumer Protections (OCP) | 1 per week |
| 05A01 & 05A03  | E. coli O157:H7 & Salmonella Sampling | As Directed |
| 06 | SPS | Weekly |

## Ex:  Procedures for Est. XYZ at Level 3

| Procedure | Type | Frequency |
| --- | --- | --- |
| 01A01  | SSOP | Annual |
| 01B01  | Pre-Op Records Ver. | Either 01B01 or 01B02, 
1 per day |
| 01B02  | Pre-Op Observation and Record Ver. |  |
| 01C01  | Operational Records Ver. | Either 01C01 or 01C02, 
1 per day |
| 01C02  | Operational Observation and Record Ver. |  |
| 03A01  | HACCP Plan Compliance | Annual |
| 03B01  | Raw Ground HACCP | 2 per week |
| 03B02  | Specific production of Raw Ground HACCP | 2 per week |
| 03C01  | Raw NG HACCP | 2 per week |
| 03C02  | Specific production of Raw NG HACCP | 2 per week |
| 03G01  | RTE HACCP | 2 per week |
| 03G02  | Specific production of RTE HACCP | 2 per week |
| 04B03 & 04B04   | Other Consumer Protections (OCP) | 2 per week |
| 05A01 & 05A03  | E. coli O157:H7 & Salmonella Sampling | As Directed |
| 06 | SPS | 2 per week |