Under what condition might regulatory visits be less frequent than twice per year?

When a facility operates under a Hazard Analysis Critical Control Point (HACCP) plan, it typically demonstrates that it has a structured approach to managing food safety risks. HACCP is a systematic preventive approach that is highly regarded in the food industry for preventing hazards rather than relying solely on end-product testing.

Facilities that successfully implement a HACCP plan often have more stringent controls in place, which can lead to a consistent track record of compliance. As a result, regulatory agencies may determine that these facilities pose a lower risk for food safety issues and, therefore, can justify longer intervals between inspections. This proactive stance on safety means that the facility can maintain a good standing in the eyes of regulators, leading to less frequent regulatory visits compared to facilities that do not have such robust safety management systems in place.

In contrast, facilities with frequent violations, those serving high-risk populations, or newly established facilities may require more frequent visits to ensure compliance and address any potential issues that could arise, reflecting a greater ongoing need for oversight.