The frequency of inspections for a facility should primarily be determined by?

The frequency of inspections for a facility should primarily be based on the risk of illness, injury, or death. This approach ensures that facilities with higher risks are monitored more closely to prevent potential health hazards. Factors such as the types of food handled, the population served, and the complexity of food preparation processes all contribute to the overall risk level of a facility. By focusing on risk, sanitarians can allocate resources effectively, prioritizing inspections where they are needed most to protect public health.

Other factors may assist in establishing inspection frequency, but they are secondary to the primary objective of ensuring safety. Previous inspection records can provide some context for potential issues, but they don't necessarily capture current risk levels. The number of sanitarians available can certainly influence logistics and scheduling of inspections but should not dictate their frequency. Foodborne outbreak history is insightful but tends to reflect past incidents rather than current risk, thus serving as a secondary factor in determining inspection frequency.