FDA Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types (2004)

Table of contents

III. RESULTS AND DISCUSSION
Retail Food

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RETAIL FOOD
DELI DEPARTMENTS/STORES
RESULTS AND DISCUSSION

A. Percent of observations found Out of Compliance for each RISK FACTOR

Discussion for Figure D-1

Failure to control product holding temperatures and times was the risk factor with the highest Out of Compliance percentage. Poor personal hygiene, contaminated equipment/protection from contamination and chemical contamination also had notable Out of Compliance percentages. Management systems that were implemented to ensure foods were adequately cooked and from safe sources appeared to be effective when compared to the other risk factors evaluated during this data collection period.

B. Percent of observations found Out of Compliance for each INDIVIDUAL DATA ITEM that comprises a risk factor

For delis, the foodborne illness risk factors most in need of attention with their corresponding Out of Compliance percentages are:

• Improper Holding/Time and Temperature (64.4%)
• Poor Personal Hygiene (23.5%)
• Contaminated Equipment/Protection from Contamination (23.4%)
• Other/Chemical (21.9%)

Figures D-2 thru D-4 provide a breakdown of each of these risk factors into data items that represent specific food preparation procedures and employee behaviors in need of attention. These figures provide insight into the relative strengths and weaknesses of the food safety management systems in place in delis to control each of the risk factors during the 2003 data collection.

In general, the other/chemical risk factor had a high IN Compliance percentage. There was, however, one data item within this risk factor that warrants attention. A summary of the results of the Out of Compliance observations for the identification, storage, and use of chemicals/toxics data item will be presented.

Discussion for Figure D-2

For the improper holding/time and temperature risk factor, there is a need to review food safety systems related to:

• Date marking of open containers of commercially-processed, ready-to-eat, PHF (79.8%) and ready-to eat, PHF made on site (63.0%)
• Maintaining cold holding temperatures for PHF (68.5%)
• Maintaining hot holding temperatures for PHF (60.8%)
• Cooling of PHF (57.1%)

Date Marking

Date marking of refrigerated ready-to-eat, PHF, such as deli meats, meat salads, and soft cheeses, is an important food safety system component designed to promote proper food rotation and limit the growth of Listeria monocytogenes during cold storage. Discarding ready-to-eat, PHF that has remained in cold storage beyond the parameters described in the Food Code prevents foods with a harmful level of Listeria monocytogenes from being served.

Cold and Hot Holding of PHF

Holding PHF at the proper cold and hot temperatures is critical to preventing the growth of bacteria. Equipment, processes, and monitoring procedures related to maintaining temperature control for PHF need to be assessed and corrective action should be taken if necessary.

Cooling of PHF

Safe cooling requires the removal of heat from foods quickly enough to prevent the growth of spore-forming pathogens. Deli foodservice directors and managers need to ensure their practices and procedures are capable of rapidly cooling PHF.

The total number of observations for cooling was substantially less than the total number of observations for other data items. The time of day the data was collected and the length of the time available to spend in a facility were significant factors limiting the number of observations of cooling. For example, as much as six hours may be required on site to document compliance with the Food Code critical limits for cooling.

Discussion for Figure D-3

The food safety procedures for the poor personal hygiene risk factor that are most in need of attention include:

• Proper, adequate handwashing (56.9%)
• Handwashing facility, convenient/accessible (22.2%)
• Handwashing facility, cleanser/drying device (19.4%)

Proper, Adequate Handwashing

Hands may become contaminated when employees engage in activities such as handling raw animal foods, using the restroom or handling soiled tableware. Hands are a common vehicle for the transfer of harmful bacteria and viruses to food products. Effective handwashing is one of the most important measures to minimize the contamination of food by employees. The lack of convenient handwashing facilities and/or supplies of hand cleanser/drying devices may contribute to the lack of proper handwashing. Reinforcing the importance of handwashing should be supported by a management system that includes proper employee training and monitoring of the frequency and effectiveness of handwashing practices.

While handwashing continues to be a primary concern, the results from the 2003 study show a relatively high IN Compliance percentage (90.4%) for preventing direct hand contamination with food in delis. The retail food management in delis appear to be making a concerted effort to eliminate bare hand contact with ready-to-eat foods.

Discussion for Figure D-4

The food safety procedures for contaminated equipment/protection from contamination risk factor that are most in need of attention include:

• Cleaning and sanitizing food contact surfaces and utensils (58.3%)
• Separating raw animal foods from ready-to-eat foods (20.0%)

Cleaning and Sanitizing

Proper cleaning and sanitization of food contact surfaces is an effective means of preventing cross-contamination. Many different procedures may be involved in the assessment of the management system related to this area. Evaluations should not be restricted to dishwashing procedures but should also include observations on how food preparation tables, cutting boards, and stand-in-place equipment such as slicers and mixers are cleaned and sanitized between uses.

The high Out of Compliance percentage for cleaning and sanitizing food contact surfaces and utensils indicates a weakness in deli food safety management systems designed to prevent cross-contamination.

Separation of Raw Animal Foods from Ready-to-Eat Foods

Raw animal foods are a potential source of contamination in any food operation. Storing raw animal foods above or in close proximity to ready-to-eat foods increases the potential for food to become contaminated. To prevent cross-contamination, raw animal foods should also be separated by species based on required minimum cooking temperatures. Required cooking temperatures are based on thermal destruction data and anticipated microbial load. These parameters may vary with different type of raw animal foods. Having organized storage systems that include designated areas for raw animal products will help prevent cross-contamination of foods.

Preventing cross-contamination between raw animal foods and ready-to-eat foods extends to the food preparation area. Designated separate food preparation areas should be provided for raw and ready-to-eat products. If common preparation areas must be used, then procedures must be in place to ensure proper cleaning and sanitizing between uses.

Discussion for the Other/Chemical Risk Factor

Table 23
Assessment of the Other/Chemical Category - DELIS
Poisonous or Toxic Materials are Properly Identified, Stored, and Used

# Observations OUT	TOTAL Observations (IN & OUT)	% Observations OUT
30	108	27.8%

All of the Out of Compliance observations relating to the other/chemical risk factor were attributed to one data item. The proper identification, storage, and use of cleaners, sanitizers, and other chemicals in delis are in need of attention. Food safety procedures related to the identification, storage, and use of cleaners, sanitizers, and other chemicals need to be reviewed and revised, if necessary, to address any gaps in the program that may be contributing to the Out of Compliance observations made of this data item.

 

C. Summary of foodborne illness RISK FACTORS and INDIVIDUAL DATA ITEMS in need of priority attention

Table 24
Retail Food Store - DELIS
Summary of Foodborne Illness RISK FACTORS and
DATA ITEMS in Need of Priority Attention

FOODBORNE ILLNESS RISK FACTOR in need of Priority Attention (From Section A)	INDIVIDUAL DATA ITEMS in need of Priority Attention (From Section B)
Improper Holding/ Time & Temperature	Commercially-processed RTE, PHF date marked
	PHF held cold at 41 °F or below
	RTE, PHF date marked after 24 hours
	PHF held hot at 140 °F or above
	PHF cooled to 70 °F in 2 hours/41 °F in total of 6 hours
	RTE, PHF discarded after 4 days/45 °F or 7 days/41 °F
Poor Personal Hygiene	Proper, adequate handwashing
	Handwashing facility, convenient/accessible
	Handwashing facility, cleanser/drying device
Contaminated Equipment/ Protection from Contamination	Surfaces/Utensils cleaned/sanitized
	Raw animal food separated from ready-to-eat foods
Other/Chemical	Poisonous or toxic materials properly identified, stored, and used

 

RETAIL FOOD
MEAT & POULTRY DEPARTMENTS/MARKETS
RESULTS AND DISCUSSION

A. Percent of observations found Out of Compliance for each RISK FACTOR

Discussion for Figure MP-1

Failure to control product holding temperatures and times was the risk factor with the highest Out of Compliance percentage. Contaminated equipment/protection from contamination, poor personal hygiene, and chemical contamination also had notable Out of Compliance percentages. Management systems that were implemented to ensure foods were adequately cooked and from safe sources appeared to be effective when compared to the other risk factors evaluated during this data collection period.

B. Percent of observations found Out of Compliance for each INDIVIDUAL DATA ITEM that comprises a risk factor

For meat and poultry departments, the foodborne illness risk factors most in need of attention and their corresponding Out of Compliance percentages are:

• Improper Holding/Time Temperature (29.8%)
• Contaminated Equipment/Protection from Contamination (24.4%)
• Poor Personal Hygiene (21.4%)
• Other/Chemical (16.3%)

Figures MP-2 thru MP-4 provide a breakdown of each of these risk factors into data items that represent specific food preparation procedures and employee behaviors in need of attention. These figures provide insight into the relative strengths and weaknesses of the food safety management systems in place in meat and poultry department to control each of the risk factors during the 2003 data collection.

In general, the other/chemical risk factor had a high IN Compliance percentage. There was, however, one data item within this risk factor that warrants attention. A summary of the results of the Out of Compliance observations for the identification, storage and use of chemicals/toxics data item will be presented.

Discussion for Figure MP-2

For the improper holding/time and temperature risk factor, there is a need to review food safety systems related to:

• Date marking of open containers of commercially-processed, ready-to-eat, PHF (70.6%) and ready-to eat, PHF made on site (56.3%)
• Maintaining cold holding temperatures for PHF (17.4%)

Date Marking

Date marking of refrigerated ready-to-eat, PHF, such as salads containing various meats that may be prepared or sold, is an important food safety system component designed to promote proper food rotation and limit the growth of Listeria monocytogenes during cold storage. Discarding ready-to-eat, PHF that has remained in cold storage beyond the parameters described in the Food Code prevents foods with a harmful level of Listeria monocytogenes from being served.

Cold Holding of PHF

Holding PHF at the proper cold temperatures is critical to preventing the growth of bacteria. Equipment, processes, and monitoring procedures related to maintaining temperature control for PHF need to be assessed and corrective action should be taken if necessary.

Discussion for Figure MP-3

The food safety procedures for contaminated equipment/protection from contamination risk factor that are most in need of attention include:

• Cleaning and sanitizing food contact surfaces and utensils (42.2%)
• Separating raw animal foods from ready-to-eat foods (29.9%)
• Separating raw animal foods from each other (24.3%)

Cleaning and Sanitizing

Proper cleaning and sanitization of food contact surfaces is an effective means of preventing cross-contamination. Many different procedures may be involved in the assessment of the management system related to this area. Evaluations should not be restricted to dishwashing procedures but should also include observations on how food preparation tables, cutting boards, and stand-in-place equipment such as slicers and mixers are cleaned and sanitized between uses.

The high Out of Compliance percentage for cleaning and sanitizing food contact surfaces and utensils indicates a weakness in meat and poultry department management systems designed to prevent cross-contamination.

Separation of Raw Animal Foods from Ready-to-Eat Foods

Raw animal foods are a potential source of contamination in any food operation. Storing raw animal foods above or in close proximity to ready-to-eat foods increases the potential for food to become contaminated. To prevent cross-contamination, raw animal foods should also be separated by species based on required minimum cooking temperatures. Required cooking temperatures are based on thermal destruction data and anticipated microbial load. These parameters may vary with different type of raw animal foods. Having organized storage systems that include designated areas for raw animal products will help prevent cross-contamination of foods.

Preventing cross-contamination between raw animal foods and ready-to-eat foods extends to the food preparation area. Designated separate food preparation areas should be provided for raw and ready-to-eat products. If common preparation areas must be used, then procedures must be in place to ensure proper cleaning and sanitizing between uses.

Discussion for Figure MP-4

The food safety procedures for the poor personal hygiene risk factor that are most un need of attention include:

• Proper, adequate handwashing (36.9%)
• Handwashing facility, cleanser/drying device (24.8%)
• Handwashing facility, convenient/accessible (21.1%)

Proper, Adequate Handwashing

Hands may become contaminated when employees engage in activities such as handling raw animal foods, using the restroom or handling soiled tableware. Hands are a common vehicle for the transfer of harmful bacteria and viruses to food products. Effective handwashing is one of the most important measures to minimize the contamination of food by employees. The lack of convenient handwashing facilities and/or supplies of hand cleanser/drying devices may contribute to the lack of proper handwashing. Reinforcing the importance of handwashing should be supported by a management system that includes proper employee training and monitoring of the frequency and effectiveness of handwashing practices.

While handwashing continues to be a primary concern, the results from the 2003 study show a high IN Compliance percentage (92.1%) for preventing direct hand contamination with food in meat and poultry departments. The retail food management in meat and poultry departments appear to be making a concerted effort to eliminate bare hand contact with ready-to-eat foods.

Discussion for the Other/Chemical Risk Factor

Table 25
Assessment of the Other/Chemical Category - MEAT AND POULTRY
Poisonous or Toxic Materials are Properly Identified, Stored, and Used

# Observations OUT	TOTAL Observations (IN & OUT)	% Observations OUT
19	109	17.4%

All of the Out of Compliance observations relating to the other/chemical risk factor are attributed to one data item. The proper identification, storage, and use of cleaners, sanitizers, and other chemicals in meat and poultry departments are in need of attention. Food safety procedures related to the identification, storage, and use of cleaners, sanitizers and other chemicals need to be reviewed and revised, if necessary, to address any gaps in the program that may be contributing to the Out of Compliance observations of this data item.

 

C. Summary of foodborne illness RISK FACTORS and INDIVIDUAL DATA ITEMS in need of priority attention

Table 26
Retail Food Store - MEAT AND POULTRY
Summary of Foodborne Illness RISK FACTORS and
DATA ITEMS in Need of Priority Attention

FOODBORNE ILLNESS RISK FACTOR in need of Priority Attention (From Section A)	INDIVIDUAL DATA ITEMS in need of Priority Attention (From Section B)
Improper Holding/ Time & Temperature	Commercially-processed RTE, PHF date marked
	RTE, PHF date marked after 24 hours
	RTE, PHF discarded after 4 days/45 °F or 7 days/41 °F
	PHF held cold at 41 °F or below
Contaminated Equipment/ Protection from Contamination	Surfaces/Utensils cleaned/sanitized
	Raw animal food separated from ready-to-eat foods
Poor Personal Hygiene	Proper, adequate handwashing
	Handwashing facility, cleanser/drying device
	Handwashing facility, convenient/accessible
Other/Chemical	Poisonous or toxic materials properly identified, stored, and used

 

RETAIL FOOD
SEAFOOD DEPARTMENTS/MARKETS
RESULTS AND DISCUSSION

A. Percent of observations found Out of Compliance for each RISK FACTOR

Discussion for Figure S-1

Failure to control product holding temperatures and times was the risk factor with the highest Out of Compliance percentage. Contaminated equipment/protection from contamination, chemical contamination, and poor personal hygiene also had notable Out of Compliance percentages. Management systems that were implemented to ensure foods were adequately cooked and from safe sources appeared to be effective when compared to the other risk factors evaluated during this data collection period.

B. Percent of observations found Out of Compliance for each INDIVIDUAL DATA ITEM that comprises a risk factor

For seafood departments, the foodborne illness risk factors most in need of attention and their corresponding Out of Compliance percentages are:

• Improper Holding/Time and Temperature (42.2%)
• Contaminated Equipment/Protection from Contamination (20.0%)
• Other/Chemical (17.5%)
• Poor Personal Hygiene (16.8%)

Figures S-2 thru S-4 provide a breakdown of each of these risk factors into data items that represent specific food preparation procedures and employee behaviors in need of attention. These figures provide insight into the relative strengths and weaknesses of the food safety management systems in place in seafood operations to control each of the risk factors during the 2003 data collection.

The other/chemical and food from unsafe sources risk factors all had relatively high IN Compliance percentages. There were a few data items within each of these risk factors that are in need of attention. Information for these data items will be presented as part of the discussion.

Discussion for Figure S-2

For the improper holding/time and temperature risk factor, there is a need to review food safety systems related to:

• Date marking of open containers of commercially-processed, ready-to-eat, PHF (81.8%) and ready-to eat, PHF made on site (72.0%)
• Maintaining cold holding temperatures for PHF (16.2%)

Date Marking

Date marking of refrigerated ready-to-eat, PHF, such as seafood salads that may be prepared or sold, is an important food safety system component designed to promote proper food rotation and limit the growth of Listeria monocytogenes during cold storage. Discarding ready-to-eat, PHF that have remained in cold storage beyond the parameters described in the Food Code prevents foods with a harmful level of Listeria monocytogenes from being served.

Cold Holding of PHF

Holding PHF at the proper cold temperatures is critical to preventing the growth of bacteria. Equipment, processes, and monitoring procedures related to maintaining temperature control for PHF need to be assessed and corrective action should be taken if necessary.

Discussion for Figure S-3

The food safety procedures for contaminated equipment/protection from contamination risk factor that are most in need of attention include:

• Cleaning and sanitizing food contact surfaces and utensils (35.2%)
• Separating raw animal foods from ready-to-eat foods (23.5%)
• Separating raw animal foods from each other (18.2%)

Cleaning and Sanitizing

Proper cleaning and sanitization of food contact surfaces is an effective means of preventing cross-contamination. Many different procedures may be involved in the assessment of the management system related to this area. Evaluations should not be restricted to dishwashing procedures but should also include observations on how food preparation tables, cutting boards, and stand-in-place equipment such as slicers and mixers are cleaned and sanitized between uses.

The high Out of Compliance percentage for cleaning and sanitizing food contact surfaces and utensils indicates a weakness in seafood department management systems designed to prevent cross-contamination.

Separation of Raw Animal Foods from Ready-to-Eat Foods

Raw animal foods are a potential source of contamination in any food operation. Storing raw animal foods above or in close proximity to ready-to-eat foods increases the potential for food to become contaminated. To prevent cross-contamination, raw animal foods should also be separated by species based on required minimum cooking temperatures. Required cooking temperatures are based on thermal destruction data and anticipated microbial load. These parameters may vary with different type of raw animal foods. Having organized storage systems that include designated areas for raw animal products will help prevent cross-contamination of foods.

Preventing cross-contamination between raw animal foods and ready-to-eat foods extends to the food preparation area. Designated separate food preparation areas should be provided for raw and ready-to-eat products. If common preparation areas must be used, then procedures must be in place to ensure proper cleaning and sanitizing between uses.

 

Discussion for Figure S-4

The food safety procedures for the poor personal hygiene risk factor that are most in need of attention include:

• Proper, adequate handwashing (37.7%)
• Handwashing facility, cleanser/drying device (16.2%)
• Handwashing facility, convenient/accessible (15.2%)

Proper, Adequate Handwashing

Hands may become contaminated when employees engage in activities such as handling raw animal foods, using the restroom or handling soiled tableware. Hands are a common vehicle for the transfer of harmful bacteria and viruses to food products. Effective handwashing is one of the most important measures to minimize the contamination of food by employees. The lack of convenient handwashing facilities and/or supplies of hand cleanser/drying devices may contribute to the lack of proper handwashing. Reinforcing the importance of handwashing should be supported by a management system that includes proper employee training and monitoring of the frequency and effectiveness of handwashing practices.

While handwashing continues to be a primary concern, the results from the 2003 study show a high IN Compliance percentage (92.3%) for preventing direct hand contamination with food in seafood departments. The retail food management in seafood departments appear to be making a concerted effort to eliminate bare hand contact with ready-to-eat foods.

Discussion for the Other/Chemical Risk Factor

Table 27
Assessment of the Other/Chemical Category - SEAFOOD
Poisonous or Toxic Materials are Properly Identified, Stored, and Used

# Observations OUT	TOTAL Observations (IN & OUT)	% Observations OUT
20	105	19.0%

All of the Out of Compliance observations relating to the other/chemical risk factor are attributed to one data item. The proper identification, storage, and use of cleaners, sanitizers, and other chemicals in seafood departments are in need of attention. Food safety procedures related to the identification, storage, and use of cleaners, sanitizers, and other chemicals need to be reviewed and revised, If necessary, to address any gaps in the program that may be contributing to
the Out of Compliance observations of this data item.

Discussion for the Food from Unsafe Sources

Table 28
Assessment of the Other/Chemical Category - SEAFOOD
Shellstock Tags Retained for 90 Days

# Observations OUT	TOTAL Observations (IN & OUT)	% Observations OUT
31	70	44.3%

The overall IN Compliance percentages for data items that comprise the food from unsafe sources risk factor was high indicating effective management of this area. There is one exception to this general observation - retention of shellstock tags for 90 days.

Shellfish harvested from contaminated water can harbor harmful bacteria and viruses. Effective monitoring of shellfish sources must be continuous and involve all segments of the industry. Retention of shellstock tags for 90 days is not a direct contributing factor to the occurrence of foodborne illness. It is, however, an essential management practice that provides a means for conducting tracebacks to the harvest areas should a food-related illness or contamination be associated with shellstock.

 

C. Summary of foodborne illness RISK FACTORS and INDIVIDUAL DATA ITEMS in need of priority attention

Table 29
Retail Food Store - SEAFOOD
Summary of Foodborne Illness RISK FACTORS and
DATA ITEMS in Need of Priority Attention

FOODBORNE ILLNESS RISK FACTOR in need of Priority Attention (From Section A)	INDIVIDUAL DATA ITEMS in need of Priority Attention (From Section B)
Improper Holding/ Time & Temperature	Commercially-processed RTE, PHF date marked
	RTE, PHF date marked after 24 hours
	RTE, PHF discarded after 4 days/45 °F or 7 days/41 °F
	PHF held cold at 41 °F or below
Contaminated Equipment/ Protection from Contamination	Surfaces/Utensils cleaned/sanitized
	Raw animal food separated from ready-to-eat foods
	Raw animal foods separated from each other
Other/Chemical	Poisonous or toxic materials properly identified, stored, and used
Poor Personal Hygiene	Proper, adequate handwashing
	Handwashing facility, cleanser/drying device
	Handwashing facility, convenient/accessible
Food from Unsafe Sources	Shellstock tags retained for 90 days

 

RETAIL FOOD
PRODUCE DEPARTMENTS/MARKETS
RESULTS AND DISCUSSION

A. Percent of observations found Out of Compliance for each RISK FACTOR

Discussion for Figure P-1

Failure to control product holding temperatures and times was the risk factor with the highest Out of Compliance percentage. Poor personal hygiene, contaminated equipment/protection from contamination, and chemical contamination also had notable Out of Compliance percentages. Management systems that were implemented to ensure foods were adequately cooked and from safe sources appeared to be effective when compared to the other risk factors evaluated during this data collection period.

B. Percent of observations found Out of Compliance for each INDIVIDUAL DATA ITEM that comprises a risk factor

For produce departments, the foodborne illness risk factors most in need of attention and corresponding Out of Compliance percentages are:

• Improper Holding/Time Temperature (49.3%)
• Poor Personal Hygiene (22.3%)
• Contaminated Equipment (20.5%)
• Other/Chemical (13.5%)

Figures P-2 thru P-4 provide a breakdown of each of these risk factors into data items that represent specific food preparation procedures and employee behaviors in need of attention. These figures provide insight into the relative strengths and weaknesses of the food safety management systems in place in produce departments to control each of the risk factors during the 2003 data collection.

In general, the other/chemical risk factor had a high IN Compliance percentage. There was, however, one data item within this risk factor that warrants attention. A summary of the results of the Out of Compliance observations for the identification, storage, and use of chemicals/toxics data item will be presented.

Discussion for Figure P-2

For the improper holding/time and temperature risk factor, there is a need to review food safety systems related to:

• Maintaining cold holding temperatures for PHF (70.2%)
• Date marking of ready-to eat, PHF made on site (34.0%)

Cold Holding of PHF

Holding PHF at the proper cold temperatures is critical to preventing the growth of bacteria. Equipment, processes, and monitoring procedures related to maintaining temperature control for PHF need to be assessed and corrective action should be taken if necessary.

Date Marking

Date marking of refrigerated ready-to-eat, PHF is an important food safety system component designed to promote proper food rotation and limit the growth of Listeria monocytogenes during cold storage. Discarding ready-to-eat, PHF that has remained in cold storage beyond the parameters described in the Food Code prevents foods with a harmful level of Listeria monocytogenes from being served.

 

Discussion for Figure P-3

The food safety procedures for the poor personal hygiene risk factor that are most in need of attention include:

• Proper, adequate handwashing (33.3%)
• Handwashing facility, cleanser/drying device (26.2%)
• Handwashing facility, convenient/accessible (20.6%)

Proper, Adequate Handwashing

Hands may become contaminated when employees engage in activities such as handling raw animal foods, using the restroom or handling soiled tableware. Hands are a common vehicle for the transfer of harmful bacteria and viruses to food products. Effective handwashing is one of the most important measures to minimize the contamination of food by employees. The lack of convenient handwashing facilities and/or supplies of hand cleanser/drying devices may contribute to the lack of proper handwashing. Reinforcing the importance of handwashing should be supported by a management system that includes proper employee training and monitoring of the frequency and effectiveness of handwashing practices.

While handwashing continues to be a primary concern, the results from the 2003 study show a high IN Compliance percentage (87.1%) for preventing direct hand contamination with food in produce departments. The retail food management in produce departments appear to be making a concerted effort to eliminate bare hand contact with ready-to-eat foods.

Discussion for Figure P-4

The food safety procedures for contaminated equipment/protection from contamination risk factor that are most in need of attention include:

• Cleaning and sanitizing food contact surfaces and utensils (44.4%)

Cleaning and Sanitizing

Proper cleaning and sanitization of food contact surfaces is an effective means of preventing cross-contamination. Many different procedures may be involved in the assessment of the management system related to this area. Evaluations should not be restricted to dishwashing procedures but should also include observations on how food preparation tables, cutting boards, and stand in place equipment such as slicers and mixers are cleaned and sanitized between uses.

Discussion for the Other/Chemical Risk Factor

Table 30
Assessment of the Other/Chemical Category - PRODUCE
Poisonous or Toxic Materials are Properly Identified, Stored, and Used

# Observations OUT	TOTAL Observations (IN & OUT)	% Observations OUT
21	108	19.4%

All of the Out of Compliance observations relating to the other/chemical risk factor were attributed to one data item. The proper identification, storage, and use of cleaners, sanitizers and other chemicals in produce departments are in need of attention. Food safety procedures related to the identification, storage, and use of cleaners, sanitizers, and other chemicals need to be reviewed and revised, if necessary, to address any gaps in the program that may be contributing to the Out of Compliance observations of this data item.

 

C. Summary of foodborne illness RISK FACTORS and INDIVIDUAL DATA ITEMS in need of priority attention

Table 31
Retail Food Store - PRODUCE
Summary of Foodborne Illness RISK FACTORS and
DATA ITEMS in Need of Priority Attention

FOODBORNE ILLNESS RISK FACTOR in need of Priority Attention (From Section A)	INDIVIDUAL DATA ITEMS in need of Priority Attention (From Section B)
Improper Holding/ Time & Temperature	PHF held cold at 41 °F or below
	RTE, PHF date marked after 24 hours
	RTE, PHF discarded after 4 days/45 °F or 7 days/41 °F
Poor Personal Hygiene	Proper, adequate handwashing
	Handwashing facility, convenient/accessible
	Handwashing Facility, cleanser/drying Device
Contaminated Equipment/ Protection from Contamination	Surfaces/Utensils cleaned/sanitized
Other/Chemical	Poisonous or toxic materials properly identified, stored, and used