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CFSAN/Office of Compliance
September 2004

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Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System

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Table of Contents
  1. Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System
  2. Presentation Objectives
  3. Background
  4. Introduction and Purpose
  5. Introduction and Purpose
  6. Study Time Line
  7. Study Time Line
  8. Study Time Line
  9. What the Report is and is Not
  10. What the Report is and is Not
  11. Methodology
  12. Methodology
  13. Methodology
  14. Methodology
  15. Methodology
  16. Methodology
  17. Background Contributing Factors
  18. Rapid Reheating for Hot Holding
  19. Methodology
  20. Data Analysis
  21. Determining the Out of Compliance percentage for each Data Item
  22. Determining Out of Compliance percentages for each Data Item
  23. Determining Out of Compliance Percentages Foodborne Illness Risk Factors
  24. Risk Factors Graph
  25. Determining the Out of Compliance percentage for each Foodborne Illness Risk Factor
  26. Example Out of Compliance Percentage Poor Personal Hygiene - Risk Factor
  27. Determining Overall in Compliance Percentages - Facility Types
  28. Overall Percentage of Observable and Applicable Data Items Found In Compliance
  29. FDA Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types (2004)
  30. 2004 Report
  31. Foodborne Illness Risk Factor in Need of Priority Attention (2000 Report)
  32. 2004 Report Data Results and Discussion
  33. 2004 Report Data Results and Discussion
  34. Restaurants - Full Service
  35. Improper Holding/Time and Temperature
  36. Poor Persoanl Hygiene
  1. Contamintaed Equipent/Protection from Contamination
  2. Summary - Deli Departments
  3. Project Limitations
  4. Project Limitations
  5. Project Limitations
  6. New Areas of Study - Supplemental Data Items
  7. Hot Holding at 140°F vs. 135°F
  8. New Area of Study
  9. New Area of Study
  10. Risk Factors with Statistically Significant Differences Between Establishments With and Without a Certified Food Protection Manager
  11. New Area of Study
  12. New Area of Study
  13. Average Inspection Time Per Establishment for Each of the 9 Facility Types
  14. Pathways to Reach the Goals
  15. Recommendations for Industry
  16. Active Managerial Control
  17. Recommendations for Industry
  18. Recommendations for Industry
  19. Recommendations for Industry
  20. Recommendations for Industry
  21. Recommendations for Industry
  22. Recommendations for Industry
  23. Recommendations for Regulatory
  24. Recommendations for Regulatory
  25. Recommendations for Regulatory
  26. Recommendations for Regulatory
  27. Recommendations for Regulatory
  28. Implement a Consistent and Effective Enforcement Protocol
  29. Voluntary National Retail Food Regulatory Program Standards
  30. Voluntary National Retail Food Regulatory Program Standards
  31. Voluntary National Retail Food Regulatory Program Standards
  32. Voluntary National Retail Food Regulatory Program Standards
  33. Voluntary National Retail Food Regulatory Program Standards
  34. Standards as a Tool for Continuous Improvement
  35. FDA Retail Food Program Resource Disk
  36. FDA Retail Food Program Resource Disk
  37. Program Goal

FDA Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types (2004) September 14, 2004 (also available in PDF, 822 KB)

Questions and Answers on the 2004 Report

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Retail Food Protection
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Hypertext updated by dms/dav May 8, 2006