US FDA/CFSAN - Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System

US FDA/CFSAN

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

September 2004

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Speaker's notes

BACKGROUND
CONTRIBUTING FACTORS

Food from Unsafe Source
Inadequate Cooking
Improper Holding/Time-Temp.
Contaminated Equipment/Protection from Contamination
Poor Personal Hygiene
Other "Chemical Hazards"

Speaker's Notes

Some of these reported contributing factors related to food safety concerns within foodservice and retail food store facility types and include:

Food from Unsafe Sources
Inadequate Cooking
Improper Holding/Time and Temperature
Contaminated Equipment/Protection from Contamination
Poor Personal Hygiene

FDA added another category to assess control of potential chemical hazards. For the purposes of this study FDA designated these six categories as foodborne illness risk factors.

It is important that one not confuse the term risk factor as it is used in this FDA study with another use of the same term which is to describe characteristics of the person, food, or location that are statistically linked to an illness by an epidemiological investigation. The results of the FDA 2004 Report should not be used to infer a correlation between the occurrence of a foodborne illness risk factor with the actual occurrence of human illness.