US FDA/CFSAN - Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System    September 2004
US FDA/CFSAN

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

September 2004

First
Previous
Next
Last

Index

Speaker's notes


RISK FACTOR Number of Data Items for each Risk Factor Referenced Sections From Data Collection Form
Food from Unsafe Sources 7 Sections 1-3
Inadequate Cooking 12 Sections 4-5
Improper Holding/Time Temperature 10 Sections 6-9
Contaminated Equipment/Protection from Contamination 5 Sections 10-11
Poor Personal Hygiene 5 Sections 12-15
Other (Chemical Contamination) 3 Section 16
TOTAL NUMBER OF DATA ITEMS 42  

Speaker's Notes

This slide summarizeS the number of data items that comprise each foodborne illness risk factor category. The number of data items that comprise a risk factor is presented in the middle column,

For example, 7 individual data items are assessed under the Food from Unsafe Source foodborne illnees risk factor. For the Inadequate Cooking risk factor, 12 individual data items are assessed and so on down the table.

 

Slide 24 of 73

Slide 24 of 73

1  2  3  4  5  6  7  8  9  10  11  12  13  14  15  16  17  18  19  20  21  22  23  24  25  26  27  28  29  30  31  32  33  34  35  36  37  38  39  40  41  42  43  44  45  46  47  48  49  50  51  52  53  54  55  56  57  58  59  60  61  62  63  64  65  66  67  68  69  70  71  72  73 


Slide 24 of 73