Foodborne Illness Risk Factor
in Need of Priority Attention
(2000 Report)
- Improper Holding/Time and Temperature
- Poor Personal Hygiene
- Contaminated Equipment / Protection from Contamination
Speaker's Notes
One of the most important findings from the original 2000 Report was that for all 9 facility types 3 foodborne illness risk factors were identified as priority areas:
-Improper Holding/Time and Temperature
-Poor Personal Hygiene; and
-Contaminated Equipment/Protection from Contamination
The data results in the 2004 Report once again identifies these 3 foodborne illness risk factors and the individual data items that comprise them as the priority areas for all the facility types.
This is not to be interpreted as a comparison of the results in the 2004 Report with those presented in the 2000 Report. This is meant to highlight that as 2 separate stand alone studies, they identify the same foodborne illness risk factors and data items as needing priority attention.
