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

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Speaker's notes


Restaurants - Full Service

Percent of Observations Found Out of Compliance for Each Risk Factor
Improper Holding/Time & Temperature Poor Personal Hygiene Protection from Contamination Other/Chemical Inadequate Cooking Food From Unsafe Sources
63.8 41.7 37.3 30.6 15.8 13

Speaker's Notes

Using the facility type Full Service Restaurants as an example, this bar graph indicates that 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.

The Report is designed to look at each of these foodborne illness risk factor categories as areas that should have a food safety management system in place to ensure their control.

 

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