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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Index

Speaker's notes

**SUMMARY - DELI DEPARTMENTS**
FOODBORNE ILLNESS RISK FACTOR in need of priority attention	INDIVIDUAL DATA ITEMS in need of priority attention
Improper Holding/Time & Temperature	Commercially-processed RTE, PHF Date Marked PHF Held Cold at 41°F or Below RTE, PHF Date Marked After 24 Hours PHF held Hold at 140°F or Above PHF Cooled to 70°F in 2 Hours/41° in Total of 6 Hours RTE, PHF Discarded After 4 Days/45°F or 7 Days/41°F
Poor Personal Hygiene	Proper, Adequate Handwashing Handwashing Facility, Convenient/Accessible Handwashing Facility, Cleanser/Dry Device
Contaminated Equipment/Protection from Contamination	Surfaces/Utensils Cleaned/Sanitized RAW/RTE Food, Seperated
Other/Chemical	Poisons/Toxic ID Store/Use Properly

Speaker's Notes

At the end of each of the facility types sections, there is a summary table of the foodborne illness risk factors and the individual data items in need of priority attention. The summary table displayed on this slide is for Deli operations.

For each of the foodborne illness risk factors noted in the left hand column, a corresponding list of data items for each risk factor is presented in the right hand column. In short, these summaries provide a national gap analysis - strengths/weaknesses assessment - of the food safety management system for each of the facility types.

Reducing the number of Out of Compliance observations found in these areas will have the most positive impact on the achievement of the 2010 FDA Improvement Goals for each of the facility types.