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


Risk Factors with Statistically Significant Differences Between Establishments WITH and WITHOUT a Certified Food Protection Manager
Facility Type Foodborne Illness Risk Factors
Fast Food Restaurants - Improper Holding/Time and Temperature
- Contaminated Equipment/Protection from Contamination
Full Service Restaurants - Poor Personal Hygiene
- Contaminated Equipment/Protection from Contamination
Meat and Poultry Departments - Poor Personal Hygiene
Produce Departments - Poor Personal Hygiene

Speaker's Notes

The table in this slide displays the foodborne illness risk factors for which the percent IN Compliance for establishments with a Certified Food Protection Manager was significantly higher than those without a Certified Food Protection Manager.

For Fast Food Restaurants, a Certified Food Protection Manager had a significant positive impact on the control of the:
-Improper Holding/Time and Temperature and
-Contaminated Equipment/Protection from Contamination risk factors

For full service restaurants, the presence of a Certified Food Protection Manager had a significant positive impact on the control of the:
-Poor Personal Hygiene; and
-Contaminated Equipment/Protection for Contamination risk factors

Meat and Poultry Departments and Produce Departments indicated a significant positive impact on Poor Personal Hygiene compliance percentages

 

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