Speaker's Notes
The FDA 2004 Report contains insights into the effectiveness of industry management systems and food safety regulatory programs in controlling fooborne illness risk factors in foodservice and retail food store facility types. The results contained in the report are intended to focus attention on foodborne illness risk factors associated with food preparation procedures and employee behaviors in most need of improvement by the industry.
Pathogens may enter the food supply at any point in the farm-to-table continuum. All industry sectors within this continuum have a responsibility for ensuring safe food. The 2004 Report covers only those facility types that comprise institutional foodservice, restaurant, and retail food store operations.
