Quick Links: Skip to main page content Skip to Search Skip to Topics Menu Skip to Section Content Menu Skip to Common Links
-

Food

  • Share Share this page
-

Appendices of FDA Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types

Table of contents

APPENDICES

  1. Appendix A -- Data Summary - Hospitals
  2. Appendix B -- Data Summary - Nursing Homes
  3. Appendix C -- Data Summary - Elementary Schools
  4. Appendix D -- Data Summary - Fast Food Restaurants
  5. Appendix E -- Data Summary - Full Service Restaurants
  6. Appendix F -- Data Summary - Deli Departments/Stores
  7. Appendix G -- Data Summary - Meat & Poultry Departments
  8. Appendix H -- Data Summary - Seafood Departments/Markets
  9. Appendix I -- Data Summary - Produce Departments/Stores
  10. Appendix J -- Directory - FDA National Retail Food Team*
  11. Appendix K -- Resources - Web Site Locations for Referenced Documents

 

APPENDIX A -- DATA SUMMARY - HOSPITALS

  DATA ITEM # DATA ITEM # IN # OUT # NO # NA
Food From Unsafe Sources 1A All food from Regulated Food Processing Plants/No Home prepared/canned foods 97 0 0 0
1B All shellfish from NSSP listed sources. No recreationally caught shellfish received or sold 0 0 0 97
1C Game, wild mushrooms harvested with approval of Regulatory Authority 0 0 1 96
2A Food received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated 96 1 0 0
3A Shellstock tags/labels retained for 90 days from the data the container is emptied 0 0 0 97
3B As required, written documentation of parasite destruction maintained for 90 days for fish products 0 0 0 97
3C CCP monitoring records maintained in accordance with HACCP plan when required 0 0 0 97
Inadequate Cooking 4A Raw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds 10 0 57 30
4B Comminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds 40 1 54 2
4C Roasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart 8 1 76 12
4D Poultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds 40 7 48 2
4E Wild game animals cooked to 165 °F (74 °C) for 15 seconds 0 0 1 96
4F Raw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165 °F (74 °C). Food is allowed to stand covered for 2 minutes after cooking 0 0 6 91
4G Pork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds. 17 1 69 10
4H All other PHF cooked to 145 °F (63 °C) for 15 seconds 41 0 54 2
5A PHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding 30 2 62 3
5B Food reheated in a microwave is heated to 165 °F (74 °C) or higher 5 1 25 66
5C Commercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding 46 3 45 3
5D Remaining unsliced portions of roasts are reheated for hot
holding using minimum oven parameters		 2 0 68 27
Improper Holding/Time & Temperature 6A Cooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C)
within 2 hours and from 140 ○F (60 °C) to 41 °F (5 °C) or below within 6 hours		 16 23 57 1
6B PHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours 20 9 59 9
6C Foods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours 12 2 82 1
7A PHF is maintained at 41 °F (5 °C) or below, except during preparation, cooking, cooling or when time is used as a public health control. 41 56 0 0
8A PHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control. 59 36 2 0
8B Roasts are held at a temperature of 130 °F (54 °C) or above 5 0 71 21
9A Ready-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site) 60 33 2 2
9B Discard RTE PHF and/or opened commercial container exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C) 55 12 29 1
9C Opened Commercial container of prepared ready-to-eat PHF is date marked as required 44 41 10 2
9D When time only is used as a public health control, food is cooked and served within 4 hours as required 2 0 4 91
Contaminated Equipment/Protection from Contamination 10A Food is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food 75 22 0 0
10B Raw animal foods are separated from each other during storage, preparation, holding, and display 82 14 1 0
10C Food is protected from environmental contamination -- critical Items 85 12 0 0
10D After being served or sold to a consumer, food is not re-served 68 1 20 8
11A Food-contact surfaces and utensils are clean to sight and touch and sanitized before use 60 37 0 0
Poor Personal Hygiene 12A Hands are clean and properly washed when and as required 63 32 2 0
13A Food employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single-service or single-use articles 79 17 1 0
14A Employees do not contact exposed, ready-to-eat food with their bare hands. 86 9 2 0
15A Handwash facilities conveniently located and accessible for Employees 82 15 0 0
15B Handwash facilities supplied with hand cleanser/sanitary towels/hand drying devices 86 11 0 0
Other/Chemical 16A If used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw Consumption 29 0 0 68
16B Poisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used 80 17 0 0
16C Poisonous or toxic materials held for retail sale are properly stored 1 0 0 96
Supplemental Items -- New Areas of Study 17A Pork is cooked to 145 °F (63 °C) or above for 15 seconds 18 0 69 10
17B Ratites and injected meats are cooked to 155 °F (68 °C) for 15 seconds 1 0 76 20
18A PHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control 65 30 1 1
19A Facility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code. 29 68 0 0
20A When packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code 3 0 0 94
21A After receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less 18 0 60 19
22A After receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less 75 0 3 19
23A Prepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served 96 0 0 1
23B Pasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this
Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis		 71 4 19 3
23C Raw or partially cooked animal food and raw seed sprouts not served 90 2 2 3


 

APPENDIX B -- DATA SUMMARY - NURSING HOMES

  DATA ITEM # DATA ITEM # IN # OUT # NO # NA
Food From Unsafe Sources 1A All food from Regulated Food Processing Plants/No Home prepared/canned foods 94 0 0 0
1B All shellfish from NSSP listed sources. No recreationally caught shellfish received or sold 1 0 0 93
1C Game, wild mushrooms harvested with approval of Regulatory Authority 0 0 1 93
2A Food received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated 88 6 0 0
3A Shellstock tags/labels retained for 90 days from the data the container is emptied 0 0 3 91
3B As required, written documentation of parasite destruction maintained for 90 days for fish products 0 0 2 92
3C CCP monitoring records maintained in accordance with HACCP plan when required 1 0 0 93
Inadequate Cooking 4A Raw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds 6 3 65 20
4B Comminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds 26 0 65 3
4C Roasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart 4 0 79 11
4D Poultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds 22 1 67 4
4E Wild game animals cooked to 165 °F (74 °C) for 15 seconds 0 0 2 92
4F Raw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165 °F (74 °C). Food is allowed to stand covered for 2 minutes after cooking 0 0 3 91
4G Pork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds. 14 0 71 9
4H All other PHF cooked to 145 °F (63 °C) for 15 seconds 32 0 56 6
5A PHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding 12 3 63 16
5B Food reheated in a microwave is heated to 165 °F (74 °C) or higher 1 0 24 69
5C Commercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding 33 1 48 12
5D Remaining unsliced portions of roasts are reheated for hot holding using minimum oven parameters 3 0 64 27
Improper Holding/Time & Temperature 6A Cooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C) within 2 hours and from 140 ○F (60 °C) to 41 °F (5 °C) or below within 6 hours 9 17 57 11
6B PHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours 7 7 72 8
6C Foods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours 25 3 65 1
7A PHF is maintained at 41 °F (5 °C) or below, except during preparation, cooking, cooling or when time is used as a public health control. 60 34 0 0
8A PHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control. 53 17 18 6
8B Roasts are held at a temperature of 130 °F (54 °C) or above 5 1 67 21
9A Ready-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site) 61 26 2 5
9B Discard RTE PHF and/or opened commercial container exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C) 56 5 30 3
9C Opened Commercial container of prepared ready-to-eat PHF is date marked as required 43 32 11 8
9D When time only is used as a public health control, food is cooked and served within 4 hours as required 2 0 2 90
Contaminated Equipment/Protection from Contamination 10A Food is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food 65 23 2 4
10B Raw animal foods are separated from each other during storage, preparation, holding, and display 74 14 3 3
10C Food is protected from environmental contamination -- critical Items 81 13 0 0
10D After being served or sold to a consumer, food is not re-served 56 1 24 13
11A Food-contact surfaces and utensils are clean to sight and touch and sanitized before use 59 35 0 0
Poor Personal Hygiene 12A Hands are clean and properly washed when and as required 51 34 9 0
13A Food Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single-service or single-use articles 77 11 6 0
14A Employees do not contact exposed, ready-to-eat food with their bare hands. 71 18 5 0
15A Handwash facilities conveniently located and accessible for employees 78 16 0 0
15B Handwash facilities supplied with hand cleanser/sanitary towels/hand drying devices 82 12 0 0
Other/Chemical 16A If used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption 22 0 0 72
16B Poisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used 73 21 0 0
16C Poisonous or toxic materials held for retail sale are properly stored 0 0 0 94
Supplemental Items -- New Areas of Study 17A Pork is cooked to 145 °F (63 °C) or above for 15 seconds 14 0 71 9
17B Ratites and injected meats are cooked to 155 °F (68 °C) for 15 Seconds 0 0 73 21
18A PHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control 54 16 18 6
19A Facility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code. 12 82 0 0
20A When packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code 3 0 0 91
21A After receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less 32 0 54 8
22A After receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less 77 2 5 10
23A Prepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served 90 0 1 3
23B Pasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis. 47 18 20 9
23C Raw or partially cooked animal food and raw seed sprouts not served 73 10 6 5


 

APPENDIX C -- DATA SUMMARY - ELEMENTARY SCHOOLS

  DATA ITEM # DATA ITEM # IN # OUT # NO # NA
Food From Unsafe Sources 1A All food from Regulated Food Processing Plants/No Home prepared/canned foods 98 0 0 0
1B All shellfish from NSSP listed sources. No recreationally caught shellfish received or sold 0 3 0 95
1C Game, wild mushrooms harvested with approval of Regulatory Authority 0 0 2 96
2A Food received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated 92 6 0 0
3A Shellstock tags/labels retained for 90 days from the data the container is emptied 0 0 2 96
3B As required, written documentation of parasite destruction maintained for 90 days for fish products 0 0 2 96
3C CCP monitoring records maintained in accordance with HACCP plan when required 0 0 0 98
Inadequate Cooking 4A Raw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds 1 0 18 79
4B Comminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds 9 0 27 62
4C Roasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart 0 0 20 78
4D Poultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds 2 0 37 59
4E Wild game animals cooked to 165 °F (74 °C) for 15 seconds 0 0 0 98
4F Raw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165° F (74 °C). Food is allowed to stand covered for 2 minutes after cooking 0 0 0 98
4G Pork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds. 0 0 14 84
4H All other PHF cooked to 145 °F (63 °C) for 15 seconds 17 0 21 60
5A PHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding 9 1 43 45
5B Food reheated in a microwave is heated to 165 °F (74 °C) or higher 0 1 12 85
5C Commercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding 58 1 27 12
5D Remaining unsliced portions of roasts are reheated for hot holding using minimum oven parameters 0 0 11 87
Improper Holding/Time & Temperature 6A Cooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C)
within 2 hours and from 140 ○F (60 °C) to 41 °F (5 °C) or below within 6 hours		 3 5 57 33
6B PHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours 6 1 59 32
6C Foods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours 25 1 67 5
7A PHF is maintained at 41 °F (5 °C) or below, except during
preparation, cooking, cooling or when time is used as a public health control.		 70 28 0 0
8A PHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control. 61 21 13 3
8B Roasts are held at a temperature of 130 °F (54 °C) or above 0 0 18 80
9A Ready-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site) 29 22 11 36
9B Discard RTE PHF and/or opened commercial container exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C) 35 8 33 22
9C Opened Commercial container of prepared ready-to-eat PHF is date marked as required 32 32 8 26
9D When time only is used as a public health control, food is cooked and served within 4 hours as required 4 0 0 94
Contaminated Equipment/Protection from Contamination 10A Food is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food 41 7 4 46
10B Raw animal foods are separated from each other during storage, preparation, holding, and display 34 1 2 61
10C Food is protected from environmental contamination -- critical Items 87 11 0 0
10D After being served or sold to a consumer, food is not re-served 59 2 22 15
11A Food-contact surfaces and utensils are clean to sight and touch and sanitized before use 73 25 0 0
Poor Personal Hygiene 12A Hands are clean and properly washed when and as required 64 30 4 0
13A Food Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single- service or single-use articles 83 13 2 0
14A Employees do not contact exposed, ready-to-eat food with their bare hands. 77 15 6 0
15A Handwash facilities conveniently located and accessible for employees 85 13 0 0
15B Handwash facilities supplied with hand cleanser/sanitary towels/hand drying devices 91 7 0 0
Other/Chemical 16A If used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption 13 0 0 85
16B Poisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used 74 24 0 0
16C Poisonous or toxic materials held for retail sale are properly stored 2 0 0 96
Supplemental Items -- New Areas of Study 17A Pork is cooked to 145 °F (63 °C) or above for 15 seconds 0 0 14 84
17B Ratites and injected meats are cooked to 155 °F (68 °C) for 15 seconds 0 0 14 84
18A PHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control 62 20 12 4
19A Facility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code. 12 86 0 0
20A When packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code 2 0 0 96
21A After receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less 16 0 15 67
22A After receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less 30 0 2 66
23A Prepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served 85 0 4 9
23B Pasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis. 37 4 8 49
23C Raw or partially cooked animal food and raw seed sprouts not served 70 0 0 28


 

APPENDIX D -- DATA SUMMARY - FAST FOOD RESTAURANTS

  DATA ITEM # DATA ITEM # IN # OUT # NO # NA
Food From Unsafe Sources 1A All food from Regulated Food Processing Plants/No Home prepared/canned foods 108 0 0 0
1B All shellfish from NSSP listed sources. No recreationally caught shellfish received or sold 0 0 0 108
1C Game, wild mushrooms harvested with approval of Regulatory Authority 0 0 2 106
2A Food received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated 103 5 0 0
3A Shellstock tags/labels retained for 90 days from the data the container is emptied 0 0 1 107
3B As required, written documentation of parasite destruction maintained for 90 days for fish products 0 0 0 108
3C CCP monitoring records maintained in accordance with HACCP plan when required 0 0 0 108
Inadequate Cooking 4A Raw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds 8 0 20 80
4B Comminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds 42 8 18 40
4C Roasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart 4 0 6 98
4D Poultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds 48 1 28 31
4E Wild game animals cooked to 165 °F (74 °C) for 15 seconds 0 0 0 108
4F Raw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165° F (74 °C). Food is allowed to stand covered for 2 minutes after cooking 0 0 4 104
4G Pork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds. 4 0 35 69
4H All other PHF cooked to 145 °F (63 °C) for 15 seconds 23 0 37 48
5A PHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding 6 4 37 61
5B Food reheated in a microwave is heated to 165 °F (74 °C) or higher 3 0 23 82
5C Commercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding 31 4 37 36
5D Remaining unsliced portions of roasts are reheated for hot
holding using minimum oven parameters		 0 0 7 101
Improper Holding/Time & Temperature 6A Cooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C)
within 2 hours and from 140 ○F (60 °C) to 41 °F (5 °C) or below within 6 hours		 2 10 55 41
6B PHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours 7 5 36 60
6C Foods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours 12 2 76 18
7A PHF is maintained at 41 °F (5 °C) or below, except during
preparation, cooking, cooling or when time is used as a public health control.		 47 61 0 0
8A PHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control. 66 28 3 11
8B Roasts are held at a temperature of 130 °F (54 °C) or above 3 3 3 99
9A Ready-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site) 35 24 4 45
9B Discard RTE PHF and/or opened commercial container
exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)		 38 5 46 19
9C Opened Commercial container of prepared ready-to-eat PHF is date marked as required 28 38 8 34
9D When time only is used as a public health control, food is cooked and served within 4 hours as required 14 4 1 89
Contaminated Equipment/Protection from Contamination 10A Food is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food 74 17 0 17
10B Raw animal foods are separated from each other during storage, preparation, holding, and display 75 6 0 27
10C Food is protected from environmental contamination -- critical Items 91 17 0 0
10D After being served or sold to a consumer, food is not re-served 46 0 37 25
11A Food-contact surfaces and utensils are clean to sight and touch and sanitized before use 53 55 0 0
Poor Personal Hygiene 12A Hands are clean and properly washed when and as required 48 56 4 0
13A Food Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single- service or single-use articles 81 23 4 0
14A Employees do not contact exposed, ready-to-eat food with their bare hands. 52 53 3 0
15A Handwash facilities conveniently located and accessible for employees 92 16 0 0
15B Handwash facilities supplied with hand cleanser/sanitary towels/hand drying devices 91 17 0 0
Other/Chemical 16A If used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption 12 0 0 96
16B Poisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used 74 34 0 0
16C Poisonous or toxic materials held for retail sale are properly stored 0 0 0 108
Supplemental Items -- New Areas of Study 17A Pork is cooked to 145 °F (63 °C) or above for 15 seconds 3 0 35 70
17B Ratites and injected meats are cooked to 155 °F (68 °C) for 15 seconds 1 0 36 71
18A PHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control 71 23 2 12
19A Facility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code. 16 92 0 0
20A When packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code 0 1 0 107
21A After receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less 5 0 25 77
22A After receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less 29 2 0 77
23A Prepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served 0 0 0 108
23B Pasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis 0 0 0 108
23C Raw or partially cooked animal food and raw seed sprouts not served 0 0 0 108


 

APPENDIX E -- DATA SUMMARY - FULL SERVICE RESTAURANTS

  DATA ITEM # DATA ITEM # IN # OUT # NO # NA
Food From Unsafe Sources 1A All food from Regulated Food Processing Plants/No Home prepared/canned foods 98 1 0 0
1B All shellfish from NSSP listed sources. No recreationally caught shellfish received or sold 24 4 0 71
1C Game, wild mushrooms harvested with approval of Regulatory Authority 2 0 2 95
2A Food received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated 91 8 0 0
3A Shellstock tags/labels retained for 90 days from the data the container is emptied 6 13 4 76
3B As required, written documentation of parasite destruction maintained for 90 days for fish products 0 6 1 92
3C CCP monitoring records maintained in accordance with HACCP plan when required 0 1 0 98
Inadequate Cooking 4A Raw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds 21 3 54 21
4B Comminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds 41 3 43 12
4C Roasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart 2 0 43 54
4D Poultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds 38 9 49 3
4E Wild game animals cooked to 165 °F (74 °C) for 15 seconds 0 1 3 95
4F Raw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165° F (74 °C). Food is allowed to stand covered for 2 minutes after cooking 0 0 1 98
4G Pork, ratites, injected meats are cooked to 155 °F (68 °) for 15 seconds. 11 2 60 26
4H All other PHF cooked to 145 °F (63 °C) for 15 seconds 41 5 49 4
5A PHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding 25 11 54 9
5B Food reheated in a microwave is heated to 165 °F (74 °C) or higher 3 1 21 74
5C Commercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding 19 2 45 33
5D Remaining unsliced portions of roasts are reheated for hot
holding using minimum oven parameters		 1 1 31 66
Improper Holding/Time & Temperature 6A Cooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C)
within 2 hours and from 140 ○F (60 °C) to 41 °F (5 °C) or below within 6 hours		 10 34 51 4
6B PHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours 9 7 61 22
6C Foods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours 12 6 80 1
7A PHF is maintained at 41 °F (5 °C) or below, except during
preparation, cooking, cooling or when time is used as a public health control.		 22 77 0 0
8A PHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control. 45 42 11 1
8B Roasts are held at a temperature of 130 °F (54 °C) or above 2 3 32 62
9A Ready-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site) 24 69 2 4
9B Discard RTE PHF and/or opened commercial container
exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)		 20 16 59 4
9C Opened Commercial container of prepared ready-to-eat PHF is date marked as required 24 43 10 22
9D When time only is used as a public health control, food is cooked and served within 4 hours as required 2 3 3 91
Contaminated Equipment/Protection from Contamination 10A Food is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food 51 45 1 2
10B Raw animal foods are separated from each other during storage, preparation, holding, and display 70 24 1 4
10C Food is protected from environmental contamination -- critical Items 64 35 0 0
10D After being served or sold to a consumer, food is not re-served 46 3 39 11
11A Food-contact surfaces and utensils are clean to sight and touch and sanitized before use 43 56 0 0
Poor Personal Hygiene 12A Hands are clean and properly washed when and as required 27 72 0 0
13A Food Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single- service or single-use articles 64 33 0 0
14A Employees do not contact exposed, ready-to-eat food with their bare hands. 40 53 6 0
15A Handwash facilities conveniently located and accessible for employees 76 23 0 0
15B Handwash facilities supplied with hand cleanser/sanitary towels/hand drying devices 77 22 0 0
Other/Chemical 16A If used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption 25 0 0 74
16B Poisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used 61 38 0 0
16C Poisonous or toxic materials held for retail sale are properly stored 0 0 0 99
Supplemental Items -- New Areas of Study 17A Pork is cooked to 145 °F (63 °C) or above for 15 seconds 10 0 63 26
17B Ratites and injected meats are cooked to 155 °F (68 °C) for 15 seconds 4 0 62 33
18A PHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control 48 39 10 2
19A Facility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code. 7 92 0 0
20A When packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code 1 0 0 98
21A After receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less 10 2 76 11
22A After receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less 71 13 4 11
23A Prepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served 0 0 0 99
23B Pasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis 0 0 0 99
23C Raw or partially cooked animal food and raw seed sprouts not served 0 0 0 99


 

APPENDIX F -- DATA SUMMARY - DELI DEPARTMENTS/STORES

  DATA ITEM # DATA ITEM # IN # OUT # NO # NA
Food From Unsafe Sources 1A All food from Regulated Food Processing Plants/No Home prepared/canned foods 107 1 0 0
1B All shellfish from NSSP listed sources. No recreationally caught shellfish received or sold 0 0 0 108
1C Game, wild mushrooms harvested with approval of Regulatory Authority 0 0 0 108
2A Food received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated 103 5 0 0
3A Shellstock tags/labels retained for 90 days from the data the container is emptied 0 0 0 108
3B As required, written documentation of parasite destruction maintained for 90 days for fish products 0 2 0 106
3C CCP monitoring records maintained in accordance with HACCP plan when required 0 3 0 105
Inadequate Cooking 4A Raw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds 4 1 21 82
4B Comminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds 7 1 26 74
4C Roasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart 3 0 15 90
4D Poultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds 67 4 32 5
4E Wild game animals cooked to 165 °F (74 °C) for 15 seconds 0 0 0 108
4F Raw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165° F (74 °C). Food is allowed to stand covered for 2 minutes after cooking 0 1 2 105
4G Pork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds. 15 1 29 63
4H All other PHF cooked to 145 °F (63 °C) for 15 seconds 11 0 34 63
5A PHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding 9 1 33 65
5B Food reheated in a microwave is heated to 165 °F (74 °C) or higher 0 0 17 91
5C Commercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding 23 5 49 31
5D Remaining unsliced portions of roasts are reheated for hot
holding using minimum oven parameters		 0 0 12 96
Improper Holding/Time & Temperature 6A Cooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C)
within 2 hours and from 140 ○F (60 °C) to 41 °F (5 °C) or below within 6 hours		 12 16 64 16
6B PHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours 7 6 47 48
6C Foods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours 8 1 44 55
7A PHF is maintained at 41 °F (5 °C) or below, except during
preparation, cooking, cooling or when time is used as a public health control.		 34 74 0 0
8A PHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control. 38 59 6 5
8B Roasts are held at a temperature of 130 °F (54 °C) or above 2 2 12 92
9A Ready-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site) 30 51 4 23
9B Discard RTE PHF and/or opened commercial container
exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)		 21 27 56 4
9C Opened Commercial container of prepared ready-to-eat PHF is date marked as required 20 79 4 5
9D When time only is used as a public health control, food is cooked and served within 4 hours as required 2 0 4 102
Contaminated Equipment/Protection from Contamination 10A Food is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food 84 21 0 3
10B Raw animal foods are separated from each other during storage, preparation, holding, and display 78 4 2 24
10C Food is protected from environmental contamination -- critical Items 94 14 0 0
10D After being served or sold to a consumer, food is not re-served 32 0 40 36
11A Food-contact surfaces and utensils are clean to sight and touch and sanitized before use 45 63 0 0
Poor Personal Hygiene 12A Hands are clean and properly washed when and as required 44 58 6 0
13A Food Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single- service or single-use articles 95 11 2 0
14A Employees do not contact exposed, ready-to-eat food with their bare hands. 94 10 3 1
15A Handwash facilities conveniently located and accessible for employees 84 24 0 0
15B Handwash facilities supplied with hand cleanser/sanitary towels/hand drying devices 87 21 0 0
Other/Chemical 16A If used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption 23 0 0 85
16B Poisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used 78 30 0 0
16C Poisonous or toxic materials held for retail sale are properly stored 6 0 0 102
Supplemental Items -- New Areas of Study 17A Pork is cooked to 145 °F (63 °C) or above for 15 seconds 16 0 29 63
17B Ratites and injected meats are cooked to 155 °- F (68 °C) for 15 seconds 2 0 33 73
18A PHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control 41 56 6 5
19A Facility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code. 18 90 0 0
20A When packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code 0 1 0 107
21A After receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less 6 3 17 82
22A After receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less 18 3 4 83
23A Prepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served 0 0 0 108
23B Pasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis 0 0 0 108
23C Raw or partially cooked animal food and raw seed sprouts not served 0 0 0 108


 

APPENDIX G -- DATA SUMMARY - MEAT & POULTRY DEPARTMENTS

  DATA ITEM # DATA ITEM # IN # OUT # NO # NA
Food From Unsafe Sources 1A All food from Regulated Food Processing Plants/No Home prepared/canned foods 108 1 0 0
1B All shellfish from NSSP listed sources. No recreationally caught shellfish received or sold 11 3 0 95
1C Game, wild mushrooms harvested with approval of Regulatory Authority 4 0 0 105
2A Food received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated 105 4 0 0
3A Shellstock tags/labels retained for 90 days from the data the container is emptied 2 3 6 98
3B As required, written documentation of parasite destruction maintained for 90 days for fish products 0 0 0 109
3C CCP monitoring records maintained in accordance with HACCP plan when required 0 1 0 108
Inadequate Cooking 4A Raw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds 0 0 0 109
4B Comminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds 0 0 5 104
4C Roasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart 0 0 1 108
4D Poultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds 1 1 3 104
4E Wild game animals cooked to 165 °F (74 °C) for 15 seconds 0 0 0 109
4F Raw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165° F (74 °C). Food is allowed to stand covered for 2 minutes after cooking 0 0 0 109
4G Pork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds. 0 0 5 104
4H All other PHF cooked to 145 °F (63 °C) for 15 seconds 0 0 5 104
5A PHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding 0 0 0 109
5B Food reheated in a microwave is heated to 165 °F (74 °C) or higher 0 0 0 109
5C Commercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding 0 0 0 109
5D Remaining unsliced portions of roasts are reheated for hot
holding using minimum oven parameters		 0 0 0 109
Improper Holding/Time & Temperature 6A Cooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C)
within 2 hours and from 140 ○F (60 °C) to 41 °F (5 °C) or below within 6 hours		 0 1 3 105
6B PHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours 2 0 6 101
6C Foods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours 1 0 13 101
7A PHF is maintained at 41 °F (5 °C) or below, except during
preparation, cooking, cooling or when time is used as a public health control.		 90 19 0 0
8A PHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control. 0 2 5 102
8B Roasts are held at a temperature of 130 °F (54 °C) or above 0 0 0 109
9A Ready-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site) 7 9 0 93
9B Discard RTE PHF and/or opened commercial container
exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)		 8 5 14 82
9C Opened Commercial container of prepared ready-to-eat PHF is date marked as required 5 12 3 89
9D When time only is used as a public health control, food is cooked and served within 4 hours as required 0 0 1 108
Contaminated Equipment/Protection from Contamination 10A Food is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food 61 26 0 22
10B Raw animal foods are separated from each other during storage, preparation, holding, and display 81 26 0 2
10C Food is protected from environmental contamination -- critical items 100 9 0 0
10D After being served or sold to a consumer, food is not re-served 26 0 23 60
11A Food-contact surfaces and utensils are clean to sight and touch and sanitized before use 63 46 0 0
Poor Personal Hygiene 12A Hands are clean and properly washed when and as required 53 31 25 0
13A Food Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single-service or single-use articles 78 7 24 0
14A Employees do not contact exposed, ready-to-eat food with their bare hands. 35 3 24 47
15A Handwash facilities conveniently located and accessible for Employees 86 23 0 0
15B Handwash facilities supplied with hand cleanser/sanitary towels/hand drying devices 82 27 0 0
Other/Chemical 16A If used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw Consumption 10 0 0 99
16B Poisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used 90 19 0 0
16C Poisonous or toxic materials held for retail sale are properly stored 3 1 0 105
Supplemental Items -- New Areas of Study 17A Pork is cooked to 145 °F (63 °C) or above for 15 seconds 0 0 5 104
17B Ratites and injected meats are cooked to 155 °F (68 °C) for 15 seconds 0 0 5 104
18A PHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control 1 1 5 102
19A Facility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code. 18 91 0 0
20A When packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code 0 0 0 109
21A After receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less 2 1 2 104
22A After receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less 4 1 0 104
23A Prepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served 0 0 0 109
23B Pasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis 0 0 0 109
23C Raw or partially cooked animal food and raw seed sprouts not served 0 0 0 109


 

APPENDIX H -- DATA SUMMARY - SEAFOOD DEPARTMENTS/MARKETS

  DATA ITEM # DATA ITEM # IN # OUT # NO # NA
Food From Unsafe Sources 1A All food from Regulated Food Processing Plants/No Home prepared/canned foods 104 1 0 0
1B All shellfish from NSSP listed sources. No recreationally caught shellfish received or sold 75 3 0 27
1C Game, wild mushrooms harvested with approval of Regulatory Authority 0 0 0 105
2A Food received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated 103 2 0 0
3A Shellstock tags/labels retained for 90 days from the data the container is emptied 39 31 4 31
3B As required, written documentation of parasite destruction maintained for 90 days for fish products 2 6 0 97
3C CCP monitoring records maintained in accordance with HACCP plan when required 0 4 0 101
Inadequate Cooking 4A Raw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds 0 0 0 105
4B Comminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds 0 0 2 103
4C Roasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart 0 0 0 105
4D Poultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds 0 0 3 102
4E Wild game animals cooked to 165 °F (74 °C) for 15 seconds 0 0 0 105
4F Raw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165 °F (74 °C). Food is allowed to stand covered for 2 minutes after cooking 0 0 2 103
4G Pork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds. 0 0 0 105
4H All other PHF cooked to 145 °F (63 °C) for 15 seconds 4 0 49 52
5A PHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding 0 1 0 104
5B Food reheated in a microwave is heated to 165 °F (74 °C) or higher 0 0 0 105
5C Commercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding 1 1 2 101
5D Remaining unsliced portions of roasts are reheated for hot
holding using minimum oven parameters		 0 0 0 105
Improper Holding/Time & Temperature 6A Cooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C)
within 2 hours and from 140 ○F (60 °C) to 41 °F (5 °C) or below within 6 hours		 1 1 18 85
6B PHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours 3 2 15 85
6C Foods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours 8 0 45 52
7A PHF is maintained at 41 °F (5 °C) or below, except during
preparation, cooking, cooling or when time is used as a public health control.		 88 17 0 0
8A PHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control. 3 3 1 98
8B Roasts are held at a temperature of 130 °F (54 °C) or above 0 0 0 105
9A Ready-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site) 7 18 2 78
9B Discard RTE PHF and/or opened commercial container
exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)		 9 9 53 34
9C Opened Commercial container of prepared ready-to-eat PHF is date marked as required 10 45 11 39
9D When time only is used as a public health control, food is cooked and served within 4 hours as required 1 0 1 103
Contaminated Equipment/Protection from Contamination 10A Food is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food 75 23 3 4
10B Raw animal foods are separated from each other during storage, preparation, holding, and display 72 16 0 17
10C Food is protected from environmental contamination -- critical Items 97 8 0 0
10D After being served or sold to a consumer, food is not re-served 23 0 26 56
11A Food-contact surfaces and utensils are clean to sight and touch and sanitized before use 68 37 0 0
Poor Personal Hygiene 12A Hands are clean and properly washed when and as required 48 29 28 0
13A Food Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single-service or single-use articles 82 7 16 0
14A Employees do not contact exposed, ready-to-eat food with their bare hands. 60 5 25 15
15A Handwash facilities conveniently located and accessible for employees 89 16 0 0
15B Handwash facilities supplied with hand cleanser/sanitary towels/hand drying devices 88 17 0 0
Other/Chemical 16A If used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption 11 0 0 94
16B Poisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used 85 20 0 0
16C Poisonous or toxic materials held for retail sale are properly stored 3 1 0 101
Supplemental Items -- New Areas of Study 17A Pork is cooked to 145 °F (63 °C) or above for 15 seconds 0 0 0 105
17B Ratites and injected meats are cooked to 155 °F (68 °C) for 15 seconds 0 0 0 105
18A PHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control 3 3 1 98
19A Facility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code. 17 88 0 0
20A When packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code 0 0 0 105
21A After receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less 0 0 0 105
22A After receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less 0 0 0 105
23A Prepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served 0 0 0 105
23B Pasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis 0 0 0 105
23C Raw or partially cooked animal food and raw seed sprouts not served 0 1 0 104


 

APPENDIX I -- DATA SUMMARY - PRODUCE DEPARTMENTS/STORES

  DATA ITEM # DATA ITEM # IN # OUT # NO #
NA
Food From Unsafe Sources 1A All food from Regulated Food Processing Plants/No Home prepared/canned foods 107 1 0 0
1B All shellfish from NSSP listed sources. No recreationally caught shellfish received or sold 0 0 0 108
1C Game, wild mushrooms harvested with approval of Regulatory Authority 4 0 1 103
2A Food received at proper temperatures/protected from contamination during transportation and receiving/food is safe, unadulterated 105 3 0 0
3A Shellstock tags/labels retained for 90 days from the data the container is emptied 1 0 0 107
3B As required, written documentation of parasite destruction maintained for 90 days for fish products 1 0 0 107
3C CCP monitoring records maintained in accordance with HACCP plan when required 1 0 0 107
Inadequate Cooking 4A Raw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to155 °F (68 °C) for 15 seconds 0 0 0 108
4B Comminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds 0 0 0 108
4C Roasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart 0 0 0 108
4D Poultry; stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds 0 0 0 108
4E Wild game animals cooked to 165 °F (74 °C) for 15 seconds 0 0 0 108
4F Raw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165 °F (74 °C). Food is allowed to stand covered for 2 minutes after cooking 0 0 0 108
4G Pork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds. 0 0 0 108
4H All other PHF cooked to 145 °F (63 °C) for 15 seconds 0 0 0 108
5A PHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding 0 0 3 105
5B Food reheated in a microwave is heated to 165 °F (74 °C) or higher 0 0 2 106
5C Commercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding 1 0 5 102
5D Remaining unsliced portions of roasts are reheated for hot
holding using minimum oven parameters		 0 0 0 108
Improper Holding/Time & Temperature 6A Cooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C) within 2 hours and from 140° F (60 °C) to 41 °F (5 °C) or below within 6 hours 0 0 6 102
6B PHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours 5 4 21 78
6C Foods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours 0 0 11 97
7A PHF is maintained at 41 °F (5 °C) or below, except during
preparation, cooking, cooling or when time is used as a public health control.		 31 73 0 No PHFs 4
8A PHF is maintained at 140 °F (60 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control. 6 0 0 102
8B Roasts are held at a temperature of 130 °F (54 °C) or above 0 0 0 108
9A Ready-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site) 31 16 5 56
9B Discard RTE PHF and/or opened commercial container exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C) 26 3 28 51
9C Opened Commercial container of prepared ready-to-eat PHF is date marked as required 3 3 3 99
9D When time only is used as a public health control, food is cooked and served within 4 hours as required 0 0 0 108
Contaminated Equipment/Protection from Contamination 10A Food is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food 18 2 0 88
10B Raw animal foods are separated from each other during storage, preparation, holding, and display 9 0 0 99
10C Food is protected from environmental contamination -- critical items 102 6 0 0
10D After being served or sold to a consumer, food is not re-served 28 0 21 59
11A Food-contact surfaces and utensils are clean to sight and touch and sanitized before use 60 48 0 0
Poor Personal Hygiene 12A Hands are clean and properly washed when and as required 20 10 78 0
13A Food Employees eat, drink, and use tobacco only in designated areas/do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single-service or single-use articles 40 8 60 0
14A Employees do not contact exposed, ready-to-eat food with their bare hands. 27 4 74 3
15A Handwash facilities conveniently located and accessible for employees 79 28 0 0
15B Handwash facilities supplied with hand cleanser/sanitary towels/hand drying devices 85 22 0 0
Other/Chemical 16A If used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption 10 0 0 98
16B Poisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used 87 21 0 0
16C Poisonous or toxic materials held for retail sale are properly stored 57 3 0 48
Supplemental Items -- New Areas of Study 17A Pork is cooked to 145 °F (63 °C) or above for 15 seconds 0 0 0 108
17B Ratites and injected meats are cooked to 155 °F (68 °C) for 15 seconds 0 0 0 108
18A PHF is maintained at 135 °F (57 °C) or above, except during preparation, cooking, or cooling or when time is used as a public health control 6 0 0 102
19A Facility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code. 18 90 0 0
20A When packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code 1 1 1 105
21A After receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less 1 0 13 94
22A After receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less 11 4 0 93
23A Prepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g)) not served 0 0 0 108
23B Pasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis 0 0 0 108
23C Raw or partially cooked animal food and raw seed sprouts not served 0 0 0 108

 

 

APPENDIX K -- RESOURCES

WEB SITE LOCATIONS FOR REFERENCED DOCUMENTS

1997 FDA Food Code

2001 FDA Food Code

2003 Supplement to the 2001 FDA Food Code

FDA Voluntary National Retail Food Regulatory Program Standards

Gateway to Government Food Safety Information
www.foodsafety.gov

Government Performance and Results Act of 1993
www.whitehouse.gov/omb/mgmt-gpra/gplaw2m.html

Managing Food Safety: A HACCP Principles Guide for Operators of Establishments at the Retail Level

Managing Food Safety: A Regulator’s Guide for Applying HACCP Principles to Risk-Based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems

Reinventing Food Regulations (1996), National Performance Report
http://govinfo.library.unt.edu/npr/library/rsreport/foodreg.html

Report of the FDA Retail Food Program Database of Foodborne Illness Risk Factors (2000)

Surveillance for Foodborne Disease Outbreaks --- United States, 1988-1992, Center for Disease Control and Prevention
www.cdc.gov/mmwr/preview/mmwrhtml/00044241.htm

    
-
-
-
-
-