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Food
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Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System
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Table of Contents
- 1. Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System
- 2. Presentation Objectives
- 3. Background
- 4. Introduction and Purpose
- 5. Introduction and Purpose
- 6. Study Time Line
- 7. Study Time Line
- 8. Study Time Line
- 9. What the Report is and is Not
- 10. What the Report is and is Not
- 11. Methodology
- 12. Methodology
- 13. Methodology
- 14. Methodology
- 15. Methodology
- 16. Methodology
- 17. Background Contributing Factors
- 18. Rapid Reheating for Hot Holding
- 19. Methodology
- 20. Data Analysis
- 21. Determining the Out of Compliance percentage for each Data Item
- 22. Determining Out of Compliance percentages for each Data Item
- 23. Determining Out of Compliance Percentages Foodborne Illness Risk Factors
- 24. Risk Factors Graph
- 25. Determining the Out of Compliance percentage for each Foodborne Illness Risk Factor
- 26. Example Out of Compliance Percentage Poor Personal Hygiene - Risk Factor
- 27. Determining Overall in Compliance Percentages - Facility Types
- 28. Overall Percentage of Observable and Applicable Data Items Found In Compliance
- 29. FDA Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types (2004)
- 30. 2004 Report
- 31. Foodborne Illness Risk Factor in Need of Priority Attention (2000 Report)
- 32. 2004 Report Data Results and Discussion
- 33. 2004 Report Data Results and Discussion
- 34. Restaurants - Full Service
- 35. Improper Holding/Time and Temperature
- 36. Poor Personal Hygiene
- 37. Contaminated Equipment/Protection from Contamination
- 38. Summary - Deli Departments
- 39. Project Limitations
- 40. Project Limitations
- 41. Project Limitations
- 42. New Areas of Study - Supplemental Data Items
- 43. Hot Holding at 140°F vs. 135°F
- 44. New Area of Study
- 45. New Area of Study
- 46. Risk Factors with Statistically Significant Differences Between Establishments With and Without a Certified Food Protection Manager
- 47. New Area of Study
- 48. New Area of Study
- 49. Average Inspection Time Per Establishment for Each of the 9 Facility Types
- 50. Pathways to Reach the Goals
- 51. Recommendations for Industry
- 52. Active Managerial Control
- 53. Recommendations for Industry
- 54. Recommendations for Industry
- 55. Recommendations for Industry
- 56. Recommendations for Industry
- 57. Recommendations for Industry
- 58. Recommendations for Industry
- 59. Recommendations for Regulatory
- 60. Recommendations for Regulatory
- 61. Recommendations for Regulatory
- 62. Recommendations for Regulatory
- 63. Recommendations for Regulatory
- 64. Implement a Consistent and Effective Enforcement Protocol
- 65. Voluntary National Retail Food Regulatory Program Standards
- 66. Voluntary National Retail Food Regulatory Program Standards
- 67. Voluntary National Retail Food Regulatory Program Standards
- 68. Voluntary National Retail Food Regulatory Program Standards
- 69. Voluntary National Retail Food Regulatory Program Standards
- 70. Standards as a Tool for Continuous Improvement
- 71. FDA Retail Food Program Resource Disk
- 72. FDA Retail Food Program Resource Disk
- 73. Program Goal
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PowerPoint presentation
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