5. Introduction

Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments

November 30, 2006

First  |  ← Previous  |  Slide 5 of 100  |  Next →  |  Last  |  Index

 Introduction

• These “food safety messages” were adapted from the findings of the FDA 2004 report on the occurrence of foodborne illness risk factors and those most commonly found to be out of compliance in nine (hospitals, nursing homes, elementary schools, fast food and full service restaurants, deli’s, meat and poultry, seafood and produce) facility types.