In 1998, the FDA National Retail Food Team initiated a three-phase, 10-year study to measure the occurrence of practices and behaviors commonly identified by the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks.
Data were collected in 1998, 2003, and 2008. The FDA Trend Analysis Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurants, and Retail Food Store Facility Types (1998-2008) presents the results of data. They show that progress has been made toward the goal of reducing the occurrence of foodborne illness risk factors at retail, although work remains to be done in some areas.
FDA Retail Food Risk Factor Study October 2010
FDA Retail Food Safety Initiative October 2010
Presentations & Broadcasts
- Presentation: Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System (PPT, 2.1MB) September 2004 (ARCHIVED)
- Presentation: Potentially Hazardous Food - The Evolving Definition of Temperature Control for Safety (PPT, 2.3MB) June 26, 2005 (ARCHIVED)
- Presentation: Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments (PPT, 2.5MB) November 2006 (ARCHIVED)