Food

Retail Food Risk Factor Study

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.

Backgrounders 

Reports

Presentations & Broadcasts

 

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Center for Food Safety and Applied Nutrition
Food and Drug Administration

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College Park, MD 20740

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Page Last Updated: 11/19/2014
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