Food

FDA Trend Analysis Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types (1998-2008)

This report presents findings from the Food and Drug Administration’s (FDA) National Retail Food Team ten-year study to measure trends in the occurrence of food preparation practices and employee behaviors at the retail and foodservice level that are believed to most commonly contribute to foodborne illness outbreaks. Observational data collected in retail and foodservice establishments across the United States in 1998, 2003, and 2008 have been presented in three separate reports. FDA analyzed the data from these three reports to detect improvement or regression trends over the ten-year period.  The data in this Trend Report suggest that the control of certain foodborne illness risk factors improved over the 10-year period in most facility types, but that compliance with important requirements in the FDA Food Code needs further improvement in order to adequately prevent foodborne illness outbreaks.     

Available in PDF (5.81 MB).

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CONTENTS

  1. INTRODUCTION AND PURPOSE
    Part A. Background
    Part B. Study Design, Objectives, and Scope
    Part C. Introduction

  2. METHODOLOGY
    Part A. Selection of Facility Types
    Part B. Eligibility of Establishments for Selection
    Part C. Selection of Data Collectors
    Part D. Selection of Geographic Locations
    Part E. Summary of Data Collection Procedures

  3. 1998-2008 TREND ANALYSIS SUMMARY
    Part A. Trends by Facility Type for All 42 Data Items
    Part B. Foodborne Illness Risk Factor Trends for Facility Types
    Part C. Data Item Trends for Each Foodborne Illness Risk Factor
    - Contaminated Equipment/Protection from Contamination
    - Food from Unsafe Sources
    - Improper Holding/Time and Temperature
    - Inadequate Cooking
    - Poor Personal Hygiene 29

  4. TREND ANALYSIS FOR EACH FACILITY TYPE
    Institutional Food Service
    - Hospitals 
    - Nursing Homes
    - Elementary Schools 
    Restaurants
    - Fast Food 
    - Full Service 
    Retail Food
    - Deli Departments/Stores 
    - Meat and Poultry Markets/Departments 
    - Seafood Markets/Departments
    - Produce Markets/Departments

  5. STATISTICAL METHODS 
    Part A. Introduction
    Part B. Comparison Set Lists 
    Part C. Quality Assurance
    Part D. Weight of Data Items 
    Part E. Standard of Measurement
    Part F. Statistical Methods 

  6. CONCLUSIONS AND AREAS OF FUTURE STUDY 

  7. APPENDICES
    Data Summary Format Appendices A - H 
    Appendix A Data Summary – Hospitals 
    Appendix B Data Summary – Nursing Homes 
    Appendix C Data Summary – Elementary Schools
    Appendix D Data Summary – Fast Food Restaurants 
    Appendix E Data Summary – Full Service Restaurants
    Appendix F Data Summary – Deli Departments/Stores
    Appendix G Data Summary – Meat and Poultry Markets/Departments
    Appendix H Data Summary – Seafood Markets/Departments
    Appendix I Data Summary – Produce Markets/Departments 
    Appendix J Directory – FDA National Retail Food Team 
    Appendix K Resources – Web Site Locations for Referenced Documents  

Page Last Updated: 11/06/2014
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