2021 FDA Science Forum
Retail Surveillance: Preventing Foodborne Illness Risk Factors in Retail Food Store Delis
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Contributing OfficeCenter for Food Safety and Applied Nutrition
Abstract
Food safety practices in retail food establishments continue to play a critical role in preventing foodborne illness. As part of FDA’s commitment to preventing foodborne illness at retail, we conducted a study investigating the relationship between food safety management systems, certified food protection managers, and food safety behaviors and practices in delis from 2015 to 2016. The results will show relationships stratified by multiple variables, and the five risk factors identified as contributing to foodborne illness: improper holding temperatures, inadequate cooking, contaminated equipment, food from unsafe sources, and poor personal hygiene. The data will be used to establish a baseline measurement upon which to assess trends across two additional data collections, at 3-year intervals, in delis. Collectively, these studies will provide valuable insights that FDA can use to improve retail food safety policy and practices.
