Federal Register / Vol. 83, No. 150 / Friday, August 3, 2018 / Notices 38153 

The burden estimate has not changed 

for information collection related to 

section 518(e) of the FD&C Act and part 

810 since the last OMB approval. 

Dated: July 24, 2018. 

Leslie Kux, 

Associate Commissioner for Policy. 

[FR Doc. 2018–16618 Filed 8–2–18; 8:45 am] 

BILLING CODE 4164–01–P 

DEPARTMENT OF HEALTH AND 

HUMAN SERVICES 

Food and Drug Administration 

[Docket No. FDA–2018–N–0270] 

Agency Information Collection 

Activities; Submission for Office of 

Management and Budget Review; 

Comment Request; Survey on the 

Occurrence of Foodborne Illness Risk 

Factors in Selected Institutional 

Foodservice and Retail Food Stores 

Facility Types 

AGENCY: Food and Drug Administration, 

HHS. 

ACTION: Notice. 

SUMMARY: The Food and Drug 

Administration (FDA) is announcing 

that a proposed collection of 

information has been submitted to the 

Office of Management and Budget 

(OMB) for review and clearance under 

the Paperwork Reduction Act of 1995. 

DATES: Fax written comments on the 

collection of information by September 

4, 2018. 

ADDRESSES: To ensure that comments on 

the information collection are received, 

OMB recommends that written 

comments be faxed to the Office of 

Information and Regulatory Affairs, 

OMB, Attn: FDA Desk Officer, Fax: 202– 

395–7285, or emailed to oira_

submission@omb.eop.gov. All 

comments should be identified with the 

OMB control number 0910–0799. Also 

include the FDA docket number found 

in brackets in the heading of this 

document. 

FOR FURTHER INFORMATION CONTACT: Ila 

S. Mizrachi, Office of Operations, Food 

and Drug Administration, Three White 

Flint North, 10A–12M, 11601 

Landsdown St., North Bethesda, MD 

20852, 301–796–7726, PRAStaff@

fda.hhs.gov. 

SUPPLEMENTARY INFORMATION: In 

compliance with 44 U.S.C. 3507, FDA 

has submitted the following proposed 

collection of information to OMB for 

review and clearance. 

Survey on the Occurrence of Foodborne 

Illness Risk Factors in Selected 

Institutional Foodservice and Retail 

Food Stores Facility Types 

OMB Control Number 0910–0799— 

Reinstatement 

I. Background 

From 1998 to 2008, FDA’s National 

Retail Food Team conducted a study to 

measure trends in the occurrence of 

foodborne illness risk factors, 

preparation practices, and employee 

behaviors most commonly reported to 

the Centers for Disease Control and 

Prevention as contributing factors to 

foodborne illness outbreaks at the retail 

level. Specifically, data was collected by 

FDA specialists in retail and foodservice 

establishments at 5-year intervals (1998, 

2003, and 2008) to observe and 

document trends in the occurrence of 

the following foodborne illness risk 

factors: 

• Food from Unsafe Sources, 

• Poor Personal Hygiene, 

• Inadequate Cooking, 

• Improper Holding/Time and 

Temperature, and 

• Contaminated Equipment/CrossContamination. 

FDA developed reports summarizing 

the findings for each of the three data 

collection periods (1998, 2003, and 

2008) (Refs. 1 to 3). Data from all three 

data collection periods were analyzed to 

detect trends in improvement or 

regression over time and to determine 

whether progress had been made toward 

the goal of reducing the occurrence of 

foodborne illness risk factors in selected 

retail and foodservice facility types (Ref. 

4). 

Using this 10-year survey as a 

foundation, in 2013 to 2014, FDA 

initiated a new study in full service and 

fast food restaurants. This study will 

span 10 years with additional data 

collections planned for 2017 to 2018 

and 2021 to 2022. 

FDA recently completed the baseline 

data collection in select healthcare, 

school, and retail food store facility 

types in 2015 to 2016. This proposed 

study will also span 10 years with 

additional data collections planned for 

2019 to 2020 (the subject of this 

information collection request 

reinstatement) and 2023 to 2024 (which 

will be posted in the Federal Register at 

the next renewal). 

TABLE 1—DESCRIPTION OF THE FACILITY TYPES INCLUDED IN THE SURVEY

Facility type Description 

Healthcare Facilities ............. Hospitals and long-term care facilities foodservice operations that prepare meals for highly susceptible populations as defined as follows: 

• Hospitals—A foodservice operation that provides for the nutritional needs of inpatients by preparing meals and 

transporting them to the patient’s room and/or serving meals in a cafeteria setting (meals in the cafeteria may 

also be served to hospital staff and visitors). 

• Long-term care facilities—A foodservice operation that prepares meals for the residents in a group care living 

setting such as nursing homes and assisted living facilities. 

Note: For the purposes of this study, healthcare facilities that do not prepare or serve food to a highly susceptible 

population, such as mental healthcare facilities, are not included in this facility type category. 

Schools (K–12) ..................... Foodservice operations that have the primary function of preparing and serving meals for students in one or more 

grade levels from kindergarten through grade 12. A school foodservice may be part of a public or private institution. 

Retail Food Stores ............... Supermarkets and grocery stores that have a deli department/operation as described as follows:

• Deli department/operation—Areas in a retail food store where foods, such as luncheon meats and 

cheeses, are sliced for the customers and where sandwiches and salads are prepared onsite or received 

from a commissary in bulk containers, portioned, and displayed. Parts of deli operations may include: 

• Salad bars, pizza stations, and other food bars managed by the deli department manager. 

• Areas where other foods are cooked or prepared and offered for sale as ready-to-eat and are managed by the deli department manager. 

Data will also be collected in the following areas of a supermarket or grocery store, if present: 


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38154 Federal Register / Vol. 83, No. 150 / Friday, August 3, 2018 / Notices 

TABLE 1—DESCRIPTION OF THE FACILITY TYPES INCLUDED IN THE SURVEY—Continued 

Facility type Description 

• Seafood department/operation—Areas in a retail food store where seafood is cut, prepared, stored, or displayed for sale to the consumer. In retail food stores where the seafood department is combined with another department (e.g. meat), the data collector will only assess the procedures and practices associated 

with the processing of seafood. 

• Produce department/operation—Areas in a retail food store where produce is cut, prepared, stored, or displayed for sale to the consumer. A produce operation may include salad bars or juice stations that are 

managed by the produce manager. 

The purpose of the study is to: 

• Assist FDA with developing retail 

food safety initiatives and policies 

focused on the control of foodborne 

illness risk factors; 

• Identify retail food safety work plan 

priorities and allocate resources to 

enhance retail food safety nationwide; 

• Track changes in the occurrence of 

foodborne illness risk factors in retail 

and foodservice establishments over 

time; and 

• Inform recommendations to the 

retail and foodservice industry and 

State, local, tribal, and territorial 

regulatory professionals on reducing the 

occurrence of foodborne illness risk 

factors. 

The statutory basis for FDA 

conducting this study is derived from 

the Public Health Service Act (PHS Act) 

(42 U.S.C. 243, section 311(a)). 

Responsibility for carrying out the 

provisions of the PHS Act relative to 

food protection was transferred to the 

Commissioner of Food and Drugs in 

1968 (21 CFR 5.10(a)(2) and (4)). 

Additionally, the Federal Food, Drug, 

and Cosmetic Act (21 U.S.C. 301 et seq.) 

and the Economy Act (31 U.S.C. 1535) 

require FDA to provide assistance to 

other Federal, State, and local 

government bodies. 

The objectives of the study are to: 

• Identify the least and most often 

occurring foodborne illness risk factors 

and food safety behaviors/practices in 

healthcare, school, restaurant, and retail 

food store facility types during each 

data collection period; 

• Track improvement and/or 

regression trends in the occurrence of 

foodborne illness risk factors during the 

10-year study period; 

• Examine potential correlations 

between operational characteristics of 

food establishments and the control of 

foodborne illness risk factors; 

• Examine potential correlations 

between elements within regulatory 

retail food protection programs and the 

control of foodborne illness risk factors; 

and 

• Determine the extent to which food 

safety management systems and the 

presence of a certified food protection 

manager impact the occurrence of 

foodborne illness risk factors. 

The methodology to be used for this 

information collection is described as 

follows. To obtain a sufficient number 

of observations to conduct statistically 

significant analysis, FDA will conduct 

approximately 400 data collections in 

each facility type. This sample size has 

been calculated to provide for sufficient 

observations to be 95 percent confident 

that the compliance percentage is 

within 5 percent of the true compliance 

percentage. 

A geographical information system 

database containing a listing of 

businesses throughout the United States 

provides the establishment inventory for 

the data collections. FDA samples 

establishments from the inventory based 

on the descriptions in table 1. FDA does 

not intend to sample operations that 

handle only prepackaged food items or 

conduct low-risk food preparation 

activities. The ‘‘FDA Food Code’’ 

contains a grouping of establishments 

by risk, based on the type of food 

preparation that is normally conducted 

within the operation (Ref. 5). The intent 

is to sample establishments that fall 

under risk categories 2 through 4. 

FDA has approximately 25 Regional 

Retail Food Specialists (Specialists) who 

serve as the data collectors for the 10- 

year study. The Specialists are 

geographically dispersed throughout the 

United States and possess technical 

expertise in retail food safety and a solid 

understanding of the operations within 

each of the facility types to be surveyed. 

The Specialists are also standardized by 

FDA’s Center for Food Safety and 

Applied Nutrition personnel in the 

application and interpretation of the 

FDA Food Code (Ref. 5). 

Sampling zones have been established 

that are equal to the 150-mile radius 

around a Specialist’s home location. 

The sample is selected randomly from 

among all eligible establishments 

located within these sampling zones. 

The Specialists are generally located in 

major metropolitan areas (i.e., 

population centers) across the 

contiguous United States. Population 

centers usually contain a large 

concentration of the establishments 

FDA intends to sample. Sampling from 

the 150-mile radius sampling zones 

around the Specialists’ home locations 

provides three advantages to the study: 

1. It provides a cross-section of urban 

and rural areas from which to sample 

the eligible establishments. 

2. It represents a mix of small, 

medium, and large regulatory entities 

having jurisdiction over the eligible 

establishments. 

3. It reduces overnight travel and 

therefore reduces travel costs incurred 

by the Agency to collect data. 

The sample for each data collection 

period is evenly distributed among 

Specialists. Given that participation in 

the study by industry is voluntary and 

the status of any given randomly 

selected establishment is subject to 

change, substitute establishments have 

been selected for each Specialist for 

cases where the institutional 

foodservice, school, or retail food store 

facility is misclassified, closed, or 

otherwise unavailable, unable, or 

unwilling to participate. 

Prior to conducting the data 

collection, Specialists contact the State 

or local jurisdiction that has regulatory 

responsibility for conducting retail food 

inspections for the selected 

establishment. The Specialist verifies 

with the jurisdiction that the facility has 

been properly classified for the 

purposes of the study and is still in 

operation. The Specialist ascertains 

whether the selected facility is under 

legal notice from the State or local 

regulatory authority. If the selected 

facility is under legal notice, the 

Specialist will not conduct a data 

collection, and a substitute 

establishment will be used. An 

invitation is extended to the State or 

local regulatory authority to accompany 

the Specialist on the data collection 

visit. 

A standard form is used by the 

Specialists during each data collection. 

The form is divided into three sections: 

Section 1—‘‘Establishment 

Information’’; Section 2—‘‘Regulatory 

Authority Information’’; and Section 3— 

‘‘Foodborne Illness Risk Factor and 


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1https://foodprotection.umn.edu/. 

Food Safety Management System 

Assessment’’. The information in 

Section 1—‘‘Establishment Information’’ 

of the form is obtained during an 

interview with the establishment owner 

or person in charge by the Specialist 

and includes a standard set of questions. 

The information in Section 2— 

‘‘Regulatory Authority Information’’ is 

obtained during an interview with the 

program director of the State or local 

jurisdiction that has regulatory 

responsibility for conducting 

inspections for the selected 

establishment. Section 3 includes three 

parts: Part A for tabulating the 

Specialists’ observations of the food 

employees’ behaviors and practices in 

limiting contamination, proliferation, 

and survival of food safety hazards; Part 

B for assessing the food safety 

management system being implemented 

by the facility; and Part C for assessing 

the frequency and extent of food 

employee hand washing. The 

information in Part A is collected from 

the Specialists’ direct observations of 

food employee behaviors and practices. 

Infrequent, nonstandard questions may 

be asked by the Specialists if 

clarification is needed on the food safety 

procedure or practice being observed. 

The information in Part B is collected by 

making direct observations and asking 

followup questions of facility 

management to obtain information on 

the extent to which the food 

establishment has developed and 

implemented food safety management 

systems. The information in Part C is 

collected by making direct observations 

of food employee hand washing. No 

questions are asked in the completion of 

Section 3, Part C of the form. 

FDA collects the following 

information associated with the 

establishment’s identity: Establishment 

name, street address, city, state, ZIP 

code, county, industry segment, and 

facility type. The establishment 

identifying information is collected to 

ensure the data collections are not 

duplicative. Other information related 

to the nature of the operation, such as 

seating capacity and number of 

employees per shift, is also collected. 

Data will be consolidated and reported 

in a manner that does not reveal the 

identity of any establishment included 

in the study. 

FDA has collaborated with the Food 

Protection and Defense Institute1 to 

develop a web-based platform in 

FoodSHIELD to collect, store, and 

analyze data for the Retail Risk Factor 

Study. This platform is accessible to 

State, local, territorial, and tribal 

regulatory jurisdictions to collect data 

relevant to their own risk factor studies. 

For the 2015 to 2016 data collection, 

FDA piloted the use of hand-held 

technology for capturing the data onsite 

during the data collection visits. The 

tablets that were made available for the 

data collections were part of a broader 

Agency initiative focused on internal 

uses of hand-held technology. The 

tablets provided for the data collection 

presented several technical and 

logistical challenges and increased the 

time burden associated with the data 

collection as compared to the manual 

entry of data collections. FDA continues 

to assess the feasibility for fully 

incorporating use of hand-held 

technology in subsequent data 

collections during the 10-year study 

period. 

When a data collector is assigned a 

specific establishment, he or she 

conducts the data collection and enters 

the information into the web-based data 

platform. The interface will support the 

manual entering of data, as well as the 

ability to directly enter information in 

the database via a web browser. 

In the Federal Register of February 7, 

2018 (83 FR 5441), FDA published a 60- 

day notice requesting public comment 

on the proposed collection of 

information. FDA received two 

comments. 

(Comment 1) National Association of 

County and City Health Officials 

(NACCHO) provided comments related 

to the following areas: 

a. Supports FDA’s efforts to reduce 

the occurrence of foodborne illness 

through the proposed study and 

activities on retail food safety. 

b. Recommends that Assisted Living 

Facilities should be included in the 

facility types surveyed in the study. 

c. Recommends that FDA interview 

food handlers at retail food facilities. 

d. Strongly urges FDA to use weighted 

random sampling to select retail food 

facilities for the study and consider 

more factors for establishing sampling 

zones. 

e. Recommends that FDA work with 

State and local health departments to 

obtain data needed. 

(Response 1) FDA provides the 

following responses to the comments 

provided by NACCHO: 

a. FDA thanks the submitter for 

supporting FDA’s efforts to reduce the 

occurrence of foodborne illness through 

the proposed study and activities on 

retail food safety. 

b. The information collection 

identifies assisted living facilities 

within the Long-Term Care category. 

The study protocol defines Long-Term 

Care Facilities as foodservice operations 

that prepare meals for residents in a 

group care living setting such as nursing 

homes and assisted living centers. 

c. The study data collection protocol 

combines direct observations of 

procedures and practices and 

interaction with both the Person In 

Charge and front line food employees. 

d. Sampling zones for this 

information collection contain 

approximately 59 percent of all 

healthcare establishments, 59 percent of 

all school establishments, and 61 

percent of all retail food store 

establishments in the contiguous United 

States. The sample size of the 

information collections provides 

sufficient observations to be 95 percent 

confident that compliance percentages 

derived from the data collections are 

within 5 percent of their actual 

occurrence. 

e. This type of research requires a 

standardized design and methodology to 

ensure that the occurrences of the 

foodborne illness risk factors are 

uniformly assessed. Retail Food 

Specialists are standardized by the 

Center for Food Safety and Applied 

Nutrition and have a strong working 

knowledge of retail food industry. State 

and local regulators are encouraged to 

accompany the data collectors during 

the data collection. 

(Comment 2) Academy of Nutrition 

and Dietetics commented that they 

support the proposed information 

collection for survey on the occurrence 

of foodborne illness risk factors in 

various settings. The Academy provided 

comments pertaining to the following 

general areas of the study: 

a. Question whether 90 minutes is 

adequate for surveying larger facilities. 

b. Request FDA evaluate the impact of 

conducting surveys during non-peak 

hours of operation. 

c. Suggest that the use of gloves is not 

adequately addressed in the survey. 

d. Recommend adding a food allergy 

component. 

e. Encourage continued efforts to 

simplify and standardize expiration 

dates. Related to institutional operations 

at the retail level, the Academy 

provided the following comments: 

a. Seeks clarification related to health 

systems as to whether FDA will focus 

on the central facilities in hospital food 

service due to their higher potential 

reach, impact, and risk. 

b. Seeks clarification whether the 

survey will be part of routine 

inspections or in addition to them and 

whether the information collections will 

be scheduled or unannounced. 

c. Seeks clarification on how FDA 

will analyze the information collected 

and which data points will be tied to 


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which outcomes. (Response 2) FDA 

thanks the submitter for their comment 

and appreciates their support. Regarding 

general areas of the study, FDA provides 

the following responses: 

a. The current 10-year study estimates 

90 minutes as the average time needed 

to adequately collect necessary 

information, taking into account both 

small and large facilities. This average 

time is consistent with the amount of 

time burden estimated for the previous 

data collection periods and provides a 

sufficient timeframe to observe food 

safety practices and procedures that are 

the focus of the study. 

b. Based on the methodology of the 

study, the information collection is 

performed during hours of operation of 

the randomly selected facility. Data 

collections are scheduled at times that 

provide the best opportunity to observe 

food preparation activities. 

c. Information collection related to 

handwashing and no bare hand contact 

with ready-to-eat foods, which may 

include use of gloves, is based on 

assessment of observations against the 

most current edition of the FDA Model 

Food Code. Provisions of the Food Code 

identify when handwashing and no bare 

hand contact with ready-to-eat food are 

required during food preparation and 

service. The current Food Code does not 

recognize the use of hand antiseptics in 

lieu of handwashing during food 

preparation and service. 

d. The study is collecting information 

regarding the knowledge of the person 

in charge related to food allergens and 

training of food service employees on 

allergy awareness as it relates to their 

assigned duties in their facility. 

e. The scope of this data collection 

focuses on foodborne illness risk factors 

and does not include assessment of 

expiration dates of manufactured foods 

as part of this research assessment. 

Related to institutional operations at the 

retail level, FDA provides the following 

responses: 

a. The data collection protocol 

provides the definition of the hospital 

facility type that will be the focus of 

information collection. It is described as 

foodservice operations that provide for 

the nutritional needs of inpatients, by 

preparing meals and transporting them 

to the patient’s room and/or serving 

meals in a cafeteria setting (meals in the 

cafeteria may also be served to hospital 

staff and visitors). 

b. The data collections are 

unannounced and separate from any 

regulatory routine inspections. 

Industry’s participation in the study is 

voluntary. This methodology allows for 

assessment of direct observations 

related to the foodborne illness risk 

factors during food preparation and 

service. 

c. The study is designed to investigate 

data points focused on the relationship 

between food safety management 

systems, certified food protection 

managers, and the occurrence of risk 

factors and food safety behaviors/ 

practices commonly associated with 

foodborne illness in the randomly 

selected facility. 

Data items 1 through 10 are 

considered primary data items. Each of 

the primary data items has been placed 

under the appropriate FDA foodborne 

illness risk factor category that will be 

used as the key indicator for FDA’s 

statistical analysis for the study: 

• Risk Factor—Poor Personal Hygiene 

(1) Employees practice proper 

handwashing 

(2) Food Employees do not contact 

ready-to-eat foods with bare hands 

• Contaminated Equipment/Protection 

from Contamination 

(3) Food is protected from crosscontamination during storage, 

preparation, and display 

(4) Food contact surfaces are properly 

cleaned and sanitized 

• Improper Holding/Time and 

Temperature 

(5) Foods requiring refrigeration are 

held at the proper temperature 

(6) Foods displayed or stored hot are 

held at the proper temperature 

(7) Foods are cooled properly 

(8) Refrigerated, ready-to-eat foods are 

properly date marked and discarded 

within 7 days of preparation or 

opening 

• Inadequate Cooking 

(9) Raw animal foods are cooked to 

required temperatures 

(10) Cooked foods are reheated to 

required temperatures 

The burden for the 2019 to 2020 data 

collection is as follows. For each data 

collection, the respondents will include: 

(1) The person in charge of the selected 

facility (whether it be a healthcare 

facility, school, or supermarket/grocery 

store) and (2) the program director (or 

designated individual) of the respective 

regulatory authority. To provide the 

sufficient number of observations 

needed to conduct a statistically 

significant analysis of the data, FDA has 

determined that 400 data collections 

will be required in each of the three 

facility types. Therefore, the total 

number of responses will be 2,400 (400 

data collections × 3 facility types × 2 

respondents per data collection). 

The burden associated with the 

completion of Sections 1 and 3 of the 

form is specific to the persons in charge 

of the selected facilities. It includes the 

time it will take the person in charge to 

accompany the data collector during the 

site visit and answer the data collector’s 

questions. The burden related to the 

completion of Section 2 of the form is 

specific to the program directors (or 

designated individuals) of the respective 

regulatory authorities. It includes the 

time it will take to answer the data 

collectors’ questions and is the same 

regardless of the facility type. 

To calculate the estimate of the hours 

per response, FDA uses the average data 

collection duration for similar facility 

types during the FDA’s 2008 Risk Factor 

Study plus an additional 30 minutes 

(0.5 hour) for the information related to 

Section 2 of the form. FDA estimates 

that it will take the persons in charge of 

healthcare facility types, schools, and 

retail food stores 150 minutes (2.5 

hours), 120 minutes (2 hours), and 180 

minutes (3 hours), respectively, to 

accompany the data collectors while 

they complete Sections 1 and 3 of the 

form. FDA estimates that it will take the 

program director (or designated 

individual) of the respective regulatory 

authority 30 minutes (0.5 hour) to 

answer the questions related to Section 

2 of the form. This burden estimate is 

unchanged from the last data collection. 

Hence, the total burden estimate for a 

data collection in healthcare facility 

types is 180 minutes (150 + 30) (3 

hours), in schools is 150 minutes (120 

+ 30) (2.5 hours), and retail food stores 

is 210 minutes (180 + 30) (3.5 hours). 

Based on the number of entry refusals 

from the 2015 to 2016 baseline data 

collection, we estimate a refusal rate of 

2 percent for the data collections within 

healthcare, school, and retail food store 

facility types. The estimate of the time 

per non-respondent is 5 minutes (0.08 

hour) for the person in charge to listen 

to the purpose of the visit and provide 

a verbal refusal of entry. 

FDA estimates the burden of this 

collection of information as follows: 


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TABLE 2—ESTIMATED ANNUAL REPORTING BURDEN 1

Activity Number of 

respondents 

Number of 

responses per 

respondent 

Total 

annual 

responses 

Number of 

non-respondents 

Number of 

responses per 

non-respondent 

Total 

annual 

non-responses 

Average 

burden per 

response 

Total hours 

2019–2020 Data Collection 

(Healthcare Facilities)— 

Completion of Sections 1 

and 3.

400 1 400 ............................ .......................... ........................ 2.5 ..................... 1,000 

2019–2020 Data Collection 

(Schools)—Completion of 

Sections 1 and 3.

400 1 400 ............................ .......................... ........................ 2 ........................ 800 

2019–2020 Data Collection 

(Retail Food Stores)—Completion of Sections 1 and 3.

400 1 400 ............................ .......................... ........................ 3 ........................ 1,200 

2019–2020 Data CollectionCompletion of Section 2—All 

Facility Types.

1,200 1 1,200 ............................ .......................... ........................ 0.5 (30 minutes) 600 

2019–2020 Data CollectionEntry Refusals—All Facility 

Types.

.................... ........................ .................. 24 1 24 0.08 (5 minutes) 1.92 

Total ................................. .................... ........................ .................. ............................ .......................... ........................ ........................... 3,601.92 

1There are no capital costs or operating and maintenance costs associated with this collection of information. 

The burden for this information 

collection has not changed since the last 

OMB approval. 

II. References 

The following references are on 

display in the Dockets Management 

Staff (HFA–305), Food and Drug 

Administration, 5630 Fishers Lane Rm. 

1061, Rockville, MD 20852, and are 

available for viewing by interested 

persons between 9 a.m. and 4 p.m., 

Monday through Friday; they are also 

available electronically at https://

www.regulations.gov. FDA has verified 

the website addresses, as of the date this 

document publishes in the Federal 

Register, but websites are subject to 

change over time. 

1. ‘‘Report of the FDA Retail Food Program 

Database of Foodborne Illness Risk Factors’’ 

(2000). Available at: https://wayback.archiveit.org/7993/20170406023019/https://www.

fda.gov/downloads/Food/Guidance

Regulation/UCM123546.pdf. 

2. ‘‘FDA Report on the Occurrence of 

Foodborne Illness Risk Factors in Selected 

Institutional Foodservice, Restaurant, and 

Retail Food Store Facility Types’’ (2004). 

Available at: https://wayback.archive-it.org/ 

7993/20170406023011/https://www.fda.gov/ 

downloads/Food/GuidanceRegulation/Retail

FoodProtection/FoodborneIllnessRiskFactor

Reduction/UCM423850.pdf. 

3. ‘‘FDA Report on the Occurrence of 

Foodborne Illness Risk Factors in Selected 

Institutional Foodservice, Restaurant, and 

Retail Food Store Facility Types’’ (2009). 

Available at: https://wayback.archive-it.org/ 

7993/20170406023004/https://www.fda.gov/ 

Food/GuidanceRegulation/RetailFood

Protection/FoodborneIllnessRiskFactor

Reduction/ucm224321.htm. 

4. FDA National Retail Food Team. ‘‘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).’’ Available at: https://wayback.

archive-it.org/7993/20170406022950/https://

www.fda.gov/Food/GuidanceRegulation/ 

RetailFoodProtection/FoodborneIllnessRisk

FactorReduction/ucm223293.htm. 

5. ‘‘FDA Food Code.’’ Available at:https:// 

www.fda.gov/Food/GuidanceRegulation/ 

RetailFoodProtection/FoodCode/default.htm. 

Dated: July 24, 2018. 

Leslie Kux, 

Associate Commissioner for Policy. 

[FR Doc. 2018–16648 Filed 8–2–18; 8:45 am] 

BILLING CODE 4164–01–P 

DEPARTMENT OF HEALTH AND 

HUMAN SERVICES 

Advisory Committee on 

Interdisciplinary, Community-Based 

Linkages 

AGENCY: Health Resources and Service 

Administration (HRSA), Department of 

Health and Human Services (HHS). 

ACTION: Notice of meeting. 

SUMMARY: The Advisory Committee on 

Interdisciplinary, Community-Based 

Linkages (ACICBL) has scheduled a 

public meeting. Information about 

ACICBL and the agenda for this meeting 

can be found on the ACICBL website at: 

https://www.hrsa.gov/advisorycommittees/interdisciplinarycommunity-linkages/index.html. 

DATES: August 16, 2018, 8:00 a.m.–2:00 

p.m. ET. 

ADDRESSES: This meeting will be held 

by teleconference and webinar. 

• Webinar link: https://

hrsa.connectsolutions.com/acicbl. 

• Conference call-in number: 1–800– 

324–5531; Passcode: 388458. 

FOR FURTHER INFORMATION CONTACT: Joan 

Weiss, Ph.D., RN, CRNP, FAAN, Senior 

Advisor and Designated Federal Official 

(DFO), at Division of Medicine and 

Dentistry, HRSA, 5600 Fishers Lane, 

Room 15N39, Rockville, Maryland 

20857; 301–443–0430; or jweiss@

hrsa.gov. 

SUPPLEMENTARY INFORMATION: ACICBL 

provides advice and recommendations 

to the Secretary of HHS and to Congress 

on a broad range of issues relating to 

grant programs authorized by sections 

750–760, Title VII, Part D of the Public 

Health Service Act. During the August 

16, 2018, meeting, ACICBL members 

will discuss preparing the current and 

future healthcare workforce to practice 

in age-friendly health systems within 

the context of the quadruple aim. The 

quadruple aim focuses on enhancing the 

patient experience, improving 

population health, and reducing costs 

while improving the work life of health 

care providers, including clinicians and 

staff. ACICBL submits reports to the 

Secretary of HHS, the Committee on 

Health, Education, Labor, and Pensions 

of the Senate, and the Committee on 

Energy and Commerce of the House of 

Representatives. An agenda will be 

posted on the ACICBL website prior to 

the meeting. Agenda items are subject to 

change as priorities dictate. 

Members of the public will have the 

opportunity to provide comments. Oral 

comments will be honored in the order 

they are requested and may be limited 

as time allows. Requests to submit a 

written statement or make oral 

comments to ACICBL should be sent to 

Dr. Joan Weiss, DFO, using the contact 

information above at least 3 business 

days prior to the meeting. Individuals 

who plan to attend and need special 

assistance or another reasonable 

accommodation should notify Dr. Joan 

Weiss at the address and phone number 


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