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        Retail Food Protection

Retail Food Risk Factor Study Home
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          Retail Food Protection
          Retail Food Risk Factor StudyRetail Food Protection Retail Food Risk Factor Study
  	
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    PrintIn 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.

In 2013, the FDA National Retail Food Team initiated a new, 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. Initial data collections began in 2013 for select restaurant facility types, followed by data collection for select institutional foodservice facility types in 2014 and select retail food store facility types in 2015. The results of the initial data collection for each of the facility types will serve as the baseline measurement from which trends will be analyzed. Two additional data collection periods for each of the facility types are planned at 3-year intervals after the initial data collection for the purposes of analyzing trends.

Backgrounders

FDA Briefing on Retail Food Risk Factor Study to Retail Food Store Stakeholders (June 2014)
	The FDA National Retail Food Team has initiated a multi-year research study designed to assess food safety procedures and practices, different types of foodservice and retail food store operations. In 2014, the FDA is collecting data in full service and quick service restaurants. Data collections in subsequent years will focus on the institutional foodservice and retail food store sectors. Data from this study and from a similar 10-year study the FDA conducted from 1998 to 2008 may be used by the food industry and Federal, state, local, and tribal regulatory professionals to:

Formulate retail food safety policies and initiatives;
	Establish 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
	Recommend best practices and targeted intervention strategies to reduce foodborne illness risk factorsIn 2014, the FDA is collecting data in 800 randomly selected full service restaurants and quick service restaurants located in proximity to 25 FDA Regional Retail Food Specialists (Specialists) who will serve as the data collectors. The data collection is intended to be targeted on the control of foodborne illness risk factors. It is not a regulatory visit and is not intended to be a comprehensive assessment of compliance with the FDA Food Code. The FDA Specialists will make observations to assess food safety practices and procedures related to:

Employee handwashing
	Prevention of bare hand contact with ready-to-eat food
	Prevention of cross contamination
	Cleaning and sanitizing of food contact surfaces
	Cold holding of foods requiring refrigeration
	Hot holding of foods
	Cooling of foods that have been cooked or made from ambient ingredients
	Date marking of refrigerated ready-to-eat foods
	Cooking of raw animal foods
	Reheating of cooked foodsData collectors will also make observations about certain food safety practices such as: reduced oxygen packaging; the use of time as a microbial growth barrier; allergen management; and the use of a consumer advisory when serving raw or undercooked animal foods.

During data collection visits, the FDA Specialists will also gather information on the average number of meals served per day; the number of employees on duty at the time of inspection; and the restaurant’s status as part of a multi-unit operation or a franchise. Specialists will also ask questions regarding the food safety management systems (e.g. procedures, training, monitoring) that may be in place in the food establishments. The FDA will use this information to examine correlations between the implementation of management systems and the control of foodborne illness risk factors.

This study will help the FDA continue its efforts to enhance the national retail food program which relies on cooperation and coordination with the over 3000 federal, state, local, and tribal agencies.

FDA Briefing on Retail Food Risk Factor Study to Retail Food Store Stakeholders (March 2016)
	The FDA National Retail Food Team has initiated a multi-year research study designed to assess food safety procedures and practices in different types of foodservice and retail food store operations. In 2015, The FDA started the data collection in retail food stores. Data from this study and from a similar 10-year study the FDA conducted from 1998 to 2008 may be used by the food industry and Federal, state, local, territories and tribal regulatory professionals to:

Formulate retail food safety policies and initiatives;
	Establish 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
	Recommend best practices and targeted intervention strategies to reduce foodborne illness risk factorsIn November 2015, the FDA began collecting data in 400 randomly selected retail food stores that included a delicatessen (deli) and if available a produce or seafood department. The retail food stores were located in proximity to 22 FDA Regional Retail Food Specialist (Specialist) who will serve as data collectors. The data collection is intended to be targeted on the control of foodborne illness risk factors. It is not a regulatory visit and is not intended to be a comprehensive assessment of compliance with the FDA Food Code. The FDA Specialist will make observations to assess food safety practices and procedures related to:

Employee handwashing
	Prevention of bare hand contact with ready-to-eat food
	Prevention of cross contamination
	Cleaning and sanitizing of food contact surfaces
	Cold holding of foods requiring refrigeration
	Hot holding of foods
	Cooling of foods that have been cooked or made from ambient ingredients
	Date marking of refrigerated ready-to-eat
	Cooking of raw animal foods
	Reheating of cooked foodsData collectors will also make observations about certain food safety practices such as: reduced oxygen packaging; the use of time as a microbial growth barrier; allergen management; and the use of a consumer advisory when serving raw or undercooked animal foods.

During data collection visits, FDA Specialists will also gather information on the number of employees per shift and the food store’s status as part of a multi-unit operation of a franchise. Specialists will also ask questions regarding the food safety management systems (e.g. procedures, training, monitoring) that may be in place in the food establishments. The FDA will use this information to examine correlations between the implementation of management systems and the control of foodborne illness risk factors.

This study will help the FDA continue its efforts to enhance the national retail food program which relies on cooperation and coordination with over 3000 federal, state local, territorial and tribal food regulatory agencies.

Highlights of the 2010 Trend Analysis Report
	October 2010

Introduction

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 was collected in 1998, 2003, and 2008.

The **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)**, referred to as the **2010 Trend Analysis Report**, presents the results of data.

It shows 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.

In each phase of the study, compliance data was collected during visits by FDA personnel to roughly 850 foodservice and retail food establishments to observe and document practices and behaviors that relate to operational risk factors commonly associated with foodborne illness outbreaks. The study covered nine facility types in three categories:

**Institutional Foodservice**

Hospitals
	Nursing Homes
	Elementary Schools (K-5)**Restaurants**

Fast Food Restaurants
	Full Service Restaurants**Retail Food Stores**

Deli Departments/Stores
	Meat and Poultry Markets/Departments
	Seafood Markets/Departments
	Produce Markets/DepartmentsFor each of the nine facility types, the percentages of observations recorded as “out of compliance” is presented for each risk factor and for the individual specific practices or behaviors included within those risk factors, to show where improvement is needed.

The 2010 Trend Analysis Report highlights “in compliance” percentages to show where improvements have been made over the 10-year period. The methodology used to detect trends was the Cochran Armitage trend test. The data presented in the 2009 Occurrence Report indicate that some of the same risk factors and data items identified as problem areas in the 2000 Database Report and 2004 Occurrence Report remain in need of priority attention.

Results of the Studies

The data contained in the 2010 Trend Analysis Report suggest that the control of certain foodborne illness risk factors improved over the 10-year period from 1998 to 2008 in most facility types. None of the facility types showed a statistically significant decline in compliance for any of the foodborne illness risk factors. However, continued improvements are needed with regard to three risk factors: (1) poor personal hygiene, (2) improper holding of food, and (3) contaminated food surfaces and equipment.

The 2009 Occurrence Report indicates that many of the same risk factors and data items identified as problem areas in the 2000 and 2004 reports remain in need of priority attention and that recommendations made in the earlier reports must continue to be emphasized in industry food safety efforts and by regulatory and public health officials.

The 2004 and 2009 reports revealed a correlation between improved control of certain risk factors and the presence of a Certified Food Protection Manager in many of the facility types studied.

Eight of the nine facility types showed statistically significant improvement in the control of at least one foodborne illness risk factor. All risk factors for nursing homes stayed relatively static during the study period.

Poor Personal Hygiene Risk Factor

In seven of the nine facility types, a statistically significant improvement in the Poor Personal Hygiene risk factor was observed. Despite that improvement, the “in compliance” percentages for this risk factor remained low in 2008 in some facility types (shown in parentheses below).

Hospitals (83%)
	Nursing Homes (84%)
	Elementary Schools (85%)
	Fast Food Restaurants (76%)
	Full Service Restaurants (59%)
	Delis (80%)
	Meat and Poultry Markets/Departments (93%)
	Seafood Markets/Departments (91%)
	Produce Markets/Departments (85%)In facility types that had relatively low “in compliance” percentages for the Poor Personal Hygiene risk factor, the specific data item most typically low was proper and adequate hand washing. Following are the “in compliance” percentages for proper and adequate hand washing by facility type:

Hospitals (64%)
	Nursing Homes (66%)
	Elementary Schools (72%)
	Fast Food Restaurants (61%)
	Full Service Restaurants (24%)
	Delis (48%)
	Meat and Poultry Markets/Departments (82%)
	Seafood Markets/Departments (78%)
	Produce Markets/Departments (75%)Improper Holding (Time and Temperature)

While a statistically significant improvement in the Improper Holding/Time and Temperature risk factor was observed in five of the nine facility types, the “in compliance” percentages for this risk factor remained low in 2008 in some facility types (shown in parentheses below).

Hospitals (64%)
	Nursing Homes (71%)
	Elementary Schools (73%)
	Fast Food Restaurants (62%)
	Full Service Restaurants (45%)
	Delis (49%)
	Meat and Poultry Markets/Departments (80%)
	Seafood Markets/Departments (68%)
	Produce Markets/Departments (65%)Contaminated Equipment/Protection from Contamination

A statistically significant improvement in the Contaminated Equipment/Protection from Contamination risk factor was observed in one of the nine facility types—full service restaurants. The “In compliance” percentages for this risk factor were as follows:

Hospitals (82%)
	Nursing Homes (83%)
	Elementary School (85%)
	Fast Food Restaurants (83%)
	Full Service Restaurants (65%)
	Delis (81%)
	Meat and Poultry Markets/Departments (83%)
	Seafood Markets/Departments (86%)
	Produce Markets/Departments (84%)

Retail Food Safety Initiative
	September 2011

The FDA initiated a Retail Food Safety Initiative as part of its prevention-based, farm-to-table food safety strategy to reduce foodborne illness. The FDA actions in this initiative are supported by a recently-released 10-year study of more than 800 retail food establishments to determine compliance with five key risk factors in nine types of retail operations. The FDA will continue to partner with the retail food industry; state, local and tribal authorities; and other government agencies through this initiative.

Retail Food Risk Factor Study

Reports

**2017-2018 Occurrence Report:**Report on the Occurrence of Foodborne Illness Risk Factors in Fast-food and Full-service Restaurants 2017 - 2018 

	Topline Summary of the 2017 - 2018 Occurrence Report
		Factsheet on the 2017 - 2018 Occurrence Report
		Regulator Call to Action on Norovirus (The Occurrence of Foodborne Illness Risk Factors in Fast-food and Full-service Restaurants 2017-2018)
		Call to Action for Industry: Using Food Safety Management Systems to Reduce norovirus
	**2015-2016 Occurrence Report:** Report on the Occurrence of Foodborne Illness Risk Factors in Retail Food Store Deli Departments
	Topline Summary of the 2015-2016 Occurrence Report
		Factsheet on the 2015-2016 Occurrence Report
		Call to Action for Regulators: Assisting Industry with Food Safety Management Systems in Delis to Reduce Listeria Monocytogenes
		Call to Action for Industry: Using Food Safety Management System to Reduce Listeria Monocytogenes
	**2013-2014 Occurrence Report:**Report on the Occurrence of Foodborne Illness Risk Factors in Fast Food and Full-Service Restaurants 2013-2014  
	Fact Sheet on the 2013 - 2014 Occurrence Report
	**2010 Trend Analysis Report**: Trend Analysis Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types (1998-2008) 
	Questions and Answers on the 2010 Trend Analysis Report
	**2009 Occurrence Report:** Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types - 2009
	Questions and Answers on the 2009 Occurrence Report
	**2004 Occurrence Report:** Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types - 2004
	**2000 Database Report:** Report of the FDA Retail Food Program Database of Foodborne Illness Risk Factors - 2000Future Studies

Protocol for the Risk Factor Study Data Collection or Study on the Occurrence of Foodborne Illness Risk Factors in Selected Retail and Foodservice Facility Types (2013-2024)
	Marking Instructions for the Data Collection Form
	Retail Food Store Data Collection Form
	Restaurant Data Collection Record FormPresentations & Broadcasts

Presentation: Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System (PPT: 2.1MB, Released September 2004)
	Presentation: Potentially Hazardous Food - The Evolving Definition of Temperature Control for Safety (PPT: 2.3MB, Released June 26, 2005)
	Presentation: Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments (PPT: 2.5MB, Released November 2006)Resources

Food Code 2017
	Food Code Reference System
	Interagency Risk Assessment: Listeria monocytogenes in Retail Delicatessens Technical Report September 2013
	Retail Food Protection Industry Educational Material Posters
	Retail Food Protection Industry Educational Material Videos
	Employee Health and Personal Hygiene Handbook

                                                                                  Content current as of:
      06/20/2023
                  
                   
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