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This program will announce and discuss the 2004 report, “FDA Report on the Occurrence of Foodborne Illness Risk Factors within Selected
Institutional Foodservice, Restaurant, and Retail Food Store Facility Types;” discuss what this report is and what this report is not.
Included will be a discussion of food safety practices and employee behaviors identified in the study as areas most in need of priority attention. Then there will be a review of recommendations for regulatory retail food protections and industry food safety management systems designed to reduce foodborne illness risk factors within foodservice and retail food establishments.
Target Audience:
- Federal, State and local food safety agency personnel
- Associations of State and local regulators
- Food industry and their associations
- Consumer representatives and others
Program Materials:
To download the PowerPoints for this program, click here.
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