In 2010, С»ÆѼÊÓƵ County staff conducted a survey of 458 randomly selected food establishments from 9 distinct sectors and evaluated observations associated with risks of foodborne outbreaks. The purpose of the study was to establish a baseline of risk factors and to work with establishments over time to reduce those risks.
The study used the 2005 FDA Food Code as a reference for the study. The state adopted new food rules based on the 2009 Food Code on September 1, 2012. The С»ÆѼÊÓƵ County Risk Factor Study will be conducted again in 2015.
To view full report, click below:
Report on the Occurrence of Foodborne Illness Risk Factors
Executive Summary
Introduction
- Background
- Purpose
Methodology
- Selection of Facilities
- Assignment of Facilities
- Selection of Data Collectors
- Geographical Locations
- Baseline Data Collection Procedure
- Baseline Data Collection Form
- Quality Control