Retail Food Risk Factor Study
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.
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 to Food Store Stakeholders March 2016
- FDA Briefing to Restaurant Stakeholder June 2014
- Highlights of the 2010 Trend Analysis Report
- Retail Food Safety Initiative
Reports
- 2015-2016 Occurrence Report: Report on the Occurrence of Foodborne Illness Risk Factors in Retail Food Store Deli Departments (PDF: 1.60MB)
- Topline Summary of the 2015-2016 Occurrence Report (PDF: (1.03MB)
- Factsheet on the 2015-2016 Occurrence Report (PDF: 131KB)
- Call to Action for Regulators: Assisting Industry with Food Safety Management Systems in Delis to Reduce Listeria Monocytogenes (PDF: 385KB)
- Call to Action for Industry: Using Food Safety Management System to Reduce Listeria Monocytogenes (PDF: 289KB)
- 2013-2014 Occurrence Report: Report on the Occurrence of Foodborne Illness Risk Factors in Fast Food and Full-Service Restaurants 2013-2014 (PDF: 1.25MB) November 2018
- Fact Sheet on the 2013 - 2014 Occurrence Report (PDF: 148KB)
- 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) October 2010
- 2009 Occurrence Report: Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types 2009
- 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 (PDF: 162KB)
Future 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) (PDF: 343KB)
- Marking Instructions for the Data Collection Form (PDF: 4.4MB)
- Retail Food Store Data Collection Form (PDF: 1.59MB)
Presentations & Broadcasts
- Presentation: Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System (PPT: 2.1MB) September 2004
- Presentation: Potentially Hazardous Food - The Evolving Definition of Temperature Control for Safety (PPT: 2.3MB) June 26, 2005
- Presentation: Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments (PPT: 2.5MB) November 2006
Resources
- Food Code 2017
- Food Code Reference System
- Interagency Risk Assessment: Listeria monocytogenes inRetail Delicatessens Technical Report Septmeber 2013 (PDF)
- Retail Food Protection Industry Educational Material Posters
- Retail Food Protection Industry Educational Material Videos
- Employee Health and Personal Hygiene Handbook