Other key findings mentioned in the report include: Findings from the 2017-2018 report suggested that a well-developed and documented Food Safety Management System (FSMS) can help reduce the occurrence of foodborne illness risk factors. The restaurants used in the study were located across the United States and randomly selected for data collections by the FDA Retail Food Specialists. Risk factors are food preparation practices that can contribute to outbreaks of foodborne illness, such as inadequate cooking, poor personal hygiene, or using food from unsafe sources. This report summarizes the agency’s findings from the 2017-2018 data collection, and is part of the FDA’s 10-year (2013-2022) study on trends in the occurrence of foodborne illness risk factors and food safety behaviors and practices in food service facilities. According to the Centers for Disease Control and Prevention (CDC) more than half of foodborne illness outbreaks that occur each year are associated with food from restaurants. Food and Drug Administration (FDA) released its report on the Occurrence of Foodborne Illness Risk Factors in Fast Food and Full-service Restaurants.
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