FDA Restaurant Study Finds Employees Not Properly Washing Hands or Keeping Foods to Temp
Yesterday FDA released the initial phase of its findings of a 10-year nationwide study that looks at the relationship between food safety management systems, certified food protection managers, and the occurrence of risk factors and food safety behaviors/practices, and how this contributes to foodborne illness outbreaks in retail establishments. This first phase collected data from 2013–2014; subsequent data collection will be from 2017 and 2021. The entire span of the study is 2013–2023.
The data collected and used in the 84-page “Report on the Occurrence of Foodborne Illness Risk Factors in Fast Food and Full Service Restaurants, 2013-2014” will be used as a baseline to evaluate trends in the occurrence of risk factors during the 2017 and 2021 data collection periods. Key findings in the report include the following:
- Food safety management systems are important!
- Restaurants had the most effective control over ensuring there is no bare hand contact with RTE foods as well as cooking raw animal foods (including meat, poultry and eggs) to the required temperature
- Unsafe food behaviors in fast food and full-service restaurants. Improvement needed in:
- Employee hand washing (knowing when and how to do it)
- Proper temperature control of foods that require refrigeration to limit pathogen growth
Study results will be used to help advise retail food safety initiative and policies, industry partnerships and specific intervention strategies that target foodborne illness risk factors. It will also aid in providing technical assistance to state, local and other regulatory professionals. FDA put together a factsheet with highlights of the study.