FDA Releases Database of Risk Factors for Foodborne Illness.FDA's Retail Food Program Database of Foodborne Illness A foodborne illness (also foodborne disease) is any illness resulting from the consumption of food. Although foodborne illness is commonly called food poisoning, this is often a misnomer. Risk Factors establishes a baseline from which to measure how effective industry and regulatory efforts are in changing behaviors and practices that directly relate to foodborne illness. Data collected from nearly 900 institutional food service establishments, restaurants, and retail food stores showed that the risk factors in need of greatest attention were * improper
* contaminated contaminated, v 1. made radioactive by the addition of small quantities of radioactive material. 2. made contaminated by adding infective or radiographic materials. 3. an infective surface or object. equipment and cross-contamination, and * poor personal hygiene personal hygiene person n → Körperhygiene f . It is expected that improvement in compliance with the Food Code provisions that address these risk factors will have a direct impact on reducing the occurrence of foodborne illness. Risk factors found not to require increased attention included * foods from unsafe sources and * inadequate cooking. More studies are planned for 2003 and 2008 to help realize the Healthy People 2010 objective of improving food preparation practices and food employee behaviors at institutional food service establishments, restaurants, and retail food stores. (Healthy People 2010 is a national health promotion and disease prevention initiative whose purpose is to improve the health of all Americans.) FDA FDA abbr. Food and Drug Administration FDA, n.pr See Food and Drug Administration. FDA, n.pr the abbreviation for the Food and Drug Administration. is responsible for setting standards for the safe production of food and advising state and local governments on food safety standards Safety standards are standards designed to ensure the safety of products, activities or processes, etc. They may be advisory or compulsory and are normally laid down by an advisory or regulatory body that may be either voluntary or statutory. for institutional food service establishments, restaurants, retail food stores, and other retail food establishments. By establishing a baseline, FDA will be better able to measure compliance with its Food Code. |
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