In 2010, as part of the Program Standards, Wake County completed an initial study to assess the frequency of foodborne illness risk factors in food service establishments. The survey identified risk factors based on the 2009 FDA Food Code. The 2010 survey provided the baseline assessment of the occurrence of foodborne illness risk factors in the County’s regulated food service establishments. Wake County staff completed similar studies in 2015 and 2020 to provide a comparison of foodborne illness risk factors and to measure the effectiveness of their intervention strategies over the period.
To view full 2020 Risk Factor Report, click below.
Complete 2020 ReportReport on the Occurrence of Foodborne Illness Risk Factors
Executive Summary
Introduction
- A. Background
- B. Purpose
- C. Study Design and Objectives
Methodology
- Selection of Facilities
- Random Selection of Establishments
- Selection of Data Collectors
- Geographical Locations
- Baseline Data Collection Procedure
- Base Data Collection Form
- Quality Control
- Average Time Per Data Collection
Results and Discussion - Summary
Recommendations
- Recommendation for the Foodservice and Retail Food Store Industries
- Recommendation for Regulatory Retail Food Protection Programs
Appendices
- Appendix A Data Summary – Hospitals
- Appendix B Data Summary – Nursing Homes
- Appendix C Data Summary – Elementary Schools
- Appendix D Data Summary – Fast Food Restaurants
- Appendix E Data Summary – Full Service Restaurants
- Appendix F Data Summary – Deli Departments/Stores
- Appendix G Data Summary – Meat and Poultry Markets/Departments
- Appendix H Data Summary – Produce Markets/Departments
- Appendix I Data Summary – Seafood Markets/Departments
- Appendix J Data – All Facilities
- Appendix K Data – IN Compliance
- Appendix L Data – OUT Compliance
- Appendix M Risk Categorization of Food Establishments
- Appendix N 2020 Reference Sheet
- Appendix O 2020 Data Collection Form
- Appendix P Resources – Web Site Locations for Referenced Documents