FDA Foodborne Illness Risk Factor Study - How it Will be Used to Improve Food Safety

In 2013, FDA initiated its second 10-year study on the occurrence of foodborne illness risk factors within foodservice and retail food facilities. This session will provide industry and regulatory food safety professionals with information on specific food safety practices and procedures that are in most need of attention within the retail food segment of the industry. Attendees will be able to assess the underlying issues that impact employee behaviors and food safety practices and to identify potential intervention strategies that are also being assessed as part of the study.

Speaker / Author: 
John Marcello, REHS/RS, CP-FS
Month Year: 
July 2015
EH Topics: