Foodborne Illness Risk Factors Guide and Risk Control Plan Toolkit About the Toolkit
The National Environmental Health Association’s (NEHA) Food Safety Program Committee has developed a comprehensive set of Risk-Based Control Guidance (RCPG) documents to support regulatory food safety professionals in addressing the most common foodborne illness risk factors identified in retail food establishments. The resources in this toolkit are based on the Food and Drug Administration’s (FDA) 2023 published, “Technical Report: FDA Report On The Occurrence Of Foodborne Illness Risk Factors In Fast-Food And Full-Service Restaurants 2017-2018,” which was the second data collection period during the 2013 Ten-Year Risk Factor Study. The report documents the collected data and the occurrence of food safety practices and behaviors identified as most commonly linked to foodborne illness outbreaks at fast-food and full-service restaurants. Although in whole, there are five foodborne illness risk factors, this toolkit focuses on only four and their associated data items, as these are comprised of specific food safety and protection behaviors offered at retail and in food service, and which were included in FDA’s 2017-2018 data collection period. Risk Factor #5, ensuring that food is obtained from an approved source, was excluded in the latest study by FDA as data confirmed a “low out-of-compliance” for food sources (FDA).
This toolkit focuses on the following Foodborne Illness Risk Factors and the Associated Primary Data Items:
https://www.fda.gov/media/169390/download?attachment
Purpose This toolkit is designed as a practical resource for regulatory food establishment inspectors to use collaboratively with the establishment’s person in charge (PIC) when specific risk factors have been identified as noncompliant during routine inspections.
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