Foodborne Illness Risk Factors Guide & Risk Control Plan Toolkit published by the National Environmental Health Association (NEHA), July 2026.
Contributors and Acknowledgments | 2 |
About the Toolkit | 3 |
Purpose | 3 |
Using the Toolkit | 4 |
Best Practices for Implementation | 5 |
Theoretical Foundation | 6 |
Legal and Regulatory Considerations | 7 |
Continuous Improvement | 7 |
Foodborne Illness Risk Factors & Risk Control Plan Tool | 8 |
Risk Factor: Poor Personal Hygiene | 8 |
#1: Proper Handwashing | 8 |
#2: No Bare Hand Contact with Ready-to-Eat (RTE) Foods | 10 |
Risk Factor: Contaminated Equipment/Protection From Contamination | 12 |
#3: Food Protected From Cross-Contamination | 12 |
#4: Food Contact Surfaces Cleaned and Sanitized | 14 |
Risk Factor: Improper Holding Time/Temperature | 16 |
#5: Proper Cold Holding | 16 |
#6: Proper Hot Holding | 18 |
#7: Proper Cooling | 20 |
#8: Proper Date Marking | 22 |
Risk Factor: Inadequate Cooking | 24 |
#9: Cooking to Required Temperatures | 24 |
#10: Reheating to Required Temperatures | 26 |
Foodborne Illness Risk Control Plan | 28 |
References | 34 |
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