In 2010, Wake County staff conducted a survey of 458 randomly selected food establishments from 9 distinct sectors and evaluated observations associated with risks of foodborne outbreaks. The purpose of the study was to establish a baseline of risk factors and to work with establishments over time to reduce those risks.
The study used the 2005 FDA Food Code as a reference for the study. The state adopted new food rules based on the 2009 Food Code on September 1, 2012. The Wake County Risk Factor Study will be conducted again in 2015.
To view full report, click below:
Complete 2010 ReportReport on the Occurrence of Foodborne Illness Risk Factors
Executive Summary
Introduction
- Background
- Purpose
Methodology
- Selection of Facilities
- Assignment of Facilities
- Selection of Data Collectors
- Geographical Locations
- Baseline Data Collection Procedure
- Baseline Data Collection Form
- Quality Control
Data Reports and Discussion
Recommendations
Appendices
- Data Summary – Hospitals
- Data Summary – Nursing Homes
- Data Summary – Elementary Lunchrooms
- Data Summary – Fast Foods
- Data Summary – Full Service Restaurants
- Data Summary – Delis
- Data Summary – Meat
- Data Summary – Seafood
- Data Summary – Produce
- Data Summary – All Facilities
- Percentage (%) of IN compliance observations for each risk factor
- Percentage (%) of OUT of compliance observations for each risk factor
- Risk Categorization of Food Establishments
- REFERENCE SHEET
- FDA – Baseline Data Collection Form
- Letter of Support to N.C. DENR