In 2015, Wake County staff conducted a survey of 447 randomly selected food establishments from 9 distinct sectors and evaluated observations associated with risks of foodborne outbreaks. The purpose of the study was to compare data with the 2010 Baseline Risk Factor Study.
The study used the 2013 FDA Food Code as a reference. The Wake County Risk Factor Study will be conducted again in 2020.
To view complete 2015 report, click below:
Complete 2015 ReportReport on the Occurrence of Foodborne Illness Risk Factors
Executive Summary
Introduction
- Background
- Purpose
- 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
Recommendations for:
- Foodservice and Retail Food Store Industries
- Regulatory Retail Food Protection Programs
Appendices
- A - Data Summary - Hospitals
- B - Data Summary - Nursing Homes
- C - Data Summary - Elementary Lunchrooms
- D - Data Summary - Fast Food
- E - Data Summary - Full Service Restaurants
- F - Data Summary - Delis
- G - Data Summary - Meat Markets
- H - Data Summary - Produce
- I - Data Summary - Seafood
- J - Data Summary - All Facilities
- K - Percentage (%) of IN compliance observations for each risk factor
- L - Percentage (%) of OUT of compliance observations for each risk factor
- M - Risk Categorization of Food Establishments
- N - Reference Sheet
- O - Data Collection Form
- P - Resources
- Q - 2016 Letter of Support - NCDHHS
- R - 2019 Letter of Support - NCDHHS