FDA Issues Results of 10-Year Study into Retail Food Establishments

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The U.S. Food and Drug Administration (FDA) recently issued a report setting forth the findings of its 10-year study tracking the retail food industry’s efforts to reduce certain key risk factors. Based on the study’s findings, the FDA’s report called for increased efforts to improve food safety practices in retail food establishments, specifically with respect to poor personal hygiene, improper holding of food, and contamination of surfaces and equipment. The FDA also cited a need for the presence of certified food safety managers to oversee safety practices. The FDA plans to work closely with state and local governments and restaurants, grocers and other foodservice establishments to prevent illness from contaminating food.

According to FDA Deputy Food Commissioner for Foods Michael A. Taylor, the data indicates that having a certified food protection manager on the job “makes a difference” and the FDA “think[s] it should become common practice” for retail food establishments to employ certified food protection managers. Specifically, the study revealed that the presence of a certified food protection manager was correlated with statistically significant higher compliance levels with food safety.

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