FDA Retail Food Safety Initiative and Risk Factor Study

Author: U.S. Food and Drug Administration
Published: 2010/10/23 - Updated: 2026/02/16
Publication Type: Announcement
Category Topic: Food Security - Related Publications

Page Content: Synopsis - Introduction - Main - Insights, Updates

Synopsis: This report details the U.S. Food and Drug Administration's initiative to strengthen food safety practices across retail food establishments, including restaurants, grocery stores, delis, and seafood and produce markets. Based on findings from the FDA's own 10-year study tracking risk factor compliance across more than 800 establishments, the data showed that the presence of a certified food protection manager significantly improved compliance with safe food handling practices. The information is directly useful for food service operators, public health professionals, and consumers - including seniors and people with disabilities who may face heightened vulnerability to foodborne illness - by outlining concrete, evidence-based steps that reduce contamination risks at the retail level - Disabled World (DW).

Definition: Retail Food Safety: Retail food safety refers to the set of practices, regulations, and oversight mechanisms designed to prevent foodborne illness in establishments where food is sold or served directly to consumers, such as restaurants, grocery stores, delis, and specialty markets. It encompasses proper food sourcing, personal hygiene of food handlers, adequate cooking and holding temperatures, and the sanitation of food contact surfaces and equipment. In the United States, more than 3,000 state, local, and tribal regulatory agencies share responsibility for enforcing food safety standards across over one million retail establishments, with the FDA providing guidance through its Model Food Code and National Retail Food Regulatory Program Standards. The presence of certified food protection managers - professionals trained and tested in science-based food safety principles - has been shown through FDA research to measurably improve compliance rates, making certification a key factor in reducing the risk of contamination and protecting public health.

Introduction

FDA Heightens Focus on Retail Food Safety

The US Food and Drug Administration called for stepped up efforts to improve food safety practices in retail food establishments, specifically pointing to the need for the presence of certified food safety managers to oversee safety practices.

FDA pledged to work closely with state and local governments and operators of restaurants, grocery stores and other food service establishments to prevent illness from contaminated food.

Main Content

FDA Deputy Commissioner for Foods Michael R. Taylor cited the retail food industry's recent progress in key areas as well as room for improvement, based on the findings released today from FDA's 10-year study tracking the retail industry's efforts to reduce five key risk factors.

"In looking at the data, it is quite clear that having a certified food protection manager on the job makes a difference," Taylor said. "Some states and localities require certified food protection managers already, and many in the retail industry employ them voluntarily as a matter of good practice. We think it should become common practice."

A component of the 10-year study, the 2009 retail food report, found that the presence of a certified food protection manager in four facility types was correlated with statistically significant higher compliance levels with food safety practices and behaviors than in facilities lacking a certified manager. For instance, compliance in full service restaurants was 70 percent with a manager, versus 58 percent without a manager.

In delicatessens, compliance was 79 percent with a manager, versus 64 percent without.

For seafood markets, compliance with a manager was 88 percent, versus 82 percent without.

And in produce markets, compliance was 86 percent with a manager, versus 79 percent without.

In addition to calling for certified food protection managers to be common practice, Taylor said the FDA initiative will include:

Increased efforts to encourage widespread, uniform and complete adoption of the FDA Model Food Code by state, local and tribal regulatory agencies that are responsible for retail food safety standard setting and inspection. The Food Code recommends standards for management and personnel, food operations and equipment and facilities;
Increased efforts for adoption of FDA's National Retail Food Regulatory Program Standards by state, local and tribal agencies that enforce the Food Code and other measures to create an enhanced local regulatory environment for retail food operations.

"The key to food safety is prevention at every step from farm to table. Food retail managers, like growers and processors, have a responsibility to reduce the risk of foodborne illness," Taylor said. "We want to build on past progress through continued collaboration with the retail industry and strengthened partnerships with state, local and tribal agencies in their standard-setting and compliance efforts."

The 10-year study looked at more than 800 retail food establishments in 1998, 2003 and 2008 and five risk factors:

Food from unsafe sources
Poor personal hygiene
Inadequate cooking
Improper holding of food (time and temperature)
Contaminated food surfaces and equipment

FDA found that overall compliance improved in all nine categories of establishments.

The improvements were statistically significant in elementary schools, fast food restaurants, full-service restaurants, meat and poultry markets and departments, and produce markets and departments. Improvements, although not statistically significant, were seen in hospitals, nursing homes, deli departments/stores and seafood markets and departments.

However, according to FDA, continued improvements are needed across the board, in regard to three risk factors: poor personal hygiene, improper holding of food, and contaminated food surfaces and equipment.

More than 3,000 state, local and tribal agencies have primary responsibility to regulate the more than 1 million food establishments in the United States. FDA assists the regulatory agencies and the retail industry through the Food Code, which contains prevention-oriented and science-based food safety guidance, training, program evaluation and technical assistance.

Insights, Analysis, and Developments

Editorial Note: The FDA's push for certified food protection managers in retail food establishments remains a relevant benchmark in the ongoing effort to reduce foodborne illness in the United States. The agency's 10-year data made a straightforward case: facilities with trained, certified managers consistently outperformed those without them on every measured safety metric, from proper food holding temperatures to personal hygiene compliance. With more than 1 million food establishments regulated primarily by state, local, and tribal agencies, the challenge of uniform food safety standards is enormous - but the evidence strongly supports that placing qualified oversight at the point of service is one of the most practical and effective interventions available. For vulnerable populations, including older adults and individuals with chronic health conditions or disabilities, these improvements carry outsized importance, since foodborne pathogens pose a disproportionate threat to those with compromised immune systems - Disabled World (DW).

Attribution/Source(s): This quality-reviewed publication was selected for publishing by the editors of Disabled World (DW) due to its relevance to the disability community. Originally authored by U.S. Food and Drug Administration and published on 2010/10/23, this content may have been edited for style, clarity, or brevity.