FDA released results of a study on foodborne illness risk factors in retail food store deli departments in the United States in retail food store deli departments during 2015-2016. Of the foodborne illness risk factors investigated in this study, inadequate cooking was best controlled. The two most commonly occurring risk factors found out of compliance were improper holding (91.2%) and poor personal hygiene (71.5%). Food Safety Management Systems (FSMS) were the strongest predictor of the compliance status of data items. Establishments with well-developed FSMS had significantly fewer out-of-compliance food safety behaviors/practices than those with "less developed" food safety management systems. Approximately 32% of delis had well-developed or well-developed and documented FSMS. Analysis of the study data showed that deli departments had the best control over ensuring no bare-hand contact with ready-to-eat foods and cooking raw animal foods to required temperatures. The most common food safety behaviors and practices needing improvement include ensuring employees practiced proper handwashing, holding foods requiring refrigeration at the proper temperature, and cooling foods properly. @ https://www.fda.gov/media/148247/download?utm_medium=email&utm_source=govdelivery
