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FS-6.1 Data Details

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FS-6.1 Increase the proportion of fast-food restaurants where employees practice proper handwashing

About the Data

Description of the data source, numerator, denominator, survey questions, and other relevant details about the national estimate.

Data Source: 
Retail Food Risk Factor Studies
Changed Since the Healthy People 2020 Launch: 
Yes
Measure: 
percent
Baseline (Year): 
61.2 (2008)
Target: 
69.3
Target-Setting Method: 
Maintain consistency with national programs, regulations, policies, and laws.
Target-Setting Method Justification: 
The 10% improvement default target setting method originally used to determine targets for 2020 resulted in targets for objectives FS-6.1 – FS-6.10 that were not significantly different from the baseline. A more meaningful target was sought in 2015 to show that by reaching the target, there has been significant improvement in the retail practices objectives. In 2015, FDA proposed setting targets based on 95% upper confidence bounds that would be significantly different from the baseline.
Numerator: 

The number of fast-food restaurants where employees practice proper handwashing.

Denominator: 

Total number of fast-food restaurants that were surveyed for handwashing practice.

Comparable Healthy People 2010 Objective: 
Adapted from HP2010 objective
Questions Used to Obtain the National Baseline Data: 

    From the 2008 Retail Food Risk Factor Study:

    [NUMERATOR:]

    Proper, Adequate Handwashing.

    Hands are clean and properly washed when and as required.

    1. IN (yes)
    2. OUT (no)
    3. NO (not observed)

    From the 2014 Retail Food Risk Factor Study:

    [NUMERATOR:]

    Employees practice proper handwashing.

    A. Hands are cleaned and properly washed using hand cleanser / water supply / appropriate drying methods / length of time as specified in Section 2-301.12 of the Food Code.

    1. IN (yes)
    2. OUT (no)

    B. Hands are cleaned and properly washed when required as specified in Section 2-301.14 of the Food Code .

    1. IN (yes)
    2. OUT (no)

    NOTE: If either item in 2014 is marked out of compliance then the overall objective is out of compliance.

    NOTE: The data item Employees practice proper handwashing MUST be marked IN or OUT of compliance. The data collector MUST be in the restaurant facility long enough to make observations of handwashing practices. The data collector is to rely only on actual observations of handwashing practices.

Data Collection Frequency: 
Periodic
Methodology Notes: 

    From the 2014 Retail Food Risk Factor Study:

    Item A Notes:

    IN – Mark IN when food employees are observed washing their hands as specified in Section 2-301.12 of the Food Code.

    OUT – Mark OUT when ONE or MORE food employees are observed failing to follow the handwashing procedures specified in Section 2-301.12 of the Food Code.

    This information statement CANNOT be marked NO or NA.

    Item B Notes:

    IN – Mark IN when food employees are observed washing hands when required as specified in Section 2-301.14 of the Food Code.

    Mark OUT when ONE or MORE food employees are observed failing to wash their hand when required as specified in Section 2-301.14 of the Food Code.

    This information statement CANNOT be marked NO or NA.

Trend Issues: 
Data for this objective are not comparable with data from Healthy People 2010.
Changes Between HP2010 and HP2020: 
In Healthy People 2010 a set of food safety practices was tracked separately for nine different facility types. The objective was modified to track five key food safety practices separately in fast-food restaurants and full-service restaurants only.

Revision History

Any change to the objective text, baseline, target, target-setting method or data source since the Healthy People 2020 launch.

Description of Changes Since the Healthy People 2020 Launch: 
In 2014, Objective 6 moved from developmental to measurable status. Ten new objectives were created addressing five key food safety practices in fast-food and full-service restaurants. This objective tracks proper handwashing in fast-food restaurants. Target-setting method was changed from 10% improvement to minimal statistical significance Sept. 2015. As a result the target was revised from 67.3% to 69% in 2017. The target was revised from 69% to 74.9% in 2017 due to technical reasons. In 2018 the target-setting method was changed from minimal statistical significance to maintain consistency with laws, regulations, policies or national program. As a result the target was revised from 74.9% to 69.3%.