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FS-6.10 Data Details

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FS-6.10 Increase the proportion of full-service restaurants where foods displayed or stored hot are held at the proper temperature

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): 
60.2 (2008)
Target: 
68.6
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 full-service restaurants where foods displayed or stored hot are held at the proper temperature.

Denominator: 

Total number of full-service restaurants that were surveyed for displaying or storing hot foods at the proper temperature.

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:]

    Hot Hold 140°F (60°C)

    A. PHF/TCS Food is maintained at 140°F (60°C) or above, except during preparation, cooking, or cooling or when time is used as a public health control.

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

    B. Roasts are held at a temperature of 130°F (54°C) or above.

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

    NOTE: Products held between 135°F (57°C) and 140°F (60°C) should be marked OUT in 8A, but IN under Supplemental Item number 18A. Record actual product and measured temperatures in the space below.

    From the 2014 Retail Food Risk Factor Study:

    [NUMERATOR:]

    Foods displayed or stored hot are held at the proper temperature

    A. TCS Food is maintained at 135°F (57°C) or above, except during preparation, cooking, cooling, or when time is used as a public health control.

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

    B. Roasts are held at a temperature of 130°F (54°C) or above

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

    C. Other (describe in the temperature chart and comments section below)

    1. IN (yes)
    2. OUT (no)
    3. NA (not applicable)

    NOTE: ALL observations MUST be based on actual food product temperature measurements using a calibrated food temperature measuring device. ALL food product temperatures taken are to be recorded in the temperature chart on the data collection form. If ONE product is found to be out of temperature the appropriate information statement for that food product is marked OUT of Compliance.

    NOTE: Observations made of procedures where Time, is used as a Public Health Control as it pertains to TCS foods that would normally be held hot are to be recorded for information statement “14A”

Data Collection Frequency: 
Periodic
Methodology Notes: 

    From the 2014 Retail Food Risk Factor Study:

    Item A Notes:

    NOTE: Do NOT assess hot holding of roasts as part of this information statement. Hot holding of roasts is assessed under information statement 7(B).

    IN – Mark IN when ALL product temperatures taken of TCS food that is being held hot are 135ºF or above.

    OUT – Mark OUT when ONE or MORE product temperatures taken of TCS food that is being held hot are below 135ºF.

    NO – Mark NO when the establishment does hot hold foods, but no foods are being held hot during the data collection.

    NOTE: Every attempt should be made to conduct the data collection during a time when hot holding temperatures can be taken.

    NA – Mark NA when the establishment does not hot hold food.

    Item B Notes:

    IN – Mark IN when ALL product temperatures taken of ROASTS that are being held hot are 130ºF or above.

    OUT – Mark OUT when ONE or MORE product temperatures taken of ROASTS that are being held hot are less than 130ºF., AND time is not used as a public health control.

    NO – Mark NO when the establishment hot holds cooked roasts but no roasts are being held hot during the data collection.

    NA – Mark NA when the establishment does not prepare or serve roasts.

    Item C Notes:

    Mark IN / OUT when a hot holding procedure or practice IS observed that none of the previous information statements accurately describes. If the “Other” information statement is marked IN or OUT, the data collector MUST provide a description of the observation in the “Comment” section for the data item.

    NA – Mark when no additional food procedures or practices to the ones presented in the previous information statements for hot holding are observed.

    The NO marking is NOT used for the “Other” information statement.

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 hot holding in full service restaurants. Target-setting method was changed from 10% improvement to minimal statistical significance Sept. 2015. As a result the target was revised from 60.2% to 68% in 2017. In 2017, the target was revised from 68% to 69% to fix rounding errors. The target was revised from 69% to 74.3% 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 74.3% to 68.6%.