Visit coronavirus.gov for the latest Coronavirus Disease (COVID-19) updates.

You are here

FS-6.2 Data Details

Expand All

FS-6.2 Increase the proportion of fast-food restaurants where food employees do not contact ready-to-eat (RTE) foods with bare hands

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): 
73.7 (2008)
Target: 
81.0
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 food employees do not contact RTE foods with bare hands.

Denominator: 

Total number of fast-food restaurants that were observed for employee bare hand contact with RTE foods.

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:]

    Prevention of Contamination From Hands.

    Employees do not contact exposed, ready-to-eat food with their bare hands. NOTE: In determining the status of this data item, an assessment of alternative methods when otherwise approved is to be made to determine implementation in accordance with the guidelines contained in Annex 3, 2001 Food Code, page 289.

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

    From the 2014 Retail Food Risk Factor Study:

    [NUMERATOR:]

    Food employees do not contact ready-to-eat foods with bare hands

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

    Data item does not contain any information statements. The language in the data item is intended to be all encompassing of observations related to bare hand contact of exposed ready-eat-foods.

    Since this data collection period is focusing on the restaurant segment of the industry, data collectors CANNOT select the NO or NA marking options that have been BLACKED-OUT. All restaurants selected for the Study will have processes that include preparation or service of ready-to-eat foods.

Data Collection Frequency: 
Periodic
Methodology Notes: 

    From the 2014 Retail Food Risk Factor Study:

    IN – Mark IN when food employees are observed using suitable utensils or single-use gloves to prevent bare hand contact with exposed ready-to-eat foods OR are observed properly following a pre-approved alternative procedure to no bare hand contact.

    NOTE: When fruits and vegetables are being washed, food employees may touch them with their bare hands.

    OUT – Mark OUT when ONE or MORE food employees are observed touching exposed ready-to-eat foods with their bare hands OR are observed NOT properly following a pre-approved alternative procedure to no bare hand contact. NOTE: This data item MUST be marked OUT of compliance if one person is observe touching exposed ready-to-eat foods with their bare hands..

    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 bare hand contact with ready-to-eat foods in fast-food restaurants. Target-setting method was changed from 10% improvement to minimal statistical significance Sept. 2015. Target-setting method was changed from 10% improvement to minimal statistical significance Sept. 2015. As a result the target was revised from 81.1% to 81% in 2017. The target was revised from 81% to 86% 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 86.0% to 81.0%.