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FS-6.3 Data Details

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FS-6.3 Increase the proportion of fast-food restaurants where food contact surfaces are properly cleaned and sanitized

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): 
58.3 (2008)
Target: 
66.2
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 contact surfaces are properly cleaned and sanitized.

Denominator: 

Total number of fast-food restaurants that were surveyed for proper cleansing and sanitization of food contact surfaces.

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:]

    Food contact surfaces cleaned and sanitized.

    Food-contact surfaces and utensils are clean to sight and touch and sanitized before use.

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

    NOTE: This item will require some judgment to be used when marking this item IN or Out of compliance. This item should be marked Out of Compliance if observations are made that supports a pattern of non-compliance with this item. One dirty utensil, food contact surface or one sanitizer container without sanitizer would not necessarily support an Out of Compliance mark. You must provide notes concerning an Out of Compliance mark on this item.

    From the 2014 Retail Food Risk Factor Study:

    [NUMERATOR:]

    Food contact surfaces cleaned and sanitized.

    A. Food contact surfaces and utensils are clean to sight and touch and sanitized before use.

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

    B. Equipment food contact surfaces and utensils are cleaned and sanitized properly using manual warewashing procedures.

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

    C. Equipment food contact surfaces and utensils are cleaned and sanitized properly using mechanical warewashing equipment.

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

    D. Other (describe in the comments section below).

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

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

    NOTE: This item will require some judgment to be used when marking the information statements IN or OUT of compliance. The information statement should be marked OUT of compliance if observations are made that support a pattern of non-compliance with the procedure or practice. One dirty utensil, food contact surface or one sanitizer container without sanitizer, would not necessarily support an OUT of Compliance marking. The data collector MUST complete the comment section when an OUT of Compliance marking is documented for one or more of the information statements.

Data Collection Frequency: 
Periodic
Methodology Notes: 

    From the 2014 Retail Food Risk Factor Study:

    Item A Notes:

    Information statement “A” is specific to observations of clean and sanitized dishware, utensils, and cookware that have been stored and are considered ready-for-use. Do NOT include observations made of food contact surfaces and utensils that are part of a manual warewashing procedure or cleaning / sanitizing in place equipment which are addressed in information statement “B”. Do NOT include observations of food contact surfaces and utensils as part of a mechanical warewashing procedure which is addressed in information statement “C”.

    IN – Based on an overall assessment of the establishment’s operation, mark IN when direct observations indicate a substantive pattern for properly cleaning and sanitizing dishware, utensils, and cookware considered ready-for-use.

    OUT – Based on an overall assessment of the establishment’s operation, mark OUT when direct observations indicate a substantive pattern of soiled and/or un-sanitized dishware, utensils, and cookware considered ready-for-use.

    This information statement CANNOT be marked NO or NA

    Item B Notes:

    NOTE: Information statement “B” is specific to observations of cleaned and sanitized food contact surfaces as part of a manual warewashing or clean-in-place procedure. Do NOT include observations of cleaned and sanitized dishware, utensils, and cookware that have been stored and are considered ready-for-use which are addressed as part of information statement “A”. Do NOT include observations of food contact surfaces and utensils as part of a mechanical warewashing procedure which is addressed in information statement C.

    IN – Mark IN when direct observations indicate the proper washing and sanitizing of dishes / utensils using a MANUAL procedure or clean-in-place procedures for equipment such as a meat slicer, large mixer, microwave oven, tilting kettle, etc., result in food contact surfaces that are cleaned and sanitized. Examples for this information statement would include observations of food contact surfaces and equipment being properly washed, rinsed, and sanitized in a three compartment sink or observations of the cleaning and sanitization of a tilting kettle (CIP).

    OUT – Mark OUT when direct observations indicate the lack of, or improper methods / procedures for, washing and sanitizing of dishes / utensils using a MANUAL procedure or clean-in-place equipment such as a meat slicer, large mixer, microwave oven, tilting kettle, etc., result in food contact surfaces that are NOT cleaned and sanitized. Examples would include observations of food contact surfaces and equipment immersed in sanitizing concentrations lower than the critical limits contained in the Food Code; or washing food contact surfaces in dirty water containing little of no detergent solution; or washing food contact surfaces using an improper set-up of the three compartment sink, such as wash-sanitize-rinse; etc. NOTE: Lack of temperature measuring devices and/or chemical tests kits for determining sanitizing rinse temperatures and/or sanitizer concentration is NOT marked under information statement “B” --- mark these observations under information statement “15E”.

    NO – Mark NO when washing and sanitizing dishes / utensils using a MANUAL procedure is part of the establishment’s operation but is not conducted during the data collection.

    NA – Mark NA when all equipment and utensils are washed and sanitized in a mechanical dish machine.

    Item C Notes:

    NOTE: Information statement “C” is specific to observations of cleaned and sanitized food contact surfaces as part of a manual warewashing or clean-in-place procedure. Do NOT include observations of cleaned and sanitized dishware, utensils, and cookware that have been stored and are considered ready-for-use which are addressed as part of information statement “A”. Do NOT include observations of food contact surfaces and utensils as part of a mechanical warewashing procedure which is addressed in information statement B.

    NOTE: Observations related to accurate temperature measuring devices and/or test kits provided and accessible for use to measure sanitization rinse temperatures and/or sanitization concentration are recorded under information statement “15E”.

    IN – Mark IN when direct observations of food contact surfaces and utensils indicate the proper washing and sanitizing of dishes / utensils using a MECHANICAL procedure. An example would include observations (visual inspection) of dishware indicating no food debris remaining on surfaces after the mechanical warewashing process has been completed and proper sanitization temperature or concentration has been measured and meets Food Code critical limits.

    OUT – Mark OUT when direct observations of dishware and food contact surfaces indicate the lack of, or improper methods / procedures for, washing and sanitizing of dishes / utensils using a MECHNICAL procedure resulting in dishware or food contact surfaces that are NOT cleaned and sanitized. Examples of observations include a pattern of dishware containing food debris after the mechanical warewashing procedure has been completed; or measurements of the hot water or chemical sanitization in the final rinse cycle does NOT meet Food Code critical limits. Observations of this information statement are specific to whether the food contact surface is cleaned and sanitized. Do NOT mark observations of equipment defects, such as a broken temperature gauge, missing baffle plate, etc., under this information statement. NOTE: Lack of temperature measuring devices and/or chemical tests kits for determining sanitizing rinse temperatures and/or sanitizer concentration is NOT marked under information statement “C”--- mark these observations under information statement “15E”..

    NO – Mark NO when washing and sanitizing dishes / utensils using a MECHANICAL procedure is part of the establishment’s operation but is not conducted during the data collection.

    NA – Mark NA when all equipment and utensils are washed and sanitized using a manual procedure.

    Item D Notes:

    Marked IN / OUT when a food procedure / practice related to the cleaning and sanitizing of food contact IS observed that none of the previous information statements accurately describes, and represents a food procedure / practice that is designated as a PRIORITY ITEM in the Food Code. If the "Other" information statement is marked IN or OUT, the collector MUST provide a description of the observation in the "Comment" section for the data item.

    NA – Mark NA when no additional food procedures or practices to the ones presented in the previous information statements for the cleaning and sanitizing of food contact surfaces are observed.

    The NO 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 food contact surfaces cleaned and sanitized 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 64.2% to 66% in 2017. The target was revised from 66% to 71.7% 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 71.7% to 66.2%.