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FS-6.9 Data Details

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FS-6.9 Increase the proportion of full-service restaurants where foods requiring refrigeration 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): 
28.1 (2008)
Target: 
35.7
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 requiring refrigeration are held at the proper temperature

Denominator: 

Total number of full-service restaurants that were surveyed for holding foods requiring refrigeration 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:]

    Cold Hold 41°F (5°C) in in fast-food restaurants.

    PHF/TCS Food is maintained at 41°F (5°C) or below, except during preparation, cooking, cooling, or when time is used as a public health control. (Record products and temperatures in the space below).

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

    NOTE: For the purposes of this Study, 41°F (5°C) or below will be used as the criteria for assessing all potentially hazardous food (PHF)/time-temperature control for safety (TCS) food that are maintained/held cold. If one product is found out of temperature the item is marked OUT of Compliance.

    From the 2014 Retail Food Risk Factor Study:

    [NUMERATOR:]

    Foods requiring refrigeration are held at the proper temperature.

    A. TCS Food is maintained at 41°F (5°C) or below, except during preparation, cooking, cooling or when time is used as a public health control.

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

    B. Raw shell eggs are stored under refrigeration that maintains ambient air temperature of 45ºF (7º C) or less.

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

    NOTE: ALL observations MUST be based on actual food product temperature measurements using a calibrated food temperature measuring device. The data collector should verify that the TCS food requiring refrigeration is not in the process of cooling, or being held using time as a public health control; or has been processed in such a manner as to render it a non-TCS food. 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 under refrigeration temperatures are to be recorded for information statement “14B”.

Data Collection Frequency: 
Periodic
Methodology Notes: 

    From the 2014 Retail Food Risk Factor Study:

    Item A Notes:

    IN – Mark IN when ALL product temperatures taken of TCS food requiring refrigeration are 41ºF or below.

    OUT – Mark OUT when ONE or MORE product temperatures taken of TCS food requiring refrigeration are above 41ºF.

    NOTE: Do NOT assess the cold holding of raw shell eggs as part of this information statement. Cold holding of raw shell eggs is assessed under information statement 6(B).

    This information statement CANNOT be marked NO or NA.

    Item B Notes:

    IN – Mark IN when the AMBIENT air temperature of the refrigeration equipment used for the storage of raw shell eggs is maintaining 45ºF or below.

    OUT – Mark OUT when the AMBIENT air temperature of the refrigeration equipment used for the storage of raw shell eggs is above 45ºF.

    NO – Mark NO when the establishment receives raw shell eggs but there were no raw shell eggs on the premises at the time of the data collection.

    NA – Mark NA when the establishment does not receive raw shell eggs.

    Item C Notes:

    Mark IN / OUT when a cold 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 NA when no additional food procedures or practices to the ones presented in the previous information statements for cold 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 refrigeration 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 30.9% to 36% in 2017. The target was revised from 36% to 40.9% 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 40.9% to 35.7%.