Risk Factors for Foodborne Illness

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PUBLIC HEALTH - Always working for a safer and healthier community

 ICPH
According to Centers for Disease Control (CDC), the following factors contribute to foodborne illness. The numbers add up to more than 100% because more than one of the contributing factors are usually implicated in foodborne illness outbreaks.
  • 63% Inadequate Cooling and Cold Holding Temperatures
  • 29% Preparing Food Ahead of Planned Service
  • 27% Inadequate Hot Holding Temperatures
  • 26% Poor Personal Hygiene/Infected Persons
  • 25% Inadequate Reheating
  • 9% Inadequate Cleaning of Equipment
  • 7% Use of Leftovers
  • 6% Cross-Contamination
  • 5% Inadequate Cooking or Heat Processing
  • 4% Containers Adding Toxic Chemicals
  • 2% Contaminated Raw Ingredients
  • 2% Intentional Chemical Additives
  • 1% Incidental Chemical Additives
  • 1% Unsafe Sources

The health inspector focuses on the above critical risk factors when conducting any routine inspection. These factors are also being utilized by the Food and Drug Administration and the State Department of Health Services, Food and Drug Branch, for their inspection activities.