Retail risk factor studies are conducted to measure the occurrence of restaurant practices and people behaviors which contribute to foodborne illness cases and outbreaks in retail food establishments. In 2016, FDA will release their new risk factor study. This new study will compare results from fast food restaurants and casual/fine dining restaurants for the first time. This symposium will discuss results from FDA's study; state risk factor studies; risk factor studies and application to health inspection scores in Europe; and the role of using risk factors in foodservice operations to proactively prevent foodborne outbreaks.

Presentations