Occurence of Foodborne Illness Risk Factors Data

Retail Risk Factor Studies in Wake County, NC

Wake County conducted two studies on the Occurence of Foodborne Illness Risk Factors; the first in 2010 and the second in 2015. These data provide interesting reference points as Wake County adopted the 2010 Food Code in September of 2012. The 2010 study data acts as a pre-implementation baseline with the 2015 data available for comparison. Data was collected on all six of the CDC Risk Factors; food from unsafe sources, inadequate cooking, improper holding, contaminated equipment, poor personal hygiene, and other/chemical. Additionally, the Wake County studies also collected data on highly susceptible populations, employee health policy, and the presence of a certified food protection manager. The data shown in this chart aggregates the data items to the appropriate risk factor grouping. This chart is interactive; clicking on any of the bars will display a detail chart for that risk factor category across the facility types sampled.