When the Program is ready for the 2019 collection (and future iterations), a reinstatement of this ICR should be submitted to continue the collection under the same OMB control number.
Inventory as of this Action
Requested
Previously Approved
12/31/2016
36 Months From Approved
2,424
0
0
3,602
0
0
0
0
0
This ICR collects information on the occurrence of foodborne illness risk factors in select healthcare facilities, schools (K-12), and retail food stores. Foodborne illness risk factors are defined as the preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention (CDC) as contributing factors to foodborne illness outbreaks at the retail level. They include:
⢠Food from Unsafe Sources.
⢠Poor Personal Hygiene.
⢠Inadequate Cooking.
⢠Improper Holding/Time and Temperature.
⢠Contaminated Equipment/Protection from
Contamination.
The objectives of the study are to:
⢠Identify the foodborne illness risk factors that are in most need of priority attention during each data collection period.
⢠Track trends in the occurrence of foodborne illness risk factors over time.
⢠Examine potential correlations between operational characteristics of food establishments and the control of foodborne illness risk factors.
⢠Examine potential correlations between elements within regulatory retail food protection programs and the control of foodborne illness risk factors.
⢠Evaluate the impact of industry food safety management systems in controlling the occurrence of foodborne illness risk factors.
FDA Retail Food Specialists collect the information during site visits of randomly selected establishments. The data collection method involves interviews, observations, and record reviews. Data collectors will enter the information into a secure web-based data platform. For the 2015-2016 data collection, FDA plans to pilot the use of handheld technology for collecting the data on-site during the data collection visits. Participation by industry is voluntary.
FDA uses the study to:
⢠Inform agency retail food safety policies and initiatives.
⢠Identify retail food work plan priorities and allocate resources to enhance retail food safety nationwide.
⢠Provide stakeholders with information about changes in the occurrence of foodborne illness risk factors in retail and foodservice establishments over time.
⢠Inform recommendations on best practices and targeted intervention strategies for the retail and foodservice industry and state, local, and tribal regulators.
US Code:
42 USC 243
Name of Law: Public Health Service Act
US Code:
21 USC 301
Name of Law: Federal Food, Drug, and Cosmetic Act
US Code:
31 USC 1535
Name of Law: Economic Act
On behalf of this Federal agency, I certify that the collection of information encompassed by this request complies with 5 CFR 1320.9 and the related provisions of 5 CFR 1320.8(b)(3).
The following is a summary of the topics, regarding the proposed collection of information, that the certification covers:
(i) Why the information is being collected;
(ii) Use of information;
(iii) Burden estimate;
(iv) Nature of response (voluntary, required for a benefit, or mandatory);
(v) Nature and extent of confidentiality; and
(vi) Need to display currently valid OMB control number;
If you are unable to certify compliance with any of these provisions, identify the item by leaving the box unchecked and explain the reason in the Supporting Statement.
PROTOCOL FOR HEALTH CARE SCHOOL RETAIL FOOD STORES 5-28-15.doc
All Facility Types -- Refusals