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.
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
The proposed revisions to this
collection of information are expected to decrease burden for its
healthcare and school industry stakeholders because their facility
types will not be visited at all during this data collection
period.
Ila Mizrachi 301 796-7726
ila.mizrachi@fda.hhs.gov
No
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.