Skip to main content Homepage

Study: Foodborne Illness Risk Factors in Restaurants

Oregon's Risk Factor Studies - Food Protection Program

The state of Oregon Health Authority (OHS) was asked by the Food and Drug Administration (FDA) to participate in a nationwide baseline study. The project's purpose is to establish a baseline against which efforts to reduce foodborne illness will be measured in Oregon.

The information gathered will also contribute to the FDA nationwide baseline database. Oregon was the first jurisdiction to complete the baseline data collection and entry for the 2003 study.

The FDA 1997 Food Code was the standard of measurement used for this project. The FDA Baseline Data Collection Form reflecting Food Code provisions was used for collecting data on the occurrence of the 5 risk factors in Oregon. The FDA Retail Food Program Database of Foodborne Illness Risk Factors report was the guidance document for Oregon's project. The foodborne illness risk factors measured during data collection are:

Foodborne illness risk factors

  1. Food from unsafe sources
  2. Inadequate cooking
  3. Improper holding temperature
  4. Contaminated equipment
  5. Poor personal hygiene

You can read more about our baseline study (pdf), or about our second study, conducted in 2009-2011 (pdf).

Your browser is out-of-date! It has known security flaws and may not display all features of this and other websites. Learn how