- ensuring employees practiced proper handwashing
- holding foods requiring refrigeration at the proper temperature
- cooling foods properly
The study can be found here. https://www.fda.gov/media/148247/download
The surprising thing in the report was the large percentage of operations without a Certified Food Safety Manager (33%). "66.2% of the delis in this study operated in jurisdictions that required a CFPM but only slightly more than half of delis were found to have a CFPM employed and present at the time of data collection"
FDA Releases Report on Foodborne Illness Risk Factors in Delis
https://www.fda.gov/food/cfsan-constituent-updates/fda-releases-report-foodborne-illness-risk-factors-delis
Constituent Update
May 7, 2021.
FDA Releases Report on Foodborne Illness Risk Factors in Delis
https://www.fda.gov/food/cfsan-constituent-updates/fda-releases-report-foodborne-illness-risk-factors-delis
Constituent Update
May 7, 2021.