Foodborne Illness Risk Factors
The Centers for Disease Control and Prevention (CDC) estimates that 1 in 6 Americans get sick from contaminated foods or beverages and 3,000 die each year. Foodborne illness risk factors are food handling practices and behaviors commonly identified by the CDC as contributing factors in foodborne illness outbreaks at the retail level. The Washoe County Health District’s food regulations mirror the FDA Food Code, focusing on the control of risk factors in permitted food establishments in Washoe County. The five major risk factors include:
1. Poor Personal Hygiene
2. Food from Unsafe Sources
3. Improper Cooking Temperatures/Methods
4. Improper Holding, Time and Temperature
5. Food Contamination
Regulators and food service operators must work together to prevent foodborne illness in our community.
- The role of the health district is to provide for proper regulation, operator compliance evaluation and guidance to food establishment operators.
- The role of food establishment operators is to provide safe procedures, employee training, monitoring and corrective action procedures in their establishments.
To learn more about the occurrence of foodborne illness risk factors in Washoe County Food Establishments, read the full Report on the Occurrence of Foodborne Illness Risk Factors in Washoe County.
Last modified on 03/30/2018