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CFSAN/Retail Food Safety Team
DRAFT: April 2003; DRAFT: January 2005; DRAFT: December 2007

Draft Voluntary National
Retail Food Regulatory Program Standards

Table of Contents

Appendix J - Supplement to Standard No. 9 - Program Assessment
Retail Food Program Database of Foodborne Illness Risk Factors
Baseline Data Collection Form

Date
Time In:	Time Out:		Inspector:
Data Collected During:
Establishment:			Manager:
Physical Address:
City:
State:	Zip:	Country:	Facility Type:
Certified Food Protection Manager:		YES NO
_____ 41 °F (5 °C) or _____45 °F (7 °C) or _____ 41 °F (5 °C) + 45 °F (7 °C) is the cold holding requirement for this jurisdiction.

**STATUS OF OBSERVATIONS:**
IN	= Item found in compliance (IN Compliance marking must be based on actual observations)
OUT	= Item found Out of compliance (Out of Compliance marking must be based on actual observations)
NO	= Not observable (NO marking is made when the data item is part of the establishment's operation or procedures, OR is seasonal and is not occurring at the time of the inspection)
NA	= Not applicable (NA marking is made when the data item is NOT part of the establishment's operation or procedures)

CDC RISK FACTORS
** CDC RISK FACTOR - FOODS FROM UNSAFE SOURCE **

FOOD SOURCE

STATUS				1.	Approved Source
IN	OUT			A.	All food from Regulated Food Processing Plants/ No home prepared/canned foods
IN	OUT	NA		B.	All Shellfish from NSSP listed sources. No recreationally caught shellfish received or sold
IN	OUT	NA	NO	C.	Game, wild mushrooms harvested with approval of Regulatory Authority

_________________________________________________________________________________________________________
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________

STATUS				2.	Receiving / Sound Condition
IN	OUT			A.	Food received at proper temperatures/ protected from contamination during transportation and receiving/food is safe, unadulterated

STATUS				3.	Records
IN	OUT	NA	NO	A.	Shellstock tags/labels retained for 90 days from the date the container is emptied
IN	OUT	NA	NO	B.	As required, written documentation of parasite destruction maintained for 90 days for Fish products
IN	OUT	NA		C.	CCP monitoring records maintained in accordance with HACCP plan when required

** CDC RISK FACTOR - INADEQUATE COOK**

PATHOGEN DESTRUCTION

STATUS				4.	Proper Cooking Temperature Per Potentially Hazardous Food (PHF). (NOTE: Cooking temperatures must be taken to make a determination of compliance or non-compliance. Do not rely upon discussions with managers or cooks to make a determination of compliance or non-compliance. If one food item is found out of temperature, that PHF category must be marked as OUT of compliance.)
IN	OUT	NA	NO	A.	Raw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to 155 °F (68 °C) for 15 seconds
IN	OUT	NA	NO	B.	Comminuted Fish, Meats, Game animals cooked to 155 °F (68 °C) for 15 seconds
IN	OUT	NA	NO	C.	Roasts, including formed roasts, are cooked to 130 °F (54 °C) for 112 minutes or as Chart specified and according to oven parameters per Chart *(NOTE: This data* *item includes beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham).*
IN	OUT	NA	NO	D.	Poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites cooked to 165 °F (74 °C) for 15 seconds
IN	OUT	NA	NO	E.	Wild game animals cooked to 165 °F (74 °C) for 15 seconds
IN	OUT	NA	NO	F.	Raw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165 °F (74 °C). Food is allowed to stand covered for 2 minutes after cooking
IN	OUT	NA	NO	G.	Pork, ratites, injected meats are cooked to 155 °F (68 °C) for 15 seconds. Specify product and temperature in the space below. (NOTE: Pork observed cooked between 145 °F (63 °C) and 155 °F (68 °C), would be marked OUT here, but marked IN under Supplemental Item 17 A. Please make notes in the comment section.)
IN	OUT	NA	NO	H.	All other PHF cooked to 145 °F (63 °C) for 15 seconds

STATUS				5.	Rapid Reheating For Hot Holding
IN	OUT	NA	NO	A.	PHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding
IN	OUT	NA	NO	B.	Food reheated in a microwave is heated to 165 °F (74 °C) or higher
IN	OUT	NA	NO	C.	Commercially processed ready-to-eat food, reheated to 140 °F (60 °C) or above for hot holding
IN	OUT	NA	NO	D.	Remaining unsliced portions of roasts are reheated for hot holding using minimum oven parameters.

** CDC RISK FACTOR - IMPROPER HOLD **

LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN

STATUS				6.	Proper Cooling Procedure (NOTE: Record any temperature above 41 ° F (5 °C) on blank lines. Production documents as well as statements from managers, person-in-charge (PIC), and employees, regarding the time the cooling process was initiated, may be used to supplement actual observations.)
IN	OUT	NA	NO	A.	Cooked PHF is cooled from 140 °F (60 °C) to 70 °F (21 °C) within 2 hours and from 140 °F (60 °C) to 41 °F (5 °C) or below within 6 hours
IN	OUT	NA	NO	B.	PHF (prepared from ingredients at ambient temperature) is cooled to 41 °F (5 °C) or below within 4 hours
IN	OUT	NA	NO	C.	Foods received at a temperature according to Law are cooled to 41 °F (5 °C) within 4 hours

STATUS				7.	Cold Hold (41 °F (5 °C)) (NOTE: For the purposes of this Baseline, 41 °F (5 °C) or below will be used as the criteria for assessing all PHF that are maintained/held cold.) If one product is found out of temperature the item is marked Out of Compliance.)
IN	OUT			A.	PHF is maintained at 41 °F (5 °C) or below except during preparation, cooking, cooling or when time is used as a public health control. *(Record products and temperatures in the space below.)*

STATUS				8.	Hot Hold (140 °F (60 °C))
IN	OUT	NA	NO	A.	PHF is maintained at 140 °F (60 °C) or above except during preparation, cooking, or cooling or when time is used as a public health control. (NOTE: Products held between 135 °F (57 °C) and 140 °F (60 °C) should be marked OUT in 8A, but IN under supplemental item number 18A. Record actual product and measured temperatures in the space below.)
IN	OUT	NA	NO	B.	Roasts are held at a temperature of 130 °F (54 °C) or above

STATUS				9.	Time
IN	OUT	NA	NO	A.	Ready-to-eat PHF held for more than 24 hours is date marked as required (prepared on-site)
IN	OUT	NA	NO	B.	Discard RTE PHF and/or opened commercial container exceeding 7 days at ≤ 41 °F (5 °C) or 4 days at ≤ 45 °F (7 °C)
IN	OUT	NA	NO	C.	Opened Commercial container of prepared ready-to-eat PHF is date marked as required
IN	OUT	NA	NO	D.	When time only is used as a public health control, food is cooked and served within 4 hours as required

** CDC RISK FACTOR - CONTAMINATED EQUIPMENT **

PROTECTION FROM CONTAMINATION

STATUS				10.	Separation / Segregation / Protection
IN	OUT	NA	NO	A.	Food is protected from cross contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food
IN	OUT	NA	NO	B.	Raw animal foods are separated from each other during storage, preparation, holding, and display
IN	OUT			C.	Food is protected from environmental contamination - critical items
IN	OUT	NA	NO	D.	After being served or sold to a consumer, food is not re-served

STATUS				11.	Food-Contact Surfaces (NOTE: This item will require some judgment to be used when marking this item IN or OUT of compliance. This item should be marked OUT of compliance if observations are made that supports a pattern of non-compliance with this item. One dirty utensil, food contact surface or one sanitizer container without sanitizer would not necessarily support an OUT of compliance mark. You must provide notes concerning an OUT of compliance mark on this item.)
IN	OUT			A.	Food-contact surfaces and utensils are clean to sight and touch and sanitized before use

** CDC RISK FACTOR - POOR PERSONAL HYGIENE **

PERSONNEL

STATUS				12.	Proper, Adequate Handwashing
IN	OUT	NO		A.	Hands are clean and properly washed when and as required

STATUS				13.	Good Hygienic Practices
IN	OUT	NO		A.	Food Employees eat, drink, and use tobacco only in designated areas / do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single-service or single-use articles

STATUS				14.	Prevention of Contamination from Hands
IN	OUT	NA	NO	A.	Employees do not contact exposed, ready-to-eat food with their bare hands. (NOTE: In determining the status of this data item, an assessment of alternative methods when otherwise approved is to be made to determine implementation in accordance with the guidelines contained in Annex 3, 2001 Food Code, page 289.)

STATUS		15.	Handwash Facilities
IN	OUT	A.	Handwash facilities conveniently located and accessible for employees
IN	OUT	B.	Handwash facilities supplied with hand cleanser / sanitary towels / hand drying devices

** CDC RISK FACTOR - OTHER **

FOREIGN SUBSTANCES

STATUS			16.	Chemicals
IN	OUT	NA	A.	If used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption
IN	OUT		B.	Poisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items are properly identified, stored and used
IN	OUT	NA	C.	Poisonous or toxic materials held for retail sale are properly stored

SUPPLEMENTAL ITEMS

(NOTE: The following items will be included as part of FDA's 2003 Baseline. These are additional items to the original 42 data item (contained in Section 1 - 16) that were assessed as part of the original baseline.)

STATUS				17.	Proper Cooking Temperature (Supplement to Item 4G)
IN	OUT	NA	NO	A.	Pork is cooked to 145 °F (63 °C) or above for 15 seconds. (NOTE: Final cooking temperatures of Pork Roasts are recorded under data item 4C.)
IN	OUT	NA	NO	B.	Ratites and injected meats are cooked to 155 °F (68 °C) for 15 seconds

STATUS				18.	Hot Hold (135 °F (57 °C)) - (Supplement to Item 8A)
IN	OUT	NA	NO	A.	PHF is maintained at 135 °F (57 ° C) or above except during preparation, cooking, or Cooling or when time is used as a public health control. (NOTE: Products held between 135 °F (57 ° C) and 140 ° F (60 °C) should be marked OUT in 8A. Record actual product and measured temperatures.)

STATUS				19.	Employee Health Policy
IN	OUT			A.	Facility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code

STATUS				20.	Treating Juice
IN	OUT	NA	NO	A.	When packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code

STATUS				21.	Cooling - Raw Shell Eggs
IN	OUT	NA	NO	A.	After receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less

STATUS				22.	Cold Holding - Raw Shell Eggs
IN	OUT	NA	NO	A.	After receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less

STATUS				23.	Food & food preparation for highly susceptible populations
(NOTE: These items pertain specifically to those facilities that serve Highly Susceptible Populations as defined in the Food Code. Establishments would include such facility types as Hospitals, Nursing Homes and Elementary Schools.)
IN	OUT	NA	NO	A.	Prepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g) not served
IN	OUT	NA	NO	B.	Pasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient or a recipe supported by a HACCP plan that controls Salmonella Enteritidis
IN	OUT	NA	NO	C.	Raw or partially cooked animal food and raw seed sprouts not served

SHEET MARKING INSTRUCTIONS
Retail Food Program Database of Foodborne Illness Risk Factors Data Collection Form

Date
Time In:	Time Out:		Inspector:
Data Collected During:
Establishment:			Manager:
Physical Address:
City:			Industry Segment:
State:	Zip:	Country:	Facility Type:
Certified Food Protection Manager:			YES NO
			YES marking indicates that there is a food protection manager present at the time of inspection who has been certified through a CFP recognized program. NO marking indicates that there are NO certified food protection managers in the establishment at the time of inspection OR certification has been obtained through a program NOT recognized by the Conference for Food Protection.
_____ 41 °F (5 °C) or _____45 °F (7 °C) or _____ 41 °F (5 °C) + 45 °F (7 °C) is the cold holding requirement for this jurisdiction.

**STATUS OF OBSERVATIONS:**
IN	= Item found in compliance (IN Compliance marking must be based on actual observations)
OUT	= Item found out of Compliance (Out of Compliance marking must be based on actual observations)
NO	= Not observable (NO marking is made when the data item is part of the establishment's operation or procedures, OR is seasonal and is not occurring at the time of the inspection)
NA	= Not applicable (NA marking is made when the data item is NOT part of the establishment's operation or procedures)

CDC RISK FACTORS
** CDC RISK FACTOR - FOODS FROM UNSAFE SOURCE **

FOOD SOURCE

STATUS	1.	Approved Source
_______	A.	All food from Regulated Food Processing Plants/ No home prepared/canned foods
IN / OUT		This item should be marked either IN or OUT. If it is marked OUT of compliance make notes as to why it is OUT of compliance
_______	B.	All Shellfish from NSSP listed sources. No recreationally caught shellfish received or sold
IN / OUT		This item should be marked either IN or OUT. If it is marked OUT of compliance make notes as to why it is OUT of compliance
NA		This item is marked NA if no shellfish are sold at the establishment
_______	C.	Game, wild mushrooms harvested with approval of Regulatory Authority
IN / OUT		This item should be marked either IN or OUT. If it is marked OUT of compliance make notes as to why it is OUT of compliance
NA		This item is marked NA if no game or wild mushrooms are sold at the establishment.
NO		This item is marked NO if no game or wild mushrooms are in the facility at the time. Mark NO if game/ wild mushrooms are a seasonal or an occasional menu item but are not being used at the time of inspection

STATUS	2.	Receiving / Sound Condition
_______	A.	Food received at proper temperatures/ protected from contamination during transportation and receiving/food is safe, unadulterated
IN / OUT		This item may be marked IN or OUT of compliance on any one of the listed items. If the food is safe and unadulterated, but you are not able to check any temperatures of food during receiving or are not able to determine the condition of foods transported, mark the item IN compliance with an explanation on the lines below as to what the IN represents. If one or all the listed items are OUT of compliance, make appropriate notes as to why the item is marked out of compliance.

STATUS	3.	Records
_______	A.	Shellstock tags/labels retained for 90 days from the date the container is emptied
IN / OUT		This item may be marked IN or OUT of compliance with notes made concerning the reason it is marked OUT of compliance
NA		This item is marked NA if shell stock is not used in the establishment.
NO		This item is marked NO when shellstock is a seasonal or occasional item and has not been sold or used within the establishment within the past 90 days or you were unable to determine from invoices or purchases records whether shellstock was used or sold within the past 90 days.
_______	B.	As required, written documentation of parasite destruction maintained for 90 days for fish products
IN / OUT		This item should be marked IN or OUT of compliance with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if these types of fish products are not used in the establishment.
NO		This item may be marked NO if fish products of this type are a seasonal or occasional item and no fish products of this type are in the facility during visit and you are unable to determine compliance through purchase records, on-site documentation or invoices.
_______	C.	CCP monitoring records maintained in accordance with HACCP plan when required.
IN / OUT		This item may be marked IN or OUT of compliance with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if these types of records are not required for the operation of the establishment.

** CDC RISK FACTOR - INADEQUATE COOK **

PATHOGEN DESTRUCTION

STATUS	4.	Proper Cooking Temperature Per Potentially Hazardous Food (PHF) (NOTE: Cooking temperatures must be taken to make a determination of compliance or non compliance. Do not rely upon discussions with managers or cooks to make a determination of compliance or non compliance. If one food item is found out of temperature, that PHF category must be marked as OUT of compliance.)
_______	A.	Raw shell eggs broken for immediate service cooked to 145 °F (63 °C) for 15 seconds. Raw shell eggs broken but not prepared for immediate service cooked to 155 °F (68 °C) for 15 seconds.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA when raw shell eggs are not used in the establishment, including raw shell eggs not used in recipes.
NO		This item is marked NO if raw shell eggs are used in the establishment, but you are unable to determine the cooking temperature.
_______	B.	Comminuted Fish. Meats, Game Animals (commercially raised) cooked to 155 °F (68 °C) for 15 seconds.
IN / OUT		This item may be marked IN or OUT of compliance for one or all of the types of meat, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if no comminuted meats are used in the establishment.
NO		This item is marked NO if one or more types of meat are used, but you are unable to determine the cooking temperature for any of them.
_______	C.	Roasts, including formed roasts are cooked to 130 °F (54 °C) for 112 minutes or as chart specified and according to oven parameters per chart. (NOTE: This data item includes beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham).
IN / OUT		This item may be marked IN or OUT of compliance for one or all of the types of meat, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA when roasts or formed roasts are not cooked in the establishment.
NO		This item is marked NO if one or more of these meat items are used, but you are unable to determine the cooking temperature for any of them.
_______	D.	Poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing these items cooked to 165 °F (74 °C) for 15 seconds.
IN / OUT		This item may be marked IN or OUT of compliance for one or all of the types of stuffed items or stuffing containing these items with notes made concerning the reason it is OUT of compliance.
NA		This item is marked NA if none of the types of stuffed items or stuffing containing these items are used in the establishment.
NO		This item is marked NO if one or more of these food items are used, but you are unable to determine the cooking temperature for any of them.
_______	E.	Wild game animals cooked to 165 °F (74 °C) for 15 seconds
IN / OUT		This item may be marked IN or OUT of compliance with notes made concerning the reason it is OUT of compliance.
NA		This item is marked NA if no wild game animals are used in the establishment.
NO		This item is marked NO if wild game animals are used, but you are unable to determine the cooking temperature for any of them.
_______	F.	Raw animal foods cooked in microwave are rotated, stirred, covered, and heated to 165 °F (74 °C). Food is allowed to stand covered for 2 minutes after cooking.
IN / OUT		This item may be marked IN or OUT of compliance with notes made concerning the reason if it is marked OUT of compliance
NA		This item is marked NA if raw animal foods are not cooked in a microwave.
NO		This item is marked NO if raw animal foods are cooked in a microwave but you are unable to determine the cooking temperatures during your inspection.
_______	G.	Pork, Ratites and injected meats are cooked to 155 °F (68 °C) for 15 seconds.
IN / OUT		This item may be marked IN or OUT of compliance for one or all of the foods listed, with notes made concerning the reason it is marked OUT of compliance. (NOTE: Pork observed cooked between 145 °F (63 °C) and 155 °F (68 °C) , would be marked OUT here, but marked IN under supplemental item number 17. Please Make notes in the comment section.)
NA		This item is marked NA if NONE of the listed foods are cooked in the establishment
NO		This item is marked NO if one or more of the listed foods are cooked in the establishment, but you are unable to determine the cooking temperature during your visit.
_______	H.	All other PHF cooked to 145 °F (63 °C) for 15 seconds.
IN / OUT		This item may be marked IN or OUT of compliance with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if no other PHF foods are cooked in the establishment.
NO		This item is marked NO if one or more of the food types for this category are cooked in the establishment, but you are unable to determine the cooking temperature during your visit.

STATUS	5.	Rapid Reheating For Hot Holding.
_______	A.	PHF that is cooked and cooled on premises is rapidly reheated to 165 °F (74 °C) for 15 seconds for hot holding.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if foods are not held over for a second service.
NO		This item is marked NO if foods are held over for a second service, but you are unable to check the reheating procedure. Do not depend solely on discussions with management or cooks to make a determination on this item.
_______	B.	Food reheated in a microwave is heated to 165 °F (74 °C) or higher.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if foods are not reheated in a microwave in the establishment.
NO		This item is marked NO if foods are reheated in a microwave but you were unable to make a determination of compliance.
_______	C.	Commercially processed ready to eat food reheated to 140 °F (60 °C) or above for hot holding.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if commercially processed ready to eat foods are not reheated in the establishment.
NO		This item is marked NO if commercially processed ready to eat foods are reheated in the establishment but you were unable to make a determination of compliance.
_______	D.	Remaining unsliced portions of roasts are reheated for hot holding using minimum oven parameters
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if remaining unsliced portions of beef roasts are not used or reheated in the establishment.
NO		This item is marked NO if one or more of these food items are used, but you are unable to determine the cooking temperature for any of them.

** CDC RISK FACTOR - IMPROPER HOLD **

LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN

(NOTE: Record any temp above 41 °F (5 °C) on blank lines. Production documents as well as statements from managers, person-in-charge (PIC), and employees regarding the time the cooling process was initiated may be used to supplement actual observations.)

STATUS	6.	Proper Cooling Procedure.
	A.	Cooked PHF is cooled from 140° F (60°C) to 70° F (21°C) within 2 hours and from 140° F (60°C) to 41° F (5°C) or below within 6 hours.
IN/OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if the establishment is a cook serve establishment type or does not cool or reheat food.
NO		This item is marked NO if the establishment does cool PHF for a second service, but you were unable to make a determination of compliance.
	B.	PHF is cooled to 41° F (5°C) or below within 4 hours (prepared from ingredients at ambient temperature).
IN/OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if the establishment has no PHF that are prepared from ingredients at ambient temperature.
NO		This item is marked NO if these types of foods are prepared, but you were unable to make a determination of compliance.
	C.	Foods received at a temperature according to Law are cooled to 41°F (5°C) within 4 hours.
IN/OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if the establishment does not receive raw shell eggs, shellstock, milk or other products that have a transport temperature above 41°F (5°C).
NO		This item is marked NO if the establishment does receive raw shell eggs, shellstock, milk or other products that have a transport temperature above 41°F (5°C), but you were unable to determine if these products were cooled down as described above.
STATUS	7.	Cold Hold NOTE: For the purposes of this Baseline, 41° F 5°C) or below will be used as the criteria for assessing all PHF that are maintained/held cold.) If one product is found out of temperature the item is marked OUT of compliance.)
	A.	PHF is maintained at 41°F (5°C) or below except during preparation, cooking, cooling or when time is used as a public health control.
IN/OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.

STATUS	8.	Hot Hold (NOTE: If one product is found out of temperature the item is marked OUT of compliance. Record all temperatures taken.)
	A.	PHF is maintained at 140°F (60°C) or above except during preparation, cooking, or cooling or when time is used as a public health control. NOTE: Products held between 135°F (57°C) and 140°F (60° C) should be marked OUT in 8.A. but IN under supplemental item number 18A. Record actual product and measured temperatures taken.)
IN/OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if there is no PHF hot holding in the establishment.
NO		This item is marked NO only in rare instances when you are unable to determine compliance. Inspections should be conducted during a time when hot holding temperatures can be taken.
	B.	Roasts are held at a temperature of 130°F (54°C) or above
IN/OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if roast is not a menu item.
NO		This item is marked NO only when you are unable to determine compliance. Inspections should be conducted during a time when hot holding temperatures can be taken.

STATUS	9.	Time
_______	A.	Ready-to-eat PHF held for more than 24 hours is date marked as required (prepared on site).
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if there are no RTE PHF held for more than 24 hours.
NO		This item is marked NO when RTE PHF are held for more than 24 hours and you are unable to determine compliance. Do not depend solely on information from managers or cooks.
_______	B.	Discard RTE PHF and/or opened commercial container exceeding 7 days at 41 °F (5 °C) or 4 days at < 45 °F (7 °C).
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA, such as when there is no RTE PHF prepared-on-premises, or opened commercial container held for more than 24 hours.
NO		This item is marked NO if no date marking is done in the establishment and you are unable to determine compliance based on other information provided by PIC, manager or employees.
_______	C.	Opened commercial container of prepared ready-to-eat PHF is date marked as required.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if there are no commercially prepared RTE PHF held.
NO		This item is marked NO when commercially prepared RTE PHF are date marked and you are unable to determine compliance. Do not depend solely on information from managers or cooks.
_______	D.	When time only is used as a public health control, food is cooked and served within 4 hours as required.
IN / OUT		This item may be marked IN or OUT of compliance with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA if time is not used as a public health control.
NO		This item is marked NO when time is used for a public health control and you are unable to determine compliance. Do not depend solely on information from managers or cooks.

** CDC RISK FACTOR - CONTAMINATED EQUIPMENT **

PROTECTION FROM CONTAMINATION

STATUS	10.	Separation / Segregation / Protection
_______	A.	Food is protected from cross-contamination by separating raw animal foods from raw ready-to-eat food and by separating raw animal foods from cooked ready-to-eat food.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA, such as when there is a vegetarian menu or only commercially pre-cooked animal foods are used.
NO		This item is marked NO when raw animal foods are used or served seasonally and you are unable to determine compliance.
_______	B.	Raw animal foods are separated from each other during storage, preparation, holding, and display.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item is marked NA when there are NO raw animal foods used or only one raw animal species is used.
NO		This item is marked NO when raw animal foods are used or served seasonally and you are unable to determine compliance.
_______	C.	Food is protected from environmental contamination - critical items.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
_______	D.	After being served or sold to a consumer, food is not re-served.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked b of compliance. (NOTE: Actual observation of the disposition of unwrapped/unprotected, served food being returned to the kitchen must be made.)
NA		This item may be marked NA for retail operations for which there is no opportunity for re-service of foods, such as carry-out service only in restaurants or meat, produce and seafood depts. within retail food stores.
NO		This item may be marked NO if you are not able to observe the disposition of unwrapped/unprotected foods after they have been served to the public and returned to the kitchen or food preparation area.

STATUS	11.	Food Contact Surfaces (NOTE: This item will require some judgment to be used when marking this item IN or OUT of compliance. This item should be marked OUT of compliance if observations are made that supports a pattern of non compliance with this item. One dirty utensil, food contact surface or one sanitizer container without sanitizer would not necessarily support an OUT of compliance mark. You must provide notes concerning an OUT of compliance mark on this item.)
_______	A.	Food contact surfaces and utensils are clean to sight and touch and sanitized before use.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.

** CDC RISK FACTOR - POOR PERSONAL HYGIENE **

PERSONNEL

STATUS	12.	Proper, Adequate Handwashing (NOTE: Maximum effort must be made to observe all sections of PERSONNEL.)
_______	A.	Hands are clean and properly washed when and as required.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance. This item must be marked OUT of compliance if one person is observed with dirty hands or hands that have not been properly washed as required.
NO		This item may be marked NO for retail operations only in the case where no food workers are present to observe, such as a retail food store produce section where the display aisle has been fully stocked prior to the inspection.

STATUS	13.	Good Hygienic Practices
_______	A.	Food Employees eat, drink, and use tobacco only in designated areas / do not use a utensil more than once to taste food that is sold or served / do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed food, clean equipment, utensils, linens, unwrapped single service or single use articles.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance. This item must be marked OUT of compliance if one person is observed to be out of compliance with this item.
NO		This item may be marked NO for retail operations only in the case where no food workers are present.

STATUS	14.	Prevention of Contamination From Hands
_______	A.	Employees do not contact exposed, ready-to-eat food with their bare hands.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance. This item must be marked OUT of compliance if one person is observed to be out of compliance with this item. (NOTE: In determining the status of this data item, an assessment of alternative methods when otherwise approved is to be made to determine implementation in accordance with the guidelines contained in Annex 3, 2001 Food Code, page 289.)
NA		This item may be marked NA for facilities that do not prepare ready-to-eat foods, such as retail meat or seafood department.
NO		This item may be marked NO for retail operations only in the case where no food workers are present.

STATUS	15.	Handwash Facilities
_______	A.	Handwash facilities conveniently located and accessible for employees.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if marked OUT of compliance.
_______	B.	Handwash facilities supplied with hand cleanser / sanitary towels / hand drying devices.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if marked OUT of compliance.

** CDC RISK FACTOR - OTHER **

FOREIGN SUBSTANCES

STATUS	16.	Chemicals
_______	A.	If used, only approved food or color additives. Sulfites are not applied to fresh fruits and vegetables intended for raw consumption.
IN		This item is marked IN compliance if no unapproved additives are on site; or if sulfites are on the premises, but they are used properly.
OUT		This item is marked OUT of compliance if unapproved additives are found on premises or approved additives are improperly used, i.e. on fresh fruits & vegetables.
NA		This item is marked NA if the food establishment does not use any additives.
_______	B.	Poisonous or toxic materials, chemicals, lubricants, pesticides, medicines, first aid supplies, and other personal care items properly identified, stored and used.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if marked OUT of compliance. It may be marked OUT of compliance for improper storage or use of any one of the listed items.
_______	C.	Poisonous or toxic materials held for retail sale are properly stored.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance. It may be marked OUT of compliance for improper storage or use of any one of the items.
NA		This item may be marked NA if the establishment does not hold 'poisonous or toxic materials for retail sale.

SUPPLEMENTAL ITEMS

(NOTE: The following items will be included as part of FDA's 2003 Baseline. These are additional items to the original 42 data items (contained in Section 1 - 16) that were assessed as part of the original baseline.): The following items will be included as part of FDA's 2003 Baseline. These are additional items to the original 42 data items (contained in Section 1 - 16) that were assessed as part of the original baseline.)

STATUS	17.	Proper Cooking Temperature (Supplement to Item 4G)
_______	A.	Pork is cooked to 145 °F (63 °C) or above for 15 seconds NOTE: Final cooking temperatures of Pork Roasts are recorded under data item 4C.)
IN / OUT		This item may be marked IN or OUT of compliance for pork, with notes made concerning the reason it is marked OUT of compliance. Please make note of actual temperature in the comment section.
NA		This item may be marked NA if pork is not cooked in the establishment.
NO		This item may be marked NO if pork is cooked in the establishment, but you are unable to determine the cooking temperature during your visit.
_______	B.	Ratites and injected meats are cooked to 155 °F (68 °C) or above for 15 seconds.
IN / OUT		This item may be marked IN or OUT of compliance for ratites or injected meats, with notes made concerning the reason it is marked OUT of compliance. Make notes of actual temperatures in the comments section.
NA		This item may be marked NA if no ratites or injected meats are prepared in the establishment.
NO		This item may be marked NO ratites or injected meats are cooked in the establishment, but you are unable to determine the cooking temperature during your visit.

STATUS	18.	Hot Hold (135 °F (57 °C)) - ( Supplement to Item 8A.)
_______	A.	PHF is maintained at 135 °F (57 °C) or above except during preparation, cooking, or cooling or when time is used as a public health control. (NOTE: Products held between 135 °F (57 °C) and 140 °F (60 °C) should be marked OUT in 8A. Record actual product and measured temperatures.)
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item may only be marked NA if there is no PHF hot holding in the establishment.
NO		This item should be marked NO only in rare instances, when you are unable to determine compliance. Inspections should be conducted during a time when hot holding temperatures can be taken.

STATUS	19.	Employee Health Policy
_______	A.	Facility has a written policy that is consistent with 2-201 of the Food Code for excluding and restricting employees on the basis of their health and activities as they relate to diseases that are transmissible through food. Written policy includes a statement regarding employee responsibility to notify management of symptoms and illnesses identified in the Food Code.
IN / OUT		This item must be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance. (NOTE: In order to mark this item IN the establishment must have a WRITTEN employee health policy.)

STATUS	20.	Treating Juice
_______	A.	When packaged in a food establishment, juice is treated under a HACCP Plan to reduce pathogens or be labeled as specified in the Food Code.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if it is marked OUT of compliance.
NA		This item may only be marked NA when juice is not packaged in the food establishment.

STATUS	21.	Cooling - Raw Shell Eggs
_______	A.	After receiving, raw shell eggs are immediately placed under refrigeration that maintains ambient air temperature of 45 °F (7 °C) or less.
IN / OUT		This item may be marked IN or OUT only if you are there to observe receipt of raw shell eggs and their disposition.
NA		This item is marked NA when the establishment does not receive raw shell eggs.
NO		This item is marked NO only when raw shell eggs are received but you are not there to observe their actual receipt and immediate disposition OR raw shell eggs are only a seasonal item.

STATUS	22.	Cold Holding - Raw Shell Eggs
_______	A.	After receipt, raw shell eggs are stored in refrigerated equipment that maintains ambient air temperature of 45 °F (7 °C) or less.
IN / OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason it is marked OUT of compliance.
NA		This item is marked NA when the establishment does NOT receive raw shell eggs.
NO		This item is marked NO when raw shell eggs are received but there were no raw shell eggs on the premises at this time and you were unable to determine compliance. Additionally NO is marked when raw shell eggs are a seasonal or a limited use item within the establishment and none are on the premises at the time of your inspection.

STATUS	23.	Food & Food Preparation for Highly Susceptible Populations (NOTE: These items pertain specifically to those facilities that serve Highly Susceptible Populations as defined in the Food Code. Establishments would include such facility types as Hospitals, Nursing Homes and Elementary Schools.)
	A.	Prepackaged juice/beverage containing juice with a warning label (21 CFR, Section 101.17(g) not served.
IN/OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason it is marked OUT of compliance.
NA		This item is marked NA if no highly susceptible population is served or if the facility does not serve any juice.
NO		This item is marked NO if juice is served to a highly susceptible population, but no juice or packages containing juice are present within the establishment to verify compliance.
	B.	Pasteurized eggs or egg products substituted for raw shell eggs in preparation of foods that are not cooked to minimum required temperatures, (specified in Section 4.0 of this Baseline Form), unless cooked to order & immediately served; broken immediately before baking and thoroughly cooked; or included as an ingredient for a recipe supported by a HACCP plan that controls Salmonella Enteritidis.
IN/OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason it is marked OUT of compliance.
NA		This item is marked NA if no highly susceptible population is served or if eggs are not served
NO		This item is marked NO if eggs are used in the preparation of foods in an establishment that serves a highly susceptible population and the preparation of eggs is not observed and no eggs or pasteurized egg /pasteurized egg products are in the establishment
	C.	Raw or partially cooked animal food and raw seed sprouts not served.
IN/OUT		This item may be marked IN or OUT of compliance, with notes made concerning the reason if marked OUT of compliance.
NA		This item is marked NA if raw or partially cooked animal food or raw seed sprouts are not prepared for service within an establishment that services a highly susceptible population.

Baseline Data Collection
REFERENCE SHEET
1997 FDA FOOD CODE
CDC Risk Factor FOODS FROM UNSAFE SOURCES Food Source	CDC Risk Factor INADEQUATE COOK Pathogen Destruction
1. Approved Source Data Item - 1A 3-201.11* Compliance with Food Law 3-201.12* Food in A Hermetically Sealed Container. 3-201.13* Fluid Milk and Milk Products Data Item - 1B 3-201.14* Fish 3-201.15* Molluscan Shellfish 3-202.18* Shellstock Identification Data Item - 1C 3-201.16* Wild Mushrooms 3-201.17* Game Animals	4. Proper Cooking Temperature per PHF Data Item - 4A 3-401.11(A)(1)(a)* Raw Animal Foods 3-401.11(A)(2)* Raw Animal Foods Data Item - 4B 3-401.11(A)(2)* Raw Animal Foods Data Item - 4C 3-401.11(B)(1)(2)* Raw Animal Foods Data Item - 4D 3-401.11(A)(3)* Raw Animal Foods Data Item - 4E 3-401.11(A)(3)* Raw Animal Foods Data Item - 4F 3-401.12* Microwave Cooking Data Item - 4G 3-401.11(A)(2)* Raw Animal Foods Data Item - 4H 3-401.11(A)(1)(b)* Raw Animal Foods
2. Receiving/Sound Condition Data Item - 2A 3-202.11* Temperature 3-202.15* Package Integrity 3-101.11* Safe, Unadulterated, and Honestly Presented
3. Records Data Item - 3A 3-202.18* Shellfish Identification 3-203.12* Shellfish Maintaining Identification Data Item - 3B 3.402.11* Parasite Destruction 3.402.12* Records, Creation and Retention Data Item - 3C 3-502.12* Reduced Oxygen Packaging, Criteria 8-103.12* Conformance with Approved Procedures	5. Rapid Reheating for Hot Holding Data Item 5A 3-403.11(A)* Reheating for Hot Holding Data Item 5B 3-403.11(B)* Reheating for Hot Holding - Microwave Data Item 5C 3-403.11(C)* Reheating for Hot Holding - Commercially Processed RTE Food Data Item 5D 3-403.11(E)* Reheating for Hot Holding - Remaining sliced portions roasts of beef

CDC Risk Factor
IMPROPER HOLD
Limitation of Growth of Organisms
of Public Health Concern

6. Proper Cooling Procedure

Data Item 6A

3-501.14(A)* Cooling - Cooked PHF

Data Item 6B

3-501.14(B)* Cooling - PHF prepared from ingredients at ambient temperature

Data Item 6C

3-501.14(C)* Cooling - PHF receipt of foods allowed at >41 °F (5 °C) during shipment

9. Time

Data Item 9A

3-501.17(A)(1)(2)* Ready-to-Eat, PHF, Date Marking - On-premises Preparation
(Food is to be date marked at the time of preparation with the "consume by" date. This consume by date should include the day if preparation and is:
(1) ≤ 7 calendar days at 41 °F (5 °C) or less; or
(2) ≤ 4 calendar days at 45 °F (7 °C) )

Data Item 9B

3-501.18* Ready-to-Eat, PHF, Disposition
(Food shall be discarded if not consumed within ≤ 7 calendar days at 41 °F (5 °C) or less; or ≤ 4 calendar days at 45 °F (7 °C) )

Data Item 9C

3-501.17(C)* Ready-to-Eat, PHF, Date Marking
- commercially processed food
(Commercially processed food containers shall be clearly marked, at the time originally opened in a food establishment, with the consume by date which is, including the day the original container is opened:
(1) ≤ 7 calendar days at 41 °F (5 °C) or less; or
(2) ≤ 4 calendar days at 45 °F (7 °C) )

Data Item 9D

3-501.19* Time as a Public Health Control

7. Cold Hold (41 °F (5 °C))

Data Item 7A

3-501.16(B)* PHF, Hot and Cold Holding
(For the purposes of this Baseline, 41 °F (5 °C) or below will be used as the criteria for assessing all PHF that are maintained/held cold.)

8. Hot Hold (140 °F (60 °C))

Data Item 8A

3-501.16(A)* PHF, Hot and Cold Holding

Data Item 8B

3-501.16(A)* PHF, Hot and Cold Holding

CDC Risk Factor
CONTAMINATED EQUIPMENT
Protection from Contamination

CDC Risk Factor
POOR PERSONAL HYGIENE
Personnel

10. Separation / Segregation /Protection

Data Item 10A

3-302.11(A)(1)* Packaged and Unpackaged Food - Separation, Packaging, and Segregation
(Separate raw animal foods from raw RTE and cooked RTE foods)

Data Item 10B

3-302.11(A)(2)* Packaged and Unpackaged Food - Separation, Packaging, and Segregation
(Separate raw animal foods by using separate equipment, special arrangement of food in equipment to avoid cross contamination of one type with another, or by preparing different types of food at different time or in separate areas)

Data Item 10C

3-302.11(A)(4-6)* Packaged and Unpackaged Food - Separation, Packaging, and Segregation
3-304.11(B)* Food Contact with Equipment and Utensils

Data Item 10D

3-306.14(A)(B)* Returned Food, Reservice or Sale

12. Proper, Adequate Handwashing

Data Item 12A

2-301.11* Clean Condition
2-301.12* Cleaning Procedure
2-301.14* When to Wash
2-301.15* Where to Wash

13. Good Hygiene Practices

Data Item 13A

2-401.11* Eating, Drinking, or Using Tobacco
2-401.12* Discharges from the Eyes, Nose and Mouth
2-403.11* Handling Prohibition - Animals
3-301.12* Preventing Contamination when Tasting

14. Prevention of Contamination from Hands

Data Item 14A

3-301.11* Preventing Contamination from Hands

11. Food Contact Surfaces

Data Item 11A

4-601.11(A) & (B)* Equipment, Food Contact Surfaces and Utensils
4-602.11* Equipment Food-Contact Surfaces and Utensils - Frequency
4-701.10* Sanitization of Equipment and Utensils - Food Contact Surfaces and Utensils
4-702.11* Sanitization of Equipment and Utensils - Before Use After Cleaning

15. Handwash Facilities

Data Item 15A

5-203.11* Handwashing Lavatory-Numbers and Capacity
5-204.11* Handwashing Lavatory-Location and Placement
5-205.11* Using a Handwashing Lavatory-Operation and Maintenance

Data Item 15B

6-301.11 Handwashing Cleanser, Availability
6-301.12 Hand Drying Provision

CDC Risk Factor OTHER Chemical/Foreign Substance	CDC Risk Factor SUPPLEMENTAL ITEMS
16. Chemical Data Item 16A 3-202.12* Additives 3-302.14* Protection from Unapproved Additives (NOTE: Regarding SULFITES - Refers to any sulfites added in the food establishment, not to foods processed by a commercial processor or that come into the food establishment already on foods) Data Item 16B 7-101.11* Identifying Information, Prominence-Original Containers 7-102.11* Common Name-Working Containers Operational Suppliers and Applications 7.201.11* Separation-Storage 7-202.11* Restriction-Presence and Use 7-202.12* Conditions of Use 7-203.11* Poisonous or Toxic Material Containers - Prohibitions 7-204.11* Sanitizers, Criteria-Chemicals 7-204.12* Chemicals for Washing Fruits and Vegetables 7-204.13* Boiler Water Additives, Criteria 7-204.14* Drying Agents, Criteria 7-205.11* Incidental Food Contact, Criteria-Lubricants 7-206.11* Restricted Use Pesticides, Criteria 7-206.12* Rodent Bait Stations 7-206.13* Tracking Powders, Pest Control and Monitoring 7-207.11* Restriction and Storage-Medicines 7-207.12* Refrigerated Medicines, Storage 7-208.11* Storage-First Aid Supplies 7-209.11* Storage-Other Personal Care Items Data Item 16C Stock and Retail Sale of Poisonous or Toxic Material 7.301.11* Separation-Storage and Display (Separation is to be by spacing or partitioning)	17. Proper Cooking Temperature (supplement to 4G - 2001 Food Code) Data Item 17A 3-401.11(A)(1)* Raw Animal Foods (pork) Data Item 17B 3-401.11(A)(2)* Raw Animal Foods (ratites and injected meats)
	18. Hot Hold (135 °F) (supplement to 8A - 2005 Food Code(proposed)) Data Item 18A 3-501.16(A)(1)* PHF, Hot and Cold Hold
	19. Employee Health Policy Data Item 19A 2-201.11 Responsibility of Person in Charge 2-201.12* Exclusions and Restrictions 2-201.13* Removal of Exclusions and Restrictions 2.201.14* Responsibility of a Food Employee or an Applicant to Report to the Person in Charge 2-201.15* Reporting by the Person in Charge
	20. Treating Juice - 2001 Food Code Data Item 20A 3-202.110 Juice Treated 3-404.11 Treating Juice
	21. Cooling Raw Shell Eggs - 2001 Food Code Data Item 21A 3-501.14(D)* Cooling
	22. Cold Holding - Raw Shell Eggs - 2001 Food Code Data Item 22A 3-501.16(B) Hot and Cold Holding
23. Food & Food Preparation for Highly Susceptible Populations - 2001 Food Code Data Item 23A 3-801.11(A)(2)* Prohibited Foods Data Item 23B 3-801.11(B)* Prohibited Foods 3-801.11(E)* Prohibited Foods Data Item 23C 3-801.11(D)* Prohibited Foods

LEGEND
C = Celsius F = Fahrenheit RTE = Ready-to-Eat PHF = Potentially Hazardous Food R.A. = Regulatory Authority

Retail Food Regulatory Program Standards Table of Contents

FDA/Center for Food Safety & Applied Nutrition
Hypertext updated by jbh/ear January 15, 2008

Draft Voluntary National Retail Food Regulatory Program Standards

Appendix J - Supplement to Standard No. 9 - Program Assessment Retail Food Program Database of Foodborne Illness Risk Factors Baseline Data Collection Form

SHEET MARKING INSTRUCTIONS Retail Food Program Database of Foodborne Illness Risk Factors Data Collection Form

Draft Voluntary National
Retail Food Regulatory Program Standards

Appendix J - Supplement to Standard No. 9 - Program Assessment
Retail Food Program Database of Foodborne Illness Risk Factors
Baseline Data Collection Form

SHEET MARKING INSTRUCTIONS
Retail Food Program Database of Foodborne Illness Risk Factors Data Collection Form