News release: “The U.S. Food and Drug Administration called for stepped up efforts to improve food safety practices in retail food establishments, specifically pointing to the need for the presence of certified food safety managers to oversee safety practices. FDA pledged to work closely with state and local governments and operators of restaurants, grocery stores and other food service establishments to prevent illness from contaminated food. FDA Deputy Commissioner for Foods Michael R. Taylor cited the retail food industry’s recent progress in key areas as well as room for improvement, based on the findings released [October 22, 2010] from FDA’s 10-year study tracking the retail industry’s efforts to reduce five key risk factors…A component of the 10-year study, the 2009 retail food report, found that the presence of a certified food protection manager in four facility types was correlated with statistically significant higher compliance levels with food safety practices and behaviors than in facilities lacking a certified manager. For instance, compliance in full service restaurants was 70 percent with a manager, versus 58 percent without a manager. In delicatessens, compliance was 79 percent with a manager, versus 64 percent without. For seafood markets, compliance with a manager was 88 percent, versus 82 percent without. And in produce markets, compliance was 86 percent with a manager, versus 79 percent without.”

• FDA Trend Analysis Report (1998-2008)
• 2009 FDA Report
• Backgrounder: FDA Retail Food Risk Factor Study
• Backgrounder: FDA Retail Food Safety Initiative
• FDA Food Code
• FDA National Retail Food Regulatory Program Standards
• Ensuring Food Safety: The Cooperative Retail Food Program