SafResFoo
food-borne illness, food poisoning, restaurant inspection, sanitation, handwashing, food preparation, campylobacter, E. coli, salmonella, Hepatitis A
SafResFoo.TrainEnf
Retail Food Safety
This report provides information pertinent to the safety of food products prepared by retail food establishments in Utah. Included are the ratio of food establishments to restaurant inspectors, number of permitted restaurant facilities, number of food handlers trained, number of food safety enforcements, and number of restaurant inspections.
This Indicator Report contains the following variables:[[br]]
1) Number of licensed food establishments[[br]]
2) Number of permitted facilities by designation[[br]]
3) Number of food handlers trained[[br]]
4) Number of food safety enforcement actions[[br]]
5) Number of inspections by type
1) Number of restaurant operators[[br]]
2) Not applicable[[br]]
3) Not applicable[[br]]
4) Not applicable[[br]]
5) Not applicable
11/30/2023
Foodborne disease outbreaks sometimes result from failures in protective systems but are more often the result of improper food handling. Children, the very old, and people with weakened immune systems are at increased risk of infection and death resulting from food contamination.
The U.S. 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. The U.S. Department of Agriculture (USDA) estimates that foodborne illnesses cost $15.6 billion each year.
Safe restaurant food is addressed in the following Healthy People Objective[[br]]
===Healthy People Objective FS-6:===
Increase the proportion of fast-food and full-service restaurants that follow food safety practices that prevent foodborne illness outbreaks
* '''FS-6.1:''' Increase the proportion of fast-food restaurants where employees practice proper handwashing
* '''FS-6.2:''' Increase the proportion of fast-food restaurants where food employees do not contact ready-to-eat (RTE) foods with bare hands
* '''FS-6.3:''' Increase the proportion of fast-food restaurants where food contact surfaces are properly cleaned and sanitized
* '''FS-6.4:''' Increase the proportion of fast-food restaurants where foods requiring refrigeration are held at the proper temperature
* '''FS-6.5:''' Increase the proportion of fast-food restaurants where foods displayed or stored hot are held at the proper temperature
* '''FS-6.6:''' Increase the proportion of full-service restaurants where employees practice proper handwashing
* '''FS-6.7:''' Increase the proportion of full-service restaurants where food employees do not contact RTE foods with bare hands
* '''FS-6.8:''' Increase the proportion of full-service restaurants where food contact surfaces are properly cleaned and sanitized
* '''FS-6.9:''' Increase the proportion of full-service restaurants where foods requiring refrigeration are held at the proper temperature
* '''FS-6.10:''' Increase the proportion of full-service restaurants where foods displayed or stored hot are held at the proper temperature
The food protection programs of Utah are encouraged to enroll and participate in the [https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/ProgramStandards/ucm245409.htm Voluntary National Retail Food Regulatory Program Standards (Retail Program Standards)]. These standards promote consistent food protection practices in retail food establishments and encompass areas such as regulations, training, and public education.
As of November 2023, two state agencies, the Utah Department of Health and Human Services and the Utah Department of Agriculture and Food, and the following local health departments are enrolled in the Retail Program Standards:[[br]]
*Bear River Health Department
*Central Utah Public Health Department
*Davis County Health Department
*Salt Lake County Health Department
*Southeastern Utah District Health Department
*Southwest Utah Public Health Department
*Summit County Health Department
*Tooele County Health Department
*Utah County Health Department
*Weber-Morgan Health Department
[[br]]
All the enrolled jurisdictions meet Standard 1 for using regulations consistent with the FDA Model Food Code.
The Utah Department of Health and Human Services has one FTE available to provide training, standardization, data collection, and other support for the statewide food protection program.
Contact the local health departments for information regarding retail food establishments and restaurant inspection results.
Voluntary National Retail Food Regulatory Program Standards - August 2022[[br]]
[https://www.fda.gov/food/voluntary-national-retail-food-regulatory-program-standards/voluntary-national-retail-food-regulatory-program-standards-august-2022]
2013 FDA Food Code[[br]]
[http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm]
R392-100 Food Service Sanitation Rule[[br]]
[https://epi.utah.gov/wp-content/uploads/R392-100_FoodServiceSanitation-1.pdf]
Food Safety link - Office of Communicable Disease[[br]]
[https://epi.health.utah.gov/food-safety/]
ELS_EnvSan
chrisnelson@utah.gov
A
03/13/2024
Detail modified by: cassandrafairclough@utah.gov, 11/28/2023
Detail modified by: jauld@utah.gov, 11/30/2022
Detail modified by: cassandrafairclough@utah.gov, 10/26/2021
Chris had an IBIS training on 10/2/19 and messed with some settings without telling Cassandra.
3
x
03/13/2024
Status changed by: kimneerings@utah.gov
03/13/2024
PopChar
Relevant Population Characteristics
FooPoiCampy
Foodborne Illness - Campylobacter Infections
FooPoiCampy.Year
FooPoiEcoli
Foodborne Illness - Shiga Toxin-producing ''E. coli'' (STEC) Infections
FooPoiEcoli.Year
FooPoiSalm
Foodborne Illness - Salmonella Infections
FooPoiSalm.Ut_US
HepACas
Hepatitis A infections
HepACas.Year
HealthStatus
Health Status Outcomes
FooPoiCampy
Foodborne Illness - Campylobacter Infections
FooPoiCampy.Year
FooPoiEcoli
Foodborne Illness - Shiga Toxin-producing ''E. coli'' (STEC) Infections
FooPoiEcoli.Year
FooPoiSalm
Foodborne Illness - Salmonella Infections
FooPoiSalm.Ut_US
SafResFoo.Year
Ratio of Licensed Food Establishments to Restaurant Inspectors,
Utah,
FY 1999 - FY 2023
Ratio of Licensed Food Est. to Restaurant Inspectors
SafResFoo.LHD
Ratio of Licensed Food Establishments to Restaurant Inspectors
by Local Health District, Utah,
FY 2023
Ratio of Licensed Food Est. to Restaurant Inspectors
SafResFoo.Facility
Number of
Permitted Facilities (Permanent vs. Temporary), Utah,
FY 2012 - FY 2023
Number of Facilities
SafResFoo.Trained
Number of
Food Handlers Permitted, Utah,
FY 2013 - FY 2023
Number of Food Handlers
SafResFoo.Enforce
Number of
Food Safety Enforcement Actions, Utah,
FY 2013 - FY 2023
Number of Enforcement Actions
SafResFoo.TrainEnf
Number of
Food Handlers Permitted and Number of Food Safety Enforcement Actions, Utah,
FY 2013 - FY 2023
Count
SafResFoo.Inspect
Number of
Inspections by Type, Utah,
FY 2012 - FY 2023
Number of Inspections