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Complete Health Indicator Report of Retail Food Safety

Definition

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.

Numerator

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

Denominator

1) Number of restaurant operators[[br]] 2) Not applicable[[br]] 3) Not applicable[[br]] 4) Not applicable[[br]] 5) Not applicable

Why Is This Important?

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.

Other Objectives

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

How Are We Doing?

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.

Available Services

Contact the local health departments for information regarding retail food establishments and restaurant inspection results.


Related Indicators

Related Relevant Population Characteristics Indicators:


Related Health Status Outcomes Indicators:




Graphical Data Views

Ratio of Licensed Food Establishments to Restaurant Inspectors, Utah, FY 1999 - FY 2023

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The number of licensed permanent food establishments increased 0.6% from 13,243 in FY 2022 to 13,323 in FY 2023. The number of temporary food establishments decreased 9.05% from 3,305 in FY 2022 to 3,006 in FY 2023.
Permanent vs. TotalFiscal YearRatio of Licensed Food Est. to Restaurant Inspectors
Record Count: 26
Total Est. (Perm & Temp)1999291
Total Est. (Perm & Temp)2000294
Total Est. (Perm & Temp)2001229
Total Est. (Perm & Temp)2002220
Total Est. (Perm & Temp)2003185
Total Est. (Perm & Temp)2004293
Total Est. (Perm & Temp)2005275
Total Est. (Perm & Temp)2006281
Total Est. (Perm & Temp)2007231
Total Est. (Perm & Temp)2008303
Total Est. (Perm & Temp)2009307
Total Est. (Perm & Temp)2010348
Total Est. (Perm & Temp)2011330
Total Est. (Perm & Temp)2012373
Total Est. (Perm & Temp)2013376
Total Est. (Perm & Temp)2014383
Total Est. (Perm & Temp)2015386
Total Est. (Perm & Temp)2016390
Total Est. (Perm & Temp)2017283
Total Est. (Perm & Temp)2018285
Total Est. (Perm & Temp)2019319
Total Est. (Perm & Temp)2020258
Total Est. (Perm & Temp)2021209
Total Est. (Perm & Temp)2022217
Total Est. (Perm & Temp)2023234

Data Notes

The FDA's recommended ratio is 1:280-320. Ratio numerator: Number of licensed food establishments[[br]] Ratio denominator: Number of restaurant inspectors The U.S. Food and Drug Administration recommends a minimum staffing ratio of one restaurant inspector (full-time equivalent, or FTE) for every 280-320 food establishments. This recommendation comes from the [http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/ProgramStandards/ucm245409.htm FDA's Retail Food Regulatory Program Standards] as part of Standard 8. There are two main types of inspections which need to be conducted: those for permanent restaurants and those for temporary establishments. Temporary establishments include those food booths regularly seen at fairs, shows, or other events. Permanent restaurants would include brick and mortar establishments as well as any mobile vendors, including food truck or carts, doing business on a consistent basis.

Data Source

Utah Department of Health and Human Services Food Safety Program


Ratio of Licensed Food Establishments to Restaurant Inspectors by Local Health District, Utah, FY 2023

::chart - missing::

The U.S. Food and Drug Administration recommends a minimum staffing ratio of one restaurant inspector (full-time equivalent, or FTE) for every 280-320 food establishments. This recommendation comes from the [http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/ProgramStandards/ucm245409.htm FDA's Retail Food Regulatory Program Standards] as part of Standard 8. When looking strictly at permanent establishments, all 13 local health departments met this standard in FY 2023. However, when including temporary establishments, eight local health departments met this standard in FY 2023. Statewide in FY 2023, the local health departments had 69.75 FTEs committed to inspecting 13,323 permanent food service establishments and 3,006 temporary food establishments. Statewide no additional FTEs are needed to meet this standard.
Permanent vs. TotalLocal Health DistrictRatio of Licensed Food Est. to Restaurant InspectorsNumer- atorDenom- inator
Record Count: 28
Permanent Est. OnlyBear River2057173.5
Permanent Est. OnlyCentral1255004
Permanent Est. OnlyDavis County2611,0434
Permanent Est. OnlySalt Lake County2774,97718
Permanent Est. OnlySan Juan36451.25
Permanent Est. OnlySoutheast693465
Permanent Est. OnlySouthwest1131,24111
Permanent Est. OnlySummit2024042
Permanent Est. OnlyTooele1832751.5
Permanent Est. OnlyTriCounty2892891
Permanent Est. OnlyUtah County3172,3817.5
Permanent Est. OnlyWasatch1991991
Permanent Est. OnlyWeber-Morgan9190610
Permanent Est. OnlyState of Utah19113,32369.75
Total Est. (Perm & Temp)Bear River2911,0203.5
Total Est. (Perm & Temp)Central1325294
Total Est. (Perm & Temp)Davis County3031,2104
Total Est. (Perm & Temp)Salt Lake County3386,08218
Total Est. (Perm & Temp)San Juan38471.25
Total Est. (Perm & Temp)Southeast793965
Total Est. (Perm & Temp)Southwest1281,40911
Total Est. (Perm & Temp)Summit2184362
Total Est. (Perm & Temp)Tooele2694041.5
Total Est. (Perm & Temp)TriCounty3873871
Total Est. (Perm & Temp)Utah County4103,0777.5
Total Est. (Perm & Temp)Wasatch3373371
Total Est. (Perm & Temp)Weber-Morgan10099510
Total Est. (Perm & Temp)State of Utah23416,32969.75

Data Notes

The FDA's recommended ratio is 1:280-320. Ratio numerator: Number of licensed food establishments Ratio denominator: Number of restaurant inspectors There are two main types of inspections which need to be conducted: those for permanent restaurants and those for temporary establishments. Temporary establishments include those food booths regularly seen at fairs, shows or other events. Permanent restaurants would include brick and mortar establishments as well as any mobile vendors, including food trucks or carts, doing business on a consistent basis.

Data Source

Utah Department of Health and Human Services Food Safety Program


Number of Permitted Facilities (Permanent vs. Temporary), Utah, FY 2012 - FY 2023

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Permanent vs. TemporaryFiscal YearNumber of Facilities
Record Count: 24
Permanent201210,371
Permanent201310,498
Permanent201410,608
Permanent201511,178
Permanent201611,622
Permanent201711,720
Permanent201812,153
Permanent201913,025
Permanent202012,711
Permanent202113,382
Permanent202213,243
Permanent202313,323
Temporary20124,637
Temporary20134,940
Temporary20144,795
Temporary20155,069
Temporary20165,871
Temporary20175,484
Temporary20185,254
Temporary20195,005
Temporary20202,873
Temporary20211,684
Temporary20223,305
Temporary20233,006

Data Notes

Permanent restaurants would include brick and mortar establishments as well as any mobile vendors, including food trucks, or carts, doing business on a consistent basis. Temporary establishments include those food booths regularly seen at fairs, shows or other events.

Data Source

Utah Department of Health and Human Services Food Safety Program


Number of Food Handlers Permitted, Utah, FY 2013 - FY 2023

::chart - missing::

Food handler training is needed to keep consistent the standard of service expected from retail food establishments. It is taken for granted how easily food may make someone sick when proper food handling procedures are not followed. Training in Utah is standard statewide, and all food handlers are required to retake an approved course every 3 years.
Fiscal YearNumber of Food Handlers
Record Count: 11
201367,782
201476,237
201589,296
201677,465
201784,524
201878,935
201998,290
202092,676
202187,179
202299,916
2023108,789

Data Source

Utah Department of Health and Human Services Food Safety Program


Number of Food Safety Enforcement Actions, Utah, FY 2013 - FY 2023

::chart - missing::

Fiscal YearNumber of Enforcement Actions
Record Count: 11
2013669
2014502
2015525
2016463
2017396
2018231
2019295
2020140
202183
2022101
2023293

Data Source

Utah Department of Health and Human Services Food Safety Program


Trained vs. EnforcementsFiscal YearCount
Record Count: 22
Food Handlers Trained201367,782
Food Handlers Trained201476,237
Food Handlers Trained201589,296
Food Handlers Trained201677,465
Food Handlers Trained201784,524
Food Handlers Trained201878,935
Food Handlers Trained201998,290
Food Handlers Trained202092,676
Food Handlers Trained202187,179
Food Handlers Trained202299,916
Food Handlers Trained2023108,789
Food Safety Enforcement Actions2013669
Food Safety Enforcement Actions2014502
Food Safety Enforcement Actions2015525
Food Safety Enforcement Actions2016463
Food Safety Enforcement Actions2017396
Food Safety Enforcement Actions2018231
Food Safety Enforcement Actions2019295
Food Safety Enforcement Actions2020140
Food Safety Enforcement Actions202183
Food Safety Enforcement Actions2022101
Food Safety Enforcement Actions2023293

Food Safety Enforcements & Trained Food Handlers

supplemental image
This graph above provides a co-display of the number of individuals that received food handler training (statewide) and the number of food enforcement actions (statewide) during the same fiscal year. Food handler training is needed to keep consistent the standard of service expected from retail food establishments. It is taken for granted how easily food may make someone sick when proper food handling procedures are not followed. Training in Utah is standard statewide, and all food handlers are required to retake an approved course every 3 years. Right click the image and open in a new tab for easier viewing.


Data Source

Utah Department of Health and Human Services Food Safety Program


Number of Inspections by Type, Utah, FY 2012 - FY 2023

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Inspection TypeFiscal YearNumber of Inspections
Record Count: 36
Routine201215,556
Routine201315,012
Routine201414,864
Routine201514,849
Routine201613,959
Routine201715,642
Routine201817,300
Routine201917,938
Routine202013,806
Routine202110,722
Routine202216,784
Routine202316,428
Temporary20124,733
Temporary2013124
Temporary2014139
Temporary20154,890
Temporary20165,105
Temporary20175,467
Temporary20185,388
Temporary20195,059
Temporary20202,920
Temporary20211,094
Temporary20222,606
Temporary20234,410
Other20123,173
Other20132,079
Other20142,085
Other20152,564
Other20162,837
Other20172,882
Other20183,224
Other20193,277
Other20202,687
Other20211,738
Other20222,827
Other20234,114

Data Notes

The inspection category labeled "other" includes follow-up, consultation, and complaint investigations.

Data Source

Utah Department of Health and Human Services Food Safety Program

References and Community Resources

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/]

More Resources and Links

Evidence-based community health improvement ideas and interventions may be found at the following sites:
  • Centers for Disease Control and Prevention (CDC) WONDER Database, a system for disseminating public health data and information.
  • United States Census Bureau data dashboard.
  • Utah healthy Places Index, evidence-based and peer-reviewed tool, supports efforts to prioritize equitable community investments, develop critical programs and policies across the state, and much more.
  • County Health Rankings
  • Kaiser Family Foundation's StateHealthFacts.org
  • Medical literature can be queried at PubMed library.



Page Content Updated On 11/30/2023, Published on 03/13/2024
The information provided above is from the Utah Department of Health and Human Services IBIS-PH web site (http://ibis.health.state.gov). The information published on this website may be reproduced without permission. Please use the following citation: " Retrieved Mon, 18 March 2024 21:39:01 from Utah Department of Health and Human Services, Indicator-Based Information System for Public Health Web site: http://ibis.health.state.gov ".

Content updated: Wed, 13 Mar 2024 12:15:39 MDT