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Health Indicator Report of Safe Restaurant Food

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.
The number of licensed permanent food establishments increased 4.0% from 11,178 in FY 2015 to 11,622 in FY 2016. The number of temporary food establishments increased 15.8% from 5,069 in FY 2015 to 5,871 in FY 2016.

Ratio of Licensed Food Establishments to Restaurant Inspectors, Utah, FY 1995 and FY 1999 - FY 2016

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 doing business on a consistent basis.

Data Source

Environmental Sanitation Program, Office of Epidemiology, Utah Department Health

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

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
U.S. Target: Not applicable, see subobjectives in this category

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 October 2016, two state agencies, the Utah Department of Health and the Utah Department of Agriculture and Food, and the following local health departments are enrolled in the Retail Program Standards: *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]] These local health departments are responsible for overseeing safe food practices at retail food establishment for 97% of the population of Utah. All of the enrolled jurisdictions meet Standard 1 for using regulations consistent with the FDA Model Food Code. Most jurisdictions meet or are working on meeting Standard 2 for properly trained and educated personnel. Salt Lake County Health Department has met all 9 of the Retail Program Standards. The Utah Department of Health has one FTE available to provide training, standardization, data collection, and other support for the statewide food protection program.

Available Services

Information on restaurant safety is available at the local health department. Some health departments may have inspection results posted online. Contact the local health departments for information regarding retail food establishments and their inspection results.
Page Content Updated On 01/03/2017, Published on 03/07/2017
The information provided above is from the Department of Health's Center for Health Data 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 Tue, 22 August 2017 18:48:27 from Department of Health, Center for Health Data, Indicator-Based Information System for Public Health Web site: http://ibis.health.state.gov ".

Content updated: Fri, 26 May 2017 10:19:48 MDT