PHOM Indicator Profile Report of Safe Restaurant Food
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.
Ratio of Licensed Food Establishments to Restaurant Inspectors, Utah, FY 1995 and FY 1999 - FY 2018
The number of licensed permanent food establishments increased 6.8% from 11,720 in FY 2017 to 12,513 in FY 2018. The number of temporary food establishments decreased 4.2% from 5,484 in FY 2017 to 5,254 in FY 2018.
Data SourceEnvironmental Sanitation Program, Office of Epidemiology, Utah Department Health
Data NotesThe 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.
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 2018, 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:[[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 of the enrolled jurisdictions meet Standard 1 for using regulations consistent with the FDA Model Food Code. The Utah Department of Health has one FTE available to provide training, standardization, data collection, and other support for the statewide food protection program.
Healthy People Objective: Increase the proportion of fast-food and full service restaurants that follow food safety practices that prevent foodborne illness outbreaksU.S. Target: Not applicable, see subobjectives in this category
Date Indicator Content Last Updated: 10/29/2018
- Utah, FY 1995 and FY 1999 - FY 2018
- by Local Health District, Utah, FY 2018
- Permitted Facilities (Permanent vs. Temporary), Utah, FY 2012 - FY 2018
- Food Handlers Permitted, Utah, FY 2013 - FY 2018
- Food Safety Enforcement Actions, Utah, FY 2013 - FY 2018
- Food Handlers Permitted and Number of Food Safety Enforcement Actions, Utah, FY 2013-FY 2018
- Inspections by Type, Utah, FY 2012 - FY 2018