Module 1, Lesson 1 Review - Overview of the 1998-2008 FDA Risk Factor Study

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Across
  1. 4. These were developed for each data item to assist the Specialists in determining the compliance status during inspections
  2. 6. The 2003 and 2008 data collections revealed a correlation between this and improved control of certain risk factors
  3. 10. Number of facility types that showed statistically significant improvement during the 10-year study period in the Contaminated Equipment/Protection from Contamination Risk Factor
  4. 11. Number of facility types that showed statistically significant improvement during the 10-year study period in the Improper Holding/Time and Temperature Risk Factor
  5. 12. The restaurant industry segment included full service and _________ restaurants
  6. 13. CFSAN-Standardized individuals who performed the data collection inspections
  7. 14. Data from all three data collections showed priority attention was needed for these three foodborne illness risk factors: improper holding temperatures, contaminated equipment, and ___________
  8. 15. Passed in 1993, this Act required Federal agencies to develop performance plans that included measurable goals and performance indicators
  9. 16. Industry segment that included deli, meat/poultry, produce, and seafood departments
  10. 17. Completed in 1998, this data collection provided the data from which the 25% improvement goals were set for each facility type
  11. 19. These were used to prevent selection bias when using the comparison set establishment lists
  12. 20. This group is responsible for formulating and coordinating the FDA's strategic plan and policy on retail food safety issues
  13. 21. Number of facility types included in the study
  14. 23. The year edition of the Food Code that the primary data items items of the study were based on
  15. 24. Number of facility types that showed a statistically significant decline in compliance for one or more risk factor areas over the 10-year period
  16. 25. Published in 2009, this document summarizes trends of improvement and regression over the 10-year study period
  17. 26. The Specialists used this notation when a data item was not conducted as part of the foodservice operation
  18. 28. Name of the data items that were added to the data collection form in 2003 to identify, among other things, if changes to the Food Code had an effect on industry's ability to comply with critical processes
  19. 29. Facility type that showed statistically significant improvement during the 10-year study period in the Contaminated Equipment/Protection from Contamination Risk Factor
  20. 31. The number of facility types for which statistically significant improvement was noted over the 10-year study period in at least one foodborne illness risk factor area
  21. 32. The 2010 FDA improvement goals were achieved in Meat and Poultry Departments and which other facility type?
Down
  1. 1. Seven of the nine facility types showed statistically significant improvement in this data item
  2. 2. Data showed that control of all five foodborne illness risk factors remained static in this facility type over the entire 10-year period
  3. 3. Comprised of 10 or more establishments located in a geographical area, placed in alphabetical order. Specialists used these to select establishments to inspect.
  4. 5. Number of facility types that showed statistically significant improvement in the Poor Personal Hygiene Risk Factor
  5. 7. This notation was used when a data item was a usual practice in the foodservice operation, but the practice was not observed during the time of the inspection
  6. 8. The year the first data collection took place
  7. 9. Sixth category of data items used to capture the potential food safety risks related to possible contamination by toxic or unapproved chemicals
  8. 11. Five broad categories of the most significant contributing factors identified by CDC as causing foodborne disease outbreaks in retail and foodservice establishments
  9. 18. Minimum number of data collection periods/data points needed to determine statistically valid trends
  10. 22. Industry segment that included hospitals, nursing homes, elementary schools (K-5)
  11. 27. Type of inspections that were performed
  12. 29. Number of primary data items included on the data collection form from which trends were analyzed. These data items were based on the requirements in the 1997 FDA Food Code.
  13. 30. Minimum number of inspections needed for each facility type during each data collection period for the results to be statistically significant