This information provided by the Food, Pool & Lodging Health and Safety Section of the Center for Health Protection.
Oregon Baseline Study
The state of Oregon Department of Human Services (DHS) was asked by the Food and Drug Administration (FDA) to participate in a nationwide baseline study. The project's purpose is to establish a baseline against which efforts to reduce foodborne illness will be measured in Oregon. The information gathered will also contribute to the FDA nationwide baseline database. Oregon was the first jurisdiction to complete the baseline data collection and entry for the 2003 study.
The FDA 1997 Food Code was the standard of measurement used for this project. The FDA Baseline Data Collection Form reflecting Food Code provisions was used for collecting data on the occurrence of the 5 risk factors in Oregon. The FDA Retail Food Program Database of Foodborne Illness Risk Factors report was the guidance document for Oregon's project. The foodborne illness risk factors measured during data collection are:
- Food from unsafe sources
- Inadequate cooking
- Improper holding temperature
- Contaminated equipment
- Poor personal hygiene
You can read more about our study in a brief summary report (pdf).