FS-1 Reduce infections caused by key pathogens transmitted commonly through food
Baseline: 12.7 cases on average of laboratory-confirmed Campylobacter species infections per 100,000 population per year were reported in 2006–08
Target: 8.5 cases per 100,000
Target-Setting Method: Projection/trend analysis
Data Sources:
Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCEZID
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Healthy People 2010 The HP2010 objective with the same definition was 10-01a.
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Baseline: 1.2 cases on average of laboratory-confirmed Shiga toxin-producing Escherichia coli (STEC) O157 infections per 100,000 population per year were reported in 2006–08
Target: 0.6 cases per 100,000
Target-Setting Method: Projection/trend analysis
Data Sources:
Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCEZID
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Healthy People 2010 The HP2010 objective with the same definition was 10-01b.
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Baseline: 0.3 cases on average of laboratory-confirmed Listeria monocytogenes infections per 100,000 population per year were reported in 2006–08
Target: 0.2 cases per 100,000
Target-Setting Method: Projection/trend analysis
Data Sources:
Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCEZID
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Healthy People 2010 The HP2010 objective with the same definition was 10-01c.
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Baseline: 15.0 cases on average of laboratory-confirmed Salmonella species infections per 100,000 population per year were reported in 2006–08
Target: 11.4 cases per 100,000
Target-Setting Method: Projection/trend analysis
Data Sources:
Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCEZID
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Healthy People 2010 The HP2010 objective with the same definition was 10-01d.
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Baseline: 2.0 cases on average of postdiarrheal hemolytic uremic syndrome (HUS) per 100,000 children under 5 years of age per year were reported in 2006–08
Target: 1.0 cases per 100,000
Target-Setting Method: Projection/trend analysis
Data Sources:
Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCEZID
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Healthy People 2010 The HP2010 objective with the same definition was 10-01f.
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Baseline: 0.3 cases on average of laboratory-confirmed Vibrio species infections per 100,000 population per year were reported in 2006–08
Target: 0.2 cases per 100,000
Target-Setting Method: Projection/trend analysis
Data Sources:
Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCEZID
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Baseline: 0.4 cases on average of laboratory-confirmed Yersinia species infections per 100,000 population per year were reported in 2006–08
Target: 0.3 cases per 100,000
Target-Setting Method: Projection/trend analysis
Data Sources:
Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCEZID
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FS-2 Reduce the number of outbreak-associated infections due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species associated with food commodity groups
Baseline: 200 reported outbreak-associated infections, on average, per year due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species were associated with beef in 2006–08
Target: 180 cases per year
Target-Setting Method: 10 percent improvement
Data Sources:
National Outbreak Reporting System (NORS), Centers for Disease Control and Prevention, National Center for Emerging and Zoonotic Infectious Diseases and Council of State and Territorial Epidemiologists (CDC/NCEZID and CSTE)
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Baseline: 786 reported outbreak-associated infections, on average, per year due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species were associated with dairy products in 2006–08
Target: 707 cases per year
Target-Setting Method: 10 percent improvement
Data Sources:
National Outbreak Reporting System (NORS), Centers for Disease Control and Prevention, National Center for Emerging and Zoonotic Infectious Diseases and Council of State and Territorial Epidemiologists (CDC/NCEZID and CSTE)
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Baseline: 311 reported outbreak-associated infections, on average, per year due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species were associated with fruits and nuts in 2006–08
Target: 280 cases per year
Target-Setting Method: 10 percent improvement
Data Sources:
National Outbreak Reporting System (NORS), Centers for Disease Control and Prevention, National Center for Emerging and Zoonotic Infectious Diseases and Council of State and Territorial Epidemiologists (CDC/NCEZID and CSTE)
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Baseline: 205 reported outbreak-associated infections, on average, per year due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species were associated with leafy vegetables in 2006–08
Target: 184 cases per year
Target-Setting Method: 10 percent improvement
Data Sources:
National Outbreak Reporting System (NORS), Centers for Disease Control and Prevention, National Center for Emerging and Zoonotic Infectious Diseases and Council of State and Territorial Epidemiologists (CDC/NCEZID and CSTE)
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Baseline: 258 reported outbreak-associated infections, on average, per year due to Shiga toxin-producing E. coli O157, or Campylobacter, Listeria, or Salmonella species were associated with poultry in 2006–08
Target: 232 cases per year
Target-Setting Method: 10 percent improvement
Data Sources:
National Outbreak Reporting System (NORS), Centers for Disease Control and Prevention, National Center for Emerging and Zoonotic Infectious Diseases and Council of State and Territorial Epidemiologists (CDC/NCEZID and CSTE)
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FS-3 Prevent an increase in the proportion of nontyphoidal Salmonella and Campylobacter jejuni isolates from humans that are resistant to antimicrobial drugs.
Baseline: 2.6 percent of nontyphoidal Salmonella isolates from humans showed reduced susceptibility to ciprofloxacin (fluroquinolone) in 2006–08
Target: 2.6 percent
Target-Setting Method: Maintain the baseline value.
Data Sources:
National Antimicrobial Resistance Monitoring System for Enteric Bacteria (NARMS), CDC/NCEZID
Data:
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Healthy People 2010 The HP2010 objective with the same definition was 10-03a.
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Baseline: 3.3 percent of nontyphoidal Salmonella isolates from humans were resistant to ceftriaxone (third-generation cephalosporin) in 2006–08
Target: 3.3 percent
Target-Setting Method: Maintain the baseline value.
Data Sources:
National Antimicrobial Resistance Monitoring System for Enteric Bacteria (NARMS), CDC/NCEZID
Data:
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Healthy People 2010 The HP2010 objective with the same definition was 10-03b.
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Baseline: 1.9 percent of nontyphoidal Salmonella isolates from humans were resistant to gentamicin in 2006–08
Target: 1.9 percent
Target-Setting Method: Maintain the baseline value.
Data Sources:
National Antimicrobial Resistance Monitoring System for Enteric Bacteria (NARMS), CDC/NCEZID
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Healthy People 2010 The HP2010 objective with the same definition was 10-03c.
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Baseline: 10.3 percent of nontyphoidal Salmonella isolates from humans were resistant to ampicillin in 2006–08
Target: 10.3 percent
Target-Setting Method: Maintain the baseline value.
Data Sources:
National Antimicrobial Resistance Monitoring System for Enteric Bacteria (NARMS), CDC/NCEZID
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Healthy People 2010 The HP2010 objective with the same definition was 10-03d.
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Baseline: 10.8 percent of nontyphoidal Salmonella isolates from humans were resistant to three or more classes of antimicrobial agents in 2006–08
Target: 10.8 percent
Target-Setting Method: Maintain the baseline value.
Data Sources:
National Antimicrobial Resistance Monitoring System for Enteric Bacteria (NARMS), CDC/NCEZID
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Baseline: 1.6 percent of Campylobacter jejuni isolates from humans were resistant to erythromycin in 2006–08
Target: 1.6 percent
Target-Setting Method: Maintain the baseline value.
Data Sources:
National Antimicrobial Resistance Monitoring System for Enteric Bacteria (NARMS), CDC/NCEZID
Data:
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Baseline: 29.3 percent of adults with a food allergy diagnosis experienced severe allergic reactions to food in 2006
Target: 21.0 percent
Target-Setting Method: Projection/trend analysis
Data Sources:
Food Safety Survey, FDA
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Healthy People 2010 The HP2010 objective with the same definition was 10-04b.
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FS-5 Increase the proportion of consumers who follow key food safety practices
Baseline: 67.2 percent of consumers followed the key food safety practice of “Clean: wash hands and surfaces often.” in 2006
Target: 73.9 percent
Target-Setting Method: 10 percent improvement
Data Sources:
Food Safety Survey, FDA
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Healthy People 2010 The HP2010 objective with the same definition was 10-05.
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Baseline: 88.6 percent of consumers followed the key food safety practice of “Separate: don’t cross-contaminate.” in 2006
Target: 92.0 percent
Target-Setting Method: Projection/trend analysis
Data Sources:
Food Safety Survey, FDA
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Baseline: 36.9 percent of consumers followed the key food safety practice of “Cook: cook to proper temperatures.” in 2006
Target: 76.0 percent
Target-Setting Method: Projection/trend analysis
Data Sources:
Food Safety Survey, FDA
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Baseline: 88.1 percent of consumers followed the key food safety practice of “Chill: refrigerate promptly.” in 2006
Target: 91.1 percent
Target-Setting Method: Projection/trend analysis
Data Sources:
Food Safety Survey, FDA
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FS-6 Increase the proportion of fast-food and full service restaurants that follow food safety practices that prevent foodborne illness outbreaks
Baseline: 61.2 percent of fast-food restaurants where employees practice proper handwashing in 2008
Target: 69.0 percent
Target-Setting Method: Minimal statistical significance
Data Sources:
Retail Food Risk Factor Studies, CFSAN
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Healthy People 2010 The HP2010 objective with the same definition was 10-6.
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Baseline: 73.7 percent of fast-food restaurants where employees do not contact ready-to-eat foods with bare hands in 2008
Target: 81.0 percent
Target-Setting Method: Minimal statistical significance
Data Sources:
Retail Food Risk Factor Studies, CFSAN
Data:
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Healthy People 2010 The HP2010 objective with the same definition was 10-6.
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Baseline: 58.3 percent of fast-food restaurants where food contact surfaces are properly cleaned and sanitized in 2008
Target: 66.0 percent
Target-Setting Method: Minimal statistical significance
Data Sources:
Retail Food Risk Factor Studies, CFSAN
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Healthy People 2010 The HP2010 objective with the same definition was 10-6.
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Baseline: 32.0 percent of fast food restaurants where foods are properly refrigerated in 2008
Target: 40.0 percent
Target-Setting Method: Minimal statistical significance
Data Sources:
Retail Food Risk Factor Studies, CFSAN
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Healthy People 2010 The HP2010 objective with the same definition was 10-6.
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Baseline: 71.3 percent of fast-food restaurants where hot foods are held at the proper temperature in 2008
Target: 79.0 percent
Target-Setting Method: Minimal statistical significance
Data Sources:
Retail Food Risk Factor Studies, CFSAN
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Healthy People 2010 The HP2010 objective with the same definition was 10-6.
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Baseline: 24.2 percent of full-service restaurants where employees practice proper handwashing in 2008
Target: 31.0 percent
Target-Setting Method: Minimal statistical significance
Data Sources:
Retail Food Risk Factor Studies, CFSAN
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Healthy People 2010 The HP2010 objective with the same definition was 10-6.
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Baseline: 53.7 percent of full-service restaurants where employees do not contact ready-to-eat foods with bare hands in 2008
Target: 62.0 percent
Target-Setting Method: Minimal statistical significance
Data Sources:
Retail Food Risk Factor Studies, CFSAN
Data:
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Healthy People 2010 The HP2010 objective with the same definition was 10-6.
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Baseline: 36.5 percent of full-service restaurants where food contact surfaces are properly cleaned and sanitized in 2008
Target: 45.0 percent
Target-Setting Method: Minimal statistical significance
Data Sources:
Retail Food Risk Factor Studies, CFSAN
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Healthy People 2010 The HP2010 objective with the same definition was 10-6.
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Baseline: 28.1 percent of full-service restaurants where foods are properly refrigerated in 2008
Target: 36.0 percent
Target-Setting Method: Minimal statistical significance
Data Sources:
Retail Food Risk Factor Studies, CFSAN
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Healthy People 2010 The HP2010 objective with the same definition was 10-6.
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Baseline: 60.2 percent of full-service restaurants where hot foods are held at the proper temperature in 2008
Target: 69.0 percent
Target-Setting Method: Minimal statistical significance
Data Sources:
Retail Food Risk Factor Studies, CFSAN
Data:
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Healthy People 2010 The HP2010 objective with the same definition was 10-6.
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Revision History: This objective was revised. Read more about the revision history.
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Syndicated Content Details:
Source URL: http://www.healthypeople.gov/2020/topics-objectives/topic/food-safety/objectives
Source Agency: Office of Disease Prevention and Health Promotion, Healthy People (ODPHP-HP)
Captured Date: 2014-10-08 20:38:45.0

 

 

 

 
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