About the Study
Purpose
The study aimed to:
- Identify and address immediate food safety concerns.
- Track trends over time to improve food safety standards.
Study Timeline
•Conducted: July – November 2022
•Next Study Planned: November 2027
Key Risk Factors Assessed
The study focused on five primary risk factors for foodborne illness:
•Improper food holding temperatures
•Inadequate cooking
•Contaminated equipment
•Poor employee hygiene
•Food from unsafe sources
Facilities Included
NET Health surveyed 202 establishments across multiple facility types:
•Full-service & fast-food restaurants
•Retail food store delis
•Long-term care facilities & hospitals
•Schools
Key Takeaways & Next Steps
Findings from this study establish a baseline for food safety trends. Moving forward, NET Health will:
•Implement intervention strategies such as training materials and visual education tools.
•Conduct a follow-up study in 2027 to measure improvements.
•Offer guidance and training aids tailored to facility needs.
