Issue View | Council I | 2023 Biennial Meeting

This issue was submitted for consideration at a previous biennial meeting, see issue: 2020-I-015 ; the recommended solution has been revised .

Report - Foodborne Illness Investigation Committee

The Foodborne Illness Investigation Committee seeks acknowledgement of the committee's final report, with thanks to the members of the committee for their work.

Every year in the United States there are millions of cases of foodborne illness and a majority of these cases are attributable to food establishments (Jones & Angulo, 2006). Investigation of these reports of illness is of paramount importance to a) stop additional people from being exposed and becoming ill; b) understand the system failure within a food establishment that led people to become ill; and c) identify a source of contaminated food that may have entered the food establishment. In addition, quickly identifying the source of outbreaks through purchase records is crucial to identify the specific product so that public health advisories can warn consumers to avoid certain implicated products instead of broad categories (such as Romaine, tomatoes, or papayas). Such advisories have an enormous economic impact on the food sector and retail food establishments. Solving outbreaks quickly using consumer purchase records also reduces the number of people that may become ill and subsequent industry liability. Some regulatory authorities have been denied access to consumer food product purchase information, and clarification that the Food Code provides authority to access these records will reduce illnesses and associated economic impacts.

The Food Code appendix 2's supporting documents reference the Voluntary National Retail Food Program Standards (VNRFPS) along with the Council to Improve Foodborne Outbreak Response's Guidelines for Foodborne Outbreak Response. Both documents include the need for investigating foodborne illness outbreaks and having the ability to trace food back to its source.

Jones, T. F., & Angulo, F. J. (2006). Eating in Restaurants: A Risk Factor for Foodborne Disease? Clinical Infectious Disease, 43, 1324-1328. doi:1058-4838/2006/4310-0017

Scallan, E., Hoekstra, R. M., Angulo, F. J., Tauxe, R. V., Widdowson, M. A., Roy, S. L., . . . Griffin, P. M. (2011). Foodborne illness acquired in the United States--major pathogens. Emerg Infect Dis, 17(1), 7-15. doi:10.3201/eid1701.091101p1

1. Acknowledgement of the Foodborne Illness Investigation Final Report.
2. Thanking the Committee members for their work.
3. Disbanding the committee since all charges have been met.
4. Posting a PDF of the Committee developed "Food Establishment Consumer Purchase Best Practices" guidance document for CFP branding under Conference-Developed Guides and Documents on the CFP website.