Survey on the Occurrence of
Foodborne Illness Risk Factors in Selected Retail and Foodservice
Facility Types
Extension without change of a currently approved collection
No
Regular
07/29/2021
Requested
Previously Approved
36 Months From Approved
08/31/2021
1,616
1,616
1,637
1,637
0
0
This ICR collects information on the
occurrence of foodborne illness risk factors in full service and
fast food restaurants. Foodborne illness risk factors are defined
as the preparation practices and employee behaviors most commonly
reported to the Centers for Disease Control and Prevention (CDC) as
contributing factors to foodborne illness outbreaks at the retail
level.
US Code:
42
USC 243 Name of Law: Public Health Service Act
US Code: 21
USC 301 Name of Law: Federal Food, Drug, and Cosmetic Act
US Code: 31
USC 1535 Name of Law: The Economy Act of 1932
Ila Mizrachi 301 796-7726
ila.mizrachi@fda.hhs.gov
No
On behalf of this Federal agency, I certify that
the collection of information encompassed by this request complies
with 5 CFR 1320.9 and the related provisions of 5 CFR
1320.8(b)(3).
The following is a summary of the topics, regarding
the proposed collection of information, that the certification
covers:
(i) Why the information is being collected;
(ii) Use of information;
(iii) Burden estimate;
(iv) Nature of response (voluntary, required for a
benefit, or mandatory);
(v) Nature and extent of confidentiality; and
(vi) Need to display currently valid OMB control
number;
If you are unable to certify compliance with any of
these provisions, identify the item by leaving the box unchecked
and explain the reason in the Supporting Statement.