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.
The latest form for Survey on the Occurrence of Foodborne Illness Risk Factors in Selected Restaurant and Retail Foodservice Facility Types expires 2021-08-31 and can be found here.
Document Name |
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Supporting Statement A |
Supporting Statement B |
Supplementary Document |
Supplementary Document |
Supplementary Document |
Revision of a currently approved collection | 2024-08-30 | ||
Approved without change |
Extension without change of a currently approved collection | 2021-07-29 | |
Approved without change |
Revision of a currently approved collection | 2018-07-31 | |
Approved without change |
Extension without change of a currently approved collection | 2015-08-18 | |
Approved with change |
New collection (Request for a new OMB Control Number) | 2012-11-15 |
Federal Enterprise Architecture: Health - Public Health Monitoring