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From 2017 to 2019, 24 U.S. jurisdictions reported 1,430 environmental antecedents from 393 foodborne illness outbreaks to the National Environmental Assessments Reporting System. The data contains root causes identified during outbreak investigations, such as lack of employee oversight and insufficient training. It is published by the Centers for Disease Control and Prevention via data.cdc.gov.
Column names are long descriptive phrases; may require renaming for analysis. License and exact row count are unknown.
| # | Column Name |
|---|---|
| 1 | Improperly sized or installed equipment for the facility |
| 2 | Lack of training of employees on specific processes |
| 3 | Contributing Factor |
| 4 | Low/insufficient staffing |
| 5 | Poor facility layout |
| 6 | Year |
| 7 | Language barrier between management and employees |
| 8 | Insufficient capacity of equipment (not enough equipment for the processes) |
| 9 | Other |
| 10 | Equipment is improperly used |
| 11 | Lack of oversight of employees/ enforcement of policies |
| 12 | High turnover of employees or management |
| 13 | Lack of reinvestment in the restaurant |
| 14 | Food not treated as time and temperature control for safety |
| 15 | Insufficient process to mitigate the hazard |
| 16 | Lack of sick leave or other financial incentives to adhere to good practices |
| 17 | SiteID |
| 18 | Lack of preventative maintenance on equipment |
| 19 | Lack of a food safety culture/ attitude towards food safety |
| 20 | ID |
| 21 | Lack of needed supplies for the operation of the restaurant |
| 22 | Employees or managers are not following the facility’s process |