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The project involved the following stages of work:
<ul><li>
Implementation of a pilot study to test methods and generate hypotheses for a case control study.
<li>Implementation of the main case control study.
<li>Identification of management risk factors for food poisoning outbreaks in catering premises. A comparison of local authority 'risk scores' in case and control premises.
<li>Production of structured guidance on the assessment of the 'Confidence in Management' section of Code of Practice No. 9.
<li>Production of a protocol to facilitate local authority investigation of management and commercial issues during routine inspections and outbreak investigations.</ul>
This project was commissioned to conduct a matched case control study to compare management practices in businesses (in England and Wales) where an outbreak has occurred with such practices in other comparable catering businesses. It is hoped that the results of the study will provide evidence to support environmental health officers in undertaking outbreak investigations and routine inspections and enable the catering industry to target resources effectively.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.