"Foodborne diseases cause about 47.8 million illnesses, 127,839 hospitalizations, and 3,037 deaths every year in the United
States. Improper holding temperatures, poor personal hygiene of food handlers, unsafe food sources, inadequate cooking, and
contaminated equipment are the top five food safety risk factors identified by the Centers for Disease Control and Prevention
(CDC). Critical violations are based upon these identified risk factors." - North Carolina Institute of Medicine. Healthy
North Carolina 2020: A Better State of Health.
Average Number of Critical Violations per Restaurant/Food Stand North Carolina vs. HNC 2020 Target, 2009-2011
This measure was derived from information collected from the North Carolina Environmental Health. Information is collected
via the Food Service Establishment Inspection Form.
The HNC 2020 target, which is the target to be reached by 2020, is repeated in the data table for graphing purposes.
"Critical Violation Risk Factors" are those contributing factors that increase the chance of developing food-borne illness
and are categorized into Employee Health, Good Hygienic Practices, Preventing Contamination by Hands, Approved Source, Protection
from Contamination, and Potentially Hazardous Food.
How We Calculated the Rates
Number critical violations identified
Total food establishments
Page Content Updated On 02/12/2013,
Published on 02/12/2013
State Center for Health Statistics, N.C. Division of Public Health, Telephone: 919-733-4728, Fax: 919-733-8485