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
Date Indicator Content Last Updated: 02/12/2013
State Center for Health Statistics, N.C. Division of Public Health, Telephone: 919-733-4728, Fax: 919-733-8485