CDC RESTAURANT FOOD HANDLING AND FOOD SAFETY PRACTICES STUDIES

PUBLISHED ARTICLE

Oct 24, 2016 | EcoSure Food Safety Monitor

By Miriam Eisenberg, MS, RD, CP-FS

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The Centers for Disease Control and Prevention (CDC) Environmental Health Specialists Network (EHSNet) conducts research on food safety behaviors and identify areas for improvement. Plain-language summaries of recent food safety projects, which focus on restaurant and food worker food handling and food safety practices, are available and can be used when talking about the “whys” behind good food safety practices. Review of the summaries indicates that attention to basic practices is lacking and needs continual emphasis—this includes handwashing, avoiding cross-contamination from raw to RTE foods, temperature control, and excluding ill employees from food prep. Several recent hepatitis outbreaks have highlighted the importance of basic hand hygiene practices as the source of that contaminant is always human fecal material.

Some studies focused on food handling practices associated with foodborne illness include:

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