Systematic Environmental Evaluations To Identify Food Safety Differences between Outbreak and Nonoutbreak Restaurants

Abstract

Restaurants are important settings for foodborne disease transmission. The Environmental Health Specialists Network (EHS-Net) was established to identify underlying factors contributing to disease outbreaks and to translate those findings into improved prevention efforts. From June 2002 through June 2003, EHS-Net conducted systematic environmental evaluations in 22 restaurants in which outbreaks had occurred and 347 restaurants in which outbreaks had not occurred. Norovirus was the most common foodborne disease agent identified, accounting for 42% of all confirmed foodborne outbreaks during the study period. Handling of food by an infected person or carrier (65%) and bare-hand contact with food (35%) were the most commonly identified contributing factors. Outbreak and nonoutbreak restaurants were similar with respect to many characteristics. The major difference was in the presence of a certified kitchen manager (CKM); 32% of outbreak restaurants had a CKM, but 71% of nonoutbreak restaurants had a CKM (odds ratio of 0.2; 95% confidence interval of 0.1 to 0.5). CKMs were associated with the absence of bare-hand contact with foods as a contributing factor, fewer norovirus outbreaks, and the absence of outbreaks associated with Clostridium perfringens. However, neither the presence of a CKM nor the presence of policies regarding employee health significantly affected the identification of an infected person or carrier as a contributing factor. These findings suggest a lack of effective monitoring of employee illness or a lack of commitment to enforcing policies regarding ill food workers. Food safety certification of kitchen managers appears to be an important outbreak prevention measure, and managing food worker illnesses should be emphasized during food safety training programs.

Certified Kitchen Managers: Do They Improve Restaurant Inspection Outcomes?

“…In 2006, Hedberg et al (12) found that the presence of a CKM had a protective effect with respect to foodborne illness outbreaks. Thus, the presence of a CKM may help to improve food safety practices among food workers and ultimately reduce foodborne illness.…”

Predicting and explaining behavioral intention and hand sanitizer use among US Army soldiers

“…Proper hand sanitation has proven to be critical during distribution and consumption of food (Armed Forces Health Surveillance Center, 2014; Arness et al, 2000;Hedberg et al, 2006). No studies have been conducted within a U.S. Army dining facility.…”

“…Proper hand sanitation is critical during preparation, distribution, and consumption of food, whether in the home or a congregate environment, such as a dining facility (Fein, Lin, & Levy, 1995;Greig, Todd, Bartleson, & Michaels, 2007;Hedberg et al, 2006). Proper hand washing with soap and water, then drying, is a proven and effective method of hand sanitation (Curtis & Cairncross, 2003;Todd, Michaels, Greig, Smith, & Bartleson, 2009).…”

“…Food safety professionals and U.S. Army commanders can use the result from this study to help military leaders become more aware of the need to promote consumer food safety behaviors among soldiers. Many health-related infection problems are not only caused by distribution and production of food but also how we practice hand hygiene behavior before consumption (Hedberg et al, 2006). Moreover, should a foodborne-related outbreak occur in the military setting, the foodservice environment will be closely investigated and analyzed, even if they are not the source of the outbreak.…”

Alimentos seguros: percepção dos manipuladores

“…In conclusion, respondents' perceptions about the researched subjects were heterogeneous regardless if they participated in good manufacturing practices training or if they worked in establishments where consulting service or a technical manager was available. (HEDBERG et al, 2006;GERMANO;GERMANO, 2008).…”