Food Safety Management Systems, Certified Food Protection Managers, and Compliance with Food Safety Practices Associated with the Control of Listeria monocytogenes in Foods at Restaurants

• Published in: Journal of food protection Vol. 82; no. 7; pp. 1116 - 1123
• Main Authors: Liggans, Girvin L, Boyer, Marc S, Williams, Laurie B, Destromp, Kimberly W, Hoang, Son T
• Format: Journal Article
• Language: English
• Published: United States Elsevier Limited 01.07.2019
• Subjects: Certification; Cold; Compliance; Epidemics; Fast food; Federal regulation; Food Handling - methods; Food Handling - standards; Food industry; Food Microbiology - methods; Food processing; Food processing industry; Food safety; Food Safety - methods; Food selection; Food service; Illnesses; Jurisdiction; Listeria; Listeria monocytogenes; Management systems; Marking; Measuring instruments; Pathogens; Public health; Refrigeration; Regression analysis; Regulatory agencies; Restaurants; Restaurants - organization & administration; Restaurants - standards; Risk factors; Safety; Safety Management; Safety training; Temperature; Temperature control; Temperature requirements; Training; United States > US; Date marking; Food safety; Temperature control; Restaurants; Certified food protection manager
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X.JFP-18-532

Proper cold holding and date marking practices help control growth in foods. Most restaurants had ≥1 instance of improper cold holding. Less than 50% of all cold holding observations were found to be out of compliance. Restaurants in areas requiring date marking of food were more likely to date mark. CFPM did not predict out-of-compliance observations when FSMS effects were considered.