Food Safety Magazine:– A report published in the November edition evaluated trends in food preparation practices and employee behaviours that contribute to foodborne illness outbreaks in the retail setting.
The study delves into the relationship between food safety management systems, certified food protection managers, and the occurrence of risk factors and food safety behaviours/practices commonly associated with foodborne illness in restaurants.
The data showed there remains a need to gain better control over employee handwashing and proper temperature control of foods that require refrigeration (cold holding of foods) and the need to have a certified food safety supervisor on every shift.
www.foodsafetymagazine.com November 2017
