More than half of all foodborne illness outbreaks in the United States are associated with restaurants, delis, banquet facilities, schools and other institutions according to CDC's Surveillance for Foodborne Disease Outbreaks – United States, 1998-2008.
The Centers for Disease Control and Prevention’s Environmental Health Specialists Network (EHS-Net) announces four new publications on restaurant food handling practices that have been linked with foodborne illness outbreaks in restaurant settings. These publications are on the following topics:
- Ground beef handling,
- Handling of leafy greens,
- Chicken cross-contamination, and
- Sick food workers
Food safety programs and the restaurant industry can use these findings to develop effective interventions to improve food safety in restaurants.
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