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

Girvin L Liggans; Marc S Boyer; Laurie B Williams; Kimberly W Destromp; Son T Hoang

doi:10.4315/0362-028X.JFP-18-532

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

J Food Prot. 2019 Jul;82(7):1116-1123. doi: 10.4315/0362-028X.JFP-18-532.

Authors

Girvin L Liggans¹, Marc S Boyer², Laurie B Williams¹, Kimberly W Destromp³, Son T Hoang⁴

Affiliations

¹ 1 Retail Food Protection Staff, Office of Food Safety, College Park, Maryland 20740.
² 2 Biostatistics and Bioinformatics Staff, Office of Analytics and Outreach, U.S. Food and Drug Administration, College Park, Maryland 20740.
³ 3 Division of Programmatic Training, Office of Training, Education, and Development, U.S. Food and Drug Administration, Rockville, Maryland 20852.
⁴ 4 Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland 20742, USA.

PMID: 31210548
DOI: 10.4315/0362-028X.JFP-18-532

Abstract

Proper cold holding and date marking practices help control Lm 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.

Keywords: Certified food protection manager; Date marking; Food safety; Restaurants; Temperature control.

MeSH terms

Food Handling* / methods
Food Handling* / standards
Food Microbiology* / methods
Food Safety* / methods
Listeria monocytogenes*
Restaurants* / organization & administration
Restaurants* / standards
Safety Management