Restaurant Food Safety Findings in Plain Language
Read food safety study findings and recommendations on policies and practices to reduce foodborne illness in restaurants, banquet facilities, schools, and other institutions.
According to CDC’s Prevention Status Reports, these areas are especially important in reducing norovirus and other causes of illness in restaurants and other retail food establishments.
Food handling by a sick worker contributes to nearly half of all restaurant-related outbreaks.
Restaurants with certified managers had better food safety practices and were less likely to be linked with outbreaks.
Germs found in some foods can make you sick if you don’t kill the germs by cooking the food. These germs can also make you sick if they get into other foods that aren’t then cooked.
It is important to learn more about food worker practices. This can help us find ways to reduce risky practices.
We found that almost 1 in 4 restaurants did not label their refrigerated and ready-to-eat foods with dates indicating when the food is no longer safe to eat.
Sliced deli meats are at higher risk of Listeria, which causes the third highest number of foodborne illness deaths in the United States each year.
States that adopted key provisions from the FDA Food Code had lower rates of foodborne norovirus outbreaks. Learn more about these provisions for restaurants, delis, caterers, and others.
Investigations of foodborne illness outbreaks are critical to preventing future ones, but they don’t always give enough information.
These studies were conducted by the Environmental Health Specialists Network (EHS-Net). EHS-Net is a federally funded collaboration of federal, state, and local environmental health specialists and epidemiologists working to better understand the environmental causes of foodborne illness. We seek to improve public health and industry policies and practices to reduce foodborne illness in restaurants, banquet facilities, schools, and other institutions.