At a glance
This study looked at links between restaurant food safety inspections and certification of kitchen managers. We found that restaurants with kitchen managers certified in food safety were less likely to have critical violations on their inspections.
Key takeaways
We found that restaurants with kitchen managers certified in food safety were less likely to have criticalA violations on their inspections.
Critical violations in six areas were less likely in restaurants with a certified kitchen manager (CKMB) than in restaurants without a CKM:
- Staff
- Food source and handling
- Warewashing
- Facility and equipment
- Hot holdingC
- Other operations
Critical violations in five areas were equally likely in restaurants with and without a certified manager:
Critical violations in most areas were less likely in restaurants:
- That mainly served liquor than in those that mainly served food
- With lower incomes than in those with higher incomes
- That served fast food than in those with full service
Why this is important
Certified managers have passed a test to show knowledge of food safety. It is believed that they are better able to control factors that can lead to foodborne illness.
Certification of kitchen managers may affect foodborne illness risk factors in many ways. Some ways are better management and better on-the-job training. Food safety programs and restaurants should consider encouraging or requiring certification of kitchen managers.
More information
- Journal article this plain language summary is based on
- Other summaries related to certification: outbreaks and certified managers, certification and knowledge, and ground beef preparation
- More key findings on restaurant practices and from investigation data
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- Critical violations: Violations found during restaurant inspections that are more likely to lead to foodborne illness.
- Certified kitchen manager (CKM): Manager who passed a test to show knowledge of food safety.
- Hot holding: Keeping hot food at a specific temperature to reduce germ growth.
- Food cooling: Removing heat from food quickly enough to prevent growth of germs.
- Cold holding: Keeping cold food at a specific temperature to reduce germ growth.
- Time and temperature control: Using temperature or time to reduce germ growth in food.