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CDC and food safety
  • Published Date:
    March 2014
  • Language:
    English
Filetype[PDF-1.01 MB]


Details:
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  1. Restaurant Manager and Worker Food Safety Certification and Knowledge
    Personal Author:
    Brown, Laura G.; Le, Brenda; Wong, Melissa R.; Reimann, David; Nicholas, David; Faw, Brenda; Davis, Ernestine; Selman, Carol A.;
    Published Date:
    Oct 31 2014
    Source:
    Foodborne Pathog Dis. 11(11):835-843.
    Description:
    Over half of foodborne illness outbreaks occur in restaurants. To combat these outbreaks, many public health agencies require food safety certification for restaurant managers, and sometimes workers. Certification entails passing a food safety knowle...
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  2. Impact of changing consumer lifestyles on the emergence/reemergence of foodborne pathogens.
    Personal Author:
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    Published Date:
    1997 Oct-Dec
    Source:
    Emerg Infect Dis. 3(4):471-479.
    Description:
    Foodborne illness of microbial origin is the most serious food safety problem in the United States. The Centers for Disease Control and Prevention reports that 79% of outbreaks between 1987 and 1992 were bacterial; improper holding temperature and po...
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  3. The Food-safe school action team; joining forces to prevent foodborne illness outbreaks
    Corporate Authors:
    Centers for Disease Control and Prevention (U.S.). National Coalition for Food Safe Schools.
    Published Date:
    2005
    Description:
    The consequences of not preventing foodborne illness are grave and can include: serious and fatal illness, lost learning and teaching time, potential liability, and decreased family and community confidence in schools. This guide is a multifaceted im...
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  4. CDC and food safety
    Published Date:
    March 2016
    Description:
    Foodborne illness is a common, costly—yet preventable—public health problem. CDC estimates that 1 in 6 Americans get sick from contaminated foods or beverages and 3,000 die each year. The U.S. Department of Agriculture estimates that foodborne il...
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  5. Consumer concerns: motivating to action.
    Personal Author:
    Bruhn, C. M.
    Published Date:
    1997 Oct-Dec
    Source:
    Emerg Infect Dis. 3(4):511-515.
    Description:
    Microbiologic safety is consumers' most frequently volunteered food safety concern. An increase in the level of concern in recent years suggests that consumers are more receptive to educational information. However, changing lifestyles have lessened ...
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