How retail delis refrigerate food : EHS-Net rindings and recommendations

Details

• Corporate Authors:
  National Center for Environmental Health (U.S.). Division of Environmental Health Science and Practice.
• Description:
  EHS-Net Recommends
  
  We recommend that food safety programs and retail delis
  
  • Encourage or require kitchen managers to be certified in food safety.
  
  • Monitor and record refrigerator temperatures.
  
  Most delis keep food cold enough
  
  to reduce growth of Listeria monocytogenes (Lm) and other germs that cause foodborne illness and outbreaks, but 1 in 6 delis do not.
  
  This study was 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.
  
  Visit EHS-Net at www.cdc.gov/nceh/ehs/EHSNet.
  
  CS286740-A
  
  how-retail-delis-refrigerate-food-h.pdf
  
  
• Subjects:
  Food Contamination Meat Products Refrigeration Small Business Temperature
• Document Type:
  Pamphlet (or booklet)
• Genre:
  Fact Sheet
• Pages in Document:
  2 unnumbered pages
• Collection(s):
  Stephen B. Thacker CDC Library
• Main Document Checksum:
  urn:sha256:bd6bb7c08d4523e4ae5800d3452100e629680cceb19baa85c8a010b001302e68
• Download URL:
  https://stacks.cdc.gov/view/cdc/55593/cdc_55593_DS1.pdf
• File Type:
  [PDF - 326.08 KB ]