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


Subject:
[+]
Food Contamination
Meat Products
Refrigeration
Small Business
Temperature

Document Type:
Pamphlet (or booklet)
Genre:
Fact Sheet
Collection(s):
Stephen B. Thacker CDC Library collection
Main Document Checksum:
[+]
urn:sha256:bd6bb7c08d4523e4ae5800d3452100e629680cceb19baa85c8a010b001302e68
File Type:

Supporting Files

• how-retail-delis-refrigerate-food.htm

  htm

More +