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:
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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

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