National Center for Environmental Health (U.S.). Division of Environmental Health Science and Practice.

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

Pamphlet (or booklet)

Fact Sheet

Stephen B. Thacker CDC Library collection