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Effect of a manager training program on sanitary conditions in restaurants.
  • Published Date:
    1998 Jul-Aug
  • Source:
    Public Health Rep. 113(4):353-358
  • Language:
Filetype[PDF-1.93 MB]

  • Alternative Title:
    Public Health Rep
  • Description:
    To evaluate the effectiveness of a food manager training and certification program in increasing compliance with restaurant sanitary codes.|Using routine sanitary inspection records, the authors compared pre- and post-training inspection scores for 94 restaurants falling into three groups: a "mandatory" group (managers' attendance was mandated for these restaurants); a "voluntary" group (managers attended the training voluntarily); and a control group (no staff attended the training program).|Restaurants for which managers were mandated to attend a training and certification program demonstrated a significant improvement in inspection scores, an improvement that was sustained over a two-year follow-up period. The mean inspection scores for a control group did not change significantly over time. However, improvements were not noted in all areas of food safety.|Food manager training and certification programs may be an effective way to improve the sanitary conditions of restaurants and reduce the spread of foodborne illnesses.

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