This month’s Journal of Environmental Health features a column[PDF - 388 KB] on CDC’s Prevention Status Reports (PSRs) released in February 2016. As part of National Food Safety Education Month, we are highlighting the food safety PSR, which introduced a new indicator. The new measure reports on state adoption of key Food Code provisions for preventing foodborne illness and outbreaks associated with restaurants.
One of these provisions requires restaurants to have at least one employee with management responsibility who is certified in food safety (often referred to as a certified kitchen manager). In addition, make sure to explore
What Restaurant Staff Think about Food Allergies
In general, restaurant staff were familiar with food allergies and had positive attitudes about accommodating customers with food allergies. However, we found important gaps. We recommend restaurants implement three key restaurant practices linked with better food allergy knowledge and more positive attitudes about accommodating customers with food allergies. See our EHS-Net plain language page on food allergies or read the full report in this month's Journal of Food Protection [PDF - 176 KB].