Effect of a manager training program on sanitary conditions in restaurants.
Year: 1998
Type: article
Abstract: OBJECTIVE: To evaluate the effectiveness of a food manager training and certification program in increasing compliance with restaurant sanitary codes. METHODS: 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). RESULTS: 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. CONCLUSIONS: 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.
Source: PubMed
Authors: M Cotterchio, J Gunn, T Coffill, P Tormey, M A Barry
Institution: Boston University
Language: English
Topic: Food Safety and Hygiene
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W2403800109