These resources provide helpful information that may supplement promotion tactics for Food Code Adoption.
Bedford, B., Liggans, G., Williams, L., Jackson, L. (2020). Allergen Removal and Transfer with Wiping and Cleaning Methods Used in Retail and Food Service Establishments. Journal of Food Protection, 83(7), 1248-1260. https://doi.org/10.4315/JFP-20-025
Brown, L. G., Hoover, E. R., Faw, B. V., Hedeen, N. K., Nicholas, D., Wong, M. R., Shepherd, C., Gallagher, D. L., & Kause, J. R. (2018). Food Safety Practices Linked with Proper Refrigerator Temperatures in Retail Delis. Foodborne pathogens and disease, 15(5), 300–307. https://doi.org/10.1089/fpd.2017.2358
For key takeaways from this and five other related studies visit CDC’s EHS-Net plain language study findings page.
Hoover, E. R., Hedeen, N., Freeland, A., Kambhampati, A., Dewey-Mattia, D., Scott, K. W., Hall, A., & Brown, L. (2020). Restaurant Policies and Practices Related to Norovirus Outbreak Size and Duration. Journal of food protection, 83(9), 1607–1618. https://doi.org/10.4315/JFP-20-102
For key takeaways from this study, read CDC’s plain language summary.
Kambhampati, A., Shioda, K., Gould, L. H., Sharp, D., Brown, L. G., Parashar, U. D., & Hall, A. J. (2016). A state-by-state assessment of food service regulations for prevention of norovirus outbreaks. Journal of Food Protection, 79(9), 1527-1536. https://doi.org/10.4315/0362-028X.JFP-16-088
For key takeaways from this study, visit CDC’s EHS-Net study findings page.
Kneller, P., & Bierma, T. (1990). Food Service Certification: Measuring the effectiveness of a state program. Journal of Environmental Health, 52(5), 292-294.
Liggans, G.L., Boyer, M.S., Williams, L.B., Destromp, K.W., Hoang, S.T. (2019). Food Safety Management Systems, Certified Food Protection Managers, and Compliance with Food Safety Practices Associated with the Control of Listeria monocytogenes in Foods at Restaurants. Journal of Food Protection, 82(7), 1116-1123. https://doi.org/10.4315/0362-028X.JFP-18-532
Liggans, G. L., Moore, V. S., Boyer, M.S., Williams, L.B. (2020). Assessing Employee Health Policies for Reporting and Excluding Ill Food Employees in Restaurants within the United States. Journal of Food Protection. In Press. http://doi.org/10.4315/JFP-20-158
Lipcsei, L., & Kambhampati, A. (2016). Improving food safety through prevention: CDC’s food safety prevention status report. Journal of Environmental Health, 79(2), 46.
Linked article has been republished with permission by the Centers for Disease Control and Prevention.
Reed, K., Brown, L., Ripley, D., Hedeen, N., Nicholas, D., Faw, B., Bushnell, L., Nair, P., & Wickam, T. (2020). Restaurant Characteristics Associated With the Use of Specific Food-Cooling Methods. Journal of Environmental Health, 82(10).
For key takeaways from this and two other related studies, visit CDC’s EHS-Net plain language study findings page.