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.
Mots-clés Pascal : Hygiène, Restaurant, Formation, Directeur, Certification, Pratique professionnelle, Aliment, Evaluation, Prévention, Intoxication alimentaire, Homme, Etats Unis, Amérique du Nord, Amérique, Appareil digestif pathologie
Mots-clés Pascal anglais : Hygiene, Restaurant, Formation, Director, Certification, Professional practice, Food, Evaluation, Prevention, Food poisoning, Human, United States, North America, America, Digestive diseases
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 98-0415189
Code Inist : 002B30A03B. Création : 25/01/1999.