In 2012 the CDC Environmental Health Specialist Network conducted a telephone and then face-to-face interview study with chain and independent restaurant managers. They published their work in a 2014 paper titled Restaurant manager and worker food safety certification and knowledge. Their findings are troubling.
Managers: 64% had more than 2 years experience as a kitchen manager and
95% of managers self report they had food safety training.
But only 79% have been certified.
87% got that training from a manual or employee handbook.
But 52% got their training on the job.
Sadly 45% failed a simple 18-question test.
Workers: 88% had more than 2 years experience in the food industry and
90% of workers self report they had food safety training.
But 64% have never been certified.
94% got the training on the job without written material.
Sadly 48% failed a simple 18-question test.
The expert author’s conclusions are stunning. “Food safety knowledge is lacking.” ‘Food safety practices in independent restaurants are inferior to chain restaurant food practices.’
If you are a food service worker you can stand out. You can be average as noted above. Or you can lead the pack. You can become knowledgeable about food safety or you can become complacent and put people’s health at risk.
If you are a restaurant owner or manager you can make core food safety knowledge mandatory. You can create a food safety culture that cares!
DiningGrades.com can help.