The Environmental Health Specialists Network (EHS-Net) of the CDC examined restaurant chicken preparation and cooking practices and kitchen managers’ food safety knowledge concerning chicken.
Many restaurants were not following FDA Food Code to prevent cross-contamination and ensure proper cooking. Managers often lacked basic food safety knowledge about chicken preparation.
- 40% of managers said that they never, rarely, or only sometimes use designated certain cutting boards for chicken.
- 1/3 of managers said that they did not wash and rinse preparation surfaces before sanitizing them.
- >50% of managers said that thermometers were not used to determine the final cook temperature of chicken.
- Only 43% of managers knew the temperature to which raw chicken needed to be cooked for it to be safe to eat.
The authors conclude, “Restaurant chicken preparation and cooking practices and manager food safety knowledge need improvement.”
Proper handling and cooking of chicken includes:
- Use a clean contact surface for washing, rinsing and sanitizing.
- Minimize bare hand contact with raw chicken.
- Separate raw chicken from other foods.
- Cook raw chicken to 165 degrees for at least 15 seconds.
- Final cook temperatures should be measured with a thermometer.
Now you know what nearly 40% of restaurant managers didn’t know.
Scary don’t you think?