Frequency of Inadequate Chicken Cross-Contamination Prevention and Cooking Practices in Restaurants

• Published in: Journal of food protection 2013-12, Vol.76 (12), p.2141-2145
• Main Authors: Green Brown, Laura, Khargonekar, Shivangi, Bushnell, Lisa
• Format: Article
• Language: English
• Subjects: Animals; Biological and medical sciences; Campylobacter; Centers for Disease Control and Prevention; Chickens; Cooking; cross contamination; cutting boards; Data collection; Disease control; Environmental health; Epidemics; Food and Drug Administration Food Code; Food contamination & poisoning; Food Contamination - analysis; Food Contamination - prevention & control; Food Handling - methods; Food Handling - standards; Food industries; Food Safety; Fundamental and applied biological sciences. Psychology; Humans; Illnesses; Interviews; Knowledge; Likert scale; managers; Meals; Meat - microbiology; Pathogens; Pollution prevention; Poultry; Prevention; Public health; raw chicken meat; Restaurants; Restaurants - standards; Salmonella; Sanitizers; sanitizing; Supermarkets; Temperature; Thermometers; United States; washing
• ISSN: 0362-028X; 1944-9097; 1944-9097
• DOI: 10.4315/0362-028X.JFP-13-129

This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers' food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that many restaurants were not following U.S. Food and Drug Administration Food Code guidance concerning cross-contamination prevention and proper cooking and that managers lacked basic food safety knowledge about chicken. Forty percent of managers said that they never, rarely, or only sometimes designated certain cutting boards for raw meat (including chicken). One-third of managers said that they did not wash and rinse surfaces before sanitizing them. Over half 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. These findings indicate that restaurant chicken preparation and cooking practices and manager food safety knowledge need improvement. Findings from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts to improve chicken preparation and cooking practices and knowledge concerning safe chicken preparation.