ATLANTA — Increased awareness and implementation of proper food safety in restaurants and delis may help prevent many of the foodborne illness outbreaks reported each year in the U.S., according to data from the Centers for Disease Control & Prevention. Researchers identified gaps in the education of restaurant workers as well as public health surveillance, two critical tools necessary in preventing a very common and costly public health problem.
The research identifies food preparation and handling practices, worker health policies and hand-washing practices among the underlying environmental factors that often are not reported during foodborne outbreaks, even though more. . .