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Public Health Rep. 1998 Jul-Aug; 113(4): 353–358.
PMCID: PMC1308396

Effect of a manager training program on sanitary conditions in restaurants.


OBJECTIVE: To evaluate the effectiveness of a food manager training and certification program in increasing compliance with restaurant sanitary codes. METHODS: 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). RESULTS: 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. CONCLUSIONS: 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.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.
  • Riben PD, Mathias RG, Wiens M, Cocksedge W, Hazelwood A, Kirshner B, Pelton J. Routine restaurant inspections and education of food handlers: recommendations based on critical appraisal of the literature and survey of Canadian jurisdictions on restaurant inspections and education of food handlers. Can J Public Health. 1994 Jul-Aug;85 (Suppl 1):S67–S70. [PubMed]
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