Food Safety Management Systems, Certified Food Protection Managers, and Compliance with Food Safety Practices Associated with the Control of Listeria monocytogenes in Foods at Restaurants

Abstract

ABSTRACT Listeria monocytogenes is a widespread pathogen of public health concern that is capable of persisting in food processing and retail food environments. Both industry and regulatory agencies continually look for ways to eliminate or prevent the growth of this pathogen. This study investigated the effect of food safety management systems (FSMS) and the presence of a certified food protection manager (CFPM) on the occurrence of proper cold holding and date marking—two food safety practices associated with the control of L. monocytogenes in restaurants. Observational data collected as part of a national study of randomly selected fast food and full-service restaurants were analyzed. Regression analysis found FSMS was the strongest predictor of out-of-compliance observations. Although CFPM was not a significant predictor of out-of-compliance observations when FSMS was taken into account, restaurants with no CFPM employed had a significantly higher mean number of out-of-compliance observations than did restaurants with a CFPM employed but not present and than restaurants with a CFPM present. Having sufficient refrigeration capacity and accessible temperature measuring devices was associated with better cold-holding compliance. Establishments located in jurisdictions requiring the date marking of time-temperature control for safety foods were more likely to properly date mark those foods than those not located in such jurisdictions. HIGHLIGHTS