Study Examines Why Restaurant Workers Don't Follow Food Safety Practices

A recently published study traces 59% of reported foodborne illness outbreaks in restaurants to food-handler error. Typically, foodborne illnesses are caused by poor personal hygiene, cross contamination and improper time and temperature control.

In a Kansas State University study, researchers looked at the perceived barriers to handwashing, cleaning work surfaces, and using food thermometers with restaurant employees.

The study participants listed time constraints, inconvenience, inadequate training, and inadequate resources as the most common reasons for employees to disregard food safety procedures.

Click here to read the article