Assessing Employee Health Policies for Reporting and Excluding Ill Food Employees in Restaurants within the United States.

Abstract: Preventing ill food employees from spreading pathogens to food and food contact surfaces remains an important objective of retail food safety policy in the United States. Since 2005, the U.S.

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

Proper cold holding and date marking practices help control growth in foods. Most restaurants had ≥1 instance of improper cold holding. Less than 50% of all cold holding observations were found to be out of compliance.