Journal of Food Protection, Vol 72, No 2, 2009, Pages 384 391.pdfVIP

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Journal of Food Protection, Vol 72, No 2, 2009, Pages 384 391.pdf

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Journal of Food Protection, Vol 72, No 2, 2009, Pages 384 391

384 Journal of Food Protection, Vol. 72, No. 2, 2009, Pages 384–391 Certified Kitchen Managers: Do They Improve Restaurant Inspection Outcomes?? SHERYL C. CATES,1* MARY K. MUTH,1 SHAWN A. KARNS,1 MICHAEL A. PENNE,1 CARMILY N. STONE,2 JUDY E. HARRISON,3 AND VINCENT J. RADKE4 1RTI International, 3040 Cornwallis Road, P.O. Box 12194, Research Triangle Park, North Carolina 27709; 2Iowa Department of Public Health, Bureau of Environmental Health Services, Division of Environmental Health and 3Iowa Department of Inspections and Appeals, Food and Consumer Safety Bureau, 321 East 12th Street, Des Moines, Iowa 50319; and 4Centers for Disease Control and Prevention, National Center for Environmental Health, 4770 Buford Highway, Northeast, Atlanta, Georgia 30341, USA MS 08-201: Received 1 May 2008/Accepted 26 August 2008 ABSTRACT Restaurants are associated with a significant number of foodborne illness outbreaks in the United States. Certification of kitchen managers through an accredited training and testing program may help improve food safety practices and thus prevent foodborne illness. In this study, relationships between the results of routine restaurant inspections and the presence of a certified kitchen manager (CKM) were examined. We analyzed data for 4,461 restaurants in Iowa that were inspected during 2005 and 2006 (8,338 total inspections). Using logistic regression analysis, we modeled the outcome variable (0 no critical violations [CVs]; 1 one or more CVs) as a function of presence or absence of a CKM and other explanatory variables. We estimated separate models for seven inspection categories. Restaurants with a CKM present during inspection were less likely to have a CV for personnel (P 0.01), food source or handling (P 0.01), facility or equipment requirements (P 0.05), ware- washing (P 0.10), and other operations (P 0.10). However, restaurants with a CKM present during inspection were equally likely to have a CV for temperature or time control a