The U.S. Food and Drug Administration’s recommendation last month that all restaurants employ certified food protection managers has prompted many operators to ask what is required to achieve certification. The FDA found in a 10-year study of retail food risks that the presence of a certified food protection manager was strongly correlated with higher compliance levels with food safety practices, and the agency said in October that it would seek to make such an employee a requirement ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?