There’s a lot of talking in the four papers about restaurant food safety sponsored by the U.S Centers for Disease Control in the latest issue of the Journal of Food Protection, but not a lot of solutions.

Policies need to be developed and workers trained.

Uh-huh.

We’ve developed on-farm food safety programs for fresh produce when it wasn’t fashionable; we’ve examined whether worker training strategies work; we’ve developed training tools like food safety infosheets, we’ve watched a lot of video.

“These findings indicate that restaurant chicken preparation and cooking practices and manager food safety knowledge need improvement. “

Some useful research would be, how best to improve restaurant practices?