What the Study Found.
Restaurants with CKMs had fewer critical violations. This shows that CKMs are better able to control the risk of foodborne illness. CKMs also provide better training. Better training increases safe food handling by food workers.
Restaurants with CKMs did not have fewer critical violations in time and temperature control activities. This includes activities such as cold holding. But they did have fewer violations in hot holding of food. Proper hot holding is easier than other food temperatures. This is because hot holding has a larger acceptable range of temperatures.
Fast-food restaurants are less likely to have a critical violation. The reason for this is that they serve food that requires little preparation.
Less popular restaurants are less likely to have a critical violation. The reason for this is that they sell less food.
As used in the document, what is meant by CKMs?
