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Certified kitchen managers: do they improve restaurant inspection outcomes?
Sheryl C Cates1, Mary K Muth, Shawn A Karns
1RTI International, 3040 Cornwallis Road, P.O. Box 12194, Research Triangle Park, North Carolina 27709, USA. scc@rti.org
Journal of Food Protection
|April 9, 2009
Summary
Certified kitchen managers (CKMs) in restaurants reduce critical violations in food safety, personnel, and handling. However, their presence did not significantly impact violations related to temperature control or plumbing.
Area of Science:
- Food Safety
- Public Health
- Restaurant Management
Background:
- Restaurants are a common source of foodborne illness outbreaks.
- Certified Kitchen Manager (CKM) programs aim to improve food safety practices.
- The impact of CKM presence on inspection outcomes requires further investigation.
Purpose of the Study:
- To examine the relationship between routine restaurant inspection results and the presence of a Certified Kitchen Manager (CKM).
- To identify specific areas where CKM presence influences critical violations (CVs).
Main Methods:
- Analysis of 8,338 inspections from 4,461 Iowa restaurants conducted in 2005-2006.
- Logistic regression modeling to assess the association between CKM presence and CVs.
- Separate models were estimated for seven distinct inspection categories.
Main Results:
- Restaurants with a CKM present were significantly less likely to have CVs related to personnel, food source/handling, facility/equipment, ware-washing, and other operations.
- No significant difference in CVs for temperature/time control or plumbing, water, or sewage was observed between restaurants with and without a CKM.
- Within temperature/time control, CKM presence was associated with fewer hot-holding violations, but not others.
Conclusions:
- The presence of a Certified Kitchen Manager (CKM) offers protection against most types of critical violations in restaurants.
- Targeted improvements in CKM training may be necessary for areas like temperature control and plumbing.
- CKM certification appears to be a valuable tool in reducing foodborne illness risks.
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