Restaurant Date-Marking Practices Concerning Ready-to-Eat Food Requiring Time and Temperature Control for Safety.
Restaurant Date-Marking Practices Concerning Ready-to-Eat Food Requiring Time and Temperature Control for Safety.
复制标题
餐厅有关即食食品的日期标记做法需要时间和温度控制以确保安全。
DOI：
10.1089/fpd.2021.0003
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发表时间：
2021
影响因子：
2.8
通讯作者：
Kramer,Ad
中科院分区：
文献类型：
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作者：
Brown,LauraGreen;Ebrahim-Zadeh,ShidehDelrahim;Hoover,ERickamer;DiPrete,Lauren;Matis,Bailey;Viveiros,Brendalee;Irving,DouglasJ;Copeland,Deanna;Nicholas,David;Hedeen,Nicole;Tuttle,Joyce;Williams,Laurie;Liggans,Girvin;Kramer,Ad
某些食物比其他食物更容易受到食源性病原体生长和毒素形成的影响。这些食品缺乏时间和温度控制可能会导致病原体（例如单核细胞增多性李斯特菌）的生长，并导致食源性疾病爆发。美国食品和药物管理局 (FDA) 的食品法规将这些食品归类为时间/温度控制安全 (TCS) 食品，并详细说明了这些食品的安全烹饪、保存和储存温度。 FDA 食品法典还包括针对保存时间超过 24 小时的即食 TCS 食品的日期标记规定。该规定规定，这些食品不得在冰箱中保存超过 7 天，并应标明食品应“在场所内食用、出售或丢弃”的日期或日期。为了了解有关餐馆日期标记做法的更多信息，美国疾病控制与预防中心的环境健康专家网络 (EHS-Net) 对 8 个 EHS-Net 辖区的 359 家餐馆进行了观察和经理访谈。经理们报告说，他们在即食 TCS 食品上标注日期的频率高于数据收集者观察到的这种做法（91% 对 77%）。观察数据显示，近四分之一的研究餐厅没有对即食 TCS 食品标注日期。此外，有内部日期标记政策的餐厅标记日期的频率是没有此类政策的餐厅的 5.04 倍，而连锁餐厅标记日期的频率是独立餐厅的 1.24 倍。这些发现表明，如果监管机构和零售食品行业针对独立餐馆进行干预并鼓励强有力的日期标记政策，则可以改善美国的食品安全并减轻食源性疾病的负担。
Certain foods are more vulnerable to foodborne pathogen growth and formation of toxins than others. Lack of time and temperature control for these foods can result in the growth of pathogens, such asListeria monocytogenes,and lead to foodborne outbreaks. The Food and Drug Administration's (FDA) Food Code classifies these foods as time/temperature control for safety (TCS) foods and details safe cooking, holding, and storing temperatures for these foods. The FDA Food Code also includes a date-marking provision for ready-to-eat TCS foods that are held for >24 h. The provision states that these foods should not be held in refrigeration for >7 days and should be marked with the date or day by which the food should be “consumed on the premises, sold, or discarded.” To learn more about restaurants' date-marking practices, the Centers for Disease Control and Prevention's Environmental Health Specialists Network (EHS-Net) conducted observations and manager interviews in 359 restaurants in 8 EHS-Net jurisdictions. Managers reported that they date marked ready-to-eat TCS foods more often than data collectors observed this practice (91% vs. 77%). Observation data showed almost a quarter of study restaurants did not date-mark ready-to-eat TCS foods. In addition, restaurants with an internal date-marking policy date marked 5.04 times more often than restaurants without such a policy and chain restaurants date marked 1.24 times more often than independently owned restaurants. These findings suggest that regulators and the retail food industry may improve food safety and lower the burden of foodborne illness in the United States if they target interventions to independent restaurants and encourage strong date-marking policies.