Review of Food Safety Interventions and Evaluation in Food Service Establishments

The public health and economic implications for foodborne illness in industrialized nations can be costly. Food service establishments (FSEs) are major settings for foodborne pathogen exposure in developed countries due to high consumption of food prepared outside homes. To reduce foodborne illness risks, many health authorities implement food safety interventions in FSEs in order to modify food preparation behaviour and service practices.1 The goal of this project is to assess existing knowledge and research, explore issues of implementation, and identify research gaps related to interventions in FSEs.