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Letter Grades for Restaurants Helped Reduce Salmonella Illnesses in New York City

Story shared from Food Safety News

sanitary inspection grade

After implementation of letter grading for restaurant inspections, the rate of Salmonella infections decreased 5.3 percent per year in New York City versus the rest of New York state from 2011-2015, compared with the period before implementation, 2006-2010.

Posting restaurant inspection results as letter grades at the point of service coincides with a decline in Salmonella infections in New York City and warrants consideration for broader use.

Those are among the findings of a study by Melanie J. Firestone and Craig W. Hedberg, both of the Minnesota Integrated Food Safety Center of Excellence and the University of Minnesota School of Public Health, and which are both Minneapolis based. It is published in the December edition of CDC’s Emerging Infectious Diseases.

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