Factors associated with effective cross-contamination prevention in restaurants

Food‑borne illness caused by cross‑contamination remains a major public health concern, particularly in restaurants where raw chicken can transmit pathogens such as Salmonella, Campylobacter jejuni, and Clostridium perfringens. Using data from 450 Environmental Health Specialists Network (EHS‑Net) Chicken Handling Study questionnaires, this secondary analysis examined restaurant characteristics associated with cross‑contamination prevention practices. The study also tested whether establishments with certified managers, formal chicken‑handling policies, and food safety training demonstrated better prevention practices than those without. Findings aim to inform future food safety policies and training strategies to reduce cross‑contamination risks in commercial food settings.