Restaurants are still falling short on several key foodborne illness prevention practices, according to a series of recent reports by the Centers for Disease Control and Prevention.

Restaurant food preparation and handling practices, worker health policies, and basics such as hand washing are factors that are often not reported during an outbreak, despite the fact that about half of the 48 million cases of foodborne illness that occur in the U.S. each year are associated with restaurants or delis, the CDC said. About 3,000 of the annual cases of foodborne illness are fatal.

The problem is in part because too little is known about the overall environmental factors that can lead to a foodborne illness outbreak and how they are investigated, the CDC said.  Read the entire article here.