Disclosed restaurant inspection results on food safety show regional and local differences in Finland

Lundén, Janne; Kosola, Mikko; Kiuru, Juho; Kaskela, Jenni; Inkinen, Tommi

doi:10.1016/j.foodcont.2020.107462

Cited by 12 publications

(8 citation statements)

References 17 publications

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“…Esse processo deve ser viabilizado por meio da divulgação de informações e capacitações na empresa, a fim de promover maior motivação de todos os envolvidos na manipulação dos alimentos. A importância da fiscalização e orientação por parte dos órgãos oficiais também deve ser ressaltada, pois desempenham um papel fundamental na priorização das exigências sanitárias legais 9,11,24 .…”

Section: Discussionunclassified

Irregularidades registradas durante inspeções sanitárias em restaurantes e similares

Olmedo,

Opolski Medeiros,

Ferreira

et al. 2023

Rev Inst Adolfo Lutz

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Identificar irregularidades em restaurantes pode auxiliar a minimizar riscos de contaminação. O objetivo desse estudo foi analisar as irregularidades registradas em inspeções sanitárias de restaurantes e similares em Curitiba, Brasil, entre 2005 a 2017. A descrição das irregularidades foi organizada seguindo as categorias e os itens da legislação de Boas Práticas (BP) para serviços de alimentação do Brasil e as cinco chaves para uma alimentação mais segura, definidas pela Organização Mundial da Saúde. Do total de 4.098 registros, houve a descrição de 8.327 irregularidades. Em relação às BP, houve a prevalência da descrição de irregularidades nos anos de 2005, 2006 e 2013, e das categorias: edificações, instalações, equipamentos, móveis e utensílios (42,80%); preparação do alimento (11,54%); documentação e registro (9,92%) e matéria-prima, ingredientes e embalagens (9,06%). Em relação às cinco chaves para uma alimentação mais segura, apenas 3.209 (38,53%) descrições correspondiam a esse tema, com destaque a: manter a limpeza (40,70%) e usar água e matérias-primas seguras (34,71%). Houve uma tendência decrescente na descrição das irregularidades no período estudado, porém ainda é um desafio implementar as BP em restaurantes e similares no Brasil, o que pode favorecer a ocorrência de doenças e aumentar o risco à saúde da população.

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Section: Discussionunclassified

Irregularidades registradas durante inspeções sanitárias em restaurantes e similares

Olmedo,

Opolski Medeiros,

Ferreira

et al. 2023

Rev Inst Adolfo Lutz

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“…A notable and common criticism of food safety inspection is that it lacks consistency. Claims of inconsistency appear to relate primarily to the analysis of inspection findings and the subsequent application of regulatory requirements [ 11 , 34 , 40 , 45 , 50 , 51 , 52 ]. Accordingly, this leads food business associates to describe the inconsistency of inspection outcomes as unfair and unreasonable, particularly with regard to their food business’ ability to compete in the marketplace [ 34 ].…”

Section: Discussionmentioning

confidence: 99%

Defining Food Safety Inspection

Barnes

Whiley

Ross

et al. 2022

IJERPH

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Food safety inspections are a key health protection measure applied by governments to prevent foodborne illness, yet they remain the subject of sustained criticism. These criticisms include inconsistency and inadequacy of methods applied to inspection, and ineffectiveness in preventing foodborne illness. Investigating the validity of these criticisms represent important areas for further research. However, a defined construct around the meanings society attributes to food safety inspection must first be established. Through critical examination of available literature, this review identified meanings attributed to food safety inspection and explicates some of the key elements that compose food safety inspection as a social construct. A total of 18 meanings were found to be attributed to food safety inspection. Variation in meanings were found between consumers, food business associates and food safety inspectors. For some, inspection meant a source of assurance, for others a threat to fairness, while most view inspection as a product of resources and inspector training. The meanings were then examined in light of common criticisms directed at food safety inspection, to expound their influence in how food safety inspection is realized, shaped, and rationalized. This review highlights the influence of sociological factors in defining food safety inspection.

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“…Inconsistencies may compromise food safety and lead to consumer mistrust of official food controls. Ultimately, consistent inspection is key to official food control (Lunden et al, 2021). However, regarding the WCO issue, food inspectors frequently do not follow fundamental regulations when assessing this public health issue.…”

Section: For Details)mentioning

confidence: 99%

Theoretical framework for the determinants and management of food safety problem: A case study of the waste cooking oil issue in China

Chen

Chitose

Kusadokoro

et al. 2022

Front. Sustain. Food Syst.

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The public health issue of illegal waste cooking oil in China had become a well-known food safety problem since 2010, resulting in indigestion and stomach aches when they ate them unconsciously. The Chinese government has promulgated relevant food safety regulations to prevent this public health issue from worsening. Meanwhile, Chinese researchers have already conducted corresponding research and recommended several associated policy implementations; however, this illegal waste cooking oil issue persists more than 10 years later. Hence, a systematic and comprehensive analysis of the determinants and management of the waste cooking oil issue is needed to be reassessed. Unlike previous research based on first-hand data and the principles of grounded theory analysis, this novel research is the first attempt to employ second-hand data from 152 court judgments collected from the China Judgments Online official database by engaging the grounded theory analysis to develop a new theoretical framework. The results demonstrate that legal loopholes, food hygiene inspectors, and consumer self-protection consciousness are the three crucial determinant factors in this China's public health issue. As well, offender crime patterns and case characteristics play an essential role in leading to the final food safety. Furthermore, the demographic profiles of these public health criminals are also validated in the discussion part, including the criminals' age, educational background, the average judgment amount, and the sentencing span specific type of crime. Based on the findings, we propose three management guidelines for Chinese legislation: redefining the waste cooking oil issue, raising the hot pot restaurant sanitation permission threshold, and improving overall food safety awareness and education in communities. Importantly, our research outcomes could provide a new theoretical basis for China's waste cooking oil and other public health issues in China and even worldwide.

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Disclosed restaurant inspection results on food safety show regional and local differences in Finland

Cited by 12 publications

References 17 publications

Irregularidades registradas durante inspeções sanitárias em restaurantes e similares

Irregularidades registradas durante inspeções sanitárias em restaurantes e similares

Defining Food Safety Inspection

Theoretical framework for the determinants and management of food safety problem: A case study of the waste cooking oil issue in China

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