Restaurant Inspection Scores and Foodborne Disease

Jones, Timothy F.; Pavlin, Boris I; LaFleur, Bonnie; Ingram, L. Amanda; Schaffner, William

doi:10.3201/eid1004.030343

Cited by 106 publications

(74 citation statements)

References 9 publications

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“…In Miami-Dade County, FL, the pres ence of vermin was associated with outbreaks (8). In Ten nessee, Jones et al (16) found no difference in mean in spection scores for restaurants with a reported outbreak compared with restaurants without a reported outbreak. Hedberg et al (12) found that the presence of a CKM had a protective effect with respect to outbreaks: 71% of nonoutbreak restaurants had a CKM, whereas only 32% of out break restaurants had a CKM.…”

Section: Discussionmentioning

confidence: 99%

Certified Kitchen Managers: Do They Improve Restaurant Inspection Outcomes?

Cates

Muth

Karns

et al. 2009

Journal of Food Protection

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Restaurants are associated with a significant number of foodborne illness outbreaks in the United States. Certification of kitchen managers through an accredited training and testing program may help improve food safety practices and thus prevent foodborne illness. In this study, relationships between the results of routine restaurant inspections and the presence of a certified kitchen manager (CKM) were examined. We analyzed data for 4,461 restaurants in Iowa that were inspected during 2005 and 2006 (8,338 total inspections). Using logistic regression analysis, we modeled the outcome variable (0 = no critical violations [CVs]; 1 = one or more CVs) as a function of presence or absence of a CKM and other explanatory variables. We estimated separate models for seven inspection categories. Restaurants with a CKM present during inspection were less likely to have a CV for personnel (P < 0.01), food source or handling (P < 0.01), facility or equipment requirements (P < 0.05), warewashing (P < 0.10), and other operations (P < 0.10). However, restaurants with a CKM present during inspection were equally likely to have a CV for temperature or time control and plumbing, water, or sewage as were restaurants without a CKM present. Analyses by type of violation within the temperature and time control category revealed that restaurants with a CKM present during inspection were less likely to have a CV for hot holding (P < 0.05), but the presence of a CKM did not affect other types of temperature and time control violations. Our analyses suggest that the presence of a CKM is protective for most types of CVs, and we identify areas for improving training of CKMs.Food prepared outside of the home is a significant source of foodborne illness in the United States (15). Of the 9,040 foodborne disease outbreaks reported to the Cen ters for Disease Control and Prevention (CDC) from 1998 to 2004, 52% were associated with food service establish ments, including restaurants, delicatessens, cafeterias, and hotels (15). Case-control studies conducted by the CDC Foodborne Diseases Active Surveillance Network (FoodNet) and other researchers have revealed significant associations between eating food prepared outside the home and an increased risk of foodborne illness. For example, in a study of persons infected with Escherichia coli O157:H7, eating at a table-service restaurant was a risk factor for infection (17), in a study of people infected with Salmo nella Enteritidis, consumption of eggs prepared outside of the home was a risk factor for infection (18), and in a study of people infected with Campylobacter, consumption of chicken prepared at a restaurant was a risk factor for infec tion (24).Many Americans consume meals prepared outside the home. spent on food in the United States (27). On average, one of five meals consumed by Americans (4.2 meals per week) is prepared outside the home (9). Two previous studies revealed that unsafe food han dling practices are common in restaurants. A telephone sur vey revealed that risky food...

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Section: Discussionmentioning

confidence: 99%

Certified Kitchen Managers: Do They Improve Restaurant Inspection Outcomes?

Cates

Muth

Karns

et al. 2009

Journal of Food Protection

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“…As Jones et al (2004) state, "reported foodborne outbreaks are rare in relation to the number of restaurants and the small percentage of suspected foodborne illnesses linked to epidemiologically confirmed, restaurant-associated outbreaks, make such analyses difficult." With numerous variables and inconsistencies in the restaurant inspection process itself, EHOs and those within the food-service industry debate whether consumers are able to understand the meaning of posted inspection information (Almanza et al, 2002).…”

Section: Problems With Inspection Disclosurementioning

confidence: 99%

“…These examinations typically apply to foodservice operations, including restaurants, cafes, fast food or take-away operations, and may include temporary event stands, grocery stores or butchers (depending on the jurisdiction). These examinations, referred to in this thesis as restaurant inspections, but also called health, hygiene, food safety or foodservice inspections, are principally designed to prevent restaurant-associated foodborne disease outbreaks (Jones et al, 2004;Reske et al, 2007) while promoting discussion among those within the food industry.…”

Section: Restaurant Inspectionmentioning

confidence: 99%

Designing a National Restaurant Inspection Disclosure System for New Zealand

Filion

Powell

2011

Journal of Food Protection

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The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year, with up to 70% of these illnesses estimated to be linked to foodservice. Restaurant inspections aim to prevent restaurant-associated foodborne outbreaks while enhancing consumer confidence in the safety of food prepared in these establishments. Inspection disclosure systems have been developed as a tool for consumers and incentive for foodservice operators. Disclsosure systems are common in developed countries; however, they are inconsistent. Previous research has not determined the best format to disclose inspection results to the public while providing incentives for operators. This research aimed to develop a consistent, compelling and trusted disclosure system for New Zealand. The research evaluated existing disclosure systems operating internationally and nationally. The national review interviewed with Environmental Health Officers (EHOs)(n=8), operators (n=109) and consumers (n=244), and findings were used for card designs. Cards were evaluated internally (n=43), then by 11 focus groups (n=68). Two cards, letter and gauge, were introduced to food premises (n=371) in six districts for three months for evaluation. Operators (n=269) and consumers (n=991) were interviewed to determine which design best communicated inspection results. The majority of operators indicated they had not received consumer feedback about the card, and half felt the card was something consumers would use. Less than half of consumers indicated they noticed cards prior to entering a premises; from these data it appeared the letter attracted more initial attention (78% of respondents) than the gauge (45%). Consumers indicated card placement was an important factor in noticing cards. Nearly all interviewed consumers indicated they expected cards at restaurants, take-aways and fish n' chips shops. When asked which card they preferred, 58% (n=38) of operators with the gauge preferred the letter; and 79% (n=47) of operators with the letter preferred the letter. Consumer preference was for the letter, with 88% (n=133) of those in gauge districts preferring the letter, and 72% (n=161) of those in letter districts preferring the letter. Based on these data the letter card was recommended for a national inspection disclosure system for New Zealand.iii

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“…While a system of inspections is in place to monitor food safety in retail food establishments, one study reported that inspection scores for restaurants experiencing a food disease outbreak were not significantly different from establishments not experiencing an outbreak (Jones, Pavlin, LaFleur, Ingram, & Schaffner, 2004). Therefore, the ultimate responsibility for food safety rests on the foodservice operators and consumers.…”

Section: Introductionmentioning

confidence: 99%

Development and Use of an Instrument to Measure Retail Foodservice Employees' Motivation for Following Food Safety Practices

Arendt

Ellis

Strohbehn

et al. 2011

Journal of Foodservice Business Research

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A foodborne illness outbreak can be costly to a retail foodservice operation. This research incorporated a mixed methods approach to develop an instrument for measuring retail foodservice employees' motivational factors related to following food safety practices. Using exploratory design for instrument development, a sequential data collection and analysis approach was taken. Instrument pilot testing revealed a reliable instrument with 3 factors related to external motivation. Additional items were added to also assess internal motivators. The final tool contained 35 questions assessing internal and external motivational factors. Uses of the instrument to help identify employee motivators are discussed.

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Restaurant Inspection Scores and Foodborne Disease

Cited by 106 publications

References 9 publications

Certified Kitchen Managers: Do They Improve Restaurant Inspection Outcomes?

Certified Kitchen Managers: Do They Improve Restaurant Inspection Outcomes?

Designing a National Restaurant Inspection Disclosure System for New Zealand

Development and Use of an Instrument to Measure Retail Foodservice Employees' Motivation for Following Food Safety Practices

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