Results of routine restaurant inspections can predict outbreaks of foodborne illness: the Seattle-King County experience.

Irwin, Kathleen L.; Ballard, Jane; Grendon, John; Kobayashi, John M.

doi:10.2105/ajph.79.5.586

Cited by 79 publications

(45 citation statements)

References 7 publications

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“…In Seattle-King County, WA, viola tions of temperature control of potentially hazardous food were most strongly associated with outbreaks (14). In Los Angeles County, CA, outbreaks were associated with in correct storage of food, reuse of food, and any food pro tection violation (3).…”

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

View full text Add to dashboard Cite

show abstract

“…Failure to comply with food hygiene standards have been shown to predict outbreaks of food borne illness [17]. In theory, it should be straightforward to prevent outbreaks by giving appropriate advice but in practice this can prove difficult.…”

Section: Discussionmentioning

confidence: 99%

“…The bakery was inspected on 14 August and production of custard slices discontinued. The first Outbreak Control Team was convened on 17 August and advice issued to bakery staff on personal hygiene, appropriate cleaning procedures for equipment and kitchen surfaces, use of separate mixing bowls for products made from raw ingredients and the substitution of pasteurized egg for M. R. Evans and others recipes containing shell egg. By 28 August, no new cases with an onset after 10 August had been identified and the outbreak was considered to be under control.…”

Section: Outbreaksmentioning

confidence: 99%

Consecutive salmonella outbreaks traced to the same bakery

Evans¹,

Tromans²,

Dexter³

et al. 1996

Epidemiol. Infect.

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SUMMARYTwo consecutive community outbreaks of Salmonella enteritidis phage type 4 (PT4) traced to the same bakery occurred in Cardiff, Wales during August-September 1992. In the first outbreak, illness was associated with eating custard slices (odds ratio 23 8, 95 % confidence interval 6 5-94 4, P < 0-0001), and in the second, with eating fresh cream cakes (odds ratio 15-8, 95 % confidence interval 16-374, P = 0 004). Environmental investigations implicated cross-contamination during preparation of the cold-custard mix as the cause of the first outbreak, and inadequate cleaning and disinfection of nozzles used for piping cream in the second outbreak. S. enteritidis PT4 was isolated from fresh cream sponge cake retained by a case and from two fresh cream cakes and four environmental swabs obtained at the bakery. This incident illustrates the hazard of widespread environmental contamination with salmonella and the need for thorough environmental cleansing of of food poisoning.

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“…(Cruz et al, 2001). Irwin et al (1989) reported a correlation between restaurant inspection scores and foodborne illness in Seattle-King County,…”

Section: Problems With Inspection Disclosurementioning

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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Results of routine restaurant inspections can predict outbreaks of foodborne illness: the Seattle-King County experience.

Cited by 79 publications

References 7 publications

Certified Kitchen Managers: Do They Improve Restaurant Inspection Outcomes?

Certified Kitchen Managers: Do They Improve Restaurant Inspection Outcomes?

Consecutive salmonella outbreaks traced to the same bakery

Designing a National Restaurant Inspection Disclosure System for New Zealand

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