The Toronto food inspection and disclosure system

Abstract

Purpose -To describe and then review the Toronto food inspection to describe that inspection system and to assess the mandated completion rates, compliance rates, impact of food-handler training and levels of standardization in inspection and enforcement activities. Design/methodology/approach -The study included a review and summary of information relating to compliance inspections as well as analysis of data stored in the Toronto Healthy Environments Information System using descriptive and inferential statistics. Findings -Several efficiencies were identified including a 17 per cent increase in completion rates between 2001 and 2003; increased compliance with regulatory requirements from 78 per cent in 2001 to 88 per cent in 2003; a reduction in infractions known to be associated with food-borne illness; and greater compliance in food premises with certified food handlers compared with those without. Practical implications -All public health units in Ontario, Canada, conduct routine inspection of food establishments to determine compliance with the Ontario Food Premises Regulations, but few of them disclose the results. Originality/value -Disclosure of inspection results offers an incentive to operators to comply with the regulations and provides an opportunity to consumers to make informed purchasing choices. Furthermore, investment in food-handler training and certification programs have long-term positive implications for food safety.

Consistency in inspection processes of food control officials and efficacy of official controls in restaurants in Finland

“…These views are supported by several studies reporting that the standardized inspections in combination with published inspection results can improve the consistency and impact of the official food controls (Griffith, 2005;Hadjichristodoulou, Mouchtouri, Varzakas, Arvanitoyannis, & Kremastinou, 2008;Jones, Pavlin, LaFleur, Ingram, & Schaffner, 2004;Thompson, De Burger, & Kadri, 2005). The officials also considered the uniformity of the official food controls highly important, but did not consider the controls in Finland to be uniform.…”

Food hygiene practices in different food establishments

“…Also there is a need for more regular inspection of food establishments by the local authorities in order to check the compliance with the food hygiene and food safety requirements at every stage of food preparation to prevent possible food contamination. Evidence from countries which used rating system such as USA, parts of Canada, Denmark, New Zealand and Singapore suggests that food hygiene schemes lead to improved standards of food safety, and better sales as well as being welcomed by customers (Boehnke & Graham, 2000;Moriss, 2005;Thompson, de Burger, & Kadri, 2005). Managers' opinion confirms their belief that a transparent FHR could lead to improved business.…”

Food safety knowledge of head chefs and catering managers in Ireland

“…Thus there would appear to be a clear linkage between effective formal training, improved catering practice and prevention or significant reduction of foodborne outbreaks in the catering industry (Coleman, Griffith, & Botterill, 2000). Training for caterers has been shown to improve food safety knowledge and hygiene awareness (Tebbutt, 1984;Worsfold, 1993), and may result in improved food safety practices (Gillespie, Little, & Mitchell, 2000;Thompson, de Burger, & Kadri, 2005), however, there is considerable evidence that improved knowledge does not always translate into improved food handling behaviour (Kassa, 2001;Riben, Mathias, Campbel, & Wiens, 1994;Taylor, 1994).…”