Summary
FEATURES
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Extract
Recurrent critical violations of the food code in retail food service establishments.
Introduction
Restaurant inspection is a public health activity intended to prevent foodborne illness. In addition to its primary function as a public health intervention, the inspection process generates a written record of conditions observed in food service establishments. Inspection records have been used retrospectively in studies to assess the effect that increased inspection frequency and food handler training have on inspection scores (Campbell et al., 1998) and the effect that altered enforcement consequences have on inspection scores (Fielding, Aguirre, & Palaiologos, 2001). Inspection records have also been used in case-control studies of the antecedents of foodborne-illness outbreaks in restaurants in the United States and the United Kingdom. Studies in Seattle & King County (Irwin, Ballard, Grendon, & Kobayashi, 1989) and Los Angeles County (Buchholz, Run, Kool, Fielding, & Mascola, 2002) found a significant relationship between the occurrence of foodborne-illness outbreaks from food service establishments and violations, low inspection scores, or both; in contrast, a case-control study of Chinese restaurants in Scotland did not find a significant relationship between inspection scores and outbreaks of infection with two rare strains of Salmonella enteritidis (Mullen, Cowden, Cowden, & Wong, 2002). [ILLUSTRATION OMITTED] Although inspection reports present a rich source of information on operations at retail food service operations, the complet...See the full content of this document
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