Ready -- or not?
- Operators learn to see health inspections as painless, useful. Ruggless, Ron // Nation's Restaurant News;03/09/98, Vol. 32 Issue 10, p78
Looks at how food service operators in the United States view health inspections. Positive attitude towards inspections; Usefulness of health inspections for food service operations; Lessons from on-site health inspections; Advice for dealing with health inspectors.
- Private inspectors provide a dose of prevention. Prewitt, Milford // Nation's Restaurant News;3/6/2006, Vol. 40 Issue 10, p1
The article reports on the health inspection conducted by municipal health inspectors at the Sammy's Woodfired Pizza in Palm Desert, California. The private auditor's efforts to scrutinize every element of Sammy's sanitation and food safety practices were aimed at reducing liability risks that...
- The Delicate Question of Enforcement in the Case of Repeated Food Service Violations: Power in Scores. Pfeiffer, William C. // Journal of Environmental Health;Jun2000, Vol. 62 Issue 10, p29
Abstract Food service inspectors often encounter the dilemma of a continuing violation that, by itself, is minor in nature and will not entail punitive consequences for the food establishment. The health risk to the public, how ever, clearly exists. What measures are available to enforcement...
- Food Service Health Inspector's Opinions on the Reporting of Inspections in the Media. Almanza, Barbara A.; Nelson, Douglas C.; Lee, Ming-Lun // Journal of Environmental Health;Jun2003, Vol. 65 Issue 10, p9
Media reporting of restaurant inspection results is a topic hotly debated by food service health inspectors. A survey of Indiana health inspectors was conducted to determine attitudes, preferences, and perceptions about the impact of media reporting. The survey showed that in the geographic...
- Top hospitals rated low in food survey. Frewin, Angela // Caterer & Hotelkeeper;3/6/2003, Vol. 192 Issue 4262, p8
Reports on the results of the first set of food inspections to chart the progress of the Better Hospital Food program launched in 2001 in Great Britain as of March 6, 2003. Impact of the program on the overall standards of hospitals; Key problems highlighted in a patient survey in 2002.
- Working with your health inspector. Bolton, Lance // Restaurant Hospitality;Dec96, Vol. 80 Issue 12, p76
Offers tips to restaurant and food service operators in the United States on working with the health inspector. Initial reaction of operators to inspectors; Inspection's giving of opportunity to improve their operations; Key to productivity relationship with the health department; Record...
- WHAT THEY LOOK FOR: HEALTH INSPECTIONS. Riell, Howard // FoodService Director;05/15/2000, Vol. 13 Issue 5, p160
Focuses on the things that health inspectors examine in a foodservice operation. Area of focus; Cross-contamination between food and food-contract surfaces; Categories that will be checked by health inspectors; Differences in what inspectors look for.
- California awaits OK for statewide health check standardization. Liddle, Alan J. // Nation's Restaurant News;10/02/2000, Vol. 34 Issue 40, p6
Reports on a legislation in California ordering statewide standardization of inspection criteria and reporting method in the food service industry. Provisions of the legislation; Negative effects of differing inspection standards.
- European concepts to adopt in the US. Frable Jr., Foster // Nation's Restaurant News;12/15/97, Vol. 31 Issue 50, p63
Reports that at the foodservice exhibitions in the United States, European cooking suites on display attracted considerable attention. Less-conspicuous products and concepts in Europe that if adopted in North America could have far more significant consequences; Most important component of...