WHAT THEY LOOK FOR: HEALTH INSPECTIONS
- A Study of Food Service Establishment Sanitation Inspection Frequency. Bader, Max; Blonder, Eugene; Henriksen, James; Strong, Walter // American Journal of Public Health;Apr1978, Vol. 68 Issue 4, p408
The article discusses a study of food service establishment sanitation inspection frequency conducted in the U.S. A study was undertaken to determine whether all food establishments really needed four routine inspections a year. All the inspections of experimental and control food service...
- Factors That Influence Whether Health Inspectors Write Down Violations on Inspection Reports. Johnson, A. C.; Almanza, B. A.; Nelson, D. C. // Food Protection Trends;Jul/Aug2014, Vol. 34 Issue 4, p226
The purpose of this study was to evaluate how different factors influence health inspectors' judgment in inspections of retail food establishments. Using a scenario method, 116 health inspectors responded to an electronic survey. The likelihood of writing down violations was found to be...
- Using Health Inspection Scores to Assess Risk in Food Services. Lee, Ji-Eun; Almanza, Barbara A.; Nelson, Douglas C.; Ghiselli, Richard F. // Journal of Environmental Health;Mar2009, Vol. 71 Issue 7, p29
This study gathered health inspectors' opinions about appropriate weightings of critical, noncritical, and repeat violations under the current food inspection system, and developed a classification of violations for high-, medium-, and low-risk restaurants. Results showed that health inspectors...
- Chapter 8: Compliance and Enforcement. // FDA Food Code 2005;2005, p189
The article offers information on the food code 1-102.10, enforced by regulatory authorities in the U.S. to ensure unadulterated and safe food. Topics discussed include assessment of food service equipment and sanitation facilities by authorities before enforcing the code, imposement of...
- Pittsburgh to test iced tea in eating-place inspections. // Nation's Restaurant News;5/27/96, Vol. 30 Issue 21, p2
Reports on the Allegheny Health Department's implementation of a program of spot checks and testing in restaurants in Philadelphia, Pennsylvania, following a local television station's release of a report of dangerous levels of bacteria in iced served by restaurants.
- News wire. // Dairy Field;Aug97, Vol. 180 Issue 8, p6
Focuses on the weight inspections of milk, other dairy products and juice conducted in 20 American states. Result of the study; Availability of complete report from the Federal Trade Commission.
- Systematic planning enhances the effectiveness of retail food regulatory programs. McSwane, David Z.; Palmer, James A. // Journal of Environmental Health;Jul/Aug1993, Vol. 56 Issue 1, p19
Discusses the systems approach to planning, implementation and evaluation of a post-inspection compliance program for retail food regulatory agencies. Elements influencing the nature, quantity and quality of the products of the system: environment, input, process, output and feedback; Questions...
- The new federal food safety initiative: What will happen to the federal-state-local partnership? Wiant, Chris J. // Journal of Environmental Health;Apr1998, Vol. 60 Issue 8, p33
Talks about the federal government's major initiative launched to ensure that the food supply in the United States is safe. Intensified surveillance at food-processing facilities; Funding for food inspection activities; Increase in the number of Food and Drug Administration inspectors.
- Product cutting: shredded cheese. // Restaurant Business;Aug2010, Vol. 109 Issue 8, pFSB7
The article offers information on how to inspect the quality of shredded cheese including visual checking, sniffing for odor and noting the texture.