Development of standardized inspections in restaurants using visual assessments and microbiological sampling to quantify the risks.
The relationship between visual inspections carried out by environmental health officers and microbiological examination was studied in 89 restaurants. Using 30 variables a standardized inspection procedure was developed and each of the premises was assessed in six main areas-structure and design, cleaning and cleanliness, personal hygiene, risk of contamination, temperature control, and training and knowledge about food hygiene. Selected foods and specimens from hands, surfaces, and wiping cloths were examined. There were significant associations between all six areas of the inspections. The structure and design were significantly related to the combined score from all the other areas (P less than 0.001). There were no highly significant associations between microbiological examination and visual assessments. The microbial contamination of wiping cloths, however, was related to the cleaning and cleanliness (P = 0.005). Microbial sampling provided additional information to inspections and was a valuable aid. Further development of this risk-assessment approach could provide an effective system for monitoring potential health risks in high-risk food premises.
Tebbutt
G M
GM
Public Health Laboratory, South Cleveland Hospital, Middlesbrough.
D004493:Education; D005160:Facility Design and Construction; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000592:standards; D005513:Food Inspection; D005516:Food Microbiology; D005519:Food Preservation; D006801:Humans; D006920:Hygiene; D012147:Restaurants / Q000592:standards*; D012307:Risk Factors; D013696:Temperature