title: Public health inspectors in restaurants: what they do and why.
abstract: This report identifies strategies used by public health inspectors in the Central West Region of Ontario during restaurant inspections, based on and comparing the perceptions of inspectors, their managers, and restaurant operators. Factors influencing the choice of strategies are reviewed, putting into perspective the importance of manager and policy expectations relative to other influences experienced by inspectors in the field. The need to set pragmatic and reality-tested criteria and objectives for a HACCP-based inspection protocol is discussed.
authors.affiliation: Field Epidemiology Training Program, LCDC, Health Canada.
authors.forename: S
authors.initials: S
authors.lastname: Isaacs
authors.forename: T
authors.initials: T
authors.lastname: Abernathy
authors.forename: B
authors.initials: B
authors.lastname: Hart
authors.forename: J
authors.initials: J
authors.lastname: Wilson
mesh_terms: D005161:Facility Regulation and Control; D005260:Female; D006801:Humans; D008297:Male; D009864:Ontario; D012147:Restaurants / Q000592:standards*; D012499:Sanitation; D013647:Task Performance and Analysis