Hostname: page-component-7b7567c8c-fvjsw Total loading time: 0 Render date: 2026-11-15T00:32:58.328Z Has data issue: false hasContentIssue false
  • English
  • Français

Development of standardized inspections in restaurants using visual assessments and microbiological sampling to quantify the risks

Published online by Cambridge University Press:  15 May 2009

G. M. Tebbutt
G. M. Tebbutt
Affiliation:
Public Health Laboratory, South Cleveland Hospital, Marlon Road, Middlesbrough TS4 3TA
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the 'Save PDF' action button.

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 < 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.

Information

Type
Research Article
Information
Epidemiology & Infection , Volume 107 , Issue 2 , October 1991, pp. 393 - 404
Copyright
Copyright © Cambridge University Press 1991

References

REFERENCES

1.Health Service Catering Hygiene. Department of Health and Social Security. London: Her Majesty's Stationery Office, 1987.Google Scholar
2.Guidelines on cook-chill and cook-freeze catering systems. Department of Health. London: Her Majesty's Stationary Office, 1989.Google Scholar
3.Guidelines for the establishment of hazard analysis critical control points (HACCP). Technical Manual No. 19. Chipping Campden: Campden Food and Drink Research Association, 1987.Google Scholar
4.Richmond, M (Chairman). Report of the committee on the microbiological safety of food – part I. London: Her Majesty's Stationary Office. 1990: 59–78.Google Scholar
5.Roberts, BF. Food hygiene – quantifying the risks. Environ Health 1980; 88: 243–6.Google Scholar
6.Environmental health survey of food premises. The Audit Commission for Local Authorities in England and Wales. London: Her Majesty's Stationary Office. 1990.Google Scholar
7.Tebbutt, GM, Southwell, JM. Comparative study of visual inspections and microbiological sampling in premises manufacturing and selling high-risk foods. Epidemiol Infect 1989; 103: 475–86.CrossRefGoogle ScholarPubMed
8.Gardner, MJ, Altman, DG. Statistics with confidence. London: BMJ, 1989: 46–8.Google Scholar
9.Mossel, DAA. Microbiology of foods, 3rd ed.Utrecht: University of Utrecht. 1982: 70–7.Google Scholar