scholarly journals Defining Food Safety Inspection

2022 ◽  
Vol 19 (2) ◽  
pp. 789
Author(s):  
Jason Barnes ◽  
Harriet Whiley ◽  
Kirstin Ross ◽  
James Smith
Keyword(s):  
Food Safety ◽  
Foodborne Illness ◽  
Health Protection ◽  
Critical Examination ◽  
Social Construct ◽  
Protection Measure ◽  
Sociological Factors ◽  
The Subject ◽  
Safety Inspections

Food safety inspections are a key health protection measure applied by governments to prevent foodborne illness, yet they remain the subject of sustained criticism. These criticisms include inconsistency and inadequacy of methods applied to inspection, and ineffectiveness in preventing foodborne illness. Investigating the validity of these criticisms represent important areas for further research. However, a defined construct around the meanings society attributes to food safety inspection must first be established. Through critical examination of available literature, this review identified meanings attributed to food safety inspection and explicates some of the key elements that compose food safety inspection as a social construct. A total of 18 meanings were found to be attributed to food safety inspection. Variation in meanings were found between consumers, food business associates and food safety inspectors. For some, inspection meant a source of assurance, for others a threat to fairness, while most view inspection as a product of resources and inspector training. The meanings were then examined in light of common criticisms directed at food safety inspection, to expound their influence in how food safety inspection is realized, shaped, and rationalized. This review highlights the influence of sociological factors in defining food safety inspection.

scholarly journals Food business operators’ opinions on disclosed food safety inspections and occurrence of disagreements with inspector grading

Food Control ◽  
2019 ◽  
Vol 105 ◽  
pp. 248-255 ◽  
Author(s):  
Jenni Kaskela ◽  
Annukka Vainio ◽  
Sari Ollila ◽  
Janne Lundén
Keyword(s):  
Food Safety ◽  
Safety Inspections

The Dimensions of Scientific Controversy: The Biometric—Mendelian Debate

1989 ◽  
Vol 22 (3) ◽  
pp. 299-320 ◽  
Author(s):  
Robert Olby
Keyword(s):  
Social History ◽  
Scientific Activity ◽  
Scientific Controversy ◽  
Sociological Factors ◽  
Sociological Approach ◽  
Scientific Controversies ◽  
History Of ◽  
The Subject ◽  
The Right ◽  
Scientific Arguments

The increasing attention which has been given to social history of science and to the sociological analysis of scientific activity has resulted in a renewed interest in scientific controversies. Furthermore, the rejection of the presentist view of history, according to which those contestants who took what we can identify, with the benefit of modern knowledge, as the ‘right’ stand in a controversy, were right and their opponents were ‘wrong’, left the subject of scientific controversies with many questions. What determines their emergence, course and resolution? When Froggatt and Nevin wrote on the Bio-metric-Mendelian controversy in 1971 they called their article ‘descriptive rather than interpretative’, so they avoided the very questions we would like to ask. Provine, in the same year, concentrated on the strong personalities of the contestants, their clashes, and the scientific arguments in play. But in 1975 Mackenzie and Barnes argued that the controversy could not be accounted for unless recourse was had to sociological factors. Their view has become widely known and figured prominently in 1982 in Steven Shapin's recital of the empirical achievements of the application of the sociological approach. I have returned to this subject because I do not yet feel altogether convinced by Mackenzie and Barnes' analysis. Even if their analysis of the controversy between Pearson and Bateson be accepted, it is not so obvious how effectively it can be used to explain the controversy between Weldon and Bateson, and I am not confident that it is adequate for an understanding of the evolution of their differing views of the mechanism of evolution.

Food safety inspections results: A comparison of ethnic-operated restaurants to non-ethnic-operated restaurants

2015 ◽  
Vol 46 ◽  
pp. 190-199 ◽  
Author(s):  
Kimberly J. Harris ◽  
Kevin S. Murphy ◽  
Robin B. DiPietro ◽  
Gretchen L. Rivera
Keyword(s):  
Food Safety ◽  
Safety Inspections

Food Safety Knowledge Retention Study

2009 ◽  
Vol 72 (2) ◽  
pp. 431-435 ◽  
Author(s):  
NYALL HISLOP ◽  
KEARA SHAW
Keyword(s):  
Food Safety ◽  
Service Industry ◽  
Safety Information ◽  
Food Service ◽  
Knowledge Retention ◽  
Foodborne Illness ◽  
Valuable Insight ◽  
Food Handlers ◽  
Safety Certification ◽  
Safety Knowledge

Foodborne illness in Canada is an ongoing burden for public health and the economy. Many foodborne illnesses result from improper food handling practices. If food handlers had a greater knowledge of what causes foodborne illness, perhaps these illnesses would have less of an impact on society. This study gave researchers the opportunity to examine the current food safety knowledge of food handlers by using a standardized questionnaire. Questionnaires were distributed by environmental health officers to food handlers working in the food service industry during on-site inspections, and responses were used to evaluate immediate knowledge of key food safety issues. Both certified and noncertified food handlers were evaluated. Information also was collected on the number of years since food safety certification was achieved and the number of years experience noncertified food handlers had in the food service industry. Results indicated that certified food handlers had a greater knowledge of food safety information than did noncertified food handlers. The highest failure rates were observed among noncertified food handlers with more than 10 years of experience and less than 1 year of experience. The results support the need for mandatory food safety certification for workers in the food service industry and for recertification at least every 10 years. Although the study was not sufficiently rigorous to evaluate existing food safety courses, data collected provided valuable insight into what issues should be emphasized in existing food safety courses and which should be targeted by future food safety initiatives.

Household Food Preparers' Food-Safety Knowledge and Practices Following Widely Publicized Outbreaks of Foodborne Illness

1997 ◽  
Vol 60 (9) ◽  
pp. 1105-1109 ◽  
Author(s):  
MARGY J. WOODBURN ◽  
CAROLYN A. RAAB
Keyword(s):  
Food Safety ◽  
Pacific Northwest ◽  
Media Coverage ◽  
Food Poisoning ◽  
Risk Groups ◽  
Foodborne Illness ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
The Pacific ◽  
Safety Knowledge

There has been extensive media coverage of the Pacific Northwest outbreak of foodborne illness caused by Escherichia coli O157:H7 in 1993 and continuing smaller incidences of both E. coli and salmonella transmission by food. An increase in consumer awareness and knowledge of microbial food safety was expected as a result. A telephone survey of Oregon food preparers (using a random-digit-dialing household sample) in December 1995 and January 1996 revealed that knowledge about foodborne illness was greater than in previous studies. Of the 100 respondents, 88% named appropriate foods as being at high risk for food poisoning. Salmonella contamination was recognized as a problem in food by 99%, E. coli by 100%, but campylobacter by only 7%. Major foods which have been associated with salmonella were named correctly by 90% and with E. coli by 87%. Although raw or rare meats or fish were rarely eaten or ordered by respondents, hamburgers were frequently requested to be cooked to “medium” doneness. Many said they would thoroughly cook food contaminated with bacteria to make it safe to eat (56% for salmonella and 59% for E. coli) but 40% responded that the foods either couldn't be made safe to eat or that they didn't know of a way. Respondents in general could not identify specific groups of people especially at risk for foodborne illness. Educational efforts should focus on risk groups and ways that consumers can prevent foodborne illness.

scholarly journals Restaurant Policies and Practices Related to Norovirus Outbreak Size and Duration

2020 ◽  
Vol 83 (9) ◽  
pp. 1607-1618
Author(s):  
E. RICKAMER HOOVER ◽  
NICOLE HEDEEN ◽  
AMY FREELAND ◽  
ANITA KAMBHAMPATI ◽  
DANIEL DEWEY-MATTIA ◽  
...  
Keyword(s):  
United States ◽  
Food Safety ◽  
The United States ◽  
Safety Training ◽  
Foodborne Illness ◽  
Surveillance Systems ◽  
Safety Certification ◽  
Food Safety Training ◽  
Outbreak Size ◽  
Policies And Practices

ABSTRACT Norovirus is the leading cause of foodborne illness outbreaks in the United States, and restaurants are the most common setting of foodborne norovirus outbreaks. Therefore, prevention and control of restaurant-related foodborne norovirus outbreaks is critical to lowering the burden of foodborne illness in the United States. Data for 124 norovirus outbreaks and outbreak restaurants were obtained from Centers for Disease Control and Prevention surveillance systems and analyzed to identify relationships between restaurant characteristics and outbreak size and duration. Findings showed that restaurant characteristics, policies, and practices were linked with both outbreak size and outbreak duration. Compared with their counterparts, restaurants that had smaller outbreaks had the following characteristics: managers received food safety certification, managers and workers received food safety training, food workers wore gloves, and restaurants had cleaning policies. In addition, restaurants that provided food safety training to managers, served food items requiring less complex food preparation, and had fewer managers had shorter outbreaks compared with their counterparts. These findings suggest that restaurant characteristics play a role in norovirus outbreak prevention and intervention; therefore, implementing food safety training, policies, and practices likely reduces norovirus transmission, leading to smaller or shorter outbreaks. HIGHLIGHTS

scholarly journals Genome Sequence of theListeria monocytogenesFood Isolate HPB913, Collected in Canada in 1993

2016 ◽  
Vol 4 (5) ◽  
Author(s):  
Arthur W. Pightling ◽  
Hugh Rand ◽  
Errol Strain ◽  
Franco Pagotto
Keyword(s):  
Public Health ◽  
Listeria Monocytogenes ◽  
Food Safety ◽  
Genome Sequence ◽  
Sporadic Case ◽  
Foodborne Illness ◽  
Pathogenic Bacterium ◽  
Food Isolate ◽  
Serotype 1

Listeria monocytogenesis a pathogenic bacterium of importance to public health and food safety agencies. We present the genome sequence of the serotype 1/2aL. monocytogenesfood isolate HPB913, which was collected in Canada in 1993 as part of an investigation into a sporadic case of foodborne illness.

Belief, Inquiry, Argument and Reflection as Significant Issues in Learning about Information Systems Development Methodologies

2003 ◽  
pp. 1-10 ◽  
Author(s):  
David A. Banks
Keyword(s):  
Information Systems ◽  
Learning Styles ◽  
Teaching And Learning ◽  
Approaches To Learning ◽  
Subject Area ◽  
Systems Development ◽  
Information Systems Development ◽  
Social Construct ◽  
The World ◽  
The Subject

This chapter examines some of the issues that are driving the development of a master’s course designated as “Information Systems Development Methodologies.” The course takes a “reality as a social construct” view of the world, the purpose of the approach being to encourage students to challenge assumptions and enhance their abilities to research, reflect, critique, and develop strong arguments to support their understanding of the subject area. An interpretive approach such as this can challenge those students whose experiences of previous educational settings have been more strongly oriented toward rote or positivistic teaching and learning styles. The chapter outlines a number of approaches that have been adopted to help students deal with interpretive approaches to learning and to introduce them to issues of belief, inquiry, argument, and reflection.

scholarly journals Efficacy of disclosed food safety inspections in restaurants

Food Control ◽  
2020 ◽  
pp. 107775
Author(s):  
Jenni Kaskela ◽  
Reijo Sund ◽  
Janne Lundén
Keyword(s):  
Food Safety ◽  
Safety Inspections

Methodology for the design of a standard research protocol for measuring terminology usage

Terminology ◽  
2003 ◽  
Vol 9 (1) ◽  
pp. 29-49 ◽  
Author(s):  
Jean Quirion
Keyword(s):  
Sampling Methods ◽  
Critical Examination ◽  
Research Protocol ◽  
Statistical Sampling ◽  
Measurement Protocol ◽  
The Future ◽  
The Subject ◽  
Made In

Many states have undertaken language and terminology planning programmes and have reached the point where they must evaluate the progress realized up to the present time. In the case of terminology planning programmes, such an evaluation requires a method to measure the degree to which the terminology has been implanted. In this paper, a research protocol for measuring terminology implantation is presented; this protocol is based on institutional communications. First, a critical examination of prior research on the subject is made in order to identify the desired characteristics of a precise, scientific measurement protocol. It is an accepted postulate that the constitution of a representative corpus forms the basis of a solution. Statistical sampling methods have been adapted in order to design a measurement protocol that respects the above conditions. The paper concludes with an overview of the results of a terminology implantation survey carried out using the research protocol presented; the survey concerns transportation terminology. This overview is followed by a brief discussion of the future possibilities offered by the scientific measurement of terminology implantation.

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