Consistency in inspection processes of food control officials and efficacy of official controls in restaurants in Finland

Läikkö-Roto, Tiina; Mäkelä, Silja; Lundén, Janne; Heikkilä, Jaakko; Nevas, Mari

doi:10.1016/j.foodcont.2015.03.053

Cited by 36 publications

(27 citation statements)

References 8 publications

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“…Läikkö‐Roto et al () reinforce still that changes of paradigm in the sense of finding the majority of foodservices in adequate hygienic and sanitary conditions will only be possible when the responsible for foodservices, legislation authorities, and the community take appropriation of the current legislations and of their obligations to society, as well as recognize their responsibilities to meet this important role.…”

Section: Resultsmentioning

confidence: 99%

“…In a study by Devides, Maffei, and Catanozi (2014), when questioned why they sought training courses in good handling practices, the participants reported that it was because of the requirements of the sanitary inspection agency, which indicates the importance of the actions of these agencies, whose main purpose is to guide, monitor, and licensing the establishments to handling, produce, market, distribute, and/or store food (Harris, Dipietro, Murphy, & Rivera, 2014;Läikkö-Roto, Makela, Lundén, Heikkila, & Nevas, 2015).…”

Section: % Adequacymentioning

confidence: 99%

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Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Serafim

Stangarlin‐Fiori

Hecktheuer

2018

Journal of Food Safety

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The study evaluated to implement good handling practices in the food and beverage areas of hotels under guidance of an outsourced professional and to evaluate the investments needed for their implementation and maintenance. A checklist for good handling practices was applied and a plan of action was developed to correct the nonconformities found. After 22 months, the checklist was applied again and a survey was conducted of the initial financial investments, and the investments for maintenance of the program and of the number of guests served during the implementation. After the financial investments and the accompaniment by an outsourced professional were made, the hotels had significant improvements (p = .0051) in the hygienic‐sanitary conditions. In relation to costs, the requirement that had the highest initial investment was for buildings, installations, equipment, furniture, and utensils ($ 166.71 to $ 34,002.57). There was significant improvement between the first and second evaluations, which demonstrates the importance of skilled outsourced professionals to assist in the changes and investments made in the implementation of good handling practices. Practical applications This study is important because it evaluates to implement good handling practices in the food and beverage areas of hotels under guidance of an outsourced professional and the investments needed for their implementation and maintenance, to assist in the development of tools and strategies to improve hygienic‐sanitary conditions and to make the owners and other professionals involved in the segment aware of the importance of investing in order to reduce the risk of foodborne disease.

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Section: Resultsmentioning

confidence: 99%

Section: % Adequacymentioning

confidence: 99%

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Serafim

Stangarlin‐Fiori

Hecktheuer

2018

Journal of Food Safety

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“…Although the enforcement processes can sometimes be lengthy, compliance has been reported for the majority of violations indicative of their utility for prolonged non-compliances 45 . Recurrence may also reflect more the difficulty FPPs experience with non-compliances than imply inefficacy of time limits or demands, as time limits have previously been associated with successful correction and smaller occurrence of violations 40,46 . Long enough time periods may be important for correction 40 , and thereby, time limits should consider both the FPP resources and the severity of the non-compliance.…”

Section: Discussionmentioning

confidence: 99%

“…Recurrence may also reflect more the difficulty FPPs experience with non-compliances than imply inefficacy of time limits or demands, as time limits have previously been associated with successful correction and smaller occurrence of violations 40,46 . Long enough time periods may be important for correction 40 , and thereby, time limits should consider both the FPP resources and the severity of the non-compliance. Ideally, re-inspection should be carried out within the time limit to ensure its efficacy.…”

Section: Discussionmentioning

confidence: 99%

Strengthening the efficacy of official food control improves Listeria monocytogenes prevention in fish-processing plants

Aalto-Araneda

Korkeala

Lundén

2018

Sci Rep

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Vacuum-packaged cold-salted and cold-smoked fish products are considered typical vehicles for Listeria monocytogenes, the causative agent of the food-borne disease listeriosis, which is increasingly prevalent in the European Union. Efficacy of both the fish processing plant self-checking system and official food control conducted by authorities are crucial for L. monocytogenes prevention in the processing of these risky products. However, the impact of official control on L. monocytogenes prevention in the processing of fish products has not been extensively studied. We investigated the occurrence, control measures, and correction of non-compliances predisposing to L. monocytogenes in Finnish fish processing plants. The following features were associated with L. monocytogenes occurrence: (a) frequency of non-compliances concerning processing machinery, (b) recurrence of non-compliances, and (c) frequency of non-compliances for which official control measures were requested by inspecting authorities. Official control of fish processing plants had focused on risky areas, but non-compliances were common and their correction exhibited deficiencies. We conclude that L. monocytogenes prevention in fish processing can be enhanced by strengthening official food control measures and processing plant compliance. In particular, timely correction of all food safety violations must be improved.

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“…These difficulties were identified during sanitary inspections carried out by authorities to evaluate compliance with conditions established by current laws and to guide foodservices about needed improvements (Laikko-Rotto, Makela, Lund en, Heikkila, & Nevas, 2015). Through observation of important factors related to sanitary risk, measures should be prioritized so that the safety of prepared food is not compromised, thus protecting public health (Alsallaiy et al, 2016;Gonçalves et al, 2013;Lee et al, 2014;Powell et al, 2013).…”

Section: Implementation Of Good Handling Practices In Foodservices Ismentioning

confidence: 99%

A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments

Olmedo¹,

Stangarlin‐Fiori

Medeiros

et al. 2017

Journal of Food Safety

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The purpose of this study was to evaluate the profile of foodservices' in Curitiba, in southern Brazil and the results of health inspections performed at these establishments, with the goal of contributing to improvements in sanitary inspection processes and to the sanitary conditions in foodservices. The study was based on data from sanitary inspections conducted at foodservice establishments from January 2005 to July 2015 found in the Municipal Sanitary Inspection and Environmental Information System. Most of the establishments inspected were restaurants and similar establishments: snack bars, cafes; as well as grocery store, supermarkets and hypermarkets, and most irregularities were found in these sectors. Health inspections in the city are carried out in emergency criteria, and most performed at the request of foodservices that are quest a license or because of a customer complaint. Inspections led to more educational than punitive measures. Even 10 years after passage of a national law governing food handling procedures, when 70% of the foodservices presented improper sanitary conditions. The main irregularities found were related to work procedures and processes, sanitary conditions, and physical structure. These result reinforces the importance that legislators and inspection teams reevaluate their goals, strategies and work processes to prioritize food safety. Practical applications This study is important because it offers a diagnosis and a discussion of foodservices and evaluates actions of Sanitary Inspection Agency, to assist in the development of tools and strategies to strengthen the work of sanitary inspectors so that they can be recognized as agents of transformation in public health.

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Consistency in inspection processes of food control officials and efficacy of official controls in restaurants in Finland

Cited by 36 publications

References 8 publications

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Strengthening the efficacy of official food control improves Listeria monocytogenes prevention in fish-processing plants

A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments

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