Are we making the most of food safety inspections?

Abstract

PurposeInspections by environmental health practitioners are an important element of how regulatory agencies attempt to ensure that consumers are provided with safe food. However, there are concerns about the efficacy of inspections at a time of industry expansion and limited resources. This paper seeks to review traditional and potential new approaches to inspection.Design/methodology/approachThe traditional cycle of public health protection is reviewed. Problems with inspections are identified. How a consumer demand can be created for food service operations to implement food safety is examined. The publication of inspection reports is reviewed.FindingsAn essential requirement for publication of inspection reports is consistency of inspections. How information technology can be applied to the inspection process is discussed. Additional advantages from using new technology are presented, linking inspections to the design and construction of targeted hygiene initiatives.Originality/valueA new model for the cycle of public health protection is proposed.