Health department inspection criteria more likely to be associated with outbreak restaurants in Minnesota

Journal of Food Protection

Volumn 75, Issue 11, 2012, Pages 2007-2015

  Petran, Ruth L ^a   White, Bruce W ^a   Hedberg, Craig W ^b  

^a Ecolab Research Development and Engineering   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84868518122     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-12-148     Document Type: Article

References (28)

1. Bidawid, S., N. Malik, O. Adegbunrin, S. A. Sattar, and J. M. Farber. 2004. Norovirus cross-contamination during food handling and interruption of virus transfer by hand antisepsis: experiments with feline calicivirus as a surrogate. J. Food Prot. 67:103-109.
2. Buchholz, U., G. Run, J. L. Kool, J. Fielding, and L. Mascola. 2002. A risk-based restaurant inspection system in Los Angeles county. J. Food Prot. 65:367-372.
3. Cates, S. C., M. K. Muth, S. A. Karns, M. A. Penne, C. N. Stone, J. E. Harrison, and V. J. Radke. 2009. Certified kitchen managers: do they improve restaurant inspection outcomes? J. Food Prot. 72:384-391.
4. Centers for Disease Control and Prevention. 2011. Surveillance for foodborne disease outbreaks-United States 2008. Morb. Mortal. Wkly. Rep. 63:1197-1202.
5. Centers for Disease Control and Prevention. 20 May 2011. Norovirus: facts for food handlers. Available at: http://www.cdc.gov/ncidod/dvrd/revb/gastro/ norovirus-foodhandlers.htm. Accessed 13 September 2011.
6. Cruz, M. A., J. Katz, and J. A. Suarez. 2001. An assessment of ability of routine restaurant inspections to predict food-borne outbreaks in Miami-Dade County, Florida. Am. J. Public Health 91:821-823.
7. Doménech, E., J. A. Amorós, M. Pérez-Gonzalvo, and I. Escriche. 2011. Implementation and effectiveness of the HACCP and prerequisites in food establishments. Food Control 22:1419-1423.
8. Doultree, J. C., J. D. Druce, C. J. Birch, D. S. Bowden, and J. A. Marshall. 1999. Inactivation of feline calicivirus, a Norwalk virus surrogate. J. Hosp. Infect. 41:51-57.
9. Dreyfuss, M. S. 2009. Is norovirus a foodborne or pandemic pathogen? An analysis of the transmission of norovirus-associated gastroenteritis and the roles of food and food handlers. Foodborne Pathog. Dis. 6:1219-1228.
10. Gormley, F. J., N. Rawal, and C. L. Little. 2011. Choose your menu wisely: cuisine-associated food-poisoning risks in restaurants in England and Wales. Epidemiol. Infect. 1-11.
11. Hedberg, C. W., J. S. Smith, E. Kirkland, V. Radke, T. F. Jones, C. A. Selman, and the EHS-Net Working Group. 2006. Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants. J. Food Prot. 69:2697-2702.
12. Jin, G. Z., and P. Leslie. 2005. The case in support of restaurant hygiene grade cards. Choices (Mag. Food Farm Resour. Iss.) 20:97-102.
13. Jones, T. F., and F. J. Angulo. 2006. Eating in restaurants: a risk factor for foodborne disease? Clin. Infect. Dis. 43:1324-1328.
14. LivingSocial. 2011. Reservation nation? Despite recession, Americans eat whopping 250 restaurant meals per year, says LivingSocial Dining Survey. LivingSocial, Washington, DC.
15. Lynch, M., J. Painter, R. Woodruff, and C. Braden. 2006. Surveillance for foodborne-disease outbreaks-United States, 1998-2002. Morb. Mortal. Wkly. Rep. 55:1-42.
16. Minnesota Department of Health. 1995. Minnesota Food Code, Minnesota Rules Chapter 4626. Available at: https://www.revisor.mn.gov/rules/?id- 4626&view-chapter&format-pdf. Accessed 10 March 2011.
17. National Restaurant Association. 2011. 2011 restaurant industry forecast. National Restaurant Association, Washington, DC.
18. Patel, M. K., S. Chen, J. Pringle, E. Russo, J. Vinaras, J. Weiss, S. Anderson, R. Sunenshine, K. Komatsu, M. Schumacher, D. Flood, L. Theobald, C. Bopp, K. Wannemuehler, P. White, F. J. Angulo, and C. B. Barton. 2010. A prolonged outbreak of Salmonella Montevideo infections associated with multiple locations of a restaurant chain in Phoenix, Arizona, 2008. J. Food Prot. 73:1858-1863.
19. Petran, R. L., B. W. White, and C. W. Hedberg. 2012. Using a theoretical predictive tool for the analysis of recent health department inspections at outbreak restaurants and relation of this information to foodborne illness likelihood. J. Food Prot. 75:2016-2027.
20. State of Minnesota. 2010. 157.20 inspection; frequency; risk categories; orders. Revisor of Statues, State of Minnesota, Minneapolis.
21. Strohbehn, C., J. Sneed, P. Paez, and J. Meyer. 2008. Hand washing frequencies and procedures used in retail food services. J. Food Prot. 71:1641-1650.
22. U.S. Environmental Protection Agency. 2011. Initial virucidal effectiveness test. Using feline calicivirus as surrogate for norovirus. Available at: http://www.epa.gov/oppad001/pdf-files/initial-virucidal-test.pdf. Accessed 4 November 2011.
23. U.S. Food and Drug Administration. 2009. Bad bug book: foodborne pathogenic microorganisms and natural toxins handbook. Clostridium perfringens. Available at: http://www.fda.gov/Food/FoodSafety/FoodborneIllness/ FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070483.htm. Accessed 13 September 2011.
24. U.S. Food and Drug Administration. 2010. 2009 Food Code. Available at: http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ default.htm. Accessed 23 April 2010.
25. U.S. Food and Drug Administration. 2011. Supplement to the 2009 Food Code. Available at: http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ FoodCode/FoodCode2009/ucm272584.htm. Accessed 11 October 2011.
26. U.S. Food and Drug Administration. 2011. Bad bug book: foodborne pathogenic microorganisms and natural toxins handbook. Salmonella spp. Available at: http://www.fda.gov/Food/FoodSafety/FoodborneIllness/ FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm069966.htm. Accessed 4 November 2011.
27. U.S. Food and Drug Administration, National Retail Food Team. 2004. FDA report on the occurrence of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types (2004). Available at: http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ FoodborneIllnessandRiskFactorReduction/RetailFoodRiskFactorStudies/ucm089696. htm. Accessed 11 November 2011.
28. U.S. Food and Drug Administration, National Retail Food Team. 2010. FDA report on the occurrence of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types (2009). Available at: http://www.fda.gov/downloads/Food/FoodSafety/ RetailFoodProtection/FoodborneIllnessandRiskFactor Reduction/ RetailFoodRiskFactorStudies/UCM224682.pdf. Accessed 11 November 2011.