Characteristics of restaurants associated with critical food safety violations

Nir Menachemi, Valerie Yeager, D. M. Taylor, B. Braden, L. A. McClure, C. Ouimet

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

This study examined whether restaurant characteristics are associated with critical violations identified during restaurant inspections. Using multiple years of data, we also examined changes in critical violation patterns over time. Data from all restaurant inspections in Jefferson County, Alabama between the years 2008-2010 were analyzed. The results of a total of 5,488 inspections were examined, with an average of 1,829 restaurants in operation each year of the study. Key findings suggested that certain restaurant characteristics, including cuisine-type, are associated with certain critical violations.The five most common critical violations were related to cold holding temperatures, sanitization of equipment, personnel training/certification, hygienic practices/hand-washing, and storage/labeling of toxic/poisonous items, including smoke from people smoking.The frequency of critical violations changed over time; some increased or worsened, whereas others decreased or improved, commonly in response to policy and enforcement changes. Overall, we find that certain food establishments are prone to specific critical violations, information which should be considered in the development of targeted educational programs and interventions for food service settings.

Original languageEnglish (US)
Pages (from-to)73-80
Number of pages8
JournalFood Protection Trends
Volume32
Issue number2
StatePublished - Feb 1 2012
Externally publishedYes

Fingerprint

Restaurants
Food Safety
restaurants
food safety
food service
hand washing
Food Services
cuisine
Hand Disinfection
Poisons
smoking (food products)
Certification
smoke
certification
education programs
Smoke
human resources
Smoking
Food
Equipment and Supplies

ASJC Scopus subject areas

  • Food Science
  • Public Health, Environmental and Occupational Health

Cite this

Menachemi, N., Yeager, V., Taylor, D. M., Braden, B., McClure, L. A., & Ouimet, C. (2012). Characteristics of restaurants associated with critical food safety violations. Food Protection Trends, 32(2), 73-80.

Characteristics of restaurants associated with critical food safety violations. / Menachemi, Nir; Yeager, Valerie; Taylor, D. M.; Braden, B.; McClure, L. A.; Ouimet, C.

In: Food Protection Trends, Vol. 32, No. 2, 01.02.2012, p. 73-80.

Research output: Contribution to journalArticle

Menachemi, N, Yeager, V, Taylor, DM, Braden, B, McClure, LA & Ouimet, C 2012, 'Characteristics of restaurants associated with critical food safety violations', Food Protection Trends, vol. 32, no. 2, pp. 73-80.
Menachemi, Nir ; Yeager, Valerie ; Taylor, D. M. ; Braden, B. ; McClure, L. A. ; Ouimet, C. / Characteristics of restaurants associated with critical food safety violations. In: Food Protection Trends. 2012 ; Vol. 32, No. 2. pp. 73-80.
@article{1ef63e9462fe4695b6e52227a8d5f6bb,
title = "Characteristics of restaurants associated with critical food safety violations",
abstract = "This study examined whether restaurant characteristics are associated with critical violations identified during restaurant inspections. Using multiple years of data, we also examined changes in critical violation patterns over time. Data from all restaurant inspections in Jefferson County, Alabama between the years 2008-2010 were analyzed. The results of a total of 5,488 inspections were examined, with an average of 1,829 restaurants in operation each year of the study. Key findings suggested that certain restaurant characteristics, including cuisine-type, are associated with certain critical violations.The five most common critical violations were related to cold holding temperatures, sanitization of equipment, personnel training/certification, hygienic practices/hand-washing, and storage/labeling of toxic/poisonous items, including smoke from people smoking.The frequency of critical violations changed over time; some increased or worsened, whereas others decreased or improved, commonly in response to policy and enforcement changes. Overall, we find that certain food establishments are prone to specific critical violations, information which should be considered in the development of targeted educational programs and interventions for food service settings.",
author = "Nir Menachemi and Valerie Yeager and Taylor, {D. M.} and B. Braden and McClure, {L. A.} and C. Ouimet",
year = "2012",
month = "2",
day = "1",
language = "English (US)",
volume = "32",
pages = "73--80",
journal = "Food Protection Trends",
issn = "1541-9576",
publisher = "International Association for Food Protection",
number = "2",

}

TY - JOUR

T1 - Characteristics of restaurants associated with critical food safety violations

AU - Menachemi, Nir

AU - Yeager, Valerie

AU - Taylor, D. M.

AU - Braden, B.

AU - McClure, L. A.

AU - Ouimet, C.

PY - 2012/2/1

Y1 - 2012/2/1

N2 - This study examined whether restaurant characteristics are associated with critical violations identified during restaurant inspections. Using multiple years of data, we also examined changes in critical violation patterns over time. Data from all restaurant inspections in Jefferson County, Alabama between the years 2008-2010 were analyzed. The results of a total of 5,488 inspections were examined, with an average of 1,829 restaurants in operation each year of the study. Key findings suggested that certain restaurant characteristics, including cuisine-type, are associated with certain critical violations.The five most common critical violations were related to cold holding temperatures, sanitization of equipment, personnel training/certification, hygienic practices/hand-washing, and storage/labeling of toxic/poisonous items, including smoke from people smoking.The frequency of critical violations changed over time; some increased or worsened, whereas others decreased or improved, commonly in response to policy and enforcement changes. Overall, we find that certain food establishments are prone to specific critical violations, information which should be considered in the development of targeted educational programs and interventions for food service settings.

AB - This study examined whether restaurant characteristics are associated with critical violations identified during restaurant inspections. Using multiple years of data, we also examined changes in critical violation patterns over time. Data from all restaurant inspections in Jefferson County, Alabama between the years 2008-2010 were analyzed. The results of a total of 5,488 inspections were examined, with an average of 1,829 restaurants in operation each year of the study. Key findings suggested that certain restaurant characteristics, including cuisine-type, are associated with certain critical violations.The five most common critical violations were related to cold holding temperatures, sanitization of equipment, personnel training/certification, hygienic practices/hand-washing, and storage/labeling of toxic/poisonous items, including smoke from people smoking.The frequency of critical violations changed over time; some increased or worsened, whereas others decreased or improved, commonly in response to policy and enforcement changes. Overall, we find that certain food establishments are prone to specific critical violations, information which should be considered in the development of targeted educational programs and interventions for food service settings.

UR - http://www.scopus.com/inward/record.url?scp=84880678111&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84880678111&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:84880678111

VL - 32

SP - 73

EP - 80

JO - Food Protection Trends

JF - Food Protection Trends

SN - 1541-9576

IS - 2

ER -