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Abstract
Although food premises are regularly inspected, little information is available on the effect of inspections on compliance records, particularly with respect to the impact of the frequency of inspection on compliance. The following presents the outcome of a study designed to assess the impact of increased inspection frequency on compliance measures in Hamilton, Ontario, in the absence of any other changes to food handler/safety programs or legislation. High-risk food inspection premises were randomly assigned three, four, or five inspections per year. Results indicate that no statistical difference existed in outcome measures based on frequency of inspection. When premises were grouped based on the average time between inspections, premises with greater time between inspections scored better compliance measures relative to premises that were inspected more frequently. The study was also unique for the level of consultation and collaboration sought from the public health inspectors (PHIs) assigned to the Food Safety Program. Their knowledge and experience with respect to the critical variables associated with compliance were a complementary component to the literature review conducted by the research team.
Introduction
Foodborne illness is a major cause of morbidity and mortality. Health Canada and the Public Health Agency of Canada estimate that as many as 13 million Canadians suffer from foodborne illness each year (Health Canada, 2007). Corresponding costs associated with this illness range between 12 and 14 billion (Canadian) dollars (Canadian Partnership for Consumer Food Safety Education, 2007). Strategies to control or reduce foodborne illness in Canada and the U.S. consist of regulatory requirements for the food industry combined with some level of consumer education.
At the municipal level, regulatory activities are aimed largely at retail food premises (restaurants, food stores, etc.). Traditionally, these activities have focused on the routine inspection of premises to monitor and enforce compliance with applicable legislation. Many authorities, however, have begun to question the effectiveness of routine inspections versus other potential strategies such as food handler education and public disclosure of inspection findings.
Hamilton Public Health Services (PHS) began exploring this issue, and particularly the effectiveness of routine inspections, in 2005. In Ontario, food premises are assigned either "high," "medium," or "low" risk status based on Hazard Analysis Critical Control Point (HACCP) criteria, an internationally recognized food safety system that involves...