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Characteristics of Restaurants Associated with Critical Food Safety Violations

机译：与严重食品安全违规相关的餐馆的特征

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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.
机译：这项研究检查了饭店特色是否与饭店检查中发现的严重违规行为有关。使用多年的数据，我们还检查了严重违规模式随时间的变化。分析了2008-2010年间阿拉巴马州杰斐逊县所有餐厅检查的数据。研究共检查了5488次检查的结果，平均每年有1,829家餐馆在营业。主要发现表明，某些餐厅特征（包括菜式）与某些严重违规行为有关。五个最常见的严重违规行为涉及冷藏温度，设备消毒，人员培训/认证，卫生习惯/洗手以及储存/标记有毒/有毒物品，包括吸烟者的烟气。有些增加或恶化，而另一些则减少或改善，通常是为了响应政策和执法变化。总体而言，我们发现某些食品企业容易发生特定的严重违规行为，在制定针对性的教育计划和针对食品服务环境的干预措施时应考虑这些信息。

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