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Canadian Journal of Public Health

, Volume 90, Issue 5, pp 348–351 | Cite as

Public Health Inspectors in Restaurants: What They Do and Why

  • Sandy Isaacs
  • Tom Abernathy
  • Bob Hart
  • Jeff Wilson
Article

Abstract

This report identifies strategies used by public health inspectors in the Central West Region of Ontario during restaurant inspections, based on and comparing the perceptions of inspectors, their managers, and restaurant operators. Factors influencing the choice of strategies are reviewed, putting into perspective the importance of manager and policy expectations relative to other influences experienced by inspectors in the field. The need to set pragmatic and reality-tested criteria and objectives for a HACCP-based inspection protocol is discussed.

Résumé

Ce rapport présente les stratégies utilisées par les inspecteurs de la santé publique dans la région du centre-ouest de l’Ontario au cours des inspections dans les restaurants, en fonction et en comparant les perceptions des inspecteurs ainsi que des gérants et des exploitants des restaurants. On passe en revue les facteurs influençant le choix de stratégies, en prenant en considération l’importance des attentes des gérants et celles découlant des politiques par opposition aux autres influences ressenties par les inspecteurs sur le terrain. L’article traite de la nécessité de fixer des critères et des objectifs pragmatiques et réalistes dans les protocoles d’inspection fondées sur les ARMPC.

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Copyright information

© The Canadian Public Health Association 1999

Authors and Affiliations

  • Sandy Isaacs
    • 1
  • Tom Abernathy
    • 2
  • Bob Hart
    • 3
  • Jeff Wilson
    • 4
  1. 1.Field Epidemiology Training Program, LCDCHealth CanadaCanada
  2. 2.Central West Health Planning Information NetworkHamiltonCanada
  3. 3.Waterloo Region Community Health Dept.WaterlooCanada
  4. 4.Bureau of Infectious Diseases, LCDC, Health Canada, & Dept. of Population MedicineUniversity of GuelphCanada

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