Effect of Placard Grading on Food Safety in Retail Food Facilities

Effect of Placard Grading on Food Safety in Retail Food Facilities by Christopher O. Ogbu MS, California State University, Fresno, 1982 BS, University of California, Berkeley, 1977 Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Epidemiology in Public Health Walden University November 2015 Abstract Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many countries already regularly inspect food facilities to control potential foodborne illnesses to some extent, the question of the most appropriate and effective means of achieving the goal of food safety remains unanswered. Therefore, the purpose of this study was to determine whether a color-coded placard grading system is an effective tool for achieving this goal while simultaneously educating the public about food safety. This study involved 1,410 randomly selected food service establishments, consisting of traditional restaurants, takeout restaurants, grocery stores, public school cafeterias, and institutional food facilities located in Alameda County, California. Inspection data were analyzed for the first 12 months of placard grading and compared to the following 12 months during the placard grading period. Statistical analysis results did not show significant differences in the CDC major violations and in confirmed foodborne illnesses between the 2 years. However, it is expected that the new program will provide improved food handling practices in the future. Improvement in food handling practices will contribute to social change by reducing the number of foodborne illnesses, promoting better health for the community, and educating the public about food safety.Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many countries already regularly inspect food facilities to control potential foodborne illnesses to some extent, the question of the most appropriate and effective means of achieving the goal of food safety remains unanswered. Therefore, the purpose of this study was to determine whether a color-coded placard grading system is an effective tool for achieving this goal while simultaneously educating the public about food safety. This study involved 1,410 randomly selected food service establishments, consisting of traditional restaurants, takeout restaurants, grocery stores, public school cafeterias, and institutional food facilities located in Alameda County, California. Inspection data were analyzed for the first 12 months of placard grading and compared to the following 12 months during the placard grading period. Statistical analysis results did not show significant differences in the CDC major violations and in confirmed foodborne illnesses between the 2 years. However, it is expected that the new program will provide improved food handling practices in the future. Improvement in food handling practices will contribute to social change by reducing the number of foodborne illnesses, promoting better health for the community, and educating the public about food safety. Effect of Placard Grading on Food Safety in Retail Food Facilities by Christopher O. Ogbu MS, California State University, Fresno, 1982 BS, University of California, Berkeley, 1977 Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Epidemiology in Public Health Walden University November 2015 Dedication This dissertation is dedicated to my two late brothers, Prof. John U. Ogbu and Mr. Jacob A. Ogbu. The two of you gave me the opportunity to learn how to read and write— I wish you were here today. Acknowledgments I appreciate the support from the following Walden University staff: Dr. Joseph Robare, Committee Chair, School of Health Sciences; Dr. Lee Caplan, Committee Member; Dr. Julie Graves and Dr. Namgyal Kyulo, URR; and Dr. Nancy Rea, Program Director for Health Sciences. Additionally, many members of the Alameda County Environmental Health Department were helpful in providing me with needed assistance while working on my research topic. Thanks to all who supported me in different ways, but special thanks to the following persons: Mr. Ronald Browder, Director of the County Environmental Health Department; Mr. Don Atkinson-Adams, Chief of the County Food Protection Program; Cynthia Bartus, Supervisor; Sonik Hakimian, Epi Team Coordinator; Peter Trinkl and Michelle Yung, Computer Information System Specialists; Roberta Frick, who gave me the topic idea; and Muhammed Khan, a friend indeed. Included in this group is my older son Uche Ogbu, whose technical expertise made it possible to analyze the tangled web of different food facilities.