Inspections are also being retooled to focus more on practices that can make diners sick, such as poor hygiene, improper food temperatures, and cross-contamination of foods with bacteria. The Minnesota Health Department is studying the possibility of letting restaurants know when the inspector is coming, a contrast to the traditional surprise visits. The system is already prevalent and sometimes required in food processing plants. Even restaurant owners themselves say they would like to see inspectors more often. Restaurants in Minnesota are rarely closed for even the most serious code violations, even after repeat problems.
Consumer groups say such crackdowns protect restaurant patrons.
The restaurant industry these days has a serious labor problem. So solutions must focus on ways to attract workers, train them in safe practices, then keep them from leaving. So regulators and industry say training is key. Although the National Restaurant Association says 1 million food workers have taken its food safety course, and some chains put all employees through such a course, training still varies widely in the industry and its benefits are often negated by high employee turnover. Government agencies and food industry groups are grappling with how best to ensure cleaner food, but there seems to be a consensus that irradiation of ground beef, fresh produce and other products can help.