Food Safety Magazine, October/November 2010

The restaurant inspection process should be advantageous for both the EHS and restaurateur, who both share the goal of serving safe food to consumers. The results of this study indicate that improvements can be made to increase positive interactions between restaurateurs and EHS as they evaluate food safety practices. This study may prove useful for other communities who wish to evaluate local-level food safety relationships. n

Health Leadership Institute staff; the Kansas Department of Health and Envi-ronment/Kansas Department of Agriculture; and the restaurateurs and foodservice workers of Johnson County who took time out of their busy schedule to participate in the focus groups.

Acknowledgments

The authors would like to acknowledge the following: Kansas Public

References

1. www.restaurant.org/pdfs/research/ 2009Factbook.pdf.

2. www.fda.gov/Food/FoodSafety/Food SafetyPrograms/FoodProtectionPlan2007/ ucm132565.htm.

3. Radke, V. 2006. The need for partnerships for food safety. J Environ Health 69: 34-35.

Aqualia L. Nelson, MS, REHS/RS, is at the Munson Army Health Center. She may be reached at aqualia.l.nelson@us.army.mil.

Aiko Allen, MS, is an independent public health consultant in Wichita, KS.

Suzanne R. Hawley, Ph.D., MPH, is an Assistant Professor in the Department of Preventive Medicine and Public Health at the University of Kansas School of Medicine-Wichita. She may be reached at shawley@kumc.edu.

Theresa St. Romain, MA, is a Senior Coordinator in the Department of Preventive Medicine and Public Health at the University of Kansas School of Medicine-Wichita.

Shirley A. Orr, MHS, ARNP, NEA-BC, is Director of Local Health within the Bureau of Local and Rural Health at the Kansas Department of Health and Environment.

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