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
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.
The authors would like to acknowledge the following: Kansas Public
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 email@example.com.
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 firstname.lastname@example.org.
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
4. Allwood, P.B., P. Borden-Glass and L.
Petrona. 1999. The vital role of restaurant health
inspections. J Environ Health 61: 25-28.
5. Cotterchio, M., J. Gunn, T. Coffill, P. Tormey
and M. Barry. 1998. Effect of a manager training
program on sanitary conditions in restaurants.
Pub Health Rep 113:353-358.
6. Mathias, R., R. Sizto, A. Hazlewood and W.
Cocksedge. 1995. The effects of inspection frequency and food handler education on restaurant
inspection violations. Can J Public Health 86:46-
7. Bader, M., E. Blonder, J. Henriksen and W.
Strong. 1978. A study of foodservice establishment sanitation inspection frequency. Am J
Public Health 68:408-410.
8. Raval-Nelson, P. and P. Smith. 1999. Food
safety certification and its impacts. J Environ
Health 61: 9-12.
9. Jenkins-McLean, T., C. Skilton and C. Sellers.
2004. Engaging foodservice workers in behav-ioral-change partnerships. J Environ Health
10. Reske, K., T. Jenkins, C. Fernandez, D.
VanAmber and C. Hedberg. 2007. Beneficial effects of implementing an announced restaurant
inspection program. J Environ Health 69: 27-34.
November 2-3, 2010
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