Browsing by Subject "RESTAURANTS"

Sort by: Order: Results:

Now showing items 1-5 of 5
  • Kettunen, Karoliina; Nevas, Mari; Lunden, Janne (2017)
    We surveyed Finnish local food control officials' opinions about the use and challenges of administrative enforcement measures. Responses to the questionnaire were received from a total of 129 food control officials, covering 72.6% of the 62 local food control units in Finland. In the opinion of 42.7% of the respondents, enforcement measures are not used often enough in their unit to ensure forod safety. Based on our results, large units have better practical tools such as templates for enforcement decisions and guidelines that facilitate the use of enforcement measures than small units, but uncertain practices and a lack of routine appear to impede the use of the measures in many units. Particular challenges highlighted by the officials were related to laboriousness and slowness of the administrative process and reasoning for using enforcement measures. Moreover, impairment of cooperation with the food business operator as a consequence of using enforcement measures was of concern for many officials. The officials assessed the expertise of the head of the unit more positively in the units in which enforcement measures were used than in the units in which enforcement measures were not used, and participation in trainings was the strongest explanatory factor for the use of enforcement measures among the inspectors. Our results indicate that development of operating procedures and provision of specific training on administrative procedure with a practical approach play a key role in strengthening officials' expertise and confidence in using enforcement measures. Moreover, merging the small units with the large ones may promote uniform practices and better capabilities to use enforcement measures in all units. (C) 2017 Elsevier Ltd. All rights reserved.
  • Vainio, Annukka; Kaskela, Jenni; Finell, Eerika; Ollila, Sari; Lundén, Janne (2020)
    The publication of inspection grades at food establishments has been introduced as a way to inform consumers about restaurants' food safety levels. This two-part study explored consumers' perceptions and behavioural intentions raised by the Finnish food safety inspection report Oiva. The first part of the study explored university students' (n = 98) spontaneous perceptions raised by the inspection grade, communicated with a smiley face. Perceptions related to food safety risk and one's own behaviour were most frequent. In the second part, these perceptions were used in testing the full food safety inspection report on a nationally representative sample of the 18–65 years old Finnish population (n = 1513) with a survey-experiment approach. Binary logistic and linear regressions revealed that lower inspection grades were directly associated with increased perceived food safety risk and a behavioural intention not to eat at the restaurant when the effect of perceived food safety risk was taken into account. Information about the risk type moderated the effect of lower inspection grades on perceived risk and behavioural intention. These results underline the importance of providing additional information to consumers about the type of food safety risk.
  • Maunula, Leena; Rönnqvist, M.; Åberg, R.; Lunden, J.; Nevas, M. (2017)
    Norovirus (NoV) gastroenteritis outbreaks appear frequently in food service operations (FSOs), such as in restaurants and canteens. In this study the presence of NoV and adenovirus (AdV) genomes was investigated on the surfaces of premises, especially in kitchens, of 30 FSOs where foodborne gastroenteritis outbreaks were suspected. The objective was to establish a possible association between the presence of virus genomes on surfaces and a visual hygienic status of the FSOs. NoV genome was found in 11 and AdV genome in 8 out of 30 FSOs. In total, 291 swabs were taken, of which 8.9% contained NoV and 5.8% AdV genome. The presence of NoV genomes on the surfaces was not found to associate with lower hygiene level of the premises when based on visual inspection; most (7/9) of the FSOs with NoV contamination on surfaces and a completed evaluation form had a good hygiene level (the best category). Restaurants had a significantly lower proportion of NoV-positive swabs compared to other FSOs (canteens, cafeteria, schools etc.) taken together (p = 0.00014). The presence of a designated break room for the workers was found to be significantly more common in AdV-negative kitchens (p = 0.046). Our findings suggest that swabbing is necessary for revealing viral contamination of surfaces and emphasis of hygiene inspections should be on the food handling procedures, and the education of food workers on virus transmission.
  • Vaarala, Auli; Uusitalo, Liisa; Lunden, Janne; Tuominen, Pirkko (2021)
    The Finnish Hygiene Passport System, a national legislative requirement, has been used to test the food safety knowledge of food handlers for almost 20 years, resulting in over one million approved hygiene passports. However, information on the relevance of the Hygiene Passport System is virtually nonexistent. In order to evaluate the relevance of the official hygiene passport test, we collected a sample of original official hygiene passport tests from test examiners. We also arranged a simulated hygiene passport test for volunteers without any professional background in the food sector to investigate whether the basic level of hygiene knowledge of Finns is sufficient to pass the test. Our study revealed that more than 80% of the participants in the official hygiene passport test passed. However, participants completing the test in a foreign language or with assistance had significantly more difficulties in passing the test. The results for the simulated test suggested that the food safety knowledge of most Finns would have enabled them to pass the official test without prior training, especially those older than 20 and with a higher educational level. The simulated test also revealed that preparation prior to the test, i.e. study or training, was effective in increasing the food safety knowledge of participants, especially when their knowledge level was initially low, as among young participants. Moreover, significant variation in the difficulty of the test itself was observed, which may affect the pass rate. The current study supports the relevance of the hygiene passport test, showing that without the national requirement for the hygiene passport test, the level of food hygiene knowledge of new employees in the food sector, especially young people aged under 20, would be lower. However, our results suggest that the relevance of the hygiene passport test should be improved by validation of the test and by using official translations when conducting the test in a foreign language. Digitalization of the test would enable the regular evaluation of the test based on accurate data collection.