Ma Jing, Kim Jooho, Almanza Barbara
J Environ Health. 2017 Jun;79(10):26-31.
The Food and Drug Administration publishes the Food Code to guide restaurant inspections. The most recent version proposes a three-tier system categorizing violations as priority, priority foundation, and core. This study used a scenario-based questionnaire to examine inspector perceptions and preferences for inspection formats. Results suggest that inspectors would be able to maintain consistent evaluations when changing to the three-tier system, although the classifying terms under the three-tier system were confusing. Additionally, inspectors were not very positive about the new system; they were concerned that the new system would not be easy to understand and use, inspections would take a longer time, it would not accurately reflect the amount of risk associated with violations, and it would not be easy for consumers and managers to understand and use. The results suggest the need for additional training for inspectors before adoption, especially on the rationale and benefits of changing to a three-tier system.
美国食品药品监督管理局发布《食品法典》以指导餐馆检查工作。最新版本提出了一个三级系统，将违规行为分为重点、重点基础和核心三类。本研究使用基于场景的问卷来考察检查员对检查形式的看法和偏好。结果表明，尽管三级系统下的分类术语令人困惑，但检查员在改用三级系统时能够保持一致的评估。此外，检查员对新系统的评价并不高；他们担心新系统不易理解和使用，检查时间会更长，无法准确反映违规行为所涉及的风险程度，而且消费者和管理人员也不易理解和使用。结果表明，在采用该系统之前，需要对检查员进行额外培训，尤其是关于改用三级系统的基本原理和益处方面的培训。
