Balzaretti Claudia M, Razzini Katia, Ziviani Silvia, Ratti Sabrina, Milicevic Vesna, Chiesa Luca M, Panseri Sara, Castrica Marta
Departement of Health, Animal Science and Food Safety, University of Milan.
Italian Union of Inspection Sanitary Personnel.
Ital J Food Saf. 2017 Dec 14;6(4):6915. doi: 10.4081/ijfs.2017.6915. eCollection 2017 Oct 20.
The purpose of this study was to elaborate a checklist with an inspection scoring system at national level in order to assess compliance with sanitary hygiene requirements of food services. The inspection scoring system was elaborated taking into account the guidelines drawn up by NYC Department of Food Safety and Mental Hygiene. Moreover the checklist was used simultaneously with the standard inspection protocol adopted by ( - Ss. I.A.N) and defined by D.G.R 6 March 2017 - n. X/6299 Lombardy Region. Ss. I.A.N protocol consists of a qualitative response according to which we have generated a new protocol with three different grading: A, B and C. The designed checklist was divided into 17 sections. Each section corresponds to prerequisites to be verified during the inspection. Every section includes the type of conformity to check and the type of violation: critical or general. Moreover, the failure to respect the expected compliance generates 4 severity levels that correspond to score classes. A total of 7 food services were checked with the two different inspection methods. The checklist results generated a food safety score for each food service that ranged from 0.0 (no flaws observed) to 187.2, and generates three grading class: A (0.0-28.0); B (29.0-70.0) and C (>71.00). The results from the Ss. I. A. N grading method and the checklist show positive correlation (=0.94, P>0.01) suggesting that the methods are comparable. Moreover, our scoring checklist is an easy and unique method compared to standard and allows also managers to perform effective surveillance programs in food service.
本研究的目的是制定一份全国性的检查表及检查评分系统，以评估食品服务机构对卫生要求的遵守情况。检查评分系统是根据纽约市食品安全与精神卫生部门制定的指南制定的。此外，该检查表与（- Ss. I.A.N）采用并由2017年3月6日伦巴第大区D.G.R - n. X/6299定义的标准检查协议同时使用。Ss. I.A.N协议包括定性响应，据此我们生成了一个新的协议，有三个不同等级：A、B和C。设计的检查表分为17个部分。每个部分对应检查期间要核实的先决条件。每个部分都包括要检查的合规类型和违规类型：关键或一般。此外，未能达到预期合规会产生4个严重程度级别，对应分数等级。总共用两种不同的检查方法对7个食品服务机构进行了检查。检查表结果为每个食品服务机构生成了食品安全分数，范围从0.0（未观察到缺陷）到187.2，并生成三个等级类别：A（0.0 - 28.0）；B（29.0 - 70.0）和C（>71.00）。Ss. I. A. N分级方法和检查表的结果显示出正相关（=0.94，P>0.01），表明这两种方法具有可比性。此外，与标准方法相比，我们的评分检查表是一种简单且独特的方法，还能让管理人员在食品服务中执行有效的监督计划。
