Riben P D, Mathias R G, Wiens M, Cocksedge W, Hazelwood A, Kirshner B, Pelton J
Department of Health Care & Epidemiology, University of British Columbia, Vancouver.
Can J Public Health. 1994 Jul-Aug;85 Suppl 1:S67-70.
Inspection of restaurants and education of food handlers are two methods used by regulatory agencies to ensure food served in restaurants is safe to eat. The variation which exists in the implementation of these programs suggests that the programs' effectiveness is lacking or is not clear. Recommendations based on the Community Health Practice Guideline methodology, the results of a critical review of the literature, the results of a survey of practices, and expert opinion were developed. The recommendations include: continuation of routine inspections at a frequency of one to two inspections per year per restaurant and the continuation of education programs. The evidence on which these recommendations are based is scant and more research is needed to ensure programs are needed, effective and efficient.
检查餐厅以及对食品从业人员进行教育是监管机构用来确保餐厅供应的食品可安全食用的两种方法。这些计划在实施过程中存在的差异表明这些计划的有效性不足或不明确。基于社区健康实践指南方法、对文献的批判性综述结果、实践调查结果以及专家意见，制定了相关建议。这些建议包括：继续以每家餐厅每年进行一至两次检查的频率进行例行检查，并继续开展教育计划。这些建议所依据的证据不足，需要更多研究来确保这些计划是必要的、有效的和高效的。
