An Evaluation of the Impact of Restaurant Sanitary Grade Posting on Health Hazard

描述(由申请人提供)： 项目摘要/摘要为了减少因餐馆卫生做法不佳而导致的食源性疾病的风险，纽约市(NYC)卫生和心理卫生局计划从2010年7月开始要求以字母评分的形式公开公布餐馆卫生分数。这一努力背后的理由是，更多的公众获得餐厅评分将迫使餐厅经营者更好地遵守旨在降低食源性疾病风险的法规。我们建议评估等级发布在多大程度上改善了纽约市的餐厅卫生并减少了食源性疾病。我们还建议利用评估结果来提高纽约市餐厅检查计划中实践的有效性。为了进行这项评估，我们将使用五个来源的数据：I.纽约市餐厅检查数据库(“FACTS”)--以监测餐厅在基线和一段时间内的卫生状况。II.纽约市社区健康调查(CHS)-跟踪纽约市居民成年人就餐频率和对检查结果的知晓情况。餐厅经营者和用餐者调查--两项新的调查是为了衡量餐饮业和用餐者对等级公告的反应。纽约州全州规划和研究合作系统(SPARCS)住院出院和急诊科就诊数据-跟踪纽约市严重食源性疾病的发生。V.纽约市综合征监测系统--跟踪纽约市腹泻病的发生情况。我们将进行统计分析，以描述和测试我们开发的指标随时间的变化，这些指标代表了一系列问题，包括餐厅遵守关键食品安全参数、纽约市食源性疾病的发生、分数卡对公众对餐厅卫生意识的影响、分数卡对影响餐厅选择的影响，以及纽约市餐饮业对分数张贴的反应。我们将把这项评估的信息纳入餐厅检查员和餐厅操作员培训计划和在线资源。

DESCRIPTION (provided by applicant): Project Summary/Abstract To reduce risks of food borne illness resulting from poor sanitary practices in restaurants, the New York City (NYC) Department of Health and Mental Hygiene is scheduled to require public posting of restaurant sanitary scores in the form of letter grades beginning July 2010. The rationale behind this effort is that increased public access to restaurant scores will compel restaurant operators to better comply with regulations designed to reduce risks of food borne illness. We propose to evaluate the extent to which grade-posting improves restaurant hygiene and reduces food borne illness in NYC. We also propose to use results from the evaluation to improve the effectiveness of practices within the NYC restaurant inspection program. To conduct this evaluation, we will use data from five sources: I. New York City restaurant inspection database ("FACTS") - to monitor restaurant hygiene at baseline and over time. II. New York City Community Health Survey (CHS) - to track frequency of restaurant dining and awareness of inspection results among resident NYC adults. III. Restaurant Operator and Diner Surveys - two new surveys developed to measure restaurant industry and diner response to grade-posting. IV. New York State Statewide Planning and Research Cooperative System (SPARCS) inpatient hospital discharge and emergency department visit data - to track the occurrence of serious food borne illness in NYC. V. NYC Syndromic Surveillance System - to track the occurrence of diarrheal illness in NYC. We will conduct statistical analyses to describe and test for changes over time in metrics we have developed to represent a range of issues including restaurant compliance with critical food safety parameters, the occurrence of food borne illness in NYC, the impact of grade cards on public awareness of restaurant hygiene, the impact of grade cards on influencing restaurant choice, and the NYC restaurant industry's response to grade-posting. We will incorporate information from this evaluation into restaurant inspector and restaurant operator training programs and online resources.