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Posted: June 11th, 2012 - 4:02am by Doug Powell After some nasty outbreaks , reports of filthy conditions , and a perceived disregard for food safety in Canberra, the homeof all those Australian government types has decided to try and dosomething. ABC reports a report considering the options for a food safety system with'scores on doors' for Canberra's restaurants and cafes has beenreleased by the ACT Government. It includes four different models being used overseas to publiclydisplay the results of recent health inspections at food premises. The Chief Minister Katy Gallagher says regulatory impact statementsare not usually released for public comment, but there has beenlots of interest in how such a scheme would operate in Canberra. "They are usually used for cabinet deliberations when we aredetermining which to go," Ms Gallagher said. "But I think the level of public interest in food safety andthe level of industry interest in what happens next, I think itssensible way to go to release it, and then have the conversationwith the same figures on the table." Ms Gallagher says the proposals range from a voluntary scheme todisplay food safety ratings, through a mandatory one for the entireindustry. "There's no doubt that schemes like this focus the mind ofrestaurant owners and indeed improve food safety," she said. However, the Canberra Times reports that Jeff House, chief executive of ClubsACT (how quaint)says no way, and that 'Commonsense would indicate 30 per cent ofCanberra's population does not have a food-borne illness everyyear." Commonsense is only common if you"ve thought about it. The 30 per cent of all people barfing each year from food or wateris still the number used by the World Health Organization, Canadaand Australia, although the Americans have downsized theirestimates to 16.7 per cent. The benefits of restaurant inspection disclosure are oftenoversold, the uncertainties underplayed, while detractors argueit"s all unfair. Been there, heard most of it. House, instead of arguing against minimal government standards, whynot embrace the ratings and exploit the positive grades: the bestfood facilities will go far and beyond minimal standards, The best restaurants will embrace standards , strive to make them better, and go far beyond the minimalexpectations of government. The best restaurants will proactivelytest to verify their food safety systems are working, will transparently publicize thoseresults and will brag about their excellent food safety bymarketing at retail so consumers can actually choose safe food. Filion, K. and Powell, D.A. 2009. The use of restaurant inspectiondisclosure systems as a means of communicating food safetyinformation. Journal of Foodservice 20: 287-297. Abstract The World Health Organization estimates that up to 30% ofindividuals in developed countries become ill from food or watereach year. Up to 70% of these illnesses are estimated to be linkedto food prepared at foodservice establishments. Consumer confidencein the safety of food prepared in restaurants is fragile, varyingsignificantly from year to year, with many consumers attributingfoodborne illness to foodservice. One of the key drivers ofrestaurant choice is consumer perception of the hygiene of arestaurant. Restaurant hygiene information is something consumersdesire, and when available, may use to make dining decisions. Filion, K. and Powell, D.A. 2011. Designing a national restaurantinspection disclosure system for New Zealand . Journal ofFood Protection 74(11): 1869-1874 content/iafp/jfp/2011/00000074/00000011/art00010 The World Health Organization estimates that up to 30% ofindividuals in developed countries become ill from contaminatedfood or water each year, and up to 70% of these illnesses areestimated to be linked to food service facilities. The aim ofrestaurant inspections is to reduce foodborne outbreaks and enhanceconsumer confidence in food service. Inspection disclosure systemshave been developed as tools for consumers and incentives for foodservice operators. Disclosure systems are common in developedcountries but are inconsistently used, possibly because previous research has not determined the best format fordisclosing inspection results. This study was conducted to developa consistent, compelling, and trusted inspection disclosure systemfor New Zealand. Existing international and national disclosuresystems were evaluated. Two cards, a letter grade (A, B, C, or F)and a gauge (speedometer style), were designed to represent arestaurant's inspection result and were provided to 371 premises insix districts for 3 months. Operators (n = 269) and consumers (n =991) were interviewed to determine which card design bestcommunicated inspection results. Less than half of the consumersnoticed cards before entering the premises; these data indicatedthat the letter attracted more initial attention (78%) than thegauge (45%). Fifty-eight percent (38) of the operators with thegauge preferred the letter; and 79% (47) of the operators withletter preferred the letter. Eighty-eight percent (133) of theconsumers in gauge districts preferred the letter, and 72% (161) ofthose in letter districts preferring the letter. Based on thesedata, the letter method was recommended for a national disclosuresystem for New Zealand. We are high quality suppliers, our products such as China Salon Hair Clips , Salon Tool Bag for oversee buyer. 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