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Defining Food Safety Inspection

Author

Listed:
  • Jason Barnes

    (College of Science and Engineering, Flinders University, Bedford Park, SA 5042, Australia)

  • Harriet Whiley

    (College of Science and Engineering, Flinders University, Bedford Park, SA 5042, Australia)

  • Kirstin Ross

    (College of Science and Engineering, Flinders University, Bedford Park, SA 5042, Australia)

  • James Smith

    (College of Science and Engineering, Flinders University, Bedford Park, SA 5042, Australia)

Abstract

Food safety inspections are a key health protection measure applied by governments to prevent foodborne illness, yet they remain the subject of sustained criticism. These criticisms include inconsistency and inadequacy of methods applied to inspection, and ineffectiveness in preventing foodborne illness. Investigating the validity of these criticisms represent important areas for further research. However, a defined construct around the meanings society attributes to food safety inspection must first be established. Through critical examination of available literature, this review identified meanings attributed to food safety inspection and explicates some of the key elements that compose food safety inspection as a social construct. A total of 18 meanings were found to be attributed to food safety inspection. Variation in meanings were found between consumers, food business associates and food safety inspectors. For some, inspection meant a source of assurance, for others a threat to fairness, while most view inspection as a product of resources and inspector training. The meanings were then examined in light of common criticisms directed at food safety inspection, to expound their influence in how food safety inspection is realized, shaped, and rationalized. This review highlights the influence of sociological factors in defining food safety inspection.

Suggested Citation

  • Jason Barnes & Harriet Whiley & Kirstin Ross & James Smith, 2022. "Defining Food Safety Inspection," IJERPH, MDPI, vol. 19(2), pages 1-18, January.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:2:p:789-:d:722428
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    References listed on IDEAS

    as
    1. Makofske, Matthew Philip, 2020. "Disclosure policies in inspection programs: The role of specific deterrence," Economics Letters, Elsevier, vol. 196(C).
    2. Makofske, Matthew Philip, 2020. "Mandatory disclosure, letter-grade systems, and corruption: The case of Los Angeles County restaurant inspections," Journal of Economic Behavior & Organization, Elsevier, vol. 172(C), pages 292-313.
    3. Devaney, Laura, 2016. "Good governance? Perceptions of accountability, transparency and effectiveness in Irish food risk governance," Food Policy, Elsevier, vol. 62(C), pages 1-10.
    4. Kovács, Balázs & Lehman, David W. & Carroll, Glenn R., 2020. "Grade inflation in restaurant hygiene inspections: Repeated interactions between inspectors and restaurateurs," Food Policy, Elsevier, vol. 97(C).
    5. Buckley, Jenifer A., 2015. "Food safety regulation and small processing: A case study of interactions between processors and inspectors," Food Policy, Elsevier, vol. 51(C), pages 74-82.
    Full references (including those not matched with items on IDEAS)

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