Food service establishments

Franklin County Health Department (FCHD), a small local health department (LHD) in Kentucky, needed to improve the completion and timeliness of restaurant inspections to meet regulatory requirements. By using the Kaizen process and involving leaders from the LHD, the QI project team identified root...

Mobile food units (MFUs) in Houston, Texas, now experience a faster, more efficient inspection process thanks to a Kaizen event held by Houston Health Department. The average time to complete the physical inspection and administrative paperwork has decreased from 3 hours to 30 minutes. Moreover,...

This medium-size local health department improved and standardized the effectiveness of environmental health (EH) plan reviews for new restaurant establishments. The QI team used Kaizen and Lean Six Sigma methods and tools to successfully reduce the EH plan review approval time frame from 30 days...

The Stratford Health Department’s aim was to ensure that at least 75% of faith-based organizations (FBOs) were licensed, so they could provide food during public events throughout the year and minimize the risk of food-borne illness. While working through their QI planning project, staff fixed a...

The Whatcom County Health department found that language and cultural barriers were contributing to higher numbers of critical Food Code violations for the almost 18% of non-English and ESL food service operators in Level 3 establishments in the County. The department considered the food service...

Enforcement of food safety regulations plays a significant role in preventing food borne illness outbreaks. A local health department used the Lean method to increase efficiencies, standardize the process and reduce staff time and other costs for the administrative hearing process that enforces...

Using QI Tools and PDSA leads to significant improvement in the standardization of Final Inspection Reports.

Wicomico County had a salmonella infection rate twice as high as the state average. Their QI project found that by focusing on reducing critical violations in retail food service facilities through increasing its outreach and education services to those facilities, the Wicomico County Health...

This northern Kentucky health department wanted to increase the percentage of properly licensed mobile food vendors to correct unsafe food handling and prevent foodborne illness related to mobile food vendors such as food trucks. With the large light-industry and numerous warehouses located...

The public health community has lagged in using digital communications to make its presence and services delivered known to the general public. Gwinnett, Newton, and Rockdale County Health Departments found that creating a better experience and better information for website visitors was better...

Fast and effective investigations into foodborne illness outbreaks are an important part of a food safety program because they reduce the time that people are exposed to a pathogen. Toledo-Lucas County reduced the cycle time for an effective investigation and closure of foodborne outbreak cases...

The local health department published the results of restaurant inspections on their website so that people could see them and make choices about where to eat. In addition, the public gained a better understanding of what environmental health staff of the department do to prevent food borne...