Impact of a Letter-Grade Program on Restaurant Sanitary Conditions and Diner Behavior in New York City.

• Autores: Melissa R. Wong, Wendy McKelvey, Kazuhiko Ito, Corinne Schiff, J. Bryan Jacobson, Daniel Kass
• Localización: American journal of public health, ISSN 0090-0036, Vol. 105, Nº. 3, 2015, págs. 81-87
• Idioma: inglés
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• Resumen

  • Objectives. We evaluated the impact of the New York City restaurant letter-grading program on restaurant hygiene, food safety practices, and public awareness. Methods. We analyzed data from 43 448 restaurants inspected between 2007 and 2013 to measure changes in inspection score and violation citations since program launch in July 2010. We used binomial regression to assess probability of scoring 0 to 13 points (A-range score). Two population-based random-digit-dial telephone surveys assessed public perceptions of the program. Results. After we controlled for repeated restaurant observations, season of inspection, and chain restaurant status, the probability of scoring 0 to 13 points on an unannounced inspection increased 35% (95% confidence interval [CI] = 31%, 40%) 3 years after compared with 3 years before grading. There were notable improvements in compliance with some specific requirements, including having a certified kitchen manager on site and being pest-free. More than 91% (95% CI = 88%, 94%) of New Yorkers approved of the program and 88% (95% CI = 85%, 92%) considered grades in dining decisions in 2012. Conclusions. Restaurant letter grading in New York City has resulted in improved sanitary conditions on unannounced inspection, suggesting that the program is an effective regulatory tool. [ABSTRACT FROM AUTHOR]