The use of restaurant inspection disclosure systems as a means of communicating food safety information

Authors: Filion, Katie; Powell, Douglas A.

Source: Journal of Foodservice, Volume 20, Number 6, December 2009 , pp. 287-297(11)

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Abstract:

The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year. Up to 70% of these illnesses are estimated to be linked to food prepared at foodservice establishments. Consumer confidence in the safety of food prepared in restaurants is fragile, varying significantly from year to year, with many consumers attributing foodborne illness to foodservice. One of the key drivers of restaurant choice is consumer perception of the hygiene of a restaurant. Restaurant hygiene information is something consumers desire, and when available, may use to make dining decisions.

Keywords: catering/foodservice; consumer and market research; consumers and food acceptance; consumer behavior

Document Type: Review article

DOI: http://dx.doi.org/10.1111/j.1748-0159.2009.00151.x

Publication date: 2009-12-01