Sticks and Carrots -- Violations and Best Practices
The current retail-foodservice regulatory oversight is for the most part violation based. Therefore, most inspection efforts focus on communicating what the operator cannot do. There is no concerted effort to communicate what practices operators can do to make food safer. "Best practices" are "safe" practices that may even be economically advantageous.
Best practices are being sought from industry and currently being researched in the retail-foodservice kitchen-labs at Utah State University. The ultimate goal is to gather and scientifically validate best practices to make foods and food preparation safer at the retail and foodservice levels.