Are you using the results of your restaurant's health department reports to drive food safety improvements in your restaurants? Or are you filing health reports with passing scores in a drawer? This symposium will discuss the practical benefits of inspections, how to glean important data from the report to drive improvements in your restaurant's food safety programs and practices, discuss how to compare the approaches and differences of sets of data from different regulatory jurisdictions and how to communicate food safety risks and hazards to food inspectors and retail personnel. In addition, the Conference for Food Protection workgroup on electronic reporting of health inspection reports will be discussed. Practical information on how to use health inspection reports to drive improvements should benefit retail personnel, educators, and federal and state regulators.

Presentations