Tag Archives: food inspections

Conflicts abound for private food inspectors

Andrew Van Dam

About Andrew Van Dam

Andrew Van Dam of The Wall Street Journal previously worked at the AHCJ offices while earning his master’s degree at the Missouri School of Journalism.

The Washington Post‘s Lena H. Sun has gathered, in one story, a laundry list of all the shortcomings, loopholes and conflicts of interest plaguing an American food inspection system so flawed that foodborne disease outbreaks are routinely caused by facilities with “superior” safety ratings (See Wright County Egg and the Peanut Corporation of America).

Here, I’ve cherry-picked Sun’s basic points. They echo much of what we’ve heard from previous food-safety investigations, despite the fact that each story always seems to end with the FDA pledging to reform the system. Her first observation is also the most fundamental, and will be familiar to anyone following the role of independent credit rating agencies in the financial crisis.

“… auditors are typically paid by the companies they are inspecting, creating a conflict of interest for inspectors who might fear they will lose business if they don’t give high ratings.”

“Food companies often choose the cheapest auditors to minimize the added expense of inspections, which range from about $1,000 to more than $25,000.”

“… foodmakers can prepare for audits because they often know when inspectors will show up.”

“… auditors have a range of experience and qualifications, from recent college graduates to retired food industry veterans. They sometimes walk through a plant, ticking off a checklist to produce a score, Samadpour said. Basic inspections do not typically include microbial sampling for bacteria.”

“The FDA has the authority but not the resources to routinely inspect the estimated 150,000 food-processing plants in the United States or the 250,000 facilities abroad that supply U.S. consumers.”

Investigating, localizing salmonella outbreak

Andrew Van Dam

About Andrew Van Dam

Andrew Van Dam of The Wall Street Journal previously worked at the AHCJ offices while earning his master’s degree at the Missouri School of Journalism.

As some of you may have noticed, there’s an egg recall going on. It all began when the CDC’s PulseNet monitoring program noticed a fourfold jump in the number of salmonella cases being reported, which spurred investigations around the country. This jump is evident in the graph below. Don’t be fooled by the dropoff at the end, it has more to do with the reporting process than with an actual decrease in the number of salmonella cases (which clearly isn’t happening).

Image courtesy of the Centers for Disease Control and Prevention

Image courtesy of the Centers for Disease Control and Prevention

Health officials then traced it all back to a man outlets love to describe as a sort of rogue Iowa egg magnate and his Wright Country Eggs (satellite view?).

As we stand now, the tainted eggs could have been distributed through any number of channels, but constitute a tiny fraction of the national egg supply.

For reporters digging into this national recall story, or looking to localize it to their coverage area, AHCJ has a strong archive of foodborne illness resources.

Start with a classic, the AHCJ article “Fatal Food: A study of illness outbreaks ,” in which Thomas Hargrove details SHNS’ massive investigation into the nation’s food safety monitoring system. Not only is Hargrove’s how-to instructive, his actual findings are useful examinations of state and local food safety systems around the country.

For your own investigation, look at Mining NLM databases: PubMed, Medline and more and the rich set of resources in the sidebar to Hargrove’s story.

If you’re looking for solid numbers and the most up-to-date national context, see Covering Health’s recent post on the CDC’s lates foodborne illness data, as well as our examination of 2009 foodborne illness rates.

Other relevant Covering Health posts include:

Schneider: FDA lacks resources to keep food safe
CDC assembles rogues gallery of food bugs
Private food auditors didn’t stop outbreaks
Lax oversight, complex supply chains aid outbreaks

Stadium concessions rack up health violations

Pia Christensen

About Pia Christensen

Pia Christensen (@AHCJ_Pia) is the managing editor/online services for AHCJ. She manages the content and development of healthjournalism.org, coordinates AHCJ's social media efforts and edits and manages production of association guides, programs and newsletters.

ESPN’s Paula Lavigne examined 2009 health department inspections from the 107 stadiums that host MLB, NBA, NHL and NFL games in the United States and Canada. The resulting report may keep you from indulging in your favorite ballpark food.

At 30 of the venues (28 percent), more than half of the concession stands or restaurants had been cited for at least one “critical” or “major” health violation. Such violations pose a risk for foodborne illnesses that can make someone sick, or, in extreme cases, become fatal.

ballpark-food

Photo by Katie Spence via Flickr

An interactive map lets you see the venues based on the number of violations there; rolling your mouse over the location tells you the percentage of vendors found in violation and gives some information about the kinds of violations that were found.

The same information, compiled by Lavigne and Producer Lindsay Rovegno, is also available in a text format broken down by state.

Many of the excerpts cite instances in which food was not being kept at appropriate temperatures and a few are related to pests, but there are a few more unusual examples:

  • At the Jobing.com Arena, where the Phoenix Coyotes play, “inspectors spotted an employee scooping ice with his bare hands instead of using scoops.”
  • At Dodger Stadium, there was mold growing inside an ice machine.
  • At Invesco Field at Mile High Stadium and at the Pepsi Center in Denver, inspectors found flies in bottles of liquor.
  • At Ford Field, home of the Detroit Lions, inspectors found an employee’s half-eaten hamburger in a warming unit.

Another interesting note: Food inspectors aren’t always visiting unannounced nor are they always visiting when concessions are open. In Chicago, inspections are done when the stadiums are empty and no workers are preparing or serving food. At Cincinnati’s Paul Brown Stadium, inspectors must “submit a list of employees’ names and make an appointment a few days in advance.”

Reporters who have a major sports venue in their community might want to see how it stacks up against others, what kinds of violations have been found and do some further reporting.

Resources for covering food safety

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