Impact of a letter-grade program on restaurant sanitary conditions and diner behavior in New York City

We evaluated the impact of the New York City restaurant letter-grading program on restaurant hygiene, food safety practices, and public awareness. We analyzed data from 43,448 restaurants inspected between 2007 and 2013 to measure changes in inspection score and violation citations since program lau...

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Bibliographic Details
Published in:American journal of public health (1971) 2015-03, Vol.105 (3), p.e81-e87
Main Authors: Wong, Melissa R, McKelvey, Wendy, Ito, Kazuhiko, Schiff, Corinne, Jacobson, J Bryan, Kass, Daniel
Format: Article
Language:English
Subjects:
Compliance
Consumer behavior
Data Collection
Decision making
Food Inspection - methods
Food Inspection - standards
Food safety
Food Safety - methods
Government
Humans
Hygiene
Inspection
Inspections
Jurisdiction
New York City
Online Research and Practice
Other Environment
Other Statistics/Evaluation/Research
Program Evaluation
Public awareness
Public health
Public Health Practice
Public Opinion
Ratings & rankings
Regression Analysis
Restaurants
Restaurants - classification
Restaurants - standards
Sanitation - classification
Sanitation - standards
Statistics/Evaluation/Research
Surveys
Violations
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Summary:We evaluated the impact of the New York City restaurant letter-grading program on restaurant hygiene, food safety practices, and public awareness. 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. 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. 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.
ISSN:0090-0036
1541-0048
DOI:10.2105/AJPH.2014.302404