Most state and local health departments created in the late 19th century designed and implemented programs and standards in response to the public health needs at the moment and with little to no collaboration with other regional departments. This practice has led to health department programs lacking a shared vision and consistency from jurisdiction to jurisdiction. This month’s column explores how Colorado succeeded in standardizing state retail food inspections and its benefits.
Read the Building Capacity Column in Full
Journal of Environmental Health
Volume 78, Number 8
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