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A FOOD INSPECTORʼS GUIDE TO ETHNIC FOODS IN MICHIGAN Lillian G. Po, Ph.D Department of Food Science and Human Nutrition MICHIGAN STATE UNIVERSITY Asian and Mexican Foods A Food Inspector’s Guide to Ethnic Foods in Michigan Asian and Mexican Foods Lillian G. Po, Ph.D Department of Food Science and Human Nutrition Michigan State University Developed with funding from the Michigan Department of Agriculture ACKNOWLEDGMENTS This project would not have been made possible without the grant from the Michigan Department of Agriculture Food Industry/Regulator Food Safety Education Fund to Michigan State University. I would also like to thank the following MDA officials from the Food and Dairy Division for their valuable insights at the start of the project: Katherine Fedder, Director; Gerald Wojtala, Deputy Director; Kevin Besey, Manager Food Section) and Rebecca Peterson, Supervisor, Food Service Program. I also appreciated the input provided by the members of the Ethnic Advisory Board convened by the MDA at the start of the project, and for their review of the draft: Abbie Harding, Bridget Kohler, Cathy Martin, Vijaya Pandit, Rebecca Peterson, Charles Yet and Sean Dunleavy. Special thanks to Abbie for sharing photos on Mexican meat processing, to VJ for sharing the sushi presentation, and to Charles for his thorough review of the draft. I also thank members of the MSU Advisory Committee (Drs. Leslie Bourquin, Joe Levine, Susan Smalley, Whitney Mauer and Barbara Fails) for their interest and support, particularly Joe, for his insights. I am deeply grateful to the following for their valuable contributions: Jonars Spielberg for his assistance in the research of some of the materials; food preparations and demonstrations; Edgar Po for the production of the CDs, photos and layout and assistance during the pilot training; Linda Young for attending to all the details of the preparations for the training; Terri Rose, Chief of Food, Shelter, and Prevention; and Deborah McArthur, Supervisor, for providing the leadership for the pilot-test of the training module and resource guide with the Oakland County Health Department; Trent Wakenight, Kay Sunthanont and Tan Chow for reviewing sections on Communicating with Japanese, Thai and Chinese cultures, respectively. PREFACE ‘A Food Inspector’s Guide to Ethnic Foods in Michigan: Asian and Mexican Foods ‘ was designed to serve as a resource guide on popular ethnic foods. It also serves as the manual for the Training on Ethnic Foods in Michigan: Asian and Mexican Foods. An accompanying CD contains the electronic version of the Resource Guide/Manual, the powerpoint presentations during the training, as well as some recipes for Mexican and Asian foods. TABLE OF CONTENTS Introduction 1 Communicating with Asians and Mexicans 3 Understanding Asian and Mexican Food Cultures 16 Food Safety Issues and Challenges with Ethnic Foods 29 Ingredients and Dishes 98 Processing of Mexican and Asian Foods 125 Glossary of Terms 132 References 151 INTRODUCTION As ethnic and international foods become increasingly available and even mainstream in food establishments across the United States, food safety professionals are increasingly required to evaluate the safety of foods unfamiliar to them. Science-based inspection requirements and resources and training materials that focus on ingredients, preparation methods, storage, and potential hazards of these foods are not widely available (Simonne et al., 2004). A national online survey of food safety professionals found that food safety professionals throughout the United States encountered a variety of ethnic-food establishments and ethnic foods for which they lacked ethnic-food safety resources, especially at the local level. They identified the need for training and educational resources on food and ingredient characteristics, handling, preparation methods, storage and potential hazards associated with these ethnic foods (Mauer et al, 2006). Personal communications with some local food safety professionals revealed that they encounter food handling and food preparation practices in ethnic food establishments that they do not quite understand, including the utilization and consumption of internal organs and other animal parts not ordinarily considered fit for consumption in the Western culture. They cited food handling practices that are considered unsafe under the Food Code. There is an expressed desire for food safety inspectors to learn more about cultural, social and/or religious practices that may impact or influence food handling and preparation practices. A better understanding of what are unfamiliar and sometimes perceived as “unsafe” ethnic practices will help improve communication between food safety inspectors and ethnic food establishments in the implementation of the Food Code. Further, this enhanced understanding will enable food safety inspectors to discuss and work with ethnic food establishments to effect any needed changes in food handling and preparation practices, to ensure sustained, safe ethnic foods. Asian is the leading ethnic food in the menu category, followed by Mexican. However, Mexican food ranks no. 1 in increasing popularity. Total outbreaks associated with ethnic foods have been reported to have an increasing trend, from 3% to 11% from 1999 to 2000 in the U.S., with most frequent outbreaks representing Mexican (41%), Italian (39%) and Asian (20%) foods. The highest numbers of outbreaks were reported to have occurred in restaurants (43%), private homes (21%) and schools (7%), in the following top 5 states: Florida, California, New York, Maryland, and Michigan (Simonne et al., 2004). The recent nationwide Salmonella food outbreak traced to tomatoes involved an ethnic fast-food chain. Two of the more recent Michigan outbreaks associated with Norovirus involved Carrabba’s Italian Grill (Delta Township) which affected more than 400 persons (January 2006), and Bravo Cuccina Italiana (May 2006). 1 The development of the “A Food Inspector’s Guide to Ethnic Foods in Michigan” resource was funded by the Michigan Department of Agriculture (MDA) Food Industry/Regulators Food Safety Fund for 2007. It focused on Mexican and Asian foods, the top two categories most frequently associated with ethnic food outbreaks in the U.S. This resource guide is by no means a comprehensive listing, but it prioritized a) the ethnic foods most associated with ethnic food outbreaks; b) ethnic foods identified as of public health concern; and c) ethnic foods unfamiliar to food inspectors. 2 Communicating with Asians and Mexicans A different cultural background of the restaurant owner and/or food handler from that of the food inspector can magnify communication problems. What is being said by the food inspector may be understood quite differently from what was actually meant, even with an interpreter. Although each culture presents a different communication challenge, this Section provides some useful tips when interacting with other cultures in an official capacity. Cultural Values of Caucasian, Asian and Hispanic/Latino Americans Value Caucasian Asian Americans Hispanic/Latino Americans Americans World View Personal control, Fate, Spirituality, Fate, Spirituality, Materialism, Harmony with Harmony with Mastery over nature Nature Nature Time Orientation Future Past-Present Past-Present People Relations Individual Collateral (kinship) Collateral (kinship) Thinking Linear Circular Circular Eye Contact Direct Fleeting Indirect Conversational Arm’s length Farther than whites Closer than whites Distance Self-disclosure Self-disclose Modest, do not open do not open up to up to strangers strangers Family relationship Nuclear, Egalitarian Extended, Extended, patriarchal patriarchal Time Perception Punctual Flexible, Chinese & Flexible Japanese are punctual Verbal Interrupt frequently, Non- Non- Communication speak loudly, fast confrontational, confrontational, rate Self-deprecating Speak softly Adapted from Ethnic Foodways in Minnesota: Handbook of Food and Wellness Across Cultures (2002) A. Language If the owner/food handler has limited knowledge of English, speak slowly in short sentences using simple words, and leaving a bit of space between the words. Avoid idioms, jargon and slang. Listen actively. Be careful about your use of humor. It is often difficult to understand jokes outside one’s culture. Unless the culture does not permit it, watch the eyes to see if you are being understood. Avoid asking questions that can be answered with a simple “yes” or “no”. Many people of other cultures wish to avoid embarrassing you or themselves by such an 4 answer. For example, if you ask whether you were understood, the answer will almost be yes or a positive nod of the head, even if the client did not understand. Having appropriate visual aids and handouts written in their language may be helpful. B. Body language Various movements that are a normal part of your interacting may be misinterpreted by other cultures. Body language can have a strong impact. Some actions are considered rude by Asians, such as using the forefinger to motion someone to approach. Try to withhold judgment about behaviors that appear unfamiliar to you. It can be easy to misinterpret non-verbal cues such as gestures, eye contact and greeting rituals. Smile! It is validating. C. Tone of Voice It is considered rude in Asian culture for a person in authority to speak in a loud voice when talking to another person, or speaking in a demanding voice. Food inspectors and regulators are viewed as people of authority.

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