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The Food Sanitation and Foodhandling Training of Employees in Chinese Restaurants in Rochester , New York: a Pilot Study

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The Food Sanitation and Foodhandling Training of Employees in Chinese Restaurants in Rochester , New York: a Pilot Study Rochester Institute of Technology RIT Scholar Works Theses 1992 The Food sanitation and foodhandling training of employees in Chinese restaurants in Rochester , New York: A Pilot study Jing-Jing Wu Follow this and additional works at: https://scholarworks.rit.edu/theses Recommended Citation Wu, Jing-Jing, "The Food sanitation and foodhandling training of employees in Chinese restaurants in Rochester , New York: A Pilot study" (1992). Thesis. Rochester Institute of Technology. Accessed from This Thesis is brought to you for free and open access by RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact [email protected]. THE FOOD SANITATION AND FOODHANDLING TRAINING OF EMPLOYEES IN CHINESE RESTAURANTS IN ROCHESTER , NEW YORK: A PILOT STUDY By Jing - Jing Wu A Project submitted to the Faculty of the School of Food, Hotel and Travel Management at Rochester Institute of Technology in partial fulfillment of the requirements for the degree of Master of Science May, 1992 FORM I ROCHESTER INSTITUTE OF TECHNOLOGY School of Food, Hotel and Travel Management Department of Graduate Studies M.S. Hospitality-Tourism Management Presentation of ~roject Findines Name: __J"'-=i;;.;;.n....g_-.....j =i;;.;;.n....g_w~u Date: 5/20/9LSS#: _ Title of Research: T_h_e_F_o_o_d__S_a_n_i_t_a_t_i_o_n_a_n_d_F_o_o_d_h_a_n_d_l_l_'n_g_T_r_a_l_'n_in_g~_ of Employees in Chinese Restaurants in Rochester, New York: A pilot Study Specific Recommendations: (Use other side if necessary.) Thesis Committee: (1) _--=D;..;;;r;..,;.--=E::..:d::..:w.;...;a=r;;..,;d--=B~• ....;s;::...t.:;..o::.,.c.:::.;k;.::,.h=a=ffi=' (Chairperson) (2) _ OR (3) _ Faculty Advisor: Dr. Edward B. Stockham Number of Credits Approved: 3 _ -~/t'i I',l. Date Committee Chairperson's Signature :;/z.J,f;z ;I Date Department Chairperson's Signature Note: This fonn will not be signed by the Department Chairperson until all corrections, as suggested in the specific recommendations (above) are completed. cc: Departmental Student Record File - Original Student 39 FORMK ROCHESTER INSTITUTE OF TECHNOLOGY School of Food, Hotel and Travel Management Department of Graduate Studies M.S. Hospitality-Tourism Management Statement Grantin2 or Denyin2 Permission to Reproduce ]lm§i.y'Project The author of a thesis or project should complete one of the following statements and include this statement as the page following the title page. Title of th~~project:__T_h_e_F_o_o_d_s_a_n_i_t_a_t_i_o_n_a_n_d_F_o_o_d_h_a_n_d_l_l_on_g_T_r_a_l_on_in_g of Employees in Chinese Restaurants in Rochester, New York: A pilot Study I, Jing-jing Wu , hereby (grant, .»>Q permission to the Wallace Memorial Library of R.I.T., to reproduce the document titled above in whole or part. Any reproduction will not be for commercial use or profit. OR I, -', prefer to be contacted each time a request for reproduction is made. I can be reached at the following address: 5/20/92 Date Signature 41 ABSTRACT The Food Sanitation and Foodhandling Training of Employees in Chinese Restaurants in Rochester, New York: A Pilot Study by Jing-Jing Wu Foodbome illness outbreaks in the foodservice industry are a continuing health problem. An official statistical report published by the CDC(1988) about foodbome disease from 1983 to 1987, foodservice establishments accounted for 77 percent of the reported foodbome illness outbreaks. This report also listed Chinese food and fried rice as two major vehicles of foodbome illnesses. The main reason for all reported foodbome bacterial illness was improper temperature control of food. Public perception of poor sanitary conduction in Chinese restaurants is an ever present problem. The purpose of the study was to survey Chinese restaurants in Rochester area to access the extent of food sanitation training of employees(cooks, kitchen staffs and servers). The findings in the study were based upon primary research conducted through surveying(telephone interviews and personal interviews) and observation. The sample was selected from Chinese restaurant listings of official Rochester Telephone Yellow Pages of 1991 and Rochester City Directory of 1991. From the sample of 53 Chinese restaurants, 40(75.5%) participated in this study; seven refused to participate and six were out of business. The survey results showed that the average numbers seats were 118, 30(75%) were open a whole year(365 days), they were in business an average of 6 years, the main menu styles were Mandarin, Peking, Cantonese, Szechuan, and Hunan. Thirty- seven(92.5%) restaurants purchased foods from local food distributors and 75% purchased seafood, dried foods and special Chinese ingredients from China Town in New York City. Almost all Chinese restaurants were family owned and operated businesses and the major workers were the owner's or manager's family members. The average full time and part time employees per restaurant numbered 6.3 persons and 2.4 persons. Sixty percent of the restaurants in Rochester had no food sanitation training of employees. The official records and survey results were different on the inspection frequency by health department. The official records showed that 5 restaurants which responded to the telephone survey, were reported as out of business, 19 restaurants had more inspections than were reported in survey, 7 restaurants that had training also had one to three public complaints, and 7 restaurants that had complaints provided no training. From the survey results, we could not find any direct correlation between food sanitation training of employees and inspection frequency by health department. Thus, food sanitation training of employees in Chinese restaurants was most likely ineffective. The study recommends all Chinese restaurant operators should realize how vulnerable they are to food safety hazards and be responsible for protecting customers from foodbome illness. Furthermore, they need to begin HACCP system, take self-inspection and train their employees in food sanitation principles and practices for safe food and preventing foodbome illness. TABLE OF CONTENTS Page DEDICATION iii ACKNOWLEDGEMENTS iv LIST OF TABLES v LIST OF FIGURES vi Chapter I. INTRODUCTION AND STATEMENT OF THE STUDY. 1 Background 5 Problem Statement 5 Purpose of the Study. 5 Significance 6 Scope and Limitations 6 Assumptions 6 Chapter II. LITERATURE REVIEW Chinese Cuisine 7 Applying HACCP in Foodservice Industry. 27 Hazard Control of Chinese Foods 31 Food Sanitation Training of Employees 36 Chapter III. METHODOLOGY Sample Population 44 Survey Design 44 Survey Methods 45 Secondary Data Source 45 Data Analysis 45 Chapter IV. RESULTS AND DISCUSSION Survey Results 46 TABLES OF CONTENTS (continued) Chapter V. CONCLUSION AND RECOMMENDATION Conclusions 58 Recommendations 60 GLOSSARY OF TERMS 62 REFERENCES AND BIBLIOGRAPHY. 65 APPENDICES A. Questionnaire with a Summary of Results 68 B. Food Service Establishment Inspection Report 72 C. Signs for the Use of Foodservice Establishments 74 D. Letter. 76 DEDICATION To my beloved mother, Fu-jung Lai Wu, who has given support and financial assistance during my staying in the United States for studying. To my fiance, Douglas Tseng, who has always supported and encouraged my studying in the United States for Master Degree. ACKNOWLEDGEMENTS I would like to express my thanks to my project advisor, Professor Dr. Edward B. Stockham, for his interest, guidance, and patience. I appreciate Mr. Robert E. Mauro, a senior public health sanitarian of Monroe County Department of Health, for his sincere help in providing precious information. I also thank Mr. John Campana and other officials of Monroe County Department of Health for their assistance in finding and collecting information. I would like to thank Mr. John P. Schrade, a regional food specialist of FDA, for his offering helpful information. IV LIST OF TABLES TABLES Page 1. Factors Contributing To Foodbome Illness Outbreaks From 1983 To 1987 3 2. Main Ingredients of Chinese Cuisine 1 3 3. The Cooking Methods in The Eastern (Shanghai) Region 16 4. The Cooking Methods in The Southern (Cantonese) Region 17 5. The Cooking Methods in The Western (Szechuan) Region 18 6. The Cooking Methods in The Northern (Peking) Region 19 7. The Comparison of Japanese and Chinese Cuisine 23 8. The Comparison of Korean and Chinese Cuisine 24 9. The Comparison of Thai and Chinese Cuisine 25 1 0.The Comparison of Vietnamese and Chinese Cuisine 26 11. Foodbome Disease Statistics For 1983 To 1987- Vehicles 32 12.Objectives of Food Sanitation Training for a Cook 39 1 3.Objectives of Food Sanitation Training for a Foodhandling Staff 40 14.Objectives of Food Sanitation Training for a Service Employee 41 15.The Methods of Training -1 42 16.The Methods of Training -2 43 17.The Menu Styles of Chinese Restaurants in Rochester. 47 18.The Main Food Suppliers of Chinese Restaurants 49 19.The Numbers of Full-Time and Part-Time Employees in Chinese Restaurants 50 20.Training for Employees in Chinese Restaurants 52 21.The Comparison of Official Records with Survey Results 55 v LIST OF FIGURES FIGURES Page 1 . Cost of Foodbome Illness to Foodservice Industry. 4 2. Map of Four Main Regional Cuisines 8 3. The HACCP System Illustration 29 VI Chapter I INTRODUCTION Most people love eating out. The customers expect good, safe food, clean surroundings, and pleasant service. However, we all know that people sometimes get sick from what they eat. We also heard from news about foodbome illness, food poisoning, and food
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