the food sanitation and foodhandling training of employees
TRANSCRIPT
Rochester Institute of Technology Rochester Institute of Technology
RIT Scholar Works RIT Scholar Works
Theses
1992
The Food sanitation and foodhandling training of employees in The Food sanitation and foodhandling training of employees in
Chinese restaurants in Rochester , New York: A Pilot study 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 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 IROCHESTER INSTITUTE OF TECHNOLOGY
School of Food, Hotel and Travel ManagementDepartment of Graduate Studies
M.S. Hospitality-Tourism ManagementPresentation of~roject Findines
Name: __J"'-=i;;.;;.n....g_-.....j =i;;.;;.n....g_w~u Date: 5/20/9 LSS#: _
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 - OriginalStudent
39
FORMKROCHESTER INSTITUTE OF TECHNOLOGY
School of Food, Hotel and Travel ManagementDepartment of Graduate Studies
M.S. Hospitality-Tourism ManagementStatement Grantin2 or Denyin2 Permission to Reproduce ]lm§i.y'Project
The author of a thesis or project should complete one of the following statementsand 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 spoilage while someone had meals
away from home. So we can realize foodbome illness is a serious problem for
the foodservice industry.
All foodservice operations have the potential to cause foodbome illness
through errors in purchasing, receiving, storing, preparing, and serving food.
Therefore, foodservice operators need to recognize customer's desire for safe
food and implement procedures to ensure food safety. In other words, it is
essential that foodservice operators have the responsibility of working in an
efficient and safe manner to protect their customers from foodbome illness.
However, more employee training in safe foodhandling and sanitation
principles is a most effective way to win the battle against widespread
foodbome illness.
Over the five-year period (1983-1987), 77% of the foodbome microbial
illness outbreaks reported to the Centers for Disease Control were traced to
foodservice establishments (McBean,1988). The main reason for all reported
foodbome bacterial illness was mishandling food in foodservice
establishments. Furthermore, the principle factors contributing to foodbome
illness outbreaks in the U.S. from 1983-1987 were: improper holding
temperatures, inadequate cooking, contaminated equipment, food obtained
1
from an unsafe source and poor personal hygiene of the foodhandler(See
Table 1) (Bean SGriffin SGouling &lvey,1988).
Estimates from the Food and Drug Administration (FDA) and the Centers
for Disease Control(CDC) were that between 40 million and 80 million cases of
foodbome illness occurred annually, carrying with them medical bills totaling as
much as $80 billion. Moreover, analysts estimated that the average cost a
restaurant incurs from medical claims, legal fees, and lost wages and sales
runs between $1,500 and $74,000 each time a customer get sick(Martin,1990).
Besides the above loss, the costs of foodbome illness to the foodservice
establishments also have higher insurances, lower employee morale and poor
reputation(See Figure 1).
From the above reports, we can realize that foodbome illness is a
serious problem and also a big managerial challenge to a foodservice operator.
In essence, a foodservice operator plays a significant role in protecting
consumers from foodbome illness. At the same time, because public funds
available forsanitarians'
training and health department inspections will
decrease, the reduced inspection force dictates that foodservice operators must
police themselves. Therefore, they must place a greater emphasis on self-
inspection, and not depend upon the inspection and training of sanitarians of
local health departments (Martin, 1991).
If foodservice operators would like to protect their customers from
foodbome illness, they must give training that addresses proper foodhandling
practices for all employees. Through employee training in food sanitation and
foodhandling principles, foodservice operators will serve safe food to the
customer.
TABLE 1.
Factors Contributing to Foodbome Illness Outbreaks
(1983 - 1987)
FACTORS 1983 1984 1985 1986 1987 TOTALS
IMPROPER HOLDING TEMPS 156 186 163 154 133 792
INADEQUATE COOKING 55 60 71 42 37 265
CONTAMINATED EQUIPMENT 51 79 62 56 38 286
FOOD FROM UNSAFE SOURCE 47 35 31 20 17 150
POOR PERSONAL HYGIENE 58 88 82 63 60 351
OTHER 45 38 59 45 59 246
RANK FACTOR PERCENT
Improper Holding Temperature (IHT) 62
Inadequate Cooking (IC) 21
Poor Personal Hygiene (PPH) 28
Contaminated Equipment (CE) 22
Food from Unsafe Sources (FUS) 12
Other. 19
1
2
3
4
5
Source : CENTERS FOR DISEASE CONTROL
FIGURE 1 . Cost of foodbome illness to foodservice industry
Loss of Customers
and Sales
Loss of Prestige
and Reputation
Legal Suits Resultingin Lawyer and Court
Fees
Increased Insurance
Premiums
I irpncLM]On
IICZIL"
D1ZZ1CI II ICi
Zic:
Lowered Employee
Morale
Absenteeism of
Employees
Need for RetrainingEmployees
Embarrassment
Source: Wiley, John & Sons. (1985). Applied Foodservice Sanitation.
(3rd ed.). The Educational Foundation, p.6.
Background
Today's consumers are well aware of the need for food safety and
demanding high standards when eating away from home. In a recent survey
(based on NPD/CREST custom research for COEX'90), 89% of respondents
indicated that proper foodhandling in restaurants is important to them. For 27%
of those respondents, cleanliness and food safety are determining factors in
choosing restaurants(Gordon,1990). Foodbome illness is an issue that
threatens all the foodservice industry, and, therefore, food safety and sanitation
are most important to the foodservice today. Every foodservice operator is
responsible for protecting customers from foodbome illness by taking proactive,
preventive approaches such as properly monitoring food handling procedures
and practices from purchasing to food preparation and temperature control.
An official statistical report published by the CDC(1988) about foodbome
disease vehicles from 1983 to 1987 listed Chinese food and fried rice as two
major vehicles of foodbome illnesses. Therefore, Chinese restaurants need to
train their employees in food sanitation principles and practices in order to
prevent foodbome illness.
Problem Statement
Foodbome illness outbreaks in the foodservice industry are a continuing
health problem. Most reported cases result from lack of employee training in
proper food sanitation and foodhandling, especially temperature controls.
Public perception of poor sanitary conduction in Chinese restaurants is an ever
present problem.
Purpose of the Study
The purpose of the study was to survey Chinese restaurants in
Rochester area to access the extent of food sanitation training of employees.
Significance
The study is of great significance to the Chinese restaurant operators and
other foodservice operators dealing with prevention of foodbome illness
problem. The results of this study will help Chinese restaurant owners realize
the importance and need for employee training in food sanitation and safe
foodhandling principles in order to prevent foodbome illness outbreaks.
Scope and Limitations
The study was limited to Chinese restaurants listed in the official
Rochester Telephone Yellow Pages of 1991 and Rochester City Directory of
1991. The sample included some oriental restaurants which also served
Chinese cuisine. The study was also limited to language difference because
most of restaurant's respondents spoke Cantonese not Mandarin.
The restaurants in this study were surveyed for their food sanitation
training of employees (cooks, kitchen staffs and servers), and for descriptive
information about the Chinese restaurants in Rochester, New York.
Assumptions
The basic assumptions of this study were: 1) half of the Chinese
restaurants in Rochester area had no food sanitation training of employees,
and 2) respondents might not be cooperative with the interviewer, a Chinese
student but not an authoritative official, because respondents might suspect the
interviewer was a competitor and wouldn't give reliable information.
Chapter II
LITERATURE REVIEW
Chinese Cuisine
China is a vast country with great variations in climate, agricultural
tradition and available foods. Therefore, Chinese cuisine has a huge range of
styles and local specialties. Generally, we can divide Chinese cuisine into four
main regions: East, South, West and North (See Figure 2) (Ken Horn, 1984).
The Eastern (or Shanghai) Region
This region stretches from the eastern coast to central China. It contains
the cooking styles of Fukien, Kiangsu, Chekiang and, most important of all,
Shanghai, which is the biggest city in China and its greatest port. The region
contains some of the most fertile land in China, which provides a rich variety of
fresh fruit and vegetables, and the region is famous for its vegetarian cuisine. In
addition, because the region has rich seafood, it is also noted for its seafood.
The regional cooks prefer light and delicate seasonings to maximize the
natural flavors of fresh ingredients. The preferred cooking techniques are stir-
frying, red-cooking or stewing (slow simmering in soy sauce) and braising.
Sugar is widely used in the cooking of meat and vegetables
(Shui&Thompson,1987). The regional people have traditionally been wealthier
than those in other parts of China. Hence, food preparation is more delicate,
requiring careful cutting, andmore varied in cooking methodology.
The eastern region is also famous for its vegetarian cuisines. In general,
Chinese cuisines are based heavily upon vegetables. The vegetarian cooking
FIGURE 2. Map of four main regional cuisines
Source: Ken Horn, Ken Horn's Chinese Cookery, 1984.
8
emphasizes the anesthetics and the taste(the natural flavors of fresh
vegetables) of each dish. Centuries ago in China, devout Buddhists and Taoists
followed a strict vegetarian diet in keeping with their religious sanctions against
the killing of sentient beings. Thus, some Chinese eat vegetarian dishes
because of their religion.
Today, many Westerners are discovering the value of vegetarian
ingredients such as soybeans and wheat gluten. More and more people are
attracted to the high protein levels, healthiness and easy digestion of vegetarian
foods (Fu,1979). Therefore, almost all Chinese restaurants serve vegetarian
dishes.
The Southern (or Cantonese) Region -
The region of Cantonese cuisine is probably the best known in the
western world because in the nineteenth century many Chinese families
emigrated from this area to Europe and America. The Canton province is
blessed with fertile soil and a benign, semi-tropical climate, which insures fresh
vegetables in great variety. Pork and Poultry are the main meats, and the
seafood is excellent (Shui&Thompson,1987). The region is famous for its sweet
and sour dishes such as sweet and sour pork, for its dim-sum, and for its
widespread use of soy, hoisin and oyster sauces (Leung, 1983).
In Cantonese cuisine, ingredients should be as fresh as possible. In
cooking, the aim is to make sure that the natural flavor, texture and color of each
ingredient remain unchanged as much as possible, and for this reason stir-
frying, tuen cooking and steaming are three of the most popular methods of
cooking. Besides that, the regional cooks often use much sugar in cooking but
tend to avoid the heavy use of garlic, spices and oils.
9
Dim sum is a very important part of Cantonese cuisine. In the southern
Chinese Cantonese dialect, dim sum means literally, "dot yourheart,"
but more
poetically, the phrase means, "point to your heart'sdesire."
(Chang &
Kutscher,1986). Today, dim sum is a collection of delicious appetizers, snacks,
and pastries served from early morning until mid-afternoon. The main
ingredients are pork, beef, shrimp and vegetables. However, dim sum can be
steamed, pan fried, deep fried, boiled, braised, stewed, and baked according to
its sizes, shapes, tastes, and colors. In addition, while eating dim sum, tea is a
necessary beverage. Thus, Chinese also call eating dim sum as "yum
cha"(drink tea)(Chin&Danowski,1 991 ).
The Western (or Szechuan) Region -
The western region is all inland and includes the provinces of Szechuan
and Hunan. Surrounded by mountains, it is quite isolated from the rest of China.
This is also reflected in its distinctive cuisine. Unlike the rest of China's cuisine,
the regional cuisine is very spicy. The distinguishing aspect of the culinary style
is its reliance on very strong flavoring and hot spices, particularly red chilies,
Szechuan peppercorns, ginger, onions and garlic. The regional chefs are
famous for their command of the art of seasoning. Dishes from this area are
usually artful combinations of many flavors and can be hot, sour, sweet and
salty all at once(Ken Horn, 1984).
The Northern (or Peking) Region-
The northern region of Chinese cuisine is centered on the capital city of
Peking- for centuries the political, cultural, and culinary center of China. On
menus, the name Peking is often used interchangeably with that of Mandarin.
The northern provinces of Henan, Shantung, and Shensi also have their distinct
10
specialties. The region is too cold and the soil not suitable for rice cultivation,
but wheat, millet, barely and other cereals are cultivated instead. Flour is the
basic staple in northern China, and is processed into a great variety of products
-
noodles, steamed breads and buns, pancakes, and dumplings of various sizes
that have a variety of fillings. The regional cooks like to use strongly flavored
seasonings such as vinegar, garlic, coriander, scallions, leeks, sesame oil and
sweet bean sauce. In addition, Mongolian and Muslim influences have heavily
affected Peking cuisine. Thus, mutton and goat meats are often preferred to
pork (Shui&Thompson,1987).
Besides the above northern regional cuisine, hot pot is a very special
cuisine in China. Hot pot is from the northern region because of the chilly
winters. Hot pot is also known as fire pot. The use of the hot pot originated with
the Manchurians who invaded China centuries ago. This type of communal
cooking has become popular among all Chinese as well as foreigners during
the past years. The technique of cooking is simple: heat a good chicken stock
and keep it at a simmer in a deep pot in the center of the table. Allow each guest
to choose and cook his own dinner from an array of sliced meat, fowl, fish and
vegetables (Chang&Fuchs, 197-).
Nowadays Peking cuisine is best known abroad for its "PekingDuck."
The ducks, which have been fattened by force-feeding, are glazed and roasted.
Slivers of the duck skin and meat are then sliced off and wrapped, with a plum
sauce or hoisin sauce and scallions, in a light thin pancake for eating
(Chang&Fuchs,197-).
11
Main Ingredients of Chinese Cuisine
There is an old Chinese saying: "When you prepare a dish, you must
keep three things in mind: it must be pleasing to the eyes, the aroma must be
appealing, and it must beappetizing."
(Ma,1960). For this reason, each Chinese
dish will always be colorful, have a delightful aroma, and taste delicious. In
order to meet the above requirement, Chinese cuisines always use various
ingredients such as meats, poultry, seafood, internal organs, vegetables, fruits,
seasoning, flavorings and additives(See Table 2). Some Chinese special
ingredients are unfamiliar to western people but most of these ingredients are
available in oriental groceries.
The use of additives in Chinese cuisine, especially the use of
MSG(Monosodium Glutamate), has attracted public attention over the past
years. MSG is used to enhance the flavor of foods, but overuse can be
dangerous to human body. Symptoms of MSG poisoning in susceptible
consumers are flushing of the face, dizziness, headache and nausea(Wiley,
1985). In 1968, most Chinese restaurants were criticized and effected by
"Chinese RestaurantSyndrome"
and faced much pressure because some
newspapers and magazines reported and indicated Chinese restaurants often
used much MSG in cooking and this could cause foodbome
illness(Chen,1971). After the case, many Chinese restaurants had declared that
they would use sugar instead of MSG or they would use MSG within a safe
amount.
Main Methods Used in Preparing Chinese Food
1.Cutting
methods
- Cutting: The preparation of food for cooking is probably more important
12
TABLE 2.
Main Ingredients of Chinese Cuisine
Meats: pork, beef, mutton.
Poultry : chicken, duck, pigeon.
Seafood : fish, fish maw, shark's fins, shrimp, crab, clam, shellfish,
jellyfish, lobster, oyster, turtle(Trionyx Sinenis), sea cucumber, squid.
Internal organs: pork kidney, pork/beef/lamb stomach, pork/beef/
chicken intestines, chicken/duck gizzard.
Vegetables & Fruits: agar agar, bamboo shoot, baby corn, bean
sprouts, bitter melon, black beans, chili pepper, dried brown cabbage,
wood ears, hua chiao, longan, lichee, lily flowers, lotus seed, lotus stem,black mushrooms, salted turnip leaves, snow peas, straw mushrooms,
red dates, jar choi, water chestnut, white radish, pleated melon,
winter melon, Chinese broccoli, Chinese cabbage, Chinese parsley.
Seasonings and Flavorings : bean pastes, brown bean paste,
soybean sauce, hoisin sauce, lotus root powder, oyster sauce, sherry,
star anise, starch, rock sugar, five spices powder, sesame oil,
sesame paste.
Additives: Salt Peter, Monosodium Glutamate(MSG).
Others: Bean curd(To Fu), bean curd sticks(Fu Tsu), bean thread,
thousand year old eggs, Chinese sausage, Ginko nuts, glutinous rice,
mi fen(rice noodle), mein(noodle), abalone(bow yee) can, almonds,
dow see, dried bird's nest, purple laver seaweed, sesame seeds,
pinenuts.
( See Glossary of Terms)
Source: Ruth Rodale Spira Artnrallv Chinese. 1974.
Flora L. Chang&Gaynell M. Fuchs, Five Treasures of Chinese Cuisine 197-
13
and more time-consuming in Chinese cookery than in any other cuisines. In
order to make many dishes that can be cooked rapidly, every ingredient has to
be properly prepared beforehand. It has to be chopped into small, well-shaped
pieces to ensure even and quick cooking. The reasons for cutting pieces are: 1)
this allows food to be cooked for a minimum of time so that it retains its natural
texture and taste; 2) small pieces are essential for eating with chopsticks; 3)
cross-cut surface absorbs sauces or marinades more readily; and 4) this can
enhance the visual appeal of a dish.
-
Garnishing Cutting: Chinese like to decorate dishes with various kinds
of garnish such as scallion brush, carrot flowers, radish rose, fresh chili flowers
and cucumber fans. However, vegetables done by garnishing cutting must be
soaked in ice water until required(Leung,1983).
2.Cookina methods and temperatures
In general, the popular cooking methods of Chinese cuisine are stir-
frying, deep-frying, steaming, boiling, braising, pan-frying, and lu. The four
major regional cuisines all use the above cooking methods. Besides that, their
cooking methods are also different for regional characteristics and tastes.
Because the eastern (Shanghai) regional cooks prefer light and
delicate seasonings to maximize the natural flavors of their fresh ingredients,
they often use stir-frying, red-cooking or stewing (slow simmering in soy sauce)
and braising in cooking (See Table 3). In the Cantonese regional cooking, the
aim is to make sure that the natural flavor, texture and color of each ingredient
remain unchanged as much as possible, therefore, stir-frying, tuen cooking and
steaming are three of the most popular methods of cooking. Besides that,
Cantonese regional cooking emphasizes on casserole stewing, steaming, red
14
cooking or lu, and roasting to meet the characteristics and tastes of the region
(See Table 4). In addition, Szechuan regional cooks often use gravy frying, ma
la cooking, chiao ma cooking and red oil cooking to emphasize the distinctive
spicy flavor of dishes (See Table 5). Because the weather is cold, the preferred
cooking techniques of the northern (Peking) cuisine are shaking-the-pan,
steamed breads, roasting, and hot pot(See Table 6).
In general, the temperatures in different cooking methods are various as
follows:
1) 400^F is used for crisping rice crusts, for "sizzlingrice"
dishes, and for
cooking rice noodles or bean thread noodles for garnishes;
2)350- 375F is used for most foods, the temperature depends on size,
delicacy, and whether or not they are coated with cornstarch or batter,
and whether the food has been precooked by another method;
3)300- 325F is used for velveting dishes(egg white mixtures), or foods
in egg white batter by the lower temperature keeps them white; and
4) about 280^F is used for stir-frying sliced, cubed or shredded
ingredients that are first deep-fried(oil-blanched) (Myers, 1984).
3.Qther preparation methods
- Marinating: This is a process in which raw meat or poultry is steeped for
a time in a liquid such as soy sauce, rice wine or sherry and cornstarch to
improve its flavor and to tenderize it. Sometimes other spices or seasonings,
such as sugar, chilies, five-spice powder, are added. The marinating time is at
least 20 minutes in order to infuse the meat or poultry properly with the flavors of
the marinade. Once marinating is complete, the food is usually lifted out of the
marinade with a slotted spoon before it is cooked (Kern Horn,1984).
15
a
-n*
3 |*
<L C 3
r o oVI ^ VI
tj oc t >
0 J! c
a oi
Q.TJ TJ
-" 3o
o
IS
TJc
o
il
s g
CO
LU
c
o
o0)
(0
ac(0
(A
Cu.
0)*
(0
(0
UJ
0)
(0
o
<u
s
ac
.x
oo
o
O o
K 2o
*
j. e c -oCB = o Q
-a
TJ
*"o
.E fi
1 *
o o
8-85
o-H
S ^o c
co
TJ
o
J]
ffi
O
0)
TJ""
M
o
o
-SI
25 2
. a.
-o o
o-c
to
-8*
1 8-8O f - |
TJTJa
o>h.
a
n o o
S 82 V
H- O-
TJ
o
IE gu E
O .!2
-if
o> o
.E
o E
o oc o
uc
3
5
* r
o c
a ^ u
= o 1*
* i
2 u u3 E 3" E TJ
- .EO
S"
Q.
TJ . -C
a) o u
- -i t=> 2 c
D*| U
w
i
vt
O) 'o 8
2 o. a
8 j"So -c
w
</J -oTJ
_Ol
a> C
tH . Q.""
E 2"
-,o a
1 =1-3
vi is
e S P
a> c -
* J sf-s
-a a. o> tj
aK!S o> a
O) o .2
f .
" g"
O o) o
E3
TJoVI
TJc
o
E "S
3-2o> c oi
= v-
* -
J D O
TJ ^
f.i-g,"
c. _ o
^ -c
o .2
u -S
-
- Etj o av *
115o P ,
u o
o
sa tj
2 o
0)
TJ""
1) ?*n C
3 11
.. o TJO)
- 0)
.E TJ O)
:= o c
dj 7
.2 ,E
o ;5-
^ >
o 3c
TJ u
O =
0)
2E o
u<A O3
E >.
o
TJ""
S o
TJ
o
o
o-
o a>
E .2
a c-Q O
2 S S-o. | o c
D -C _
oi S o u
c g - ptj
O O u
E o
ai Tl-C
OI-
EOl o
E
01
-c it
a a
E
2
as 5ten q
c -
St..-
-| "5> wl
.2O= j:
. O .t
E g .E
oOl C Ol
>-oTJ TJ
_>
*O S 3
. S"
c a .2
o*
E"S o
J |>=*
c > 2.
O J3
S.TJ Q-
Ol 01-X Jt
i. TJ C
A s-
< o o
C: a
Si
01 o
^E a.
I "8
.2 %
o E
.E-
1 *
8 o>
Ic 3
is-
*
01i.
3*"
""C
11
<" E
O "i
IA
o
1 Jr-S
OJ
e
O
IO TJ
01
iHI
TJ~
"'
Oa
O M
in111Ol O 01
i "o
<= i! -S o >Z *Z
^ o> "5
"E d_
TJ vi
8 s |"8-2 I
5 j jE o> 2
8 ".
TJ 01
c -cX oI- 01
"*
O) 0)
VI
C 3OO .=
-a Z
^ >-C v n
us
1,1.2 i
01 TJ o
TJ
TJo a
TJvl 01
CD o>
o
TJC 01
01 TJ
-
"8-ai
E
m
oOl
E
01
8 g
_ 01
o a
It,c
p o
S<3
u V)
-a*c
-p a ^
oTJ
= O)
c .5
=E
TJ O01 01
E
o> 5
TJ Jo to
.c
r a
P v,
10
5 s-
-5 <o
01 ^
ga o
x01
= oo o
-O
S E
j r
2 8
8E
-C#*2 .2
IS E
e>
O^>
0)
OJ01
>
o
fli V
c o>
oTJ >
01
" "SOl OT) O
TJ*"
0X
S o
O c01
^5 Evl _
a
tj Q.
C 3
O"
1-2a -o
0> 01
3 E
K
en -Q
r-.E
? ?
X.2
o .E
"
so E
C 0) TJ
" TJ 2=
.2 cEE vi
~- o'"
g -<= S-g
i .2
*
i *Zc oi t;0)
> =
o o E
"201
K 0)c
'5.
i"T 5 .=
V> < >8
oi J
IO Olk.
a
TJ oV
TJ .2
".2I*
O U
E g
E g
5 "8 & ~
a t. s
E "Do "
c
o
tj =TJ O
. 0C 01
8e>U"l Vt
TJ . 01
{ 1(1
'5 .
*u111It:
~
>-
c o a.t vi 3O.O
E i ""
e 2^E tj
Sk"
5 S c c
"S 5 S
a jj
.Eo
& &
2 M u.
-io ^o o
0 01
5 <
01. 1. c01 01 01
E E S -"
E E O u
E
16
O ft c
o O o
= o01 w w*-
-o -D
0 a
ss S
.2 o.
"8 *.
COO
JC
o""
|8~=
TJo c
c
1
* SM
8 a
ri
s s>so .
a >
3 ou TJ
-o a
O
(0
c
c
03
cJ_
3
O
W
(0
?
c
.*
* o
CD o)
I * "2C o o
14
Hi>
11
8-oi
W VI
o
S-"8
2
.2 2
|TJ"8
a 8--
*VI
Ol*. IT
S c*-.e
S J TJ S8 5 o .2
rf -
. c
11
41 s 2
* J Im
*
.5 ^ u
"S -2 8>
sir
ji'
io> e
tj"
c o
o c
EE _
- s
-c o
J c
N
c
"5.VI
O
Ee
a.
u
3
lisceoO O TJ
TJ
*!S
_ j:
o*"
01 o
J J-I
8.
it
MU: e
-'I'1'
ao
TJcvl
s
T? ti 555"o oEeTjt;
E
4i
a '*
gj-gti"5"
=
o * S. fttj O) -= o
"o 1 c 2 oa
: ? 2 s0) 4,
01-
ETJ i eS * o *
S o jt
ftJi I
-e-
3:
T)O
E
3 >
_
O)
s01 o
E "oo o
c
O Oi
U E
J3
v c ? o n*
O
.9 ^ -1c 6
tST2 g-s=
v E -c
Jt2o|j
oow
3O
TI
v. E c o g .c
"
-
S 2"
-2 >2 *; i. T) w
o o oi oi o
E-
-2
= > "Ec _ o J
Z S o> o ?^
S -D C-
O O
t J J g J0 I- 5 * O.J3
a
Eo
aoa .
ao c
* IS-
o
S 8o oi
-itx:
u c
oI*.
otl
-c
"o
E3
T)oi
E
0
si
ll. s.
o
.
TJ O
2
S -2
ss
? I 3
^ ^
O t> -*
O J Ji
- ft" S3 vl
TJ 01
TJ C
<
o 2
TJc
o
f
o
- Eo o
E t;
oi TJ
O) O
TJC 01
o E*
c
a
C E
2 Eo- o
001 OE tn
o ?
lT
U
CDC
TJ O)
0-K
u
0O
TJTJa
0
c
oV)
O
0 o na
0 o en
0 D-x
01 "O
X 0 u
"5
o
TJ
0)c
O o 3
-o
o 6oi -o
c^
^ 3TJ o
- -Q
s sJ ~ tO c
_
3TJ
x: c
c q o3 01
E .5
J! E
1*1
2a a
-55
* sa
o-
O) .
=5 2r=
%- 5
JK
c o
2 "o
!|u O
.Ol
S
ETJt> JS
"5u
at
C JS
O Oi Ol ~r "=
- -ft*5
a> 2
| .1
c ft -o o s
S 01~
=5Ol
5r si
E*
o o
.=
2-
O 01 c
c .2
u C
5 tc
Ei 8.8 o.
o
TJ JS
o-
5O
S Ec O
..TJ _ J
t-N O E o
ill"
VI c 3
Oi TJ
6 J
:ic3 - U
. c
d :VI l
-o >
s-go
s ?a
o >
.E 2 .
^ T20^3
g o er
E o-
*-e
J E> oo
E -c
.E
*J
'5 | -d "8
o >
-: op
o ^"
o
X>
vi.fc
s: >
o .
a
.2 a
s
01c
ft
Ml
B-5
So
11
o
TJ a
g
U 88^4
^iu 3
S o>
. c
S s 'E-
s- 1
D < I
*"
t :ic oO TJ
"
C TJD o
_
D. ^
" O g
O E <S
o
ia|̂i
r oi
u.*-
vSi-ia_
a x
^1
o t
8?_ O
S E
oc
'
~
JJ
o t
I 1C TJ
TJ O >.
i s t-2 8o o j- 2
"
o a
"8 Eo
:x
20 -E
a>
c
w
'5O
$d)
c
jcO
o
w
a>k_
W
m
>
o
a;c>>
O
oe
enc
ro
O
(T3L.
o
LL
(1)
f3
O
CO
17
c
o
o
c<0
3
JCo
a
c
(0
T3
2
oc
&
o >> o
u vfc
TJc
0
.*3 .
TJ
1)"
R o>
8."
_.s -do oi
g E -S
|<i"S s
5.-S -a
T3 i
o D o
a -c
J I?
o of
>*-
o
TJ01 O)
8.
-5 "55=
o x
tj jj
o
D
oD-c
T>
O JO
01
O>
o
ai oft *t
O)c
o -a
a
Ifo 01
c
IIO
.0
SSI*
to 0)
<3 I
,. c =
Ol U 01 O
e > *>_
- n k.~
^ -D =
tt*
Z o o
u.y1
m li
TJ O)
c =
5 o s> C 41
E
J5 0) C 01
= o ^o
> Si
Tj o r *
CD W O_g
. c
* S3
1 *
c ID C
3 w
-c oo *
0)n ai
W u
0) o
.-t
"
O 01
>.
O TJ
S c oi
S 01 3
.i
t: >*"
O c 0)
o> j:
S .-
loo
>- i
*
o-g
O 41k.
x o 2o o oin
"-*>
T~ C uOdd
o <- ic 01 vl
o >
K oi jD
2 o>
O 0) o
c .
-c
..
S o
Q. o
01 0)
E E0 o
O i-
Ll (J
.E &01
-o a
o_
o
I S
TJ01
Olc
ISoou
o
oo
-eh
E 5oi
__c
oh 2oo
9 4oi
41 c
o> T?.3 .
-
In 'oi vfc
8 g *
I _.2
o o
u j? TJ J( C
| g-8 J&*" I ?.
Q- = TJ4) = Ol O c
S 2 .=
? oi 5 a
.t M "O
i III-?k. - ctl o J s
01 -c ai fC TJC k. r- C
g,0 O) 0
-C
~
1?8*
-I
c "" o 2 o* 41 O^
*rtv. 4)
TJ *T"
41 .ft
Eo
9 5
m o
uj 300
< -C
ow
o
5 5*
E o 1 1I * 1 j 8
.!2 O "S S.2
*- = >- 5
. oC4) C S, O U.= >. Ol oi
~
T fe-o- 8-
| "S>
| "8-
? E c_
C O o. o oi _ 4i ~
E.2 o 5
*~
c .
S i TJ~ ?
c
0c
15Eo
& 2 J41
6
. w TJ41 C
-o a. o
41 Q-._
x S r=
fc,"
> )r.U 41
3 P -c
si"
k- k.
-S -S>
TJ S 41
C O c
Ji E >
-9 .a
. oQ. u O)
3 3
O O "
5 .2 4)
iE ?
^ i^ o c c
* "E -2
j? | S
S * c
O u *"
M
3j o.
oo--"
41 1) X
S- s a
> S - si S E .
u o n
. j: j: au. t- 41 u
^ c*
o o*- 3 41
M ox J
1 2O o
X o
o
01
ao- c
S..ST)
41 41
O ~
TJ -
41 41
"
~ S
:i5 -o
oi .
^-g
oa
o
i> M
to*~
a
i 8
4) O
c -c
o
3
= o
fto a
-
8 a
E c
J3
-c M
i-8
"0 -C
0,_y
^1TJC TS
o o
ai
ai
c
o
Sia>
c
1cO
o
OJk.
3(/)
CDai
<D>
S JS O
-C
o o
oi E
>01
.. o
?.= TJ
5
8 E
o
X
k.
3
O
n
c
3 TJ
T.4)
| t. a
H- O
o41 41
E
41 4)
k.- 5
8 |8-8 o
3 TJ-
O X ?
a o -c
01n 41 3
-O O
E a
o J 3o "o *
"*n TJ
>< 3 S0 O *-
VI Irt O 01
TJ01
3
OVI
o
01
c
T3c
-O
">. 3
8-1^S t .s
-O 0.3
ci- >-
4) e. 01 c
.y-o e
%>! 2-C TJ
o .a
= -c >
8 >=?
c c o
c
3 iOlx
*
o3
OJc>.
CD
CD
08
Ol
cCD
o
2o
OJ
a3
o
CO
O k.
~
O O 41
4)
Ol TJ
.S g -C .. 3
j. E u 0--
O 01
"SEE
o
8-=o
3 g-
-5
S O T)
s <01 41
3 TJ q
C
O .2 8.
18
3S3
tj o
8 *
e-o
&
c
o
5
D
c
D.
cI
(0
o
2
o
c
15to o
o
*
" 11 = *
8:1 j
- =
r
ss ;
>.
1J1
u 8. g.1 c
5 e a
^ *-
ffi
tjc
o
'5
B
31c c
e c
i 1
3
C 3
8 *
D> "TJ
= 1o J._ -n
ctl
Ol *
Ol TJ
41 8
01
I -
XI -
o .
E
o3 O
o
o
TJc
o
8 i* a
J! "*
>
- So
it r
i I
> *t J
1 111O 3
a"8
itE
J9
8- "8S 0
O o
Ji
89
-8
8fa.
CO
TJ
E
8
ja g3 U
Uv
O) o
-E TJ-X c
S
-E-?
TJ01 c
,
?==
-8 2
TJ -=
X:
2 J5XI .c
>:3
8.1* I
2 'S
11
- a. oi
-13o a
"g 2
,- *-
>
g .
4? a
w 8.
y. s
o
..XI
D 0
cueo x
S *5o
.41
$ .2
U It
"5 %TJ 01 Ol
vi"^
3
3 O
^v
- g- S
Jix'11
X.
c
o
s-ss o0 TJo c*- o
io'
Q O
f 2s.o
?xlS ?1=
.2
H
a
=
o
IS JB
c
o
TJ TJ01 c
g
M
O
"5. i
-IS-5
It 8
S9
Q
E 3
e
II kJ
0 TJ 3
-*.y t;
TJ g w
^ :4> v .*
O- N u
"o o a
C ( R
3 o. c
a.3 E
Jj]* I"?
i o
3
-gld
E i
m. TJ ^O C
^ s
o o J
i 8,
TJ TJ
u c
3.2
o-
c
_o
|o,
kl
TJ O
TJ
sa-
LUo
CD 0)
2h
S d..E
S i-ffl
<"
S: ~
2o> ^
a'E"
J "- Tl
II..^
TJ
* :in 3
5 ^ oi
2. S -
^
S
.8
S
TJ "^
O u
o| J.E
" 'S
i-8 I
11 IC n o- E
J S TJ
o*
XI g 3
f 2-5 p
1 6 q
? S SS -o O.
5 2 4. C
> o -E 9
oi a -o"
01 S TJ k.
*a<
"o c
2x
o .
a t,
M
TJ
-5 aj 3
il
O I-
01
E__ c
O Tl
TJ * -S01_
c
o
m-B
^^
O 0
.E TJ
TJTJ =
O C
; :
2 S 2O. o |
- E
c 9- o
"-So
C TJ
0 5 EO 01
x? -e
c >--
4J52 1 TJO
.c
C O
- S ro c
j k .2
^ S TJft - 01
O- 01 o>
_^
a.
S5JTJ 41=*
01 -c
2
E -E
01 TJ~
01
O
4) 41 Ol
i* Jcrx u
o..y o
O J*
^ c ^
01
>
a
H
t,-
-co
II JSu ^ Ox
* - o*.
O j
S cX
t-
01-x: - o -
-Ec~
3 c oo,
B'Bix
" * 8 I 5I-o-
w JI iO 41 3 *
xt o ! S
01 o
41
E -JJ c
go
tj .E
__>
Si
TJ 41
11"r S oi
:= .3
01 )c
t a
51
x: 0
o o
5 ^2
.2
~
<" Ol o
0
11
Ol Q.
n 01
Jia. TJ
c 2o01 o
CD r-
x S EOnkl w
VI X
il -
^ o ^o ."
o J*
T= TJ- 01
3
TJ01
a"
2
8?vi< _*
c o
-*"
01 * a-^ o 3O XI oO vi 01
V =>
o.|-x .E c >
.t
> =
.241 o -
O " t
O 41
a. x>
c >
o o>
5 6
*t 41
25 x
01O
.E vi
2-5u.
u C
3 0
O x
6 -5
o = o
S 2 _
01~ s
E- 4,
ii -o -8
ir ji g?" I-0
1 1! Jl
5 ft TJ E3 O 01O
- TJ *"
-c TJ So E oc
-
4>
.2 n*
O. o
0 01g
S
i o
TJc
o
c"
-g -S-= a
oOl v X*
M * I
2 E . o
4) o ca g >*
2 Tl3
c
a 2*Sn ft. D *
2 o c oa. i: = o
c
0a
01
o
"- Ol - 2
- - c^ E t
> .ft 49
-o
S3g-8JE
41 41 = B =
|3 2
f"I a
-
E= t, J "S
c
-
g o t. a2 |~ E
"u C 3 P
c ft 01 X o
T TJ= o.j.-3
& I ^~
-S3
eg* a "a
":i4!o-s-8
l-gf-8 -?..OO C 01 "T =
41 U -
C (-
- . TJ 'S. g- >O 41 ^ g"? O "O e
*
?^>2 8 J<|
OJ
c
to
O
CO
c
LcO
(A
k-
(0
CO
ILL
vi
ZO3
LL
CO
CJ
oa
o>cCOx:
O
J
2o
LL
83O
CO
19
- Thickening: Cornstarch blended with some water is often used in
Chinese cookery to thicken sauces and glaze dishes.
- Velveting: This is used to prevent delicate foods like chicken breasts
from overcooking. The ingredients are coated with a mixture of unbeaten egg
white, and cornstarch. It is then put into the refrigerator for about 20 to 30
minutes to ensure that the coating adheres to the food. This protects the flavor
and texture of the food when it is put into oil or hot water (Ken Horn, 1984).
Other Oriental Cuisines
The following will discuss several main oriental cuisines which are also
popular in the U.S. and are similar to Chinese cuisine. In fact, in the seventh
and eighth centuries, when T'ang Dynasty China was becoming the world's
most advanced nation, Chinese cultural influence on many Asia countries such
as Japan, Korea, Thai, Vietnam, and so on. The impact of China on these
countries included its cuisine. The characteristics of these main oriental
cuisines and the comparison with Chinese cuisine will be stated in the
following:
-Japanese cuisine
Japanese cooking places emphasis on the color, flavor and texture of
dishes. Fish plays a very important role in Japanese cuisine, especially sashimi
(raw fish). Shellfish and seaweeds also often appear on the menu. In addition to
soy bean, queen of the Japanese seasonings, is a salty brown liquid made of
wheat, soy beans and salt. Soy sauce is loved by the Japanese people for its
flavor and almost no dish is conceivable without it (Egami,1971).
Except raw fish, Chinese and Japanese cuisines are very similar, such as
cutting each ingredient to be small pieces for cooking, using MSG as a flavor
20
enhancer, and so on. However, the big differences between them are as
Chinese cuisine is oily and strong spices but Japanese cuisine is not; Chinese
cooks mix many ingredients together in one dish but Japanese cooks tend to
preserve the intrinsic texture of each ingredient, and the like (Steinberg, 1969)
(See Table 7).
- Korean cuisine
Korea's powerful neighbor to the north - China has had a great deal of
influence on Korean culture and cuisine. Thus, both of them have many
similarities, such as the same cooking methods(stir-frying, team, braise), cutting
foods as bite-size pieces, rice is served with dishes at every meal and so on.
The difference between them is those uncooked vegetables as Kimchi also can
be found at every meal in Korean cuisine(Chung&Monroe,1988)(See Table 8).
- Thai cuisine
Thai cuisine is often seasoned with chili peppers, aromatic herbs(like
basils, parsley, lime leaves, mint and so on) and coconut milk. Like Chinese
cuisine, beef, pork, chicken, and seafood are most often used in Thai cooking
(Sananikone,1986). The characteristics of Thai cuisine are often using Thai's
own lemon grass, eggplant, lime leaves, coconut milk or water as seasonings,
but Chinese cuisine does not use these seasonings. The comparison between
Thai cuisine and Chinese cuisine will be listed as Table 9.
- Vietnamese cuisine
Vietnamese cuisine has its own special characteristics. Even though it
has been much influenced by Chinese cooking through many centuries, it still
retains its own individuality. In addition, Indian, Malay, Thai, and French cooking
have also had some slight influence on Vietnamese regional recipes.
21
In general, Chinese and Japanese foods are often darker in color
because of the use of soy sauce. However, Vietnamese cooks often use fish
sauce(nuoc mam) instead of soy sauce as seasoning for the natural color of
foods (Miller,1968). Like the use of soy sauce in Chinese cooking, the use of the
fish sauce is very popular in Vietnamese cooking. A spicy Vietnamese dish will
generally be less intense than a Thai dish even though both cuisines use fish
sauce, shrimp sauce, lemon grass, mint, basil, fiery chilly peppers and
curry(Routhier,1989). Besides that, Vietnamese eat uncooked vegetables and
often use coconut milk or coconut water or shredded fresh coconut as
seasonings(See Table 10).
22
CO
c
"55
'5u
CO
c
C
o
oc
co
CO
c
aCD
c
oCO
i_
CO
a
Eo
LU-J
O
ffi
< -C
H H
to
uc
l_
ai
CO
ffi
1CO
CO
o
1
uffifa
re
O
-*" re
. co re co
If If IOJ CO
c32OJ
Ecd cm
oo re
_
. O O* I- s
to"
c"" m t
"O.E>'
SO<B
.*: oj^f
2t5qj
o 2: o
c
OJC0-X3~
re
OJCO
OJ
c
.OJ
b CO
OJ
2
8"
Q-oj
to.cre c ._
re oj
ojJSCOJ
3 C
c
re *=
** k_
O CD
cd
.Ex:
jz co
Ot5
toCO OJ
lisro re o9*
OJ
o
re
OJ
to
OJ
CO
T3
a3
re-
. c-a.E t.E , .a
co ai3 c
.212
8
S CO.x OJ
rez
re j=JO) -
C OJ
8 w
03 oCO o
E.e7:2
DOJCO
3
E. oWO
P>0J
Olc
ok.*-
CO
"Oc
re
>>
c
CD
OCO
.b co
O 2
re oj
0300
Mre
o
E
co oj3 CO
O OJ
re as>
Q.
oj re
re^
DC
re
cu
o c.E o
reS|g
>^2goVp3
W "^,->ojO
".x2~ to
,.E ,
to c
tj reOJZ
co
CD
CO
3_
dictJ?-
c c.E E
O O CJ
o o
O " CD
CD CD 03 >-
to to to o
CD 0) CD Pw c c c03 - B
~
to i -5 p re
oCJ
03
x:
03CJ
(Z
re,sz
75 co tz
S-* oj
P--i_
T^to o
oj o re>-Ct=
^
03 CO
"2
0J o
CO o
.52o)0
to.==w
o
1
C0 03 oj.-OO
75 ?c
to
o
Ere
03w_
re
to
oic
"coto
re03co
c
're
,E
tok_
3
"x03
to tonj
2c3.2rt
CO C 03
CO ^-Q
to to
O)
..E oj
triu81-
i i i CJ i
reCO *:re
.
o
xz= to
3 re
- re ^^
0J O)0J
E ?3 tore.E reCO > Q.
oc
reo _
re
s c to
Msre-E
re.E 3
OQ>t=
W . ~ ft;: 0~
reg-8|o3
ELSE'S=1
5 . re . "o.
re
to
>.
re
03
c
3
CJ
c
03
0JO oj
o0J
OJ
5reOJ
to
to ffo .2= re -q
03-^o o r_ oj
S wS?copE^|i?ire co s.co re
03CO
0Jc
reQ.re
CO o
T= O
c toCO
CO 3
03c
N b= 3
TJT3C C
re re
CDk-
re
CO
5re
o
c
CO
ren
c
o
E
CD
CO
ri><2C.E._:
j^ n ^r
goto
CJ , to
>
c
CO
a
F c
oCJ
CO
OlCO
a -J
c ,^
C
o
toOl
XIc
3 JC
a oo
CO oCO
01
to
O
o
o
ai
to
o>
c
co
aco
-9
CO
co
co
ai
Ct
fa.
01
X]
roCO
O 01
otOcq
. in
as
O_: 6
^
H o
c c
E co o
5, Q. t=01CO
UJ Th
ai
ok.
3
O
to
23
CO
o
c
fa
re
oo
UJ
to
c
to
"5O
to
c
x:
O
oc
c
fa.
O
c
o
CO
a
Eo
O
CO
re
E
CO
CO
o
re
O
ffifa
ro
x:
O
m
<
T303
o
oo
c
3
re
re
re03
E
03>
OJ
re
E E
I SOJ
X) to
re reyj
SgiflE^ ?;- reo 22.-* O CO
s =*N w
7.==
S to
S&5fflEc^or re
CJ~ o to
m'hW 2 o3 "-Q.C0X:
CD
re
to
03
03
o o o"x: co
>,>iO-0 _
oj -s re
re52j-=
re^E|.52 re 8 2>-ox:^.E tz
T3**
o>.se re
o co c op
oio C0/.X re
lu^ re
. "o. i i to
o
.3
To re o
2 = >:E Q.Q-
o
Q3 re S?> w re
o re x)
w ^
c w_re^x:
to*->o
c -ci; re ' cQ.-2 Eo,
co re co re
03 2. oo o>c C
cz
rec
o
a.
E
03
re
03CJ
c
re
re03
Q.Q.re
T3c
re
lt 8i o
co
co
01fa.
o
01
x<
oo
o
aa
Mel-
re re
oi=5So w.2g52 >^ re8-sS"
toO co^j
1 1!
cxj "-rere .* co
Oo ffi fZ
xj reco
w
c ^2? 2ro ~z<
ij" re2 Q3 CO
5 0)->-* 3.EO.3-OltO
cog
refa- k_
O
O 1 o
re >T3^ooj;
o=-ootoiS^^x!ES9e2wE-S5--25||E88$
^8re2^^= i
03^,C0T3
oj re
*; co
-o.52 73re
.2 re
DC k.
o
to
3*CO CO
^ 2
o
3
oTg.
SEc oO CJ
CO
oO
co
x:CJ
5 nx< n0 a.
-
01 01C c3 k.
x: 01
O -1
ai
0fa.
3
0
to
24
a
i
to
r
a
s
o
c
fa.
fa-
fa-
Q
S'O^gB?*,O 10 =* 5 "O C
S"
o co x: -q ro oo
o co El- m o 2r >
- -
j
-
T
x: rei_-
to
a
O fe =3
C *- O oc
.E S-Ecxjo. >[=
03 m -St: . 03. qj
V1
*-
fa
ro S: Sj: o c ami to
CO |a a
,c
CO
"^
O <-jM=coC{ft7nCO
"5o
10
- - -
u
-
i
- -c
!Eo
i
a
"O
c
x: _ Q. c to
r- 8
o*faZ
tux: to .. co
4->
o
fa.
nx:
O
-
c
-
b
- -
m
1- r-
01
c
3
o
75x:
o
C
co
CD
0>
c
m3
o
To
to
b01
to
to
CD
O01
X.
c
o
c
co
c
co
tO
0)
CJfa.
3
o
to
25
CO
CJ
c
fa
re
Q
CO
c
3
O
to
c
o
oc
to
E
>
c
ow
fa
re
Q
to
ICO
w
fa
re**
orafa.
co
o
Ujt5
CD
fe re *-
x: oo***~
CJo co
5re 2,
re^re
-* re OT
XI 0ST3OT
Ok2"S
.52 o
_ to re7= re to
_ CO
re 03 ojCO 03 > c
>'toc
c cox:to
c?E
Ovv u; |/j
_*= re
cox: c re co
s= re to
cre
o>o c
52 c ^re.5 re
co >
wregfa. w. 5
olTJ*-
.
re -o
ac 2
52 "5o o
re ,_
o 03 to-^re re gto e_x:to ^ij-.2co
reto
re
Erec
re
>
To
Too
Ere
tjreto
3
CO
to
to
reto
3
Eo
tj
reto
CD
c
"co
3
O
03
to
re
co ^0J o
wre
tj re
re
*
to
re
Eore o
c Q
3~r
ore
o
o
o
c
3
o to
i-
w re .52
i > C COTJ
re co.E :
: cj 2 03
re"
x:S> oxr*
CO i-=*
re reo'g-= re
re^reg3
t^O-O 03.
cu 2 2 E wqj o ^ ni>- ijx: ro^?
c-gxtoiS
re 3re~
cd
o
re-5,
iX i_ Q).E o> >
c
re
reXI
to
rex:
03
C
CO
3o
re>
re
re
to
03x:to
re > re
tj
re
t^
re
re
reO)
re
>co
11-52
3^.2 "COCQ CD LL CD
. 5 . E
rek.
3
re
re *jXT C""
totj tr^:C O o
ffi o_*=
E&-8
, refE
-co^p
re
*J8
^OkffeI- -5 "E
X OCD.EI-
ocucyjo i
CO
to
a 2%8TJ?10
03 3 CTJrow
-nc Q
re ex? re
crc
-
rec
'to3
O
reto
03
Erec*->
re
>
c
Sg^ggSc to ** cr *- **
3^re
-=5reTJ _, CO j^
03
Ofa.
3
O
to
re o re_
CES-52
~-pE203
Ooo
c
3
5,_-'
co as
E o . xi J=
26
Applying The Hazard Analysis and Critical Control Point System
(HACCP) In Foodservice Industry
In the foodservice industry, the traditional approach to food sanitation
emphasizes cleanliness and the use of sanitizing solutions. However, the
Hazard Analysis Critical Point (HACCP) system, which was originally used by
Pillsbury Corporation in 1965 as a quality control procedure to assure safety of
space foods and space fooservice systems(Snyder,1986), not only emphasizes
clean floors, walls and ceilings, but also pays more attention to critical sanitation
issues such as temperatures and personal hygiene. The traditional systems are
more effective in providing a false sense of security than in reducing the risk of a
foodbome illness outbreak(Martin,1991). The HACCP program is a series of
actions that should be followed to ensure food safety for all production, and
processing or preparation of foods(Bryan,1990). The HACCP principle offers
the most effective program for the prevention of foodbome illness and the
protection of their customers and employees. With the increasing importance of
protecting the public from foodbome illness, the HACCP concept is being
adopted by foodservice industry because of its effectiveness in eliminating
possible contamination of food.
The set up of a HACCP system in foodservice operations can be
analyzed and discussed from several factors involved in food safety such as
food, people, and facilities. The first step in setting up the system in foodservice
operations is to take a look at menu and recipes, determine the foods which can
be potential hazard foods like meat, chicken, fish and gravy, and decide if the
food suppliers, foodhandling staff, equipment and procedures support the safe
preparation of these items. The second step is to identify all the critical control
27
points in the preparation process where the food might be contaminated or
contamination may be allowed to survive or increase. In the step, temperature
abuse of the food, cross contamination from other foods, or contamination of
food through poor personal hygiene are some of the possibilities of
investigation. The third step is to establish criteria for control and measures,
such as temperatures, for each of the identified points and for all the susceptible
foods on the menu(Martin,1991). The fourth step is to monitor the critical control
points for all the identified potential hazards foods and specific preparation
methods and process. The fifth step is to take immediate action to correct
problems whenever the results of monitoring indicate criteria are not met, such
as holding foods at improper temperatures or foodhandling errors like improper
cooling of foods. The last step is to verify if the system is functioning as planned.
That is, using the supplemental tests to review the previous monitoring records
in order to ensure that the HACCP system in place and functioning as
planned(Bryan,1990).
The HACCP system can be illustrated as a series of actions as follows:
1) to determine hazards and assessfoods'
severity and risks;
2) to identify critical control points;
3) to establish criteria for control and institute control measures;
4) to monitor the critical control points;
5) to take actions to correct problems whenever monitoring results
indicate criteria are not met; and
6) to verify the system is functioning as planned(Bryan,1990)
(See Figure 3)
28
FIGURE 3 .The HACCP system illustration
DETERMINE HAZARDS AND ASSESS THEIR SEVERITY AND RISKS
V
IDENTIFY CRITICAL CONTROL POINT(S)
V
INSTITUTE CONTROL MEASURES
&
ESTABLISH CRITERIA TO ENSURE CONTROL
>'
MONITOR CRITICAL CONTROL POINT(S)
^
TAKE ACTION WHENEVER MONITORING
RESULTS INDICATE CRITERIA ARE NOT MET
> f
VERIFY IF THE SYSTEM IS FUNCTIONING AS PLANNED
Source: Bryan, Frank L. (1990,July). Hazard Analysis Critical Control Point
(HACCP)Concept, nairy.Food and Environmental Sanitation. U2(7), p.416.
29
The advantages of HACCP system are in the following:
1) rational - it is based on historical data about causes of illness and
spoilage;
2) comprehensive - it takes into consideration ingredients, processes and
subsequent use of products;
3) continuous - problems are detected when occur, and action is taken
immediately for correction;
4) systematic it is a thorough plan including step-by-step operations and
procedures(Bryan, 1 990) ;
5) effective- it emphasizes doing the right things rather than trying to do
everything right(Martin,1991).
The HACCP approach is the most effective and efficient means to ensure
safety of food processing and preparation operations. At the same time, it also
provides the greatest assurance to the public preventing from foodbome
illnesses.
30
Hazard Control of Chinese Foods
An official report about foodbome diseasesvehicles'
statistics from 1983
to 1987 showed that Chinese food and fried rice had been implicated as
vehicles of foodbome disease in the United States(See Table 11). Risks of
eating Chinese foods can be evaluated by the Hazard Analysis Critical Control
Point(HACCP) approach and by epidemiologic investigations. The following will
be listing several types of Chinese foods which are often mishandled:
Steamed/Boiled rice and Fried rice
Steamed rice and fried rice that have been prepared in
restaurants(especially those serve Chinese style cuisine) have been implicated
as vehicles in outbreaks of Bacillus cereus emetic-type food poisoning in the
United States, the United Kingdom, Canada, Finland, and the
Netherlands(Bryan &Bartleson&Christopherson,1981). "The rice which was
frequently the food implicated foodbome illness outbreaks was due to the high
frequency of the naturally occurring microorganism Bacillus cereus in rice. Also,
improper hot holding of the rice provided a temperature range that was ideal for
rapid reproduction of the microorganism. B. cereus has the ability to produce
two types of exotoxins: one is heat liable(destroyed at133
F) and the other is
heat stable (survives 259F). If the food product is temperature abused and the
heat stable toxin produced, reheating will not destroyit."
(Schrade,1992)(See
Appendix D). Rice reaches temperatures that exceed 93C (200F) during
steaming or boiling and exceed 74C(165F) during frying and retrying.
Cooked rice that is maintained at temperatures above 140F in steam tables
will preclude growth of Bacillus cereus bacteria. However, when cooked rice is
31
TABLE 11
OUTBREAKS
VEHCLES 1963
: BBBBBBBB.
1964 1985
BBSSBSBB
1986 1987
BSXCSH
TOTALS
: ========CSS....... ___sc
UNKNOWN 270 309 274 266 236 1.355
MULTIPLE FOODS 64 82 62 62 51 321
OTHER FISH 23 9 6 43 35 116
MILK 30 32 49 1 1 113
FRUITS AND VEGETABLES 6 8 18 16 3 51
BEEF 9 16 11 9 6 51
MEXICAN FOOD 10 7 10 3 4 34
SHELLFISH 7 10 8 5 2 32
PORK S 11 5 6 4 31
OTHER MEATS AND STEWS 3 9 6 6 4 28
OTHER SALAD 3 7 5 7 4 26
EGGS 11 5 6 2 1 25
POTATOE SALAD 13 2 2 3 4 24
mjRKEY 6 7 S S 1 24
CHINESE FOOD 8 7 1 1 6 23
POULTRY. FISH OR EGG SALAD 7 4 S 3 3 22
ICE CREAM 6 1 4 2 5 18
CHICKEN 2 1 1 S 8 17
BAKED GOODS 1 4 3 7 1 16
MUSHROOMS 7 2 1 4 2 16
HAM 3 3 4 5 1 16
NON DAIRY BEV 5 2 2 2 2 13
CARBONATED DRINK 3 3 2 1 1 10
OTHER DAIRY 2 1 3 2 1 9
FRIED RICE 1 1 2 1 0- 6
TOTALS 60S G43 49S 467 387 2,397
CASES 14,698 16,420 31,079 12,781 16,500 91.678
Source : Centers for Disease Control
32
held at room temperature for several hours, this temperature allows for the
growth of Bacillus cereus. Bacillus cereus has frequently been isolated from
rice at various stages of preparation and from storage pans, but in numbers
fewer than 103per gram. The water activity (aw) of cooked rice ranged from
0.91 to 0.98, with the lower values being associated with prolonged storage
without lids. Rice in layers less than 9 cm(3.5 in.) thick cools rather rapidly to
temperature below 45F; layer thicker than this, however, cools
slower(Bryan,1988).
Therefore, critical control points to the cooked rice are in the hot holding
and rapid cooling of cooked rice. Therefore, the temperatures and the length of
time of hot holding and the depth of the batch during cooling should be
monitored and verified(Bryan,1988). Recommendations for preventing
foodbome illness problems caused by B. cereus in cooked rice would be:
1)cook only small batches of rice at intervals during the day;
2) hold cooked rice at or above55C(131
F);
3) cool cooked rice in shallow pans in layers less than 9cm(3.5 in.)
thick; and
4) fry rice so that every grain is certain to reach a temperature of at least
74C(165F)(Bryan&Barleson& Christopherson, 1981).
Peking duck
Before making Peking duck, frozen ducks are usually thawed at room
temperature and often they are held at the room temperature for serve hours
afterwards. The interior temperature usually exceeds 94C (201 F) during
cooking. Cooked ducks are held for several hours at bacterial-incubation
33
temperatures while they are displayed in cabinets, on counters, or hung by
windows. Cooked ducks are often subjected to cross-contamination when they
are chopped or cut up on the wooden cutting boards used for preparing
uncooked foods. In addition, the leftover cooked ducks are cooled rather rapidly
during refrigerated storage and their internal temperatures often do not meet the
levels to kill vegetative pathogenic bacteria when they are reheated. Water
activity values of cooked ducks are sometimes to be found below the optimal
range to promote rapid bacterial growth; thus, the lag time will be extended but
afterwards progressive bacterial growth would occur. The critical control points
are preparation(sugars added and frying) regarding the final aw, handling of the
cooked product, time of holding, and cooling(Bryan,1988).
Chinese Barbecued PorkfChar siu^
Chinese barbecued pork is also known as "Charsiu."
It is marinated
strips of baked pork. During roasting, its temperature is high enough to kill
pathogenic foodbome bacteria and parasites. The product is often displayed in
cabinets, on counters, or hung by windows and is subjected to cross
contamination when chopped or cut up on cutting boards. However, reheating
of leftover pork is inadequate to destroy the pathogenic microorganisms that
grew or toxins that are produced during storage and earlier contamination.
The aw of the product is frequently at a level that will cause the bacterial
lag phase to be prolonged and the rate of growth of pathogenic microorganisms
to slow from the optimum. After a relatively short lag period, however,
foodbome pathogenic and indicator microorganisms can multiply. The critical
control points are the same as Peking duck in preparation (sugars added and
frying) regarding the final aw, handling of the cooked product, time of holding,
and cooling (Bryan, 1988).
34
Dim Sum
Dim sum items are filled with a thick, syrupy sauce and other ingredients
and they often are steamed and served. They have a low water activity(aw)
enough to increase the lag phase and slow the growth rate of pathogenic
bacteria; sometimes the aw is enough to prolong the bacterial lag phase or
even prevent growth. They are usually served immediately after cooking. The
critical control points are formulation(reduction of water activity) and cooking.
Verification is by checking aw and time of steaming(Bryan,1988).
Fried. Steamed, and Boiled Foods
Most Chinese dishes of which their ingredients are cut into small pieces
beforehand and cooked in woks or deep fat fried and serve immediately. The
cooking temperatures in woks, steamers, and deep-fat fryers are usually high
enough to cause rapid destruction of vegetative pathogenic foodbome bacteria.
Thus, cooking and eating promptly afterwards are critical control
points(Bryan,1988).
35
Food Sanitation Training of Employees
The main source of foodbome illness in foodservice industry comes from
the hands of employees: in terms of infected food handlers, poor personal
hygiene, or unsafe food handling practices(Berlinski,1986). The employees in
the foodservice industry are very important factors in the prevention and control
of foodbome illness. Therefore, foodservice operators must train their
employees in food sanitation principles and practices to ensure sanitary
conditions and safe foods and to protect customers from foodbome illness.
The advantages of training for foodservice employees are:
1) chance of foodbome illness is reduced;
2) labor turnover is reduced;
3) supervision of employees is reduced;
4) the working standards are improved;
5) production is increased; and
6) a larger supply of skilled employees is created for foodservice
industry(Longree,1980).
The purpose of sanitation training is to provide employees the necessary
skills and techniques to use proper procedures for sanitary and safe food.
While developing training programs, the operators must consider and assess
the following factors: needs, objectives, methods, materials, instructor,cost and
time and so on(Wiley,1985).
Generally speaking, the turnover rate in foodservice industry is higher
than other industries. Foodservice employees often come from lower
socioeconomic level or young people who have never working experience in
foodservice industry and have not received formal training for the trade.
36
Therefore, a proper training for new employees is very imperative. These new
employees must learn about the fundamentals: bacterial growth, foodbome
illness, personal hygiene, temperature control, food handling, storage and the
like. However, the objectives of sanitation training for a cook, a foodhandling
staff and a service employee are a little different according to their work
contents. For example, training for a cook should place emphasis on
recognizing the problem of foodbome illness, practicing good personal
hygiene to avoid contaminating food, producing food and keeping hands
sanitarily safe, and observing the time and temperature rule during food
preparation (See Table 12). However, training for a foodhandling staff should
focus on how to produce food and keep hands sanitarily safe and how to
conduct a HACCP analysis of food handling and kitchen cleaning(See Table
13). Finally, training for food service personnel should emphasize on how to
hold cups and utensils by handles, carry multiple glasses on trays, and avoid
stacking of dishes(See Table 14 )(Wiley,1985 & Longree, 1980).
Because many local health authorities do not have sufficient staff time to
conduct classes in sanitation, a food service operator needs to conduct a self-
inspection program and employee sanitation training to protect the public from
foodbome illness. Furthermore, to develop a successful training program for
employees, operators need to consider the following points:
1) know the fundamentals of sanitary practices acceptable to the health
authority;
2) supply the new employee with information to understand the concept
of sanitation in orientation;
3) teach the employee the techniques of sanitary food handling; this
instruction should start the day the employee begins work;
37
4) supply proper and adequate equipment, tools, and supplies;
5) supply supervision on the job;
6) supply refresher sessions in sanitation; and
7) give recognition to the employees for information well learned and
techniques well performed(Longree,1980).
Based on the number of trainees, the methods of training can be divided
into two types: one-on-one training and group training (See Table15). One-on-
one training is good when training one or two persons at a time. Group training
is good when training more than one employee in similar duties and functions.
In addition, we also can divide the methods of training into three types
according to training contents: 1) on-the-job training, 2) conference, lectures,
demonstrations, and visual aids, and 3) programmed instruction(See Table 16).
On-the-job training is training that allows trainees to learn from their practical
working performances. Conference, lectures, demonstrations, and visual aids
are training methods for group training. Finally, programmed instruction is a
training that tests the trainee's learning effectiveness through a machine or
computer(Longree, 1 980).
38
TABLE 12.
Objectives of Food Sanitation Training for a Cook
General
-Recognize the problem of foodbome Illness
-Practice good personal hygiene to avoid contaminating food
-Use sanitation procedures for the safe handling of food
-Practice waste management and cleanliness to avoid pest
problems
-Observe rules for cleaning and sanitizing of equipment and
facility
Specific
-Implement procedures during preparation that will protect the
sanitation safety and quality of foods
-Observe the tlme-and-temperature rule during all phases of
food preparation
-Exercise sanitation quality control by checking FIFO dates
and by using other means of observation
Source: Wiley, John.& Sons. (1985). Applied
Foodservice Sanitation. (3rd ed.), The Educational
Foundation, p.243.
39
TABLE 13.
Objectives of Food Sanitation Training for a Foodhandling Staff
-Specify how to produce food and keep hands sanitarily safe
-Describe how to look for rodents and insects and what action to take
-Specify safe food preparation processes
-Specify how to inspect incoming food products for wholesomeness
Describe how to measure process temperatures and prescribe safe
time-temperature procedures
-Conduct a Hazard Analysis Critical Control Point Analysis of food
handling and kitchen cleaning
-Describe safe storage methods for raw and cooked foods and food
service materials
-Know how to set up a Quality Control (QC) system in his/her own
work center
-Know how to conduct a QC check of his/her own procedures and
measure QC indicators
-Know what to do in an emergency when a utility has failed
-Specifyhow to keep food hot or cold for service
-Prescribe how to handle leftovers from kitchen operations
-Understand advantages to Investigating sources when ordering
for quality and safety
-Specifyhow to operate a temporary food service
Source: Longree, Karla. (1980). Quantity Food Sanitation,
(3rd ed.), John Wiley & Sons, Inc., p.429.
40
TABLE 14.
Objectives of Food Sanitation Training for a Service Employee
-Teach by demonstration/practice personal hygiene
-Hold cups and utensils by handles
-Carry multiple glasses on trays
-Hold glasses and dishes by bottoms
-Avoid stacking of dishes
-Scoop ice with plastic or stainless steel scoop
-Dispense rolls and bread and other such foods with
tongs
-Wash hands after potential contamination
Source: Wiley, John.& Sons. (1985). Applied Foodservice
Sanitation. (3rd ed.), The Educational Foundation, p.244.
41
in
LU
-1
CD
<r-
O
c
c
CO
tn
a
o
x:
0)
CD
V)
o
OKCO
c
CO
>
o
CO
CO
CO
0
enCO
c
CO
>
o
<
CD
Q
CO
CD
a
co
2 5
CD-
>^e
to 2--co e -rc 5CD w_ O
ar cd -c
o -cto
CD O
CO co $
CO
Dc
CO
3.2CO O)
LL. O
~o 2X CO
.c
3$.E
E-o
S Id- Q_ >=-:CD *- CD
O CD C
o Q- c
ae |
3 (0C
CO
CDCDc
CD
"O 'm XL
CD C)
E.c
CDCDt
E o U oi l_
k-o C0 t_
o ECO
-C o
5?-*
o k_
o x tr (1)
cj CDcu CO Q. CO
c
COo
-O
TJ
CDCD
O
k_
CD-C
1-
-k?co .E
CD"
.2o
o >
CO o
CO Q-"=
wc >
2 cB5
do tn
2 w
Q. CD .2
CD -fty> E CDCD CO 3CD
.fcCT
s-*
5 8CM CO
COCO oCD "^=
CD CJ WC CO CD
o_o
CO
ECO CD
8*.
| |<2
CD
Q-
D)
C
o
5
C
'c
'co
JO
o
cb
c
o
CD>V-
o
CD5=
CDC
CD
.Q
E
.Q..E
O i-
co.2,
CO CDco x:CD <-
c c
3 O
CD Q
-Q
>
-C Jr
O >>
Q. CO
CO ECO w
C CD
O CD
o.E
to CO
COt_Tco n
CNJ
c ^
o^
~ CD
08C
1 =o CO
"c -2 .
CJ CO
0) CO .Q
^5k O
? d) k.
E'5
k_ c
CO CO -
cd x: o
.E_ o
g 1o ^ o
co-
.E
CO "O-^
CO CD COco -^
CD CD
CD CD v
c
i( CO 5- ?=
CO CD
2 c .2
JO ~ CD3 COD>~ TJ
.
TJk_
CO
'co
CD CDCD T3
-2 p
ECD
CD mw '-'
CO oDCSo
T3c
CO
. O)CO Z
CD -p
^^O
Q. CL .
||CD -C-
.=
O ^"o c
^3 CD
o" E
o _ o
CO
a.
3
Ok.
DOx:
"CDE
a>
Ik?"SI
co
< i:
CO CO
C TJ
2<
CO -=
CO
CD
CJ
W w 3CD CD ^ CO
3 >
c Tj tO CD CD
O _J Q
-ac
CO
O ^ CD CD
S S g- cj ~ E
co co-'
.52
o o CD w
r-1 CVJ
o
CO o
"5 to
CO CD
CD CD>- c
I k?lili2 co
CD CD
;sCDa>
c
to
CD c
IsQ. W
CDCD D
c
co
U'C0
i- C\]
c
*k_
CD
$co
c
CO
co
0)
CD "D
'CO a
1 CO
CD %=
t^ CD
w >
enCD
c E
1 I+- CO
CD
idoco
E
CO
-C
I o
3
cd 2;CO tc o
o o
8-
o
X3
CD
IICO o
c5)E
o ViQ.
=
CD
CM
I
CD
CM
a.
Q.
oc
CO
c
o
CO
08
co
o
-Da>
co
c:
o
ro
c
CO
CO
rs
oo
LL
TO
o
o00
CD
k.
co
CO
CJk.
o>
c
o
mok.
O
CO
42
V)
CD
tu
c
CO
>
tj
CO
CO
CO
CD
OJ
CO
c
CO
>
TJ
<
CN
o
c
c
CO
to
co oT-
i
UJ.OI
-I I
Q
-^ ffi
TJCO
roc
o
OJ
a. d
"5-2
CO CJ* po =
re co
O O CD
a> rel-
I E =re -
x o
re
E
c ti:
re
3tj CO
re -o
E ^ -5
- E Sto re re k.
oj ^ o
CO
Ssfx sCJ ^CO
=
"-
OJCO X
o o
Iso
3
o>
CO X)
IreCO CJw^
Cfm
CO
Q.
2 >
e.=
O>toCD 03V* k-
re
E .
i- CM CO
O .
co .5
o re
5-655 co
0 -sioj jo
a. ~<
OJ
CD C
O C
CO %> co
=Q.
re ojx
Q)
X-
Q)
is
CO XJ
nj
re =
f s.2 CO
o _;
xi c
.2,.9?
QJ
o re ^'= xi of TJ OJ
ffi xO ffi u
CJCO q,
0 -oCD Sj,^
COX 3=
i-r, P
OJ 3X CJ
c e
re re
CJ o.
>
sx 8-2o re o>
'
Q. w
oj ^ k_
ffi ra co
c g8*
5CM
SomV - Tl 01 .. i =
8Q.TJ
CO CO
"O
ffi
X
T5 cffi ffiffi CO~
ffi
ffi
1-5 w
^ CO*-
CD X>
oS <Sco S
ffi Q.P.
-8= re
CO
oj i= 2 E
ffi
co S3co .S
ffi
ffiC
ffi ck.
O) ffi
rek_ *cn
p-q oj
*F
X
rffi uj 0oj o> o> 1
>,x > c
r 0 0
q. re > 01
FL-c
ffi SL ^-* 0
ffi Q."
g2- >-
E o
a) oj
Mco
re -q
c ffi
ffi c
X CD
CO
c
O
42 wT3 3ffi ffiffi WC
TDO) -
C CO
1re 3
is t5= <D
2 1TJ O
ffi C
co
3 C
T3ro
C
re ?
t- CM
ffi
CO
"2"o "oj
re ro
C .<2
Q >
8 sffiCO o
> fec o
'>< Sre Q.
Q-i:' CO
II
c
re
cre
CO
<u
o
EqjCO
T3
O
O
5CM
I
CO
CM
cLQ.
Ilffi co
o re
OJ CO
c c
c
i SH 8.
CO
CD
Q.
ffi
c
oI
c
oI
ffi5-
O)
c
'cre
ffic
0
c
reX*
O
2. ffi
O)ffi
i_ O
cQ.
2 Eh- oj
^1Si
c
tj|.2
& re
Q TJ
0 5^
o
IS ro
S cOJ g^~
reo
8^O LU
CO ffi
*
oj
ffi ^
|o
oj
S23
o
CO
43
Chapter III
METHODOLOGY
The findings in the study were based upon primary research conducted
through surveying (telephone interviews and personal interviews) and
observation. Besides that, the researcher collected secondary data sources by
literature review.
Sample Population
The sample was selected from Chinese restaurant listings of official
Rochester Telephone Yellow Pages of 1991 and Rochester City Directory of
1991. The fifty-three listed restaurants included oriental restaurants which also
served Chinese cuisine or were classified as Chinese restaurants in yellow
pages.
Survey Design
The major items of the survey instrument included questions on 1)
numbers of seats, 2) numbers of days open per year and 3) numbers of years
restaurant has been in business. The questions four through seven asked for
main menu styles, food suppliers for the restaurants, and the numbers of full-
time and part-time employees and special facilities in each restaurant. Question
8 asked if new employees were trained and if so, was there training for cooks,
kitchen staffs and servers, and how long was this training conducted. Finally,
question 9 asked for the frequency of inspection by Monroe County Department
of Health. Questions 8 and 9 were placed at the end of the questionnaire
because of the sensitivity to the Chinese restaurant's operators.
In order to increase the Chinese restaurantoperators'
cooperation and
44
response rate, telephone interviews asked to maintain consistency in data
collection by the questionnaire was designed for clarity and completion within
ten minutes. The questionnaire and a summary of results is provided in
Appendix A.
Survey Methods
Telephone interviewing was to be the main method used for the survey,
because of the limitations of costs and time. However, the researcher had to
arrange for a personal interview with those restaurant owners who were not
willing to provide information by telephone. The researcher also interviewed
the government officials of Monroe County Department of Health to clarify
information on the health department inspections, sanitation violations,
complaints against Chinese restaurants, and foodbome illness outbreaks in
Chinese restaurants over the past five years.
Secondary Data Source
The main secondary sources were from the libraries of RIT and Cornell
University. Inquiry letters and telephone calls were made to government
officials. The contacted official departments were Food Safety and Inspection
Service, a branch of U.S. Department of Agriculture, and Food and Drug
Administration, Centers for Disease Control, Center for Food Safety and
Applied Nutrition, main branches in the Department of Health and Human
Services.
Data Analysis
The data gathered in the survey was analyzed by SPSS-X. The statistical
reports and other findings would be presented and interpreted by tables.
Restaurants in the study were coded to maintain confidentiality in reporting
results.
45
Chapter IV
RESULTS AND DISCUSSIONS
The results of the study are presented and discussed in this chapter.
From the sample of 53 Chinese restaurants, 40 (75.5%) participated in this
study; seven refused to participate and six were out of business. Respondents
were 13(32.5%) owners, 10(25%) managers, 1(2.5%) cook and 16(40%)
employees. Among these respondents, owners and managers were 57.5%. In
addition, cook and employees were 42.5%. Because most restaurants were
family business, most of their employees were family members.
In response to question one for numbers of seats, the average seats of all
forty Chinese restaurants were 118. Sixrestaurants'
seats were below 15
because their main business was for take out.
In response to question two for days open per year, 30(75%) restaurants
were open a whole year (365 days). There were 2 (5%) open 364 days per year
but closed on Thanksgiving. Two(5%) were closed on Thanksgiving and
Christmas, because they considered most customers preferred to celebrate the
two important holidays at home. In addition, two(5%) were open 360 days per
year and closed on holidays. Four(10%) family business restaurants were
closed on Mondays and only open 313 days per year because of labor
limitations.
In general, opening hours of most restaurants were longer than those of
Taiwan. The opening hours per week were as follows: Monday through
Thursday: 11:30 am - 10:30 pm, Friday through Saturday: 11:30 am - 11 : 30
pm, and Sunday: 12:00 pm - 10:30 pm.
46
In response to question 3 for numbers of years restaurant has been in
business, the restaurants in business were an average of 6 years. One has
been in business for 23 years since 1968. There were five (12.5%) in business
less than one year; the newest one was three months.
In response to question 4 for the menu styles of Chinese restaurants, the
survey results showed that most Chinese restaurants served Mandarin, Peking,
Cantonese, Szechuan, and Hunan cuisine. Other menu styles were vegetarian,
dim-sum, Vietnamese, Korean, Thai, American, Shanghai, Japanese and
Indonesian. In addition, special styles were no MSG, oil, salt, starches, low
calorie, cholesterol free, seafood buffet, Chinese pizza, and hot pot (See Table
17).
TABLE 17.
The Menu Styles of Chinese Restaurants in Rochester
Main menu styles Other menu styles Special
Name No/Percent Name No/Percent Name No/Percent
Mandarin 36 (90%)
Cantonese 37(92.5%)
Vegetarian
Dim-Sum
20(50%)
7(17.5%)
No MSG, oil, 4(10%)salt, starch
Low Calorie 5(12.5%)
Szechuan 36(90%) Vietnamese 4(10%) Cholesterol free 1(2.5%)
Hunan 31(77.5%) Korean 3(7.5%) Seafood Buffet 1(2.5%)
Peking 10(25%) Thai 5(12.5%) Chinese Pizza 1(2.5%)
American 4(10%) Hot Pot 1(2.5%)
Shanghai 3(7.5%)
Japanese 1(2.5%)
47
In response to question five that asked for suppliers for Chinese
restaurants, the results showed that 92.5% of restaurants purchased foods from
local food distributors. However, the major purchasing considerations from
these local food distributors were: 1) cheaper/wholesale price, 2) fresh, and 3)
quick deliver.
Only three(7.5%) restaurants purchased foods from local food markets
such as Wegmans and Tops when they needed something in an emergency.
Most of the restaurant operators never considered purchasing foods from local
food markets because their foods were so expensive.
Seventy-five percent of the restaurants purchased seafood, dried foods
and special Chinese foods from China Town in New York City. Only one (2.5%)
purchased special Chinese foods from China Town in Toronto. From personal
interviews, most restaurants ordered foods at West Lake Food Products Inc., a
local food distributor which purchased and trucked foods from China Town in
New York City. The company also delivered food to these restaurants or the
owners picked up their food from this local food distributor. In addition, five
(12.5%) purchased foods from local farmer market and public market.
(See Table 18).
48
TABLE 18.
The Main Food Suppliers of Chinese Restaurants
Suppliers No/Percent
Local Food Market 3 ( 7.5%)(e.g., Wegmans.Tops)
Local Food Distributors 37(92.5%)
New York city (China Town) 30(75.0%)
Local Farmer Market 5 (12.5%)
Toronto, Canada (China Town) 1 ( 2.5%)
The Suppliers of Meats-
Levitt Bros Wholesale Meats Company
Rochester Meats Company
Flower City Meats Company
Palmer Foodservice Company
The Suppliers of Vegetables & Fruits
Flower City Produce Company
Rouvina Brothers Food Service Distributor
Local Farmer Market
The Suppliers of Seafood
Poom Seafood Company, Inc.
Palmer Foodservice Company
China Town (New York City)
The Suppliers of Chinese Ingredients
West Lake Food Products Inc.
Lee's Oriental Food&Gifts Company
China Town (New York City)
49
In response to question six that asked for numbers of full-time and part-
time employees in Chinese restaurants, the survey results showed that average
full time (more than 20 hours/week) employees per restaurant numbered 6.3
persons and average part time(less than 20 hours/ week) employees per
restaurant numbered 2.4 persons. Twenty-five (62.5%) of Chinese restaurants
had 0-5 full time employees and 32(80%) had 0-3 part time employees. Almost
all Chinese restaurants were family owned and operated businesses and the
major workers were the owner's or manager's family members. Most
restaurants usually hired more part time employees on weekends and holidays
in order to save labor expenses (See Table 19).
TABLE 19.
The Numbers of Full-Time and Part-Time Employee In Chinese Restaurants
Full-Time Employees Part-Time Employees
Persons No/Percent Persons No/Percent
0 - 5
6 -10
11-15
16-20
25(62.5%)
1(20.0%)
1( 2.5% )
6(15.0%)
0 - 3
4 - 6
7-10
32(80%)
6(15%)
2( 5% )
50
In response to question seven for special facilities of Chinese
restaurants, 35% had private dining rooms, used for small private banquets or
parties. Ten percent had a private party room that was used mainly for
banquets or a big party such as a wedding party or a celebration party. Two
(5%) restaurants had Karaoke which is one type of popular entertainment in
Taiwan, Japan, and China. A user only needs to put a Karaoke tape into a
cassette player and then follow the words to sing with a microphone in public.
Besides that, Video Sing Along is also known as Karaoke TV which is using
Video cassette to play melody and motion pictures. The user only follows the
melody and the song words on screen and then sing with a microphone in
public. Karaoke and Video Sing Along in Chinese restaurants were installed for
attracting more oriental customers and curious Americans.
In response to question 8 about food sanitation training of employees in
Chinese restaurants, the survey results showed that 60% of the restaurants in
Rochester had no food sanitation training of employees. From the 40% of
these establishments that had food sanitation training for cooks, kitchen staffs,
and servers, 11(68.75%) of these establishments had training for cooks or
kitchen staffs in cooking and food preparation, also 9 (56.25%) of these
establishments had training for cooks or kitchen staffs in food handling and
safety. Training hours for cooks or kitchen staffs were as follows: 6
establishments for 1-2 hours, 2 for 3-4 hours, and 3 for over 9 hours. In
addition, eleven(68.75%) of the establishments had training for servers in
customer service and 9 (56.25%) for servers in food handling and safety. The
numbers of training hours for servers were: 6 establishments for 1-2 hours, 2 for
3-4 hours, and 3 for over 9 hours (See Table 20).
51
Eight(50%) restaurants had on-the-job training for new employees. The
on-the-job training meant that new employees learned from their work and
their superiors would supervise their work performance and give some
improvements and correction while they made mistakes in food preparation,
foodhandling and customer service.
TABLE 20.
Training for Employees in Chinese Restaurants
Training Content Cooks/Kitchen Staffs Servers
No/Percent No/Percent
cooking/food preparation 11(68.75%)
food handling / safety 9(56.25%) 9(56.25%)
customer service 11(68.75%)
1-2 training hours 6(37.5%) 6(37.5%)
3-4 training hours 2(12.5%) 2(12.5%)
more than 9 hours 3(18.75%) 3(18.75%)
In response to question 9 that asked for the inspection of Monroe County
Department of Health. All forty restaurants had been approved and inspected by
the health department. The survey results showed 17 (42.5%) restaurants were
inspected once per year, 16(40%) were inspected twice per year, 5 (12.5%)
were inspected three-four times per year, and 2(5%) were unsure of their
inspection frequency.
52
Because some respondents were not very co-operative, this made the
interviewing process more difficulty. To obtain accurate data and more
information about the Chinese restaurants in Rochester, the researcher further
interviewed the officials of Monroe County of Department Health. The official
records and survey results were different on the frequency of inspection by the
health department. In addition, official records showed that five restaurants
which responded to the telephone survey, were reported as out of business.
Following a re-contacted with the restaurants, it was found that four restaurants
still in business and one had changed itsname.
One restaurant owner said that sometimes some bad guests complained
to Monroe County Department of Health about finding a fly or a cockroach
leg in their food, and this often led to more inspection of the restaurant.
According to official reports, 40% of the Chinese restaurants had complaints
from public. Each complaint was investigated by the sanitarians of health
department after a public complaint about unsafe or unsanitary conditions at
an establishment. The sanitarians usually investigated the complaint reason
and then decided if the establishment needed a re-inspection or a partial
inspection.
In the survey results, we could not find any direct correlation between
food sanitation training of employees and inspection frequency by health
department. Official records showed that 19 restaurants had more inspections
than were reported in our survey. Records also showed that 7 restaurants that
had training also had one to three public complaints. Seven out of 40 surveyed
restaurants that had complaints provided no training. In other words, even
though some establishments had employee training, they still had high
inspection frequencies by health department and complaints from customes.
53
In the survey, we could realize that the real reason was the food sanitation
training of employees program emphasized the work performance such as
how to prepare food and serve dishes quickly rather than how to prepare and
serve sanitary and safe food. Therefore, food sanitation training of employees in
Chinese restaurants was most likely ineffective(See Table 21 for a comparison
of official records with survey results).
According to records from Monroe County Department of Health, there
were no confirmed foodbome illness outbreaks in Chinese restaurants over the
past five years(1 987-1 991). There were, however, several isolated reports of
illness during this time period, but nothing confirmed that could be counted as
an foodbome illness outbreak. The major bacterial origin of foodbome
illnesses reported in Chinese restaurants were salmonella, bacillus cereus and
staphylococcus aureus. In 1986, there were two confirmed instances of
pesticide poisoning in two different Chinese restaurants in Rochester involving
four persons in one case and two or three in the other. These incidents were
traced to improper spraying of chemical pesticides that contaminated dishes
and food (Mauro,1992).
Sanitarians of Monroe County Department of Health indicate their
inspections of foodservice establishments were done according to New York
State Department of Health's "Food Service Establishment InspectionReport"
(See Appendix B). However, their inspection reports of Chinese restaurants
showed that they had fewer red violations (red-critical items relate directly to
factors which lead to foodbome illness and must receive immediate attention)
than other restaurants in Rochester area. The main reason was the
temperature control in Chinese restaurants was always good(both hot and
cold) because foods(except rice, soup and egg rolls) were cooked to order and
54
TABLE 21.
The Comparison of Official Records with Survey Results
Restaurant Inspected Frequency ofMCDH*
Complaint Cases Provide Food Telephone Personal
Code
Number
(1991) (1991) Sanitation TrainingInterviews InterviewsOfficial Records Survey Results Official Records Survey Results
B1 1 2 0 Yes Yes
C1 1 2 0 Yes Yes
C2 2 1 0 Yes Yes
C3 3 1 0 Yes
C4 3 1 2 Yes
C5 2 unsure 1 Yes
D1 2 1 0 Yes
D2 4 unsure 0 Yes YesF1"
- 1 - Yes
G1 2 2 0 Yes
G2 1 2 0 Yes
G3 2 2 1 Yes Yes
G4 1 1 0 Yes Yes
H1 2 2 0 Yes
H2 3 2 1 Yes
H3 6 3-4 1 Yes Yes
11 4 2 3 Yes Yes
12 2 1 0 Yes
J1 2 3-4 1 Yes Yes
K1 5 1 0 Yes
K2 3 1 0 Yes
K3"- 1 - Yes
K4 2 2 0 Yes
M1 5 2 2 Yes Yes
M2 2 2 0 Yes Yes
M3 3 1 1 Yes
N1 2 1 1 Yes
N2 2 1 0 Yes Yes
N3 2 2 0 Yes Yes
or*. 1 - Yes
P1 1 2 0 Yes
R1 2 2 0 Yes
S1 2 3-4 2 Yes Yes
T1 2 3-4 2 Yes Yes
T2" 1 - Yes
U1 . 2- Yes
W1 2 3-4 1 Yes
Y1 4 1 0 Yes Yes
Y2 3 2 0 Yes
Y3 2 1 1 Yes
Note:*
MCDH is Monroe County Department of Health
"Official records showed : Out of business.
55
did not have reheating or rapid chilling violations. However, most red violations
were due to storage of toxic and personal products(medication, grooming
products) with food items. Some food preparations were in basement areas. In
the "blue items-establishment sanitation, design andmaintenance"
category,
the major problem was food service sanitation and establishment cleanliness.
The inspection reports showed that some Chinese restaurants were cutting
large quantities of meats, and most floors, equipment, refrigeration units, and
shelving was coated with grease and dirt. Thus, these establishments usually
were suggested to need cleaning schedules. In general, most operators were
co-operative and would correct all violations, but some violations would reoccur
during follow up or next inspections(Mauro,1992).
In order to help Chinese restaurant owners to improve and correct their
violations, the health department has made many free signs in English and
Chinese(See Appendix C) for use in their establishments. Besides that, health
department is also glad to offer 2-3hours'
food sanitation and safe
foodhandling practices courses for these operators when requested. Because
of budget restrictions, that have led to a decrease in inspection and manpower
(6 sanitarians must be responsible for all foodservice establishments in Monroe
County Area), the health department is now encouraging all county foodservice
establishments to adopt self-inspection programs.
Based on personal interview with restaurant owners, it was found that the
reason for opening restaurants in Rochester area was as follows: 1) Many rich
ethnic people live in Rochester. Most of them grew up in New York City and
often had Chinese food in there. Thus, they not only prefer Chinese cuisine but
also are gourmets of Chinese cuisine; and 2) Rochester residents usually
spend much more money in eating out than in clothing; they like to celebrate
56
someone's birthday or any special days at restaurants, and that they prefer to
have Chinese food.
57
Chapter V
CONCLUSION AND RECOMMENDATION
Conclusions
From the survey results, 60% of Chinese restaurants had no employee
training in food sanitation principles and practices. On the other hand, forty
percent of Chinese restaurants had food sanitation training for cooks, kitchen
staffs, food handling staffs and servers. However, the survey results did not show
any direct correlation between training and inspection frequency of local health
department. Even though these restaurants had food sanitation training, they still
had high inspection frequencies by health department and/or complaints from
public. Therefore, we can realize their training was not effective in meeting food
sanitation and safety standards.
According to records from Monroe County of Department Health, the
major problems of most Chinese restaurants were in blueitems'
violations- food
service sanitation and establishment cleanliness. Even though most operators
were co-operative and would like to correct all violations, some violations would
reoccur during follow-up inspections. Therefore, these establishments need
more follow-up inspections because of the continuous blue item violations.
The data collection process was difficult as expected, even though the
researcher was Chinese. Respondents generally suspected the researcher of
being a competitor, or they were sensitive to some questions involved in food
sanitation. They tried to evade the questions or refused to answer or were not
glad to offer reliable information. Thus, checking official records to clarify the
interviewing results was necessary. In addition, in the telephone interviews,
58
records showed five out of fifty-three interviewed Chinese restaurants had
been out of business. Therefore, we can realize the increasing sensitivity to
competition among Chinese restaurants in Rochester area.
The survey results found that a customer could taste different regional
Chinese cuisine in most Chinese restaurants in Rochester area. Main menu
styles included Mandarin, Peking, Cantonese, Szechuan, and Hunan.
Vegetarian foods were also popular in Chinese restaurants in the U.S. because
modern people who eat more meats need more high fiber foods to balance the
nutrition and maintain their body health. The vegetarian dishes in Chinese
restaurants not only taste good but also contain various vegetables such as
green plants, soybeans and wheat gluten; 50% of Chinese restaurants in
Rochester serving vegetarian foods. Because some Chineserestaurants'
owners
were born in or immigrated from other Asia countries, such as Korea, Thai,
Japan, Indonesia, these establishments usually served some exotic
cuisines(sometimes these dishes are exotic Chinese cuisines - combine Chinese
cooking techniques with the country cooking techniques). Some establishments
also served dishes of which no MSG, no oil, no salts, no starch, low calorie and
cholesterol free. The major reason is for meeting the healthy needs of customers.
In addition, one restaurant served "Chinesepizza,"
the restaurant's special for
attracting more Americans.
According to the researcher's experience and observation, Chinese cooks
usually have weak understanding of sanitation concepts and seldom build good
personal hygiene habits. Especially in Chinese restaurants, main cooks all have
many years workingexperience. Some of them have been working in this field as
teenagers or apprentices. Thus, they usually have many special and
59
professional techniques in Chinese cookery from their earlier learning and
working experience. On the other hand, they also learn and continue some bad
habits such as poor personal hygiene from their teaching chefs.
The main reason Chinese restaurants still had no foodbome illness
outbreaks under poorfoodhandlers'
hygiene habit and no effective food
sanitation training of employees was good cooking temperature control. In
addition, they seldom served cold dishes such as salad. Chinese cookeries
often prepare all ingredients beforehand for cooking in a short time to keep the
foods'
natural texture and taste. In general, the temperature in Chinese cooking
is very high. For example, stir-frying is a most common way in Chinese cooking
and its temperature is about 280F and this is enough to kill most
microorganisms.
Even though Chinese restaurants in Rochester had no foodbome illness
outbreaks over the past five years, these foodservice operators still need to have
food sanitation training for their employees. In the near future, the Monroe
County government will ask all foodservice establishments to have food
sanitation training. In an official report, Chinese food and fried rice were listed as
two vehicles of foodbome illness outbreaks. Thus, the operators of Chinese
restaurants and these oriental restaurants which also serve Chinese food and
fried rice must be responsible for protecting their customers from foodbome
illness outbreaks. In order to ensure the serving of safe food to public and avoid
foodbome illness, those foodservice operators should give employee training in
food sanitation and foodhandling principles and practices.
Recommendations
According to the survey results and findings, the following
recommendations will be given the Chineserestaurants'
owners or managers: 1)
60
the owner or manager must train employees (cooks, foodhandling and
foodservice staffs) in food sanitation and foodhandling principles and practices to
ensure food safety and protect customer from foodbome illness; 2) the food
sanitation training must be continuous and effective; 3) the owner or manager
must follow up and evaluate the effectiveness of the training program and
superviseemployees'
practices and performances in working; 4) the owner or
manager should begin a HACCP system and take self-inspection and higher
food sanitation standards rather than depend on the annual or infrequent
inspection of local health authorities; 5) the establishment needs cleaning
schedules; and 6) the establishment needs proper kitchen pests and rodents
controls.
Because of the cost consideration, the owner or manager of these family
owned or operated business or independent business can take the following
training methods: 1) an owner or manager can be a trainer or instructor in food
sanitation training for his or her own establishments after taking courses of food
sanitation; 2) the foodservice owner or manager can ask sanitarians of local
health department for several hours courses and training; 3) owner or manager
can buy or rent visual aids as training supplemental materials; and 4) employees
training program must focus on how to handle, prepare and serve food in food
sanitation principles rather than just how to do their work.
In addition, according to the interview experiences, the researcher
recommends those who are interested in a research about Chinese restaurants
to interview officials for reliable records and information.
61
GLOSSARY OF TERMS
Abalone - One kind of shellfish. It is already cured and prepared in a can. It is
a main ingredient in Chinese cuisine, especially used on holiday occasions.
Agar agar - A transparent dried seaweed.
Bamboo shoots - The growing tip of the bamboo plant.
Bean thread - A transparent noodle made of beans.
Bird's nest - A great Chinese delicacy, bird's nest is actually produced by
swallows, from the the fish and seaweed they eat. Prepared bird's net is a
semi-transparent gelatinous product.dried and shredded, rich in protein and
vitamins. Bird's nest is frequently served in soup for Cantonese banquets.
Cross-contamination - The transfer of harmful micro-organisms form one
food to another means of a nonfood surface such as utensils, equipment, or
human hands.
Danger zone- The temperature range between 45and 140F(7.2and
60C) within which most bacteria experience their best growth and
reproduction.
Dow see - Fermented black beans for seasoning.
Five spice powder - It is an important Chinese seasoning and used in
various dishes. It is a blend of the following five spices : cinnamon bark star
anise, nise pepper, fennel and cloves.
Ginko nuts - They are oval or round nuts as a main ingredient.
Glutinous rice - Sticky or sweet rice.
Hoisin sauce- A brown-red condiment sauce, a combination of soybean flour,
red beans, ginger, garlic, spices, salt, chili and sugar. It often is blended into
other sauces or gravies, also can be dip for cooked meats like Peking duck.
62
Hua chiao - Common in the hot Szuchuan dishes, this pepper is more fragrant
and less hot than black pepper corns.
Intoxication - Disease caused by consumption of poisons, which may be
chemical, naturally occurring in food, or produced by pathogenic micro
organisms.
Jar choi - Szechuan preserved turnip.
Lag phase - The period of bacterial growth following transfer to a new
environment, when adaptation t new conditions takes place and there is little or
no increase in the number of cells in the colony.
Lichee - It is a fruit like longan to be served as a dessert or snack.
Log phase - The period of bacterial growth following the lag phase, when
multiplication rate is constant and rapid and the number of cells in the colony
increases exponentially.
Longan - It is also called "dragon'seyes."
One kind of fruits is available dried
or canned, to be served as a dessert or snack.
MSG - Monosodium Glutamate, is a chemical substance used as a flavor
enhancer. May cause allergic reactions in some people. Overuse can be
dangerous and harmful to human body. MSG must be used carefully and most
recipes call for no more than 1/4 teaspoon.
Foodbome illness outbreak - The development of foodbome illness by two
or more people who have eaten a common food that shown by laboratory
analysis to be the source of the illness. One case of botulism qualifies as an
outbreak.
Pinenuts - These small, light beige nuts of the wild Western pine, are usually
prepared with chicken.
63
Potentially hazardous food -
Any food that consists in whole or in part of
milk or milk products, eggs, meat, poultry, fish, shellfish, edible Crustacea, or
other ingredients, in a form capable of supporting rapid growth of infectious or
toxicogenic microorganisms.
Purple laver - A thin, greenish-purple seaweed prepared in sheets, purple
laver is best when it is served in rich meat, fish or poultry-based soups.
Red dates -
They have the appearance of a small, red and wrinkled peanut
and often are added a light, fruity sweetness to soups, braised dishes and some
desserts.
Salt peter - Potassium nitrate, is a chemical used to cure meat. It is without
smell, a little bitter and easily dissolved in hot water. It imparts a red color to eat
but must be used carefully.
Salted turnip leaves - A cured root vegetable. The taste is salty and spicy.
Star anise -An important spice used braising meats and poultry with soybean
sauce. It is shaped like an eight-pointed star and reddish brown in color, and is
a major Chinese seasoning also known as"five-spice."
Stationary phase - The period of bacterial growth following the log phase, in
which the number of bacterial cells remains more or less constant, as cells
compete for space and nourishment.
Thousand year old eggs -
They are also known as the black eggs of China
or ancient eggs. They are fermented several months in lime, wood ashes and
salt, until they are translucently black and highly aromatic.
Water activity- Expression of amount of moisture available to aid bacterial
growth.
Wood ears - A kind of black mushrooms that grows on the wood of trees.
64
BIBLIOGRAPHY AND REFERENCES
Bean, Nancy H., Griffin, Patricia M., Goulding, Joy S., & Ivey, Cecile B. (1988).
Foodbome Disease Outbreaks: 5-year Summary, 1983-1987.
Morbidity and Mortality Weekly Report 3_9_(ss-1), pp.1 5-23.
Berlinski, Peter. (1986,December 10). The Invisible Enemy.
Restaurant Business, p.76.
Bryan, Frank L, Bartleson, Charles A., & Christopherson, Norma. (1981,July).
Hazard Analysis In Reference to Bacillus Cereus, of Boiled and Fried Rice in
Cantonese-Style Restaurants. Journal of Food Protection. 44(7),
pp.500-512.
Bryan, Frank L. (1990, July). Hazard Analysis Critical Control Point(HACCP)
Concept. Dairy. Food and Environmental Sanitation. 1 0(7). pp.41 6-41 8.
Chang, Flora L,&Fuchs, Gaynell M. (197-). Five Treasures of Chinese Cuisine.
China Color Printing Co. Inc. Taiwan.
Chang, Wonona W.,Chang, Irving B., Kutscher, Austin H., & Kutscher, Lillian G.
(1986). Chinese Dessert. Dim Sum & Snack Cookbook. Sterling Publishing
Co. Inc. New York, pp.6-8.
Chang, Wonona W.,Chang, Irving B., Kutscher, Austin H., & Kutscher, Helene.
(1970). An Encyclopedia of Chinese Food and Cooking. Crown Publishers,
Inc. New York, pp.22-57.
Chen, Ben-Chang. (1971). Foodservice Establishments of Overseas Chinese
in the U.S.A. Far East Book Co. Taiwan: Taipei, pp.372-377.
Chin, Wanda., & Danowski, Michael P. (1991). Dim Sum: How About Some?
New York, pp.1 1-1 2.
65
Chung, Okwha., &Monroe, Judy. (1988). Cooking the Korean Wav. Lerner
publications Company. Minneapolis, pp.7-11.
Egami.Tomi. (1971). Typical Japanese Cooking. Shibata Publishing
Company. Japan: Tokyo, pp. 1-5.
Fu, Pei-Mei. (1979). Pei Mei's Chinese Cook Book. 3. T&S Industrial Co., ltd.
Taiwan: Taipei.
Gordon, Marc. (1990, December 10). Safety First. Restaurant Business, p.72.
Harrington, Robert E. (1992,February). The Role of Employees in The Spread
of Foodbome Disease - Food Industry Views of the Problem and Coping
Strategies. Dairy. Food and Environmental Sanitation. 12(2), pp.62-63.
Ken, Horn. (1984). Ken Horn's Chinese Cookery. Harper&Row, Publishers, Inc.
New York.
Labuza, Ted., & Labuza, Mary Schmidl. (1 987,March 20). The Threat of
Foodbome Illness. Restaurant Business, pp.1 00-1 02.
Leung, Mai. (1983). Great Meals in Minutes. Time-Life Books Inc. IL:Chicago.
Longr'ee, Karla. (1980). Quantify Food Sanitation. (3rd ed.).
John Wiley&Sons.lnc. pp.425-431.
Ma, Nancy Chih. (1960). Mrs. Ma's Chinese Cookbook. Charles E. Tuttle
Company. Hawaii.
Martin, Paul. (1990, May 20). Managerial Challenges. Restaurant Business.
p.172.
Martin, Paul. (1991, May 1). Hazard Control. Restaurant Business, p.256.
Martin, Richard. (1990, January 8). Foodbome Disease Threatens Industry.
Nation's Restaurant News, p.27.
Maura, Robert E. (1992, April). Personal Interview. Monroe County Department
of Health.
66
Mcbean, Lois D. (1 988, March). A perspective on Food Safety Concerns.
Dairy and Food Sanitation. 8.(3), pp.112-117.
Miller, Jill. (1968). Vietnamese Cookery. Charles E. Tutte Company.
Japan, p.8.
Myers, Barbara. (1984). The Chinese Restaurant Cookbook. New York:
Greenwich House, p.42.
Routhier, Nicole. (1989). The Foods of Vietnam. Stewart, Tabori&Chang Inc.
New York: New York city.
Sananikone, Keo. (1986). Keo's Thai Cuisine. Bankok Thai Cuisine, Inc.
Schrade, John P. (1992, April). Personal Letter from Food and Drug
Administration.
Shui, Amy,&Thompson, Stuart. (1987). Chinese Food and Drink.
Wayland Publishers Limited.
Sia, Mary. (1967). Marv Sia's Chinese Cookbook. (3rd ed.). University of
Hawaii Press, pp. 14-1 6.
Snyder, O. Peter. (1986). Applying The Hazard Analysis and Critical Control
Points System in Foodservice and Foodbome Illness Prevention. Journal of
Foodservice System, pp.1 25-1 31.
Spira, Ruth Rodale. (1974). Acturallv Chinese. Rodale Press, Inc. PA:Emmau.
pp.293-324.
Steinberg, Rafael. (1969). The Cooking of Japan. Time Inc. Canada.
pp.6-48.
Wiley, John.,&Sons. (1985). Applied Foodservice Sanitation. (3rd ed.).
National Restaurant Association: The Educational Foundation.
Wilson, Abraham. (1991,June 10). 21st Century Nutrition.
Restaurant Business, p.74.
67
APPENDIX A.
QUESTIONNAIRE
WITH A SUMMARY OF RESULTS
Questionnaire for Chinese Restaurants in Rochester Area
( with a summary of survey results)
Restaurant name : Telephone:
Address :
*Note: Interviewed Chinese Restaurants Number : 53
Interview-Accepted Chinese Restaurants Number : 40
Interview-Refused Chinese Restaurants Number : 7
Others ( include: out of business, telephone disconnected ) : 6
Respond Rate : 40 / 53 = 75.5 %
Respondent :
13(32.5%) Owner: 10(25%) Manager: 1(2.5%)Cook:
1 6(40%) Emplovee(Waiter/Waitress)
1 . How many seats does your restaurant have ?
Average seats: 118
2. How many days does your restaurant open per year ?
- 365 days ( 7 days per week ) : 30 (75%)
- 364 days ( Thanksgiving closed ) : 2 (5%)
- 363 days ( Thanksgiving and Christmas closed ) : 2 (5%)
- 360 days ( Holidays closed ) : 2 (5%)
- 313 days ( Mondays closed ) : 4 (10%)
- Opening Hours of Most Restaurants:
Monday- Thursday : 11 :30 am - 10:30 pm
Friday- Saturday : 1 1 :30 am - 1 1 : 30 pm
Sunday : 1 2:00 pm - 1 0:30 pm
3. How many years hasyour restaurant been in business ?
Average years in business : 6 years
68
4. The menu styles of your restaurant are:
Main menu styles:
36 (90%) Mandarin 37(92.5%) Cantonese
36(90%) Szechuan 31 (77 .5%)Hunan 10 (25%)Peking
Special:
20(50%)Veoetarian 7(17.5%)Dim-Sum 4(10%)Vietnamese
3(7.5%) Korean 5(1 2.5%)Thai 4(10%)American
3(7.5%)Shanghai 1 (2.5%)Japanese 1(2.5%)lndonesian
4(10%)No MSG, Oil, Salt, Starch 5(1 2.5%)Low Calorie
IXEJj^Cholesterol free 1_{2Ji%iSeafood Buffet
1(2.5%)Chinese Pizza 1 (2.5%)Hot Pot
5. Where is the food source of your restaurant ?
3(7.5%) Local Food Market (e.g.,WEGMANS,TOPS)
37(92.5%)Local Food Distributors :
Meats -
Levitt Bros Wholesale Meats CompanyRochester Meats CompanyFlower City Meats CompanyPalmer Foodservice CompanyVegetables & Fruits -
Flower City Produce CompanyRouvina Brothers Food Service Distributor
Seafood -
Poom Seafood Company, Inc.
Palmer Foodservice Company
Chinese Ingredients -
West Lake Food Products Inc.
Lee's Oriental Food&Gifts Company
30(75%) New York City (China town)
5(12.5%) Local Farmer Market
1(2.5%) Toronto, Canada (China town)
69
6. How many full time ( more than 20 hours / week) employees does your
restaurant have ?
_25_(1)0~5;_8_(2)6~10;_L_(3) 11-15; _6_(4) 16-20 persons
(62.5%) (20%) (2.5%) (15%)
How many part time ( less than 20 hours / week ) employees does your
restaurant have ?
_22_(1)0~3; _6_(2)4~6;_2_(3)
7-1 0 persons
(80%) (15%) (5%)
7. Does your restaurant have any special facilities ?
14 (35%)Private dining room 2(5%) Karaoke
4(10%) Private party room 1(2.5%)Video sing along
8. Do you have any training for new employees ?
16(4Q%)Yes 24(60%)No
If yes, a-1 . Do you have training for cooks / kitchen staff in :
11(68.75%)cooking / food preparation ;
9(56.25%) food handling / safety;
a-2. How long is the training for cooks / kitchen staff ?
6(37.5%)1-2 hours; 2(12.5%)3-4 hours; 5-6 hours;
7-8 hours; 3(18.75%)9 or more hours
b-1 . Do you have training for servers in :
1 1 (68.75%)customer service ; 9(56.25%) food handling / safety;
b-2. How long is the training for servers?
6(37.5%)1-2 hours; 2(12.5%)3-4 hours; 5-6 hours;
7-8 hours; 3(18.75%)9 or more hours
c-1 . Do you have on the job training for new employees?
8(20%) Yes No
70
9. Are you inspected and approved by Monroe County Department of Health ?
40(1 00%)Yes No
If yes, How often is your restaurant inspected by the Health Department ?
17(42.5%)Once per year; 1 6(40%)Twice per year;
5(1 2.5%)Three-Four times per year; 2(5%)Unsure
71
APPENDIX B.
FOOD SERVICE ESTABLISHMENT INSPECTION REPORT
LJ ROUTINE INSPECTION
D REINSPECTION
D ILLNESS SUSPECTED
LJ COMPLAINT
D OTHER
PAGE .OF PAGES
NEW YORK STATE DEPARTMENT OF HEALTH
FOOD SERVICE ESTABLISHMENT INSPECTION REPORT
PART 14-1
COUNTY DIST EST. NO. MO DAY YR. INSP. BEGAN
AM
PM
ESTABUSHMENT
NAME:
ADDRESS.
TVC.
OPERATOR'SNAME:
COUNTY
SEATING CAPACITY
PUBLIC WATER YES
PUBLIC SEWER YES
VALID PERMIT YES
ESTABLISHMENT:
D SATISFACTORY
D UNSATISFACTORY
ZIP
CODE:
PART 1: RED-CRITICAL ITEMS
ITEM
These items relate directly to factors which lead to foodbome illness.These items MUST RECEIVE IMMEDIATE ATTENTION.
DESCRIPTION OF VIOLATION
I
I
IPART 2: BLUE ITEMS-ESTABLISHMENT SANITATION, DESIGN AND MAINTENANCE
ITEM
These items relate to maintenance of food service operations and cleanliness.
These items should be corrected by the next regular inspection or as stated.
DESCRIPTION OF VIOLATION
COMMENTS
SIGN-TUBE Of PERSON IN ChASGESIGNATURE OF INSPECTOR
72
PART 1 - CRITICAL ITEMS
POOPS AOUITCTATEP OR RECEIVED FROM UNAPPROVED SOURCES"I 10 1 31 1 33. 1.34. 1.120. 1 lit.
1.22"
A UNPASTEURIZED MILK AMO MILK PRODUCTS USEDB WATER/ICE: UNSAFE. UNAPPROVED SOURCES. CROSS CONNECTIONS - . .
C HOME CANNED GOOOS. OR CANNED GOOOS FROM UNAPPROVEDPROCESSOR FOUNO ON PREMISES
D CANNED GOOOS FOUNO IN POOR CONDITION ILEAKERS. SEVERE OENTSRUSTY SWOLLEN CANSI
E MEAT AND MEAT PRODUCTS NOT FROM USOA APPROVED PLANTS.........!"!..!F SHELLFISH NOT FROM APPROVEO SOURCES IMPROPERLY TAGGED/LABELED
TAGS NOT RETAIvEO 60 DAYS
G CRACKED/DIRTY FRESH EGGS LIQUID OR FROZEN EGGS ANO POWDEREDEGGS NOT PASTEURIZED
H FOOD FROM UNAPPROVED SOURCE. SPOIED ADULTERATED ON
PREMISES
FOODS NOT PROTECTED FROM CONTAMINATION 14-1 10. 1 31. 1 40.
143. 1 71. 1.110
A PREPARED FOOO PRODUCTS CONTACT EOUIPMENT OR WORK SURFACESWUCH HAVE HAD PRIOR CONTACT WITH RAW FOOOS ANO WHERE WASHNG
ANO SANITIZING OF THE FOOO CONTACT SURFACE HAS NOT OCCURRED TOPREVENT CONTAMINATION
B. FOOO WORKERS HANDLE RAW ANO c'cO(Eo'()R PREPARED FOOD PRODUCTSWITHOUT THOROUGH HANDWASHING IN BETWEEN
C COOKED OR PREPARED FOODS ARE SUBJECTED TO CROSS-CONTAMINATIONFROM RAW FOOOS .
D U^IWRAPPED/P0^T:NT1ALLY HAZARDOUS FOODS ARE RESERVED !!!!!!!!!!!!!!!! !
FOODS NOT PROTECTED FROM CONTAMINATION BY WORKERS. 14.1 10.
1.70. 1.71. 1.72. 1 80
A FOOO WORKERS HANDLE FOODS WHENU. WITH A DISEASE TRANSMISSIBLEBY FOOOS SUCH AS DIARRHEA ("STOMACH FLU'). HEPATITIS ACUTE
RESPIRATORY INFECTIONS. VOMITING OR HAVE INFECTED CUTS OR BURNS ON
THEIR HANDS
E. FOOO WORKERS DO NOT WASH HANDS THOROUGHLY (GENERATE LATHFR I
AFTER VrSTTING THE TOILET. COUGHING. SNEEZING SMOKING OR OTHERWISE
CONTAMINATING THEIR HANDS
C FOOO WORKERS 00 NOT USE PROPER UTENSILS HONGS. SPOONS. SPATULAS.
PLASTIC GLOVES'i TO ELIMINATE UNNECESSARY HAND CONTACT WITH
COOKED OR PREPAREO FOOOS
FOOOS NOT PROTECTED FROM CONTAMINATION BY OTHER SOURCES
14-1 10. 1.31. 1 40. 1.60. 1.90. 1 91. 1 92. 1.100
A TOXIC CHEMICALS ARE IMPROPERLY LABELED. STORED. OR USED SO THAT
CONTAMINATION OF FOOD CAN OCCUR
B ACIO FOODS ARE STORED IN CONTAINERS OR PIPES THAT CONSIST OF TOXIC
METALS (ANTIMONY CADMIUM COPPER. ZINC LEADI
C FOOOS OR FOOO AREA/PUBUC AREA CONTAMINATED BY SEWAGE. OR
DRIPPAGE FROM WASTE LINES
IMPWOPER COOLING AND REFRIGERATED STORAGE Of POTENTIALLY
HAZARDOUS FOOOS 14-1 10140 I 44
A SOUD OR SEMISOLID COOKED. POTENTIALLY HAZARDOUS FOOOS ARE
STORED IN A MANNER WHERE THE FOOO DEPTH IS GREATER THAN4"
B POTENTIAL!* HAZARDOUS FQQQS ARE NOT COOLED 8V AN APPROVED
Mfc'HOu Whcrtt THE PRODUCT TEMPERATURE CAN BE fiiDUlcJ MOMlliu'f IU JQ-f Qh Ubi> WIIHIN .IWJ HUUHb **NJ -3 - L'^ Lebb .'.1IH1N
!1 HUUHS (WJIIMIAIU FUIAt.LUul mpUS IHAT ARE COOLING MAY BEwN^uvtMtD DURING THE COOUNG PERIOD I
C POTENTIALLY HAZARDOUS FOOOS ARE NOT STOREO UNDER REFRIGERATION
EXCEPT DURING NECESSARY PREPARATION OR APPROVED PRECOOUNG
PROCEDURES (ROOM TEMPERATURE STORAGE.! ACTUALT-
. .. ,
0 POTENTIALLY HAZARDOUS FOODS SUCH AS SALADS PREPARED FROM
POTATOES OR MACARONI ARE NOT PREPARED USING PRECHIUED INGRE
DIENTS. ANO ARE NOT PRECHILLED TO 45 "F OR LESS 5EFORE THEY ARE
STORED ON BUFFET LINES IMPROPER ICED STORAGE ACTUAL T . .
E. ENOUGH REFRIGERATED STORAGE EOUIPMENT IS NOT PRESENT PROPERLY
DESIGNED. MAINTAINED. OR OPERATED SO THAT ALL POTENTIALLY
HAZARDOUS FOODS ARE COOLED PROPERLY ANO CAN BE STORED BELOW
45 'FAS REQUIRED
IMPROPER HOT HOLDING OF POTENTIALLY HAZARDOUS FOODS- 14-1 10.
1.40. 1.45
A POTENTIALLY HAZARDOUS FOODS ARE BEING KEPT BELOW140'
F DURING
HOT HOLDING. ACTUALT-
B ENOUGH HOT HOLDING EQUIPMENT IS NOT PRESENT PROPERLY DESIGNED.
MAINTAINED AND OPERARATED TO KEEP HOT FOOOS ABOVE 140 F
INADEQUATE COOKING ANO REHEATING OF POTENTIALLY HAZAROOUS
FOGCS. 14-1 82. 1.83. 1.86
A AL. POULTRY POULTRY STUFFINGS. STUFFED MEATS ANO STUFFINGS
CONTAINING MEAT ARE NOT HEATED TO 165 F OR ABOVE ACTUALT1
S AL. PORK OR ANY FOOD CONTAINWG PORK IS NOT HEATED TO 150'F OR
ABOVE. ACTUALT'
C OTHER POTENTIALLY HAZAROCJS FOODS REQUIRING COOKHG ARE NOT
HEATED TO140"
F OR ABOVE BEFORE THEY ARE PLACED H HOT HOLDING
EQUIPMENT (EXCEPTION-RARE ROAST BEEF OR RARE BEEF FROM SOUD CUTS
MAY BE SERVED AT 130 -FOR ABOVE) ACTUALT"
D POTENTIALLY HAZAROOUS FOOOS THAT HAVE BEEN COOKED ANO THEN
REFRIGERATED. ARE NOT RAPIOLY REHEATED TO 165'
F OR ABOVE (STEAM
TABLES BAIN-MARIES WARMERS. CAOCKPCTS AND SIMILAR HOT HOLDING
FACIUTIES. ARE BEING USED FOR REHEATING.)
E FROZEN FOOOS LARGER THAN THREE POUNDS ARE BEING COOKED FROZEN
OR PARTIALLY THAWED OUT
IMMWENT HEALTH HAZARO REFER TO 10 NYCRR 14. 1 . 10"
NUMBERS USTED REFER TO NYCRR 14-1
PART 2 - SANITATION
FOOD NOT PROTECTED IN GENERAL 14-1 40 THRU 145. 1.50. 1 80. 181.
1 85. 1.86. 1 87. 1B8. 197. 1.100. 1.110.1.180"
A FOOD NOT PROTECTED DURING STORAGE. PREPARATION, DISPLAY. TRANS
PORTATION. AND SERVICE FROM POTENTIAL SOURCES OF CONTAMINATION
IEX FOOO UNCOVERED MISLABELED STOREO ON FLOOR MISSING OR
INADEQUATE SNEEZE CUARDS. FOOO CONTAINERS DOUBLE STACKED)
8 IN USE FOOD DISPENSING UTENSILS IMPROPERLY STOREO
C IMPROPER HANDLING ANO STORAGE Of CLEAN. SANITIZED EOUIPMENT AND
UTENSILS
D SINGLE SERVICE ITEMS REUSEO. IMPROPERLY STORED. OISPENSED NOT USED
WHEN REQUIRED
E ACCURATE THERMOMETERS NOT AVAILABLE OR USED TO EVALUATE HOT
HOLDING. COOKING. REHEATING. AND REFRIGERATED STORAGE TEMPERA
TURES .
F IMPROPER THAWING PROCEDURES USED
G RAW FOOOS NOT PROPERLY WASHED PRIOR TO SERVING
I. POOR HYGIENE ANO ACTTVTTIES OF FOOD WORKERS 14-1.71. 1.72.
1.176. 1 177
A INADEQUATE PERSONAL CLEANLINESS
S TOBACCO IS USED EATING DRINKING IN FOOD PREPARATION. DISHWASHING.
FOOO STORAGE AREAS
C HAIR IS IMPROPERLY RESTRAINED
0. DRESSING ROOMS DIRTY NOT PROVIDED. IMPROPERLY LOCATED
I. POOR SANITARY DESIGN CONSTRUCTION INSTALLATION OF
EQUIPMENT AND UTENSILS 14-1 90 thnj 1.96. 1 100. 1.101. 1 102
A FOOO IICE I CONTACT SURFACES ARE IMPROPERLY DESIGNED CONSTRUCTED
PJSTALLED LOCATED (CRACKS. OPEN SEAMS PITTED SURFACES TIN CANS
REUSED UNCLEANABLE OR CORRODED FOOD CONTACT SURFACES)
B NON-FOOD CONTACT SURFACES AND EOUIPMENT ARE IMPROPERLY OESIGN-
EO CONSTRUCTED INSTALLED MAINTAINED (EOUIPMENT NOT READILY AC
CESSIBLE FOR CLEANING SURFACES NOT SMOOTH FINISHI ...
IMPROPER CLEANING WASHING ANO SANITIZING OF EOUIPMENT AND
UTENSILS 14 -I 1 10 thru 1117
A WASH 'RINSE WATER DIRTY IMPROPER TEMPERATURE , .
5 SANITIZING RINSE SOLUTIONS AT IMPROPER TEMPERATURE. CHEMICAL
CONCENTRATION IMMERSION TIME TOO SHORT HANO DISHWASHING
TECHNIQUE INCORRECT
C ACCURATE THERMOMETERS CHEWCAL TEST KITS PRESSURE GAUGE COCKS
ARE NOT PRESENT OR INOPERATIVE TO MONITOR DISHWASHING ANO
SANITIZING OPERATIONS
D WIPING CLOTHS DIRTY NOT STORED PROPERLY IN SANITIZING SOLUTIONS
I FOOO CONTACT SURFACES NOT WASHED RINSED AND SANITIZED AFTER
EACH USE ANO FOLLOWING ANY TIME OF OPERATIONS WHEN CONTAMWA.
TION MAY HAVE OCCURREC ...
F NON-FOOO CONTACT SURFACES OF EQUIPMENT NOT CLEAN
IMPROPER SANITARY FACIUTIES ANO CONTROLS 14.1 10. 1.130. 1 140
thru 1 143
A HOT. COLD RUNNING WATER NOT PROVIDED PRESSURE INADEQUATE
B. IMPROPERLY FUNCTIONING ON-SITE SEWAGE DISPOSAL SYSTEM IMPRC-
PER/UNAPPROVED..IUNICIPAL SEWER CONNECTION. ..
C PLUMBING AND SINKS NOT PROPERLY SIZED. INSTALLED MAINTAINED
EQUIPMENT ANO FLOORS NOT PROPERLY DRAINED
D. TOILET FACIUTIES INADEQUATE. INCONVENIENT DIRTY IN OISREPAIR TOILET
PAPER MISSING NOT SELF-CLOSING DOORS MISSING HAND WASH SIGNS
E HANDWASHING FACIUTIES INACCESSIBLE IMPROPERLY LOCATED DIRTY IN
DISREPAIR IMPROPER FIXTURES SOAP ANO SINGLE SERVICE TOWELS OR
HANO DRYING DEVICES MISSING
IMPROPER GARBAGE ANO RUBBISH DISPOSAL 14-1.1S0
A ADEQUATE. LEAKPROOF NON-ABSORBENT VERMIN-PROOF COVERED
CONTAINERS NOT PROVIDED WHERE NEEDED
B GARBAGE STORAGE AREAS NOT PROPERLY CONSTRUCTED INCINERATORS
FOOD WASTE GRINDERS OR COMPACTORS DIRTY ANC CREATING A
NUISANCE
INADEQUATE INSECT/RODENT CONTROL 14-1 4C. 1 60. 1 ISO
A INSECTS RODENTS PRESENT
B EFFECTIVE MEASURES NOT USED TO CONTROL ENTRANCE iROOENT INSECT
PROOF CONSTRUCTION: HARBORAGE AREAS AVAILABLE FOR RODENTS
INSECTS AND OTHER VERMIN...
C PESTICIOE APPLICATION NOT SUPERVISED BY A CERTIFIED AFOuCATOR /IN
ACCORDANCE WITH LABEL DIRECTIONS/IN ACCORDANCE WITH APPLICABLE
LAWS
Fr
IMPROPER CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES I
14 1 88, .4-1 170 THRU 1 175. 1 1B0. 1 181. 1 182. 1 1B3
"
jFLOORS WALLS CEILINGS NOT SMOOTH PROPERLY CONSTRUCTED <K
DISREPAIR DIRTY SURFACES '_UGHTh\G AND VENTILATION INADEQUATE FIXTURES \0T SHIELDED DrRT> .
VENTILATION HOODS DUCTWORK FILTERS EXHAUST FANS
PREMISES UTTERED UNNECESSARY EOUIPMENT ANO ARTICLES PRESENT T
UViNG QUARTERS NOT COMPLETELY SEPARATED FROM FOOD SERVICE IOPERATIONS UVE ANIMALS BtRDS ANO PETS NOT EXCLUDED
IMPROPER STORAGE OF CLEANINGEQU-PMEN*
L:^E^S LAUNOP^
~
UNACCEPTABLE
16. MISCELLANEOUS, ECONOMIC.VIOLATION,CHOKING POSTER. TRAINING
1A-1 73. M90
NUMBERS USTED REFER TO '0 NYCRR 14- 1
73
APPENDIX C.
SIGNS FOR THE USE OF FOODSERVICE ESTABLISHMENTS
Procedures for Proper Heating and
Holding of Foods
1 . Reheat the entire mass of leftover foods rapidly to a
temperature 1 65" F or higher.
2. Hold cooked foods at temperatures of 140 F or higher. Rare
roast beef can be held at 130 F for the first day only.
3. Cook poultry and dressing until internal temperature reaches165 F.
4. Cook pork until internal temperature reaches 150 F.
DON'T GUESS! USE YOUR METAL PROBE
THERMOMETER.
N.Y.S. Health Department
Procedures for Rapid Chillingof Foods
1. Immerse containers of food in ice or cold water bath.
2. Refrigerate warm foods in shallow containers (2-4 inches deep).
3. Chill foods to 45 F or below within six hours.
N.Y.S. Health Department
Ready to Prepare Food?
YES. ..if your
hands are washed
clothes are clean
hair is covered by a cap or net
MO ...if you have
a cold, a fever, diarrhea or vomiting
an infected sore or cut
a burn or boil
REPORT ANY SUSPECTED ILLNESS
TO YOUR EMPLOYER!
N Y.S. Health (Department
74
Wash your hands thoroughlybefore you prepare food.
mmim&Zmmmitt
Food Worker Rules
Do not work if you have . . .
* a cold, sore throat, fever, diarrhea or vomiting
an infected cut or sore
a boil.
Wash your hands thoroughlyafter you . . .
use the bathroom
use a handkerchief
touch any soiled object surface or clothing
handle raw food, particularly meat and poultry
eat or drink
smoke
touch or scratch any area of the body(ears, mouth, nose or hair)
AND
before you work with ready-to-eat foods.
Do not touch ready-to-eat foods
with your hands, use . .
disposable gloves
utensils
napkins or deli wraps.
mm, g-m sea, mmwm.
J!f
itJI:ftS. ftM-ZfiWMMm
iitfcft
W.M
%m^mmmmg,, mm-
75
APPENDIX D.
LETTER
(A<3*
DEPARTMENTOF HEALTH AND HUMAN SERVICES
PUBLIC HEALTH SERVICE
FOOD AND DRUG ADMINISTRATION
OFFICEOF THE REGIONAL DIRECTOR. FDA
NORTHEAST REGION
TELEPHONE: (718) 965~5634 830 THIRD AVENUE. BROOKLYN. NEW YORK 11232
April 3, 1992
Mr. Jing-Jing Wu
124 Kimball Drive
Rochester, NY 14523
Dear Mr. Wu:
This letter is in response to your request for information about
Food Sanitation and food poisoning outbreaks in Chinese
restaurants. I do not have such specific information available
to me but I can provide you with the Center for Disease Control 's
(CDC) latest 5-year summary of Foodbome Disease Outbreaks . The
report summarizes data from foodbome disease outbreaks reported
to CDC from 1983 through 1987. This report contains some data on
foodbome outbreaks related to "ChineseFood"
and "Fried Rice".
I have also included information on factors contributing to
foodbome disease outbreaks. I can tell you that rice is
frequently the food implicated in outbreaks in Oriental
restaurants. This is due to the high frequency of the naturally
occurring microorganism Bacillus cereus in rice. Also, improper
hot holding of the rice provides a temperature range that is
ideal for rapid reproduction of the microorganism. B. cereus has
the ability to produce two types of exotoxins; one is heat labile
(destroyed at 133F) and the other is heat stable (survives259
F). If the food product is temperature abused and the heat
stable toxin produced, reheating will not destroy it.
I hope you find the information helpful; if I can be of further
assistance, please contact me.
Sincere ly,
ihn P. Schrade
igional Food Special ist
Northeast Region
copy :HFC- 1 5 /
76