Food safety inspections results: A comparison of ethnic-operated restaurants to non-ethnic-operated restaurants |
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| Institution: | 1. Dedman School of Hospitality, College of Business, 288 Champions Way, UCB 4112, P.O. Box 3062541, Florida State University, Tallahassee, FL, USA;2. Rosen College of Hospitality Management, University of Central Florida, 9907 Universal Boulevard, Orlando, FL 32819, USA;3. School of Hotel, Restaurant and Tourism Management, University of South Carolina, Columbia, SC 29208, USA;4. Institutional Effectiveness & Strategic Planning, Gulf Coast State College, Panama City, FL 32401, USA;1. Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, 00014, Finland;2. Päijät-Häme Social and Health Care Group, Centre for Environmental Health, P.O. Box 1100, 15871 Hollola, Finland;3. Natural Resources Institute Finland (Luke), Economics and Society, Latokartanonkaari 9, 00790 Helsinki, Finland;1. Hospitality Management, The Ohio State University, 1787 Neil Avenue, Columbus, OH 43201, USA;2. Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, 229 C. N. Hilton Hotel and College, Houston, TX 77004, USA;1. University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, United States;2. Niagara University, 403 St. Vincent''s Hall, Niagara University, NY 14109, United States;1. Department of Food Science, Nutrition School, Av. Araújo Pinho, n° 32, Canela, Salvador, BA, Cep: 40.110-160, Federal University of Bahia, Brazil;2. Pharmacy Faculty, Federal University of Bahia, Rua Barão de Geremoabo, s/n, Ondina, Cep: 40.170-290, Salvador, BA, Brazil |
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| Abstract: | This study examined the proposition that cultural differences between ethnic-operated restaurants in high tourism areas of the United States (US) compared to non-ethnic operated restaurants explains the differences in food safety and sanitation inspection scores in five US cities considered popular tourism destinations. It was hypothesized that ethnic-operated restaurants, composed of people from different cultural norms than that of the indigenous US population, would result in significantly higher rates of critical regulatory violations than non-ethnic-operated restaurants. Food safety inspection data was obtained from five cities in the west, mid-west, east and two from the south for the years 2009 and 2010. Results confirmed the hypotheses that ethnic-operated restaurants have significantly higher rates of inspection and critical violations. Implications for regulators, trainers, ethnic restaurants and organizations seeking to manage diversity are discussed. |
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| Keywords: | Food safety Sanitation Restaurant inspections Ethnic restaurants Non-ethnic restaurants Food safety violations |
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