Purpose: The purpose of this qualitative study was to explore variables influencing behaviors of U.S. Chinese restaurant owners/operators regarding the provision of food safety training for their employees.
Methods: In-depth interviews with owners/operators of independent, traditional, full-service Chinese restaurants in the U.S. were conducted. Contact information of various Chinese restaurant owners/operators was obtained from ChineseMenu.com. The interview questions were developed based on literature review, input from Chinese restaurant owners, and foodservice systems and food safety experts. A pilot study was conducted prior to data collection. All interviews were audio-recorded and transcribed verbatim before main themes were identified and categorized.
Results: Twenty Chinese restaurant owners/operators participated in interviews. Seventeen major Chinese cultural values (CCVs) were identified as affecting attitudes and behaviors related to food handling and food safety training at Chinese restaurants. Most participants felt satisfied with health inspections but several participants expressed the difficulty in following the health inspectors’ instructions and understanding inspection reports. A few participants provided food safety training to their employees because it was required by state law. Lack of money, time, manpower, energy, and perceived needs for food safety training were recognized as major challenges for providing food safety training. Food safety training materials utilizing videos, case studies, and handbooks in Chinese were most preferred by Chinese restaurant owners/operators.
Significance: By understanding traditional CCVs, attitudes and behaviors related to food safety training, and preferred training methods, food safety educators may develop strategies to reach and influence Chinese restaurant owners/operators more effectively to improve food safety in Chinese restaurants.