Food Protection Trends - July 2010 - 414
of this study, health inspection reports from the Kansas Department of Health and Environment (KDHE) were posted on the Internet in the public domain for anyone to review. KDHE reports include detailed information on violations of Kansas food codes, which help researchers identify and target food code violations. The Web site provides information about the different types of health inspections conducted for a one-year period. The types include routine, licensure, customer complaint-driven, and follow-up re-inspection completed after the restaurant has received poor performance ratings on a routine or complaint inspection. The KDHE is mandated to inspect all establishments once annually, but more inspections are required to ensure that an establishment has become compliant with the food code. In September 2008, the Kansas Department of Agriculture assumed the role of restaurant inspectors in the state, and they too make inspection results available on the Internet. As a proxy measure for food handling behaviors in independent ethnic restaurants, restaurant inspection reports were analyzed from a readily available, government internet site. The purpose of this research project was to identify the food safety training needs of independent ethnic restaurants. Specific objectives were to identify the frequencies and types of food code violations and to compare and contrast food safety inspection reports of ethnic and non-ethnic independent restaurants.
were eliminated. Of the 2,097 remaining, 541 were identified as ethnic and 1,556 as non-ethnic restaurants. Although there were about three times as many non-ethnic restaurants as ethnic restaurants, equal numbers as restaurants (250 ethnic and 250 non-ethnic) were randomly selected as the study sample to assure a balanced sample for statistical analysis. Because publicly available data were used without contacting human subjects, no approval from the institutional review board was necessary.
Variables and data collection
For the 500 restaurants selected, health inspection results were reviewed online (http://kansas.kdhe.state.ks.uspls/ certop/fssearch). Using the KDHE inspection guide, a data collection form was created so that research assistants could easily record necessary information from the online report. Code numbers of 275 Kansas food codes were listed on the data collection form so that the number of violations of each code could be entered. Spaces were provided for recording the numbers of critical and non-critical violations, the date of the health inspection with the greatest number of critical violations between September 1, 2007 and August 31, 2008, the total number of inspections during the 12-month period, and the inspection type (e.g., routine inspection, complaint-driven inspection, re-inspection after poor performance on previous inspections, etc.). For each randomly-selected facility, the one inspection report that indicated the most violations was selected from the multiple inspection reports during the specified period. This decision was made because reviewing the most recent inspection may result in selecting re-inspection reports, which are usually better than the preceding report. During October and November 2008, two research assistants reviewed the KDHE Web site and completed the data collection form. After the data had been recorded, the information was cross-checked by a different research assistant to ensure accuracy of data entry. Data were then entered into a Microsoft Access database, cross-checked to verify correct data entry, and converted to SPSS Version 15.0 for statistical analyses (28).
and standard deviations of continuous variables (i.e., number of violations and inspections), were calculated. Pearson χ2 analyses were conducted to evaluate differences between numbers of independent ethnic and non-ethnic restaurant establishments where individual food code violations were cited. Independent sample t-tests were conducted to compare differences in mean numbers of critical, non-critical, and within-category violations. Individual food codes were grouped based on KDHE categories. KDHE categories were further combined to reduce the number of variables. For example, KDHE had separate categories for toilet facilities, hot and cold water availability, sewage and waste water disposal, and garbage and refuse disposal. Because these were all related to maintenance of physical facilities, we created the category “Physical Facility Maintenance” by combining them. The number of violations within each category was calculated using the “compute” function of SPSS for further analyses. Independent t-tests and ANOVA with Scheffe’s post hoc analyses were conducted to evaluate differences in number of violations in different categories between ethnic and non-ethnic independent restaurants and among different categories of ethnic restaurants. Statistical significance was established at P < 0.05.
RESULTS
Of all inspection reports included (n = 500), 360 (72.0%) were reports of routine inspections, and 79 (15.8%) were triggered by customer complaints. There was no statistical difference in types of inspections between ethnic and non-ethnic independent restaurants.
MATERIALS AND METHODS
Study sample
Five hundred randomly selected independent restaurant inspection reports (for 250 ethnic and 250 non-ethnic restaurants) in 14 Kansas counties with the highest numbers of Hispanic and Asian populations were selected as the study sample. The sample was drawn from the list of foodservice establishments, including both commercial and non-commercial establishments, that were subject to KDHE health inspections. From the list of foodservice establishments in the 14 counties, all chain restaurants, non-commercial foodservices (i.e., schools, churches, and community centers), and convenience stores
Numbers of critical and non-critical violations and inspections
Independent restaurants were cited for an average of 3.71 ± 2.90 critical and 2.28 ± 2.40 non-critical food code violations on average per inspection. Independent t-tests revealed significant differences in the number of critical and non-critical inspections between ethnic and non-ethnic restaurants. Ethnic restaurants had more critical (4.52 ± 2.97) and non-critical violations (2.84
Statistical analyses
Descriptive statistics, consisting of frequencies, cross-tabulations, means,
414 FOOD PROTECTION TRENDS | JULY 2010
http://kansas.kdhe.state.ks.uspls/certop/fssearch
http://kansas.kdhe.state.ks.uspls/certop/fssearch
Food Protection Trends - July 2010
Table of Contents for the Digital Edition of Food Protection Trends - July 2010
Food Protection Trends - July 2010
Contents
Sustaining Members
Vickie’s View from Your President
Commentary from the Executive Director
Impact of Oregano and Rosemary Oleoresins on Native Microflora and E. coli O157:H7 Growth on Sliced and Grated Carrots
Food Safety Training Needs Assessment for Independent Ethnic Restaurants: Review of Health Inspection Data in Kansas
New Members
What’s Happening in Food Safety
Industry Products
Award Recipients
Committee Meetings
Ivan Parkin Lecture
John H. Silliker Lecture
Special Contributors and Sponsors
Preliminary Program
Activities
General Information
Workshops
Registration Rates
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Booklet Order Form
Membership Application
Food Protection Trends - July 2010 - Food Protection Trends - July 2010
Food Protection Trends - July 2010 - Cover2
Food Protection Trends - July 2010 - 389
Food Protection Trends - July 2010 - Contents
Food Protection Trends - July 2010 - 391
Food Protection Trends - July 2010 - 392
Food Protection Trends - July 2010 - 393
Food Protection Trends - July 2010 - 394
Food Protection Trends - July 2010 - 395
Food Protection Trends - July 2010 - 396
Food Protection Trends - July 2010 - Sustaining Members
Food Protection Trends - July 2010 - 398
Food Protection Trends - July 2010 - 399
Food Protection Trends - July 2010 - Vickie’s View from Your President
Food Protection Trends - July 2010 - 401
Food Protection Trends - July 2010 - Commentary from the Executive Director
Food Protection Trends - July 2010 - 403
Food Protection Trends - July 2010 - Impact of Oregano and Rosemary Oleoresins on Native Microflora and E. coli O157:H7 Growth on Sliced and Grated Carrots
Food Protection Trends - July 2010 - 405
Food Protection Trends - July 2010 - 406
Food Protection Trends - July 2010 - 407
Food Protection Trends - July 2010 - 408
Food Protection Trends - July 2010 - 409
Food Protection Trends - July 2010 - 410
Food Protection Trends - July 2010 - 411
Food Protection Trends - July 2010 - Food Safety Training Needs Assessment for Independent Ethnic Restaurants: Review of Health Inspection Data in Kansas
Food Protection Trends - July 2010 - 413
Food Protection Trends - July 2010 - 414
Food Protection Trends - July 2010 - 415
Food Protection Trends - July 2010 - 416
Food Protection Trends - July 2010 - 417
Food Protection Trends - July 2010 - 418
Food Protection Trends - July 2010 - 419
Food Protection Trends - July 2010 - 420
Food Protection Trends - July 2010 - 421
Food Protection Trends - July 2010 - 422
Food Protection Trends - July 2010 - 423
Food Protection Trends - July 2010 - New Members
Food Protection Trends - July 2010 - 425
Food Protection Trends - July 2010 - 426
Food Protection Trends - July 2010 - 427
Food Protection Trends - July 2010 - What’s Happening in Food Safety
Food Protection Trends - July 2010 - 429
Food Protection Trends - July 2010 - 430
Food Protection Trends - July 2010 - Industry Products
Food Protection Trends - July 2010 - 432
Food Protection Trends - July 2010 - 433
Food Protection Trends - July 2010 - 434
Food Protection Trends - July 2010 - 435
Food Protection Trends - July 2010 - Award Recipients
Food Protection Trends - July 2010 - Committee Meetings
Food Protection Trends - July 2010 - Ivan Parkin Lecture
Food Protection Trends - July 2010 - John H. Silliker Lecture
Food Protection Trends - July 2010 - Special Contributors and Sponsors
Food Protection Trends - July 2010 - Preliminary Program
Food Protection Trends - July 2010 - Activities
Food Protection Trends - July 2010 - General Information
Food Protection Trends - July 2010 - Workshops
Food Protection Trends - July 2010 - 445
Food Protection Trends - July 2010 - Registration Rates
Food Protection Trends - July 2010 - 447
Food Protection Trends - July 2010 - 448
Food Protection Trends - July 2010 - 449
Food Protection Trends - July 2010 - 450
Food Protection Trends - July 2010 - Coming Events
Food Protection Trends - July 2010 - 452
Food Protection Trends - July 2010 - Advertising Index
Food Protection Trends - July 2010 - Journal of Food Protection Table of Contents
Food Protection Trends - July 2010 - Booklet Order Form
Food Protection Trends - July 2010 - Membership Application
Food Protection Trends - July 2010 - Cover3
Food Protection Trends - July 2010 - Cover4
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