Abstract
Between 1990 and 2000, foodborne illness cases in the United States associated with ethnic foods rose from 3% to 10%. Interviews conducted with 41 managers of Asian and Mexican restaurants in Northern California identified challenges in meeting food safety standards including maintaining proper food temperatures, the need for classes that used foods common to their cuisine, and the need for appropriate visual aids for employees. Some admitted they did not always follow recommended practices and saw no consequences for non-compliance. Findings could help food safety professionals increase the effectiveness of educational programs directed toward Asian and Hispanic restaurants.
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