Abstract

The objective of the survey was to illustrate that sanitation certification leads to a cleaner kitchen. Questionnaires were sent to 180 commercial establishments varying from restaurants, hotels, hospitals, and resorts. Statistical analysis results were calculated using Minitab statistical analysis computer program. Results from the survey indicated that 69 percent of the respondents were self-operated. Management in over 58 percent of the response didn't require their staff to be certified in a sanitation program. However, 57 percent of the managers were required to be certified in some type of program. Sixty nine percent of the respondents felt a course and an examination was the best way to achieve sanitation certification. Responses also indicated that sanitation programs significantly improve food protection practices. Over 70 percent of the survey respondents also indicated that they were satisfied with their current sanitation certification program. Although certification methods varied in facilities, the majority of opinions believed that sanitation certification greatly improved the cleanliness of an operation.

Library of Congress Subject Headings

Food handling; Food service

Publication Date

1996

Document Type

Thesis

Department, Program, or Center

School of Food, Hotel and Tourism Management (CAST)

Advisor

Marecki, Richard

Advisor/Committee Member

Marecki, Richard

Comments

Note: imported from RIT’s Digital Media Library running on DSpace to RIT Scholar Works. Physical copy available through RIT's The Wallace Library at: TX537 .M36 1996

Campus

RIT – Main Campus

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