Investigating Food Quality, Safety and Sanitation in Chinese Detention Centers: A Qualitative StudyEric Zihan Ling

Abstract

This study investigates food quality and sanitation practices in Chinese detention centers. Due to their isolated nature, Detention Centers are vulnerable to contagious disease outbreaks. The traditional design of many of these facilities, inspired by design philosophy of the 80s and 90s, exacerbate these risks, especially with a recent overcrowding of some detention centers. It follows the importance of food hygiene and sanitation within detention centers to reduce these risks and protect the health of detainees and staff. The Covid-19 pandemic prompted stricter hygiene protocols and architectural changes to future construction to prevent disease transmission, which highlighted these issues. However, research on food quality and safety within detention centers remains scarce, with studies indicating inadequate management of cafeteria operations, resulting in unsanitary and nutritionally insufficient meals. This study employs a qualitative case study of a detention center in Guangxi, using questionnaires and document analysis to assess current practices and identify areas for improvement. The findings emphasize the need for modern, adaptable designs and enhanced management practices to ensure the well-being of detainees and staff in Chinese detention centers.