Top Banner
April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities Metro Advanced Practice Center (APC) for emergency preparedness and response A partnership of Hennepin County, Ramsey County and the City of Minneapolis © 2005 Vashé Research
125

April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

Mar 27, 2015

Download

Documents

David Orr
Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Page 1: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005

Emergency Preparedness at Twin Cities Metro Retail Food Establishments:

An Outreach and Benchmark Survey

Research Conducted for Twin Cities Metro Advanced Practice Center (APC) for emergency preparedness and response

A partnership of Hennepin County, Ramsey County and the City of Minneapolis

© 2005 Vashé Research

Page 2: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 2

Presentation Outline

Background and Objectives● Executive Summary● Methods● Results

● Twin Cities Metro Area Total ● Results by quota groups/cross-tabs

● Geography view (by County/City)● Risk Category view (High versus Medium Risk)● Establishment Type view (Restaurants versus Groceries)● Ownership type/Number of locations view (Chain/Non-chain, Single/Multiple

locations)

• Conclusions and Recommendations• Appendix

● Weighting methodology● Individual slide decks with totals for

● Ramsey County● City of St. Paul● Hennepin County● City of Minneapolis

Page 3: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 3

Background and Objectives

Survey commissioned by Hennepin and Ramsey Counties and the City of Minneapolis as part of Project Goal 3, to develop an Advanced Practice Center for emergency preparedness and response at licensed food facilities in the Metro area.

Funded by the NACCHO Advanced Practice Centers Grant Objectives:

– Assess food establishments’ emergency preparedness in the Metro area.

– Understand and evaluate respondents’ needs for emergency training content and its optimal delivery formats (including language options).

– Establish and evaluate effective means of emergency information dissemination to food establishment managers.

– Establish a consistent set of baseline measurements, to be used in future surveys measuring the effect of Advanced Practice Center on food establishments’ emergency preparedness.

Page 4: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 4

Presentation Outline

● Background and Objectives Executive Summary● Methods● Results

● Twin Cities Metro Area Total ● Results by quota groups/cross-tabs

● Geography view (by County/City)● Risk Category view (High versus Medium risk)● Establishment Type view (Restaurants versus Groceries)● Ownership type/Number of locations (Chain/Non-chain, Single/Multiple

locations)

• Conclusions and Recommendations• Appendix

● Weighting methodology● Individual slide decks with totals for

● Ramsey County● City of St. Paul● Hennepin County● City of Minneapolis

Page 5: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 5

Executive SummaryEmergency Preparedness And Reporting Processes (Establishment Government)

Half of all restaurants and grocery stores claim to have an emergency plan in place.– In case of an emergency such as power outage, managers are most

likely to contact a utility company. Only 12% would contact a state duty office, and none – their local health department.

In case of water contamination, only 2 out of 5 establishments would notify a governmental official.– Half of establishments would simply shut down and wait for safe water

supply to be re-established Practically all food establishments claim to have their lists

of suppliers readily available. About 4 out of 5 establishments claim to have their

back/loading doors locked all or almost all the time. Almost all establishments claim to inspect their food

deliveries for evidence of tampering.– However, their primary focus is on inventory control/theft, rather than

food safety. Two thirds of establishments admit to have never had a fire

drill.– Only one in 4 establishments had a fire drill within the last 12 months.

Page 6: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 6

Executive SummaryEmergency Alert Network (Government Establishment)

Almost all managers (94%) welcome the idea of receiving emergency alerts from a food safety alert system.

Overall, respondents of different linguistic and ethnic background are equally receptive of the idea of an emergency alert system maintained by local government.

Food establishment managers are primarily interested in alerts on food contamination, food borne outbreaks, and food and water supply affected by terrorist acts.

Phone alerts are slightly more preferable to alerts by email or fax.

Page 7: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 7

Executive SummaryEmergency Preparedness Training

Three quarters of establishments provide emergency training to their new hires.– In half of all cases, this training lasts less than 30 minutes. – Training is provided mostly on the job, by supervisor/co-worker or via

printed materials. For training purposes, food establishments have an overall

preference for written materials.– Food establishments are getting more comfortable with Internet

technology (as evidenced by their email use). But when it comes to information and/or training services, most prefer a “push”, rather than “pull”, approach – hence their preference for written materials over website-based content/training.

While almost all establishments want training materials in English, 42% of respondents would also like to have such materials in Spanish.

For training on how to report illness in compliance with Food Code, more than two thirds of respondents prefer internal training (by food manager or employee manual)– Onsite training by a local health official is the top choice for more than

a quarter of establishments.

Page 8: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 8

Executive SummaryDifferences By Segment

By geography: Ramsey County / St. Paul / Hennepin County / Minneapolis– Similar response patterns across all geographies. While data displays

some statistically significant differences, there is not much basis for differentiating managerial/decision-making approaches by geography.

– Displayed differences most likely due to the four geographies’ different food establishment demographic profiles.

– City of St. Paul’s food establishments have a higher share of businesses with no emergency plan and no emergency training for new hires).

By risk level: High versus Medium– Twice as many high-risk food establishments would welcome training

materials in Spanish, as compared to medium-risk businesses; they also have higher need for training materials in Chinese and Hmong.

– High-risk businesses are more likely to provide classroom training for emergencies, and somewhat more receptive to the idea of onsite training by Health Department.

Page 9: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 9

Executive SummaryDifferences By Segment (continued)

By establishment type: Restaurants versus Grocery Stores– Twice as many restaurants would like training materials in Spanish and Chinese,

as compared to grocery stores; grocery stores have higher need for training materials in Arabic and Somali.

– Grocery stores cause stronger food safety concerns, as they are much more likely to have numerous suppliers, keep their kitchen/loading doors unlocked, provide less than 30 min of emergency training for new hires, and ignore the need for regular fire drills.

– Restaurants are more likely to use classroom settings for emergency training of new employees, and show much more interest in onsite training by Health Department.

By business size/type (number of locations, privately owned/franchise/chain)– Multiple-location, multi-store chains are twice as likely to need training materials

in Spanish than single-location, non-franchised businesses.– Training materials in Chinese are most needed at single-location,

non-franchised food establishments.– Single-location, non-franchised businesses (which account for 72% of all food

establishments in Metro area) present a stronger food safety concern, as they are much more likely to provide no or less than 30 min of emergency training for new hires, and ignore the need for regular fire drills.

Page 10: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 10

Presentation Outline

● Background and Objectives● Executive Summary Methods● Results

● Twin Cities Metro Area Total ● Results by quota groups/cross-tabs

● Geography view (by County/City)● Risk Category view (High versus Medium risk)● Establishment Type view (Restaurants versus Groceries)● Ownership type/Number of locations (Chain/Non-chain, Single/Multiple

locations)

• Conclusions and Recommendations• Appendix

● Weighting methodology● Individual slide decks with totals for

● Ramsey County● City of St. Paul● Hennepin County● City of Minneapolis

Page 11: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 11

Methods

Phone survey conducted 20 February to 07 April 2005 Questionnaire developed by collaborative effort between

Metro Team and Vashé Research Survey’s population/universe defined as all food

establishments in the Metro area, based on record lists provided by local governments.

Responses collected for each of the following quota groups:– Four geographic areas: Ramsey County (other than City of St. Paul),

City of St. Paul, Hennepin County (other than City of Minneapolis), City of Minneapolis

– Risk categorization: High versus Medium risk level– Type of food establishment: Restaurants versus Grocery Stores

Results shown are weighted to accurately reflect the proportions of the total universe (all food establishments Metro-wide), correcting for over- and under-representation in the above quota groups.– More detail regarding weighting scheme included in the Appendix.

Page 12: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 12

Methods

All respondents qualified as in charge of food management and knowledgeable about their establishment’s emergency preparedness.

To increase response rate and reduce non-response bias, all surveyed managers were assured of confidentiality of their individual responses.– Results reported in aggregate only, no data linked to individual

respondents

In addition to Metro-wide data, results shown in four different “views,” according to quota groups (Geography view, Risk Category view, Establishment Type view) and Ownership type/Number of locations (Question 1).

Page 13: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 13

Presentation Outline

● Background and Objectives● Executive Summary● Methods Results

Twin Cities Metro Area Total ● Results by quota groups/cross-tabs

● Geography view (by County/City)● Risk Category view (High versus Medium risk)● Establishment Type view (Restaurants versus Groceries)● Ownership type/Number of locations (Chain/Non-chain, Single/Multiple locations)

• Conclusions and Recommendations• Appendix

● Weighting methodology● Individual slide decks with totals for

● Ramsey County● City of St. Paul● Hennepin County● City of Minneapolis

Page 14: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 14

Detailed Table of Contents

Demographic data Page 31 Not graphed Not graphed Not graphed

Ownership type/Number of locations (Q1) Page 32 Page 32 Page 33 Not graphed

Training materials, format preferences (Q2A) Page 34 Page 34 Not graphed Page 35

Training materials, language needs (Q3) Page 36 Page 36 Page 37 Page 38

Food supplier list availability/Number (Q4A/4B) Page 39 Page 39 Page 40 Page 41

Best way to report illness (Q5) Page 42 Page 42 Page 43 Not graphed

Water contamination response (Q6) Page 44 Page 44 Not graphed Not graphed

Back door/loading door practices (Q7) Page 45 Page 45 Not graphed Not graphed

Food delivery inspection frequency (Q8) Not graphed Not graphed Not graphed Not graphed

Fire drill practices (Q9) Page 47 Page 47 Page 48 Page 49

Emergency training for hires (Q10, 10A, 10B, 10C) Page 50 Page 50 Not graphed Page 51

Emergency plan; primary contacts (Q11A, 11B) Page 52 Page 52 Not graphed Page 53

Interest in emergency alert services (Q12) Page 54 Page 54 Not graphed Not graphed

Interest in emergency alerts, by type (Q13) Page 55 Page 55 Page 56 Page 57

Emergency alerts, communication methods (Q14) Page 58 Page 58 Not graphed Page 59

Alternative sources of emergency information (Q15) Page 29 Not graphed Not graphed Not graphed

Weighting Scheme Page 64

Individual Counties/City Totals Ramsey County St. Paul Hennepin County Minneapolis

Page 15: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 15

A single (one) food establishment and NOT a franchise of a large corporation

2 or 3 food establishments and NOT a franchise of a large corporation

1 - 3 food establishments which ARE franchised by a large corporation

More than 3 food establishments but NOT a multi-state chain

More than 3 food establishments AND a multi-state chain

Q1. Which one of the following categories best describes your business? Base: Total respondents.

Single-location, non-franchised businesses account for almost three quarters of all food establishments in Metro area.

Multi-state chains with multiple locations form second largest (but much smaller) group.

n=379

Business type

Business Ownership TypeTwin Cities Metro Area Total

Page 16: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 16

Written materials

Video tapes

CDs

DVDs

Mailed/emailed newsletters

Website

Training seminar

Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents.

Types of materials desired for trainingn=379

For training purposes, food establishments have an overall preference for written materials.

Videotapes make a clear second choice.

Training seminars have more popularity among Spanish-speaking establishments

Training Materials DesiredTwin Cities Metro Area Total

Page 17: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 17

Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents.

Written materials

Video tapes

CDs

DVDs

Mailed/emailed newsletters

Website

Training seminar

Third, n=114

First, n=379

Second, n=291

Choice

Overall response pattern similar to previous question.

Higher preference for videotapes over CDs and DVDs reflect the fact that food establishments are not early adopters in relation to technology.

Websites are rarely a first or second choice as a training delivery format, but the cumulative percentage shows that food businesses are not averse to using Internet technology.

85%

58%

49%

39%

28%

21%

20%

Training Materials Desired — ChoiceTwin Cities Metro Area Total

Page 18: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 18

While almost all establishments want training materials in English, 42% of respondents would also like to have such materials in Spanish.

Establishments with Asian and Arabic speakers may under-report their need for non-English materials.

Q3. If training materials were supplied to you by your local health agency, what languages should they be in so that your employees can understand the training? Base: Total respondents.

Languages neededn=379

English

Spanish

Arabic

Chinese

Hmong

Somali

Vietnamese

Oromo

Laotian

Other

LanguagesTwin Cities Metro Area Total

Page 19: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 19

Practically all food establishments have lists of their suppliers available. Three quarters of food establishments have between 1 and 5 suppliers only.

1 to 5

6 to 10

More than 10

Q4a. If an emergency such as an illness outbreak occurred, would you be able to immediately provide a list of your food suppliers to local officials? Q4b. How many food suppliers do you currently have? Base: Total respondents.

Ability to provide list offood suppliers

n=379

Number of food suppliers

n=375

Number of Food SuppliersTwin Cities Metro Area Total

Page 20: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 20

For training on how to report illness in compliance with Food Code, more than two thirds of respondents prefer internal training (by food manager or employee manual)

Onsite training by a local health official is the top choice for more than a quarter of establishments.

Off-site employee training

Employee manual

Instruction by food manager

Encouragement by peers

On-site training by localhealth department

Q5. Sometimes the best indicator that there is a potential emergency such as a biological or chemical contamination threat is when an employee feels ill. What do you think would be the best way for employees to learn how to appropriately report illness, as required by the Food Code? Base: Total respondents.

Preferred way to learn aboutreporting illnessn=339

Regulatory fines

Learning About Reporting IllnessTwin Cities Metro Area Total

Page 21: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 21

In the event of what supply contamination, half of food establishments would shut down operations.

Forty percent of food managers would also notify local authorities.

Use bottled water forcustomer drinking water

Shut down operations

Boil water before using it

Call the City or County or State

Q6. If you were notified that the drinking water supply (tap water) at your establishment was contaminated, what would you do? Base: Total respondents.

What respondent would do ifnotified that water was contaminatedn=379

Other

Call Corporate / senior management

Stop using/ serving water, ice, coffee

Reaction to Water ContaminationTwin Cities Metro Area Total

Page 22: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 22

About 4 out of 5 establishments claim to have their back/loading doors locked all or almost all the time.

– Less than 10% of respondents admit to frequently leaving their back/loading doors unlocked.

Almost all establishments claim to inspect their food deliveries for evidence of tampering.

– However, their primary focus is on inventory control/theft, rather than food safety.

Always

Almost always

Never

Most of the time

Some of the time

Almost never

Frequency of back doors/loading doors locked

Frequency of food deliveryinspections

Q7. How often do you and your employees keep back doors into the kitchen area and loading dock doors locked when not in use? Q8. How often do you inspect food deliveries to ensure no tampering or unexplained additions have been made? Base: Total respondents.

n=379 n=379

Security — Establishment and DeliveriesTwin Cities Metro Area Total

Page 23: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 23

Within the past 6 months

Within the past year

More than a year

Never

About two thirds of food establishments have never had a fire drill.

Only a quarter have conducted a fire drill within the last six months.

Frequency of Fire Drills

n=379

Q9. When was the last time you had a fire drill? Base: Total respondents.

Fire Drill FrequencyTwin Cities Metro Area Total

Page 24: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 24

Three quarters of establishments provide emergency training to their new hires.

In half of all cases, this training lasts less than 30 minutes.

Training is provided mostly on the job, by supervisor/co-worker or via printed materials.

Video

Printed materials

Other

CD or DVD

Classroom training

Training type

New hires trained?

Less than 30 minutes

30 minutes to 1 hour

More than 8 hours

1 to 2 hours

2 to 4 hours

4 to 8 hours

Training lengthn=379

Q10. Are newly hired employees trained on what to do in an emergency?Q10B. Please describe the type of this training.Q10C. Now please describe the length of this training Base: Total respondents.

n=294

n=294

Web based

On the job

TrainingTwin Cities Metro Area Total

Page 25: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 25

Half of all restaurants and grocery stores claim to have an emergency plan in place.

Business has emergencyplann=379

Q11a. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies?

Emergency PlanTwin Cities Metro Area Total

Page 26: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 26

In case of an emergency such as power outage, managers are most likely to contact a utility company.

Only 12% would contact a state duty office, and none – their local health department.

Practically all managers believe that, during their night or weekend absence, there is another employee aware of who to contact in case of emergency.

The boss

911

Local health department

Utility company

Other

State duty officer

Q11b. If you had an emergency at your food establishment today, such as a lasting local power outage, who would you call first for help? Call second? Call third?Q11c. If an emergency such as a power outage happened nights or weekends when you’re not there, would there be an employee who would know who to call? Base: Total respondents.

Who is called first in a power outagen=379

Employees know who to contactin the event of an emergency

Property mgmt / Owner

Alternative refrigeration

Emergency — Power OutageTwin Cities Metro Area Total

Page 27: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 27

Predominant majority of food managers are receptive to receiving emergency alert information.

Respondent would liketo receive emergency

informationn=379

Q12. Would you want to receive information about such emergencies? Base: Total respondents.

Receptivity to Receiving Emergency InformationTwin Cities Metro Area Total

Page 28: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 28

Food establishments are mostly interested in alerts pertaining directly to the food and water supply.

Power outages

Food recalls

Acts of terrorism that affectthe food or water supply

Food borne outbreaks

Information about how tomanage an emergency

Floods, storms and othernatural disasters

Type of emergencies respondent would want to hear about

Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents.

Food contamination information

n=362

Types of Emergencies to be Notified AboutTwin Cities Metro Area Total

Page 29: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 29

Multiple ways to deliver alerts are likely to be most effective.

Preferred way to receive alerts

n=362

Q14. If such a system were created, what would be your preferred way of getting food safety alerts? Base: Total respondents.

Preferred Method of Alert DeliveryTwin Cities Metro Area Total

Page 30: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 30

Methods respondents would use to obtain information about

emergencies

Q15.If you do not want to receive information from a food safety alert network, how would you get information about food safety emergencies? Base: Total respondents*Small sample size..

n=17*

A very small number of managers are not interested in receiving emergency alert information.

The small sample size does not allow to draw conclusions on what alternative sources of information they would use.

Other Sources of Emergency InformationTwin Cities Metro Area Total

Return to Menu

Page 31: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 31

Presentation Outline

● Background and Objectives● Executive Summary● Methods Results

● Twin Cities Metro Area Total Results by quota groups/cross-tabs

● Geography view (by County/City)● Risk Category view (High versus Medium risk)● Establishment Type view (Restaurants versus Groceries)● Ownership type/Number of locations (Chain/Non-chain, Single/Multiple

locations)

• Conclusions and Recommendations• Appendix

● Weighting methodology● Individual slide decks with totals for

● Ramsey County● City of St. Paul● Hennepin County● City of Minneapolis

Page 32: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 32

n=379 n=95 n=100 n=93 n=91Total Ramsey St. Paul Hennepin Minneapolis

Medium / High Risk

Grocery/ Restaurant

Restaurant

Grocery

High risk

Medium Risk

Hennepin County has a higher share of restaurants and high-risk food establishments (correlated attributes).

Restaurant Grocery

High RiskHigh Risk 61%61% 24%24%

Medium Medium RiskRisk 39%39% 76%76%

Food Business DemographicsTwin Cities Metro Area Total

Return to Menu

Page 33: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 33

Displayed differences most likely due to the four geographies’ different food establishment demographic profiles:

– Hennepin County has a much higher share of high-risk establishments; 25% of all businesses are multiple-location, multi-store chains;

– Ramsey County is the only one where single non-franchised businesses hold less than a 50% share, while one third of all food establishments are multiple-location, multi-store chains;

– City of Minneapolis has the lowest share of high-risk establishments; more than three quarters are single non-franchised businesses

– Overwhelming majority (85%) of City of St. Paul’s food establishments are single non-franchised businesses, while multiple-location, multi-store chains’ presence is much lower than in other geographies.

n=379 n=95 n=100 n=93 n=91

Q1. Which one of the following categories best describes your business? Base: Total respondents.

A single (one) food establishment and NOT a franchise of a large corporation

2 or 3 food establishments and NOT a franchise of a large corporation

1 - 3 food establishments which ARE franchised by a large corporation

More than 3 food establishments but NOT a multi-state chain

More than 3 food establishments AND a multi-state chain

Total Ramsey St. Paul Hennepin Minneapolis

44%

11%

33%

County/City View (Business Type Ownership)Twin Cities Metro Area Total Return to Menu

Page 34: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 34

Risk Establishment type

Q1. Which one of the following categories best describes your business? Base: Total respondents.

n=174 n=205 n=196 n=183

A single food establishment and NOT a franchise of a large corporation

2 or 3 food establishments and NOT a franchise of a large corporation

1 - 3 food establishments which ARE franchised by a large corporation

More than 3 food establishments but NOT a multi-state chain

More than 3 food establishments AND a multi-state chain

High Medium Restaurant Grocery

In terms of distribution by ownership and number of locations, there are no significant differences between risk category and establishment type subgroups.

Risk/Establishment View (Business Type Ownership)Twin Cities Metro Area Total Return to Menu

Page 35: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 35

Total Ramsey St. Paul Hennepin

Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents.

Written materials

Video tapes

CDs

DVDs

Newsletters

Website

Training seminar

Third, n=114

First, n=379

Second, n=291

Choice of educational materials

n=23

n=95

n=70

n=.26

n=100

n=75

n=36

n=93

n=77

Minneapolis

n=29

n=91

n=69

County/City View (Training Materials Desired) Twin Cities Metro Area Total

Food establishments in Minneapolis more likely to be interested in advanced technology-based training formats (DVDs, CDs, websites), compared to other geographic areas.

Return to Menu

Page 36: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 36

Single foodestablishment

More than 3locations in-state

More than 3 locations, multi-state

Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents.

n=67

n=234

n=173

n=13

n=36

n=31

n=23

n=84

n=67

Written materials

Video tapes

CDs

DVDs

Newsletters

Website

Training seminar

Choice of educational materials

Multi-state, multiple-location chains have higher preference for training seminars than single food establishments.

Ownership View (Training Materials Desired) Twin Cities Metro Area Total

Return to Menu

Page 37: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 37

Q3. If training materials were supplied to you by your local health agency, what languages should they be in so that your employees can understand the training? Base: Total respondents.

Languages

English

Spanish

Arabic

Chinese

Hmong

Somali

Vietnamese

Oromo

Laotian

Other

n=379 n=95 n=100 n=93 n=91

Total Ramsey St. Paul Hennepin Minneapolis

While Spanish is the second language choice for all four geographical areas, this preference is much more pronounced in the City of Minneapolis.

Materials in Chinese are most needed in Hennepin County, Arabic – in Cities of St. Paul and Minneapolis, Hmong — in St. Paul and Hennepin County.

County/City View (Language) Twin Cities Metro Area Total

Return to Menu

Page 38: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 38

Q3. If training materials were supplied to you by your local health agency, what languages should they be in so that your employees can understand the training? Base: Total respondents.

Languages

English

Spanish

Arabic

Chinese

Hmong

Somali

Vietnamese

Oromo

Laotian

Other

Risk Establishment type

n=174 n=205 n=196 n=183High Medium Restaurant Grocery

While Spanish is the second language choice across all segments, materials in Spanish are needed in twice as many high-risk businesses and restaurants, compared to medium-risk companies and grocery stores, respectively.

– Arabic and Somali are more likely to be used in grocery stores, Chinese and Vietnamese – in restaurants.– Chinese and Hmong are used more in high-risk food establishments, whereas Somali is more common

among medium-risk businesses.

Risk/Establishment View (Language) Twin Cities Metro Area Total Return to Menu

Page 39: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 39

Q3. If training materials were supplied to you by your local health agency, what languages should they be in so that your employees can understand the training? Base: Total respondents.

Languages

n=234 n=36 n=84

Single foodestablishment

More than 3locations in-state

More than 3 locations, multi-state

English

Spanish

Arabic

Chinese

Hmong

Somali

Vietnamese

Oromo

Laotian

Other

While Spanish is the second language choice across all segments, twice as many multi-state, multiple-location businesses need materials in Spanish, compared to single food establishments.

Chinese speakers are primarily employed by single-location, non-franchised companies.

Ownership View (Language) Twin Cities Metro Area Total Return to Menu

Page 40: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 40

1 to 5

6 to 10

More than 10

Q4a. If an emergency such as an illness outbreak occurred, would you be able to immediately provide a list of your food suppliers to local officials? Q4b. How many food suppliers do you currently have? Base: Total respondents.

Ability to provide list of food suppliers

n=379

Number of food suppliers

n=379

n=95 n=100 n=93 n=91

n=95 n=100 n=93 n=91

Total Ramsey County St. Paul Hennepin Minneapolis

While the overall distribution is similar across all geographic areas, food establishments in Minneapolis are more likely to have a higher number of suppliers.

County/City View (Number of Food Suppliers) Twin Cities Metro Area Total

Return to Menu

Page 41: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 41

1 to 5

6 to 10

More than 10

Q4a. If an emergency such as an illness outbreak occurred, would you be able to immediately provide a list of your food suppliers to local officials? Q4b. How many food suppliers do you currently have? Base: Total respondents.

Ability to provide list of food suppliers

n=174

Number of food suppliers

n=174

n=205 n=196 n=183

n=205 n=196 n=183

High Medium Restaurant Grocery

Risk Establishment type

Grocery stores much more likely than restaurants to have numerous suppliers.

Risk/Establishment View (Number of Food Suppliers) Twin Cities Metro Area Total

Return to Menu

Page 42: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 42

1 to 5

6 to 10

More than 10

Q4a. If an emergency such as an illness outbreak occurred, would you be able to immediately provide a list of your food suppliers to local officials? Q4b. How many food suppliers do you currently have? Base: Total respondents.

Ability to provide list of food suppliers

Number of food suppliers

n=234 n=36 n=84

n=234 n=36 n=84

Single foodestablishment

More than 3locations in-state

More than 3 locations, multi-state

Multi-state chains more likely to have a very limited number of suppliers; a lot of them report having only one or two.

Ownership View (Number of Food Suppliers) Twin Cities Metro Area Total

Return to Menu

Page 43: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 43

n=379 n=95 n=100 n=93 n=91Total Ramsey St. Paul Hennepin Minneapolis

Off-site employeetraining

Employee manual

Regulatory fines

Encouragement bypeers

On-site tng. by localhealth department

By food manager

Q5. Sometimes the best indicator that there is a potential emergency such as a biological or chemical contamination threat is when an employee feels ill. What do you think would be the best way for employees to learn how to appropriately report illness, as required by the Food Code? Base: Total respondents.

County/City View (Reporting Illness) Twin Cities Metro Area, County/City View

While the top choice is the same across all four geographies, the degree of preference over other training formats varies significantly.– Minneapolis food establishments place much higher value on onsite training by local health

department, compared to other businesses.– Businesses in Hennepin County find training by food manager much more suitable than using

employee manuals; this difference is less pronounced in other geographic areas.

Return to Menu

Page 44: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 44

Risk Establishment type

n=174 n=205 n=196 n=183High Medium Restaurant Grocery

Off-site employeetraining

Employee manual

Regulatory fines

Encouragement bypeers

On-site tng. by localhealth department

By food manager

Q5. Sometimes the best indicator that there is a potential emergency such as a biological or chemical contamination threat is when an employee feels ill. What do you think would be the best way for employees to learn how to appropriately report illness, as required by the Food Code? Base: Total respondents.

Restaurants have much higher appreciation for onsite training by local health officials and lower preference for employee manuals, compared to grocery stores.– According to qualitative input from restaurant managers, onsite training by local

authorities helps them to secure employee attendance and attention, as well as saves manager’s time needed elsewhere.

Risk/Establishment View (Reporting Illness)Twin Cities Metro Area, Risk Category and Establishment Type Views

Menu

Page 45: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 45

n=379 n=95 n=100 n=93 n=91

Total Ramsey St. Paul Hennepin Minneapolis

Preferred way to respond to water contamination alert

Q6. If you were notified that the drinking water supply (tap water) at your establishment was contaminated, what would you do? Base: Total respondents.

Shut down operations

Call the City/County/State

Use bottled water

Call Corporate / senior management

Stop using/ serving water, ice, coffee

Boil water

Other

In case of water contamination, food managers in Ramsey county more likely to shut down operations and call local authorities.

A higher share of food establishments in Hennepin county would use bottled water and continue to operate.

County/City View (Water Contamination) Twin Cities Metro Area Total

Return to Menu

Page 46: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 46

n=379 n=95 n=100 n=93 n=91Total Ramsey St. Paul Hennepin Minneapolis

Frequency of back doors/loading doors locked

Always

Almost always

Never

Most of the time

Some of the time

Almost never

Q7. How often do you and your employees keep back doors into the kitchen area and loading dock doors locked when not in use? Base: Total respondents.

In relation to security of kitchen backdoor and loading dock areas, the results are consistent across all geographic locations.– Three quarters of food establishments claim to keep these areas

locked at all or almost all times.

County/City View (Security—Establishment) Twin Cities Metro Area Total

Return to Menu

Page 47: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 47

Frequency of back doors/loading doors locked

Always

Almost always

Never

Most of the time

Some of the time

Almost never

Q7. How often do you and your employees keep back doors into the kitchen area and loading dock doors locked when not in use? Base: Total respondents.

n=234 n=36 n=84

Single foodestablishment

More than 3locations in-state

More than 3 locations, multi-state

Multiple-location chains have a higher share of establishments claiming to keep their kitchen backdoor and loading dock areas locked at all or almost all times, compared to single-location businesses.

Ownership View (Security—Establishment) Twin Cities Metro Area Total

Page 48: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 48

Frequency of Fire Drills

n=379 n=95 n=100 n=93 n=91

Total Ramsey St. Paul Hennepin Minneapolis

Within the past 6 months

Within the past year

More than a year

Never

Food businesses in St. Paul and Hennepin County are more likely to never have had a fire drill.

Conversely, a higher share of food establishments in Minneapolis and Ramsey County have had a fire drill within the last 12 months.

County/City View (Fire Drills) Twin Cities Metro Area Total

Q9. When was the last time you had a fire drill? Base: Total respondents.

Return to Menu

Page 49: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 49

Within the past 6 months

Within the past year

More than a year

Never

n=174 n=205 n=196 n=183High Medium Restaurant Grocery

Frequency of Fire Drills

Medium-risk food establishments more likely than high-risk businesses to have never conducted a fire drill.

Restaurants have a higher share of establishments that have had a fire drill in the last six months, compared to grocery stores.– The difference may be partially explained by a number of daycare

centers in the high-risk restaurant list for Hennepin County. Daycare centers are required to have regular fire drills by law.

Risk/Establishment View (Fire Drills) Twin Cities Metro Area Total

Q9. When was the last time you had a fire drill? Base: Total respondents.

Return to Menu

Page 50: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 50

Q9. When was the last time you had a fire drill? Base: Total respondents.

Within the past 6 months

Within the past year

More than a year

Never

n=234 n=36 n=84

Single foodestablishment

More than 3locations in-state

More than 3 locations, multi-state

Frequency of Fire Drills

Single food, non-franchised businesses are more likely to never have had a fire drill.

More than a third of multi-state companies have a fire drill conducted within last six months.

Ownership View (Fire Drills) Twin Cities Metro Area Total

Return to Menu

Page 51: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 51

Video

Printed materials

Other

CD or DVD

Classroom training

Less than 30 minutes

30 minutes to 1 hour

More than 8 hours

1 to 2 hours

2 to 4 hours4 to 8 hours

Q10. Are newly hired employees trained on what to do in an emergency?Q10B. Please describe the type of this training.Q10C. Now please describe the length of this training Base: Total respondents.

Web based

On the job

New hires trained

n=379 n=95 n=100 n=93 n=91Total Ramsey St. Paul Hennepin Minneapolis

Training type

Training length:

n=82 n=64 n=77 n=71n=294

Cities of Minneapolis and St. Paul have a higher share of businesses not providing emergency training.

– These results appear to correlate with single-location establishments making highest and second-highest share in these locations, respectively.

In terms of hours, food establishments in St. Paul provide the least amount of training to their new employees.

County/City View (Emergency Training) Twin Cities Metro Area Total Return to Menu

Page 52: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 52

Video

Printed materials

Other

CD or DVD

Classroom training

Less than 30 minutes

30 minutes to 1 hour

More than 8 hours

1 to 2 hours

2 to 4 hours4 to 8 hours

Q10. Are newly hired employees trained on what to do in an emergency?Q10B. Please describe the type of this training.Q10C. Now please describe the length of this training Base: Total respondents.

Web based

On the job

New hires trained

Training length:

n=32 n=73n=167

n=234 n=36 n=84

Single foodestablishment

More than 3locations in-state

More than 3 locations, multi-state

Training type, n=294

Single-location, non-franchised businesses more likely to have no new employee training than in-state and multi-state chains.

They are also more likely to provide short (<30 minutes), on-the-job / walk-through training, while multiple-location companies’ training is longer in time and more structured in format.

Ownership View (Emergency Training) Twin Cities Metro Area Total Return to Menu

Page 53: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 53

State duty officer

Local health dept.

911

Other

Alt. refrigeration

n=379 n=95 n=100 n=93 n=91Total Ramsey St. Paul Hennepin Minneapolis

Called first:

Property mgmt/owner

Utility company

Q11a. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies?Q11b. If you had an emergency at your food establishment today, such as a lasting local power outage, who would you call first for help? Base: Total respondents.

Has emergency plan

Corporate/Senior Mgmt./Boss

Food establishments in the two urban areas (St. Paul and Minneapolis) are more likely not to have an emergency plan.

In case of power outage, food managers are most likely to contact a utility company, as well as send a report up the chain of command.

– Contacting a local government official is very low on managers’ priority list.

County/City View (Emergency Plan / Contacts) Twin Cities Metro Area Total

Return to Menu

Page 54: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 54

State duty officer

Corporate/Senior Mgmt./Boss

Local health dept.

911

Other

Alt. refrigeration

Called first:

Property mgmt/owner

Utility company

Q11a. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies?Q11b. If you had an emergency at your food establishment today, such as a lasting local power outage, who would you call first for help? Base: Total respondents.

Has emergency plan

Twin Cities Metro Area, Ownership Type ViewEmergency Plan, Top Emergency Contacts

n=234 n=36 n=84

Single foodestablishment

More than 3locations in-state

More than 3 locations, multi-state

Single-location, non-franchised businesses more likely to have no emergency plan in place, compared to in-state and multi-state chains.

In case of power outage, food managers are most likely to contact a utility company.

– Not surprisingly, food managers at single-location, privately owned businesses have much less need to send a report up the chain of command. However, across all types of companies, contacting a local government official is very low on managers’ priority list.

Return to Menu

Page 55: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 55

Respondent would like to receive emergency information

Q12. Would you want to receive information about such emergencies? Base: Total respondents.

n=379 n=95 n=100 n=93 n=91Total Ramsey St. Paul Hennepin Minneapolis

Across all geographic areas, the predominant majority of food managers would like to receive emergency alerts.

County/City View (Emergency Alerts) Twin Cities Metro Area Total

Return to Menu

Page 56: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 56

n=379 n=95 n=100 n=93 n=91Total Ramsey St. Paul Hennepin Minneapolis

Emergency alerts

Power outages

Food recalls

Acts of terrorism

Foodborne outbreaks

Emergency mgmt. info

Natural disasters

Food contamination info

Wants to receive alerts

Q12. Would you want to receive information about such emergencies? Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents.

Type of emergency: n=362 n=89 n=97 n=92 n=84

100%

Across all geographic areas, most food managers are in favor of receiving all types of alerts listed below.

However, alerts on natural disasters and power outages are clearly of less importance than the other five categories.

County/City View (Emergency Alerts) Twin Cities Metro Area Total

Return to Menu

Page 57: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 57

n=174 n=205 n=196 n=183High Medium Restaurant Grocery

Emergency alerts

Power outages

Food recalls

Acts of terrorism

Foodborne outbreaks

Emergency mgmt. info

Natural disasters

Food contamination info

Wants to receive alerts

Type of emergency: n=167 n=195 n=187 n=175

100%

100%

All types of alerts are deemed important, without significant differences between high- versus medium-risk establishments, or restaurants versus grocery stores.

However, alerts on natural disasters and power outages are clearly of less importance than the other five categories.

Q12. Would you want to receive information about such emergencies? Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents.

Risk / Establishment View (Emergency Plan/Contacts) Twin Cities Metro Area Total

Return to Menu

Page 58: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 58

Emergency alerts

Power outages

Food recalls

Acts of terrorism

Foodborne outbreaks

Emergency mgmt. info

Natural disasters

Food contamination info

Wants to receive alerts

Q12. Would you want to receive information about such emergencies? Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents.

Type of emergency: n=224 n=32 n=187

n=234 n=36 n=84

Single foodestablishment

More than 3locations in-state

More than 3 locations, multi-state

Food managers’ interest in various alert types shows consistent patterns across all types of food establishments.

Ownership View (Emergency Alerts) Twin Cities Metro Area Total

Return to Menu

Page 59: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 59

Preferred delivery method of alerts

n=379 n=95 n=100 n=93 n=91Total Ramsey St. Paul Hennepin Minneapolis

Q14. If such a system were created, what would be your preferred way of getting food safety alerts? Base: Total respondents.

Food managers in Ramsey county have higher preference for email alerts, whereas those in Hennepin county prefer receiving a pre-recorded message over the phone.

County/City View (Alert Method Preference) Twin Cities Metro Area Total

Return to Menu

Page 60: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 60

Preferred delivery method of alerts

Q14. If such a system were created, what would be your preferred way of getting food safety alerts? Base: Total respondents.

n=224 n=36 n=84

Single foodestablishment

More than 3locations in-state

More than 3 locations, multi-state

Ownership View (Alert Method Preference) Twin Cities Metro Area Total

Return to Menu

Page 61: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 61

Presentation Outline

● Background and Objectives● Executive Summary● Methods● Results

● Twin Cities Metro Area Total ● Results by quota groups/cross-tabs

● Geography view (by County/City)● Risk Category view (High versus Medium risk)● Establishment Type view (Restaurants versus Groceries)● Ownership type/Number of locations (Chain/Non-chain, Single/Multiple

locations)

Conclusions and Recommendations● Appendix

● Weighting methodology● Individual slide decks with totals for

● Ramsey County● City of St. Paul● Hennepin County● City of Minneapolis

Page 62: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 62

Conclusions and Recommendations

Develop materials to be used across all geographic areas, as food establishment in all locales demonstrate similar patterns in relation to emergency preparedness and use of training formats.

Concentrate on high-risk establishments and restaurants, as they comprise a higher share of businesses in the total Metro area.

While taking into account food establishments’ current overwhelming preference for written materials in hardcopy distribution format, encourage their migration to electronically accessible training content.

– Follow the “If you build it, they will come” approach to content and services provided over local governments’ websites. Create an incentive for food managers to go to and use these websites.

Prioritize development of language materials: 1) English; 2) Spanish; 3) Chinese and Arabic.

– Secure collaboration with multiple-location food companies in developing training seminars and other materials in Spanish.

Page 63: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 63

Conclusions and Recommendations

Promote on-site training by local health officials, primarily to restaurants, as they can benefit from the effectiveness and time-saving benefits of this format.

Consider implementing a multiple-channel/multi-media alert system, using two of more of the following technologies: landline phones, e-mail, mobile voice and/or SMS telephony.

Consider conducting a further survey of food establishment employees’ attitudes and training preferences, as their actual needs may be different from how they are perceived by managers.

Consider conducting a qualitative study (focus groups or in-depth interviews) with owners and managers of ethnic food establishments, to gain a deeper understanding of their needs and preferences for training and alert services in languages other than English.

Page 64: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 64

Presentation Outline

● Background and Objectives● Executive Summary● Methods● Results

● Twin Cities Metro Area Total ● Results by quota groups/cross-tabs

● Geography view (by County/City)● Risk Category view (High versus Medium risk)● Establishment Type view (Restaurants versus Groceries)● Ownership type/Number of locations (Chain/Non-chain, Single/Multiple

locations)

• Conclusions and Recommendations Appendix

Weighting methodology● Individual slide decks with totals for

● Ramsey County● City of St. Paul● Hennepin County● City of Minneapolis

Page 65: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 65

Geography Risk Establishment

Restaurants

Grocery

Weighting SchemeTwin Cities Metro Area Total

Unweighted

Weighted

High risk

Medium Risk

St. Paul

Minneapolis

Ramsey

Hennepin

Return to Menu

Page 66: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 66

Presentation Outline

● Background and Objectives● Executive Summary● Methods● Results

● Twin Cities Metro Area Total ● Results by quota groups/cross-tabs

● Geography view (by County/City)● Risk Category view (High versus Medium risk)● Establishment Type view (Restaurants versus Groceries)● Ownership type/Number of locations (Chain/Non-chain, Single/Multiple

locations)

• Conclusions and Recommendations Appendix

● Weighting methodology Individual slide decks with totals for

Ramsey County● City of St. Paul● Hennepin County● City of Minneapolis

Page 67: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 67

Return to Menu

Page 68: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 68

Q1. Which one of the following categories best describes your business? Base: Total respondents.

Single food establishments and multi-state chains represent the largest share in Ramsey County.

Ramsey CountyBusiness Type

n=95

Business description

A single (one) food establishment and NOT a franchise of a large corporation

2 or 3 food establishments and NOT a franchise of a large corporation

1 - 3 food establishments which ARE franchised by a large corporation

More than 3 food establishments but NOT a multi-state chain

More than 3 food establishments AND a multi-state chain

Page 69: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 69

Written materials

Video tapes

CDs

DVDs

Mailed/emailed newsletters

Website

Training seminar

Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents.

Types of materials desired fortrainingn=95

Nearly three-quarters of respondents express interest in receiving written materials.

Ramsey CountyTraining Materials Desired

Page 70: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 70

Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents.

Written materials

Video tapes

CDs

DVDs

Mailed/emailed newsletters

Website

Training seminar

Choice

Again, written materials are by far the most chosen type of material for training.

Ramsey CountyTraining Materials Desired

Third, n=23

First, n=95

Second, n=70

Page 71: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 71

Ramsey CountyLanguage

English and Spanish are the most prevalent languages of respondents in Ramsey County. Hmong represents the largest language of the “second tier” languages.

Q3. If training materials were supplied to you by your local health agency, what languages should they be in so that your employees can understand the training? Base: Total respondents.

Languages neededn=95

English

Spanish

Hmong

Vietnamese

Somali

Arabic

Chinese

Laotian

Other

Page 72: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 72

Ramsey CountyFood Suppliers

All respondents would essentially be able to immediately provide a list of their food suppliers.

Eight out of ten respondents have five or less food suppliers.

1 to 5

6 to 10

More than 10

Q4a. If an emergency such as an illness outbreak occurred, would you be able to immediately provide a list of your food suppliers to local officials? Q4b. How many food suppliers do you currently have? Base: Total respondents.

Ability to provide list offood suppliers

n=95

Number of food suppliersn=93

Page 73: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 73

Ramsey CountyReporting Illness

Food managers would prefer to keep illness reporting an internal process, with nearly 3 out of 4 wanting to train employees via themselves or an employee manual.

Off-site employee training

Employee manual

Instruction by food manager

Encouragement by peers

On-site training by local health department

Q5. Sometimes the best indicator that there is a potential emergency such as a biological or chemical contamination threat is when an employee feels ill. What do you think would be the best way for employees to learn how to appropriately report illness, as required by the Food Code? Base: Total respondents.

Preferred way to learn aboutreporting illnessn=95

Regulatory fines

Page 74: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 74

Ramsey CountyReaction to Water Contamination

Shutting down operations is the most chosen action taken if notified that the water was contaminated.

Use bottled water for customer drinking water

Shut down operations until a safe watersupply could be reestablished

Boil water before using it

Call the City or County or State

Q6. If you were notified that the drinking water supply (tap water) at your establishment was contaminated, what would you do? Base: Total respondents.

What respondent would do ifnotified that water was contaminatedn=95

Other

Page 75: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 75

Ramsey CountySecurity

Always

Almost always

Never

Most of the time

Some of the time

Almost never

Frequency of back doors/loading doors locked

Frequency of food deliveryinspections

Q7. How often do you and your employees keep back doors into the kitchen area and loading dock doors locked when not in use? Q8. How often do you inspect food deliveries to ensure no tampering or unexplained additions have been made? Base: Total respondents.

n=95 n=95

Most respondents keep their loading dock / back doors locked. In addition, the majority of respondents inspect their food deliveries.

Page 76: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 76

Ramsey CountyFire Drills

Within the past 6 months

Within the past year

More than a year

Never

Frequency of Fire Drills

n=95

Q9. When was the last time you had a fire drill? Base: Total respondents.

Just under three-quarters of respondents have not had a fire drill at all, or it’s been more than a year.

Page 77: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 77

Ramsey CountyTraining

Video

Printed materials

Other

CD or DVD

Classroom training

Training type

New hires trained?

Less than 30 minutes

30 minutes to 1 hour

More than 8 hours

1 to 2 hours

2 to 4 hours

4 to 8 hours

Training length

n=95

n=82

n=82

Web based

Q10. Are newly hired employees trained on what to do in an emergency?Q10B. Please describe the type of this training.Q10C. Now please describe the length of this training Base: Total respondents.

Page 78: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 78

Ramsey CountyEmergencies

Business has emergencyplann=95

Q11a. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies?Q11b. If you had an emergency at your food establishment today, such as a lasting local power outage, who would you call first for help? Call second? Call third?Q11c. If an emergency such as a power outage happened nights or weekends when you’re not there, would there be an employee who would know who to call? Base: Total respondents.

Who is called first in a power outagen=95

Employees know who to contactin the event of an emergency

The boss

911

Local health department

Utility company

Other

State duty officer

Page 79: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 79

Ramsey CountyEmergency Information

Power outages

Food recalls

Acts of terrorism that affectthe food or water supply

Foodborne outbreaks

Information about how tomanage an emergency

Floods, storms and othernatural disasters

Type of emergencies respondent would want to hear about

Q12. Would you want to receive information about such emergencies? Base: Total respondents.Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents.

Food contaminationinformation

n=89

Respondent would liketo receive emergency information

n=95

Page 80: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 80

Ramsey CountyAlert Type

Preferred way to receive alerts

n=89

Q14. If such a system were created, what would be your preferred way of getting food safety alerts? Base: Total respondents.

Page 81: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 81

Presentation Outline

● Background and Objectives● Methods Results

● Twin Cities Metro Area Total ● Ramsey County City of St. Paul● Hennepin County● City of Minneapolis

• Conclusions and Recommendations• Appendix

Page 82: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 82

Return to Menu

Page 83: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 83

Q1. Which one of the following categories best describes your business? Base: Total respondents.

n=100

Business description

A single (one) food establishment and NOT a franchise of a large corporation

2 or 3 food establishments and NOT a franchise of a large corporation

1 - 3 food establishments which ARE franchised by a large corporation

More than 3 food establishments but NOT a multi-state chain

More than 3 food establishments AND a multi-state chain

Single food establishments represent the largest share in St. Paul.

City of St. PaulBusiness Type

Page 84: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 84

Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents.

Written materials

Video tapes

CDs

DVDs

Mailed/emailed newsletters

Website

Training seminar

Types of materials desired fortrainingn=100

More than three-quarters of respondents express interest in receiving written materials.

City of St. PaulTraining Materials Desired

Page 85: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 85

Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents.

Written materials

Video tapes

CDs

DVDs

Mailed/emailed newsletters

Website

Training seminar

Choice

Third, n=26

First, n=100

Second, n=75 Written materials are the most chosen type of material for training.

City of St. PaulTraining Materials Desired

Page 86: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 86

Q3. If training materials were supplied to you by your local health agency, what languages should they be in so that your employees can understand the training? Base: Total respondents.

Languages neededn=100

English

Spanish

Arabic

Hmong

Vietnamese

Chinese

Somali

Oromo

Laotian

Other

City of St. PaulLanguage

English and Spanish are the most prevalent languages of respondents. Arabic and Hmong represent the largest “second tier” languages.

Page 87: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 87

Q4a. If an emergency such as an illness outbreak occurred, would you be able to immediately provide a list of your food suppliers to local officials? Q4b. How many food suppliers do you currently have? Base: Total respondents.

1 to 5

6 to 10

More than 10

Ability to provide list offood suppliers

n=100

Number of food suppliersn=100

City of St. PaulFood Suppliers

All respondents would be able to immediately provide a list of their food suppliers.

Nearly three-quarters of the respondents have five or less food suppliers.

Page 88: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 88

Q5. Sometimes the best indicator that there is a potential emergency such as a biological or chemical contamination threat is when an employee feels ill. What do you think would be the best way for employees to learn how to appropriately report illness, as required by the Food Code? Base: Total respondents.

Preferred way to learn aboutreporting illnessn=100

Instruction by food manager

Employee manual

On-site training by Health Dept.

Off-site employee training

Encouragement by peers

Regulatory fines

Other

City of St. PaulReporting Illness

Food managers would prefer to keep illness reporting an internal process, with nearly 3 out of 4 wanting to train employees via the manager or an employee manual.

Page 89: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 89

Other

Q6. If you were notified that the drinking water supply (tap water) at your establishment was contaminated, what would you do? Base: Total respondents.

Use bottled water forcustomer drinking water

Shut down operations until a safe watersupply could be reestablished

Call the City orCounty or State

What respondent would do ifnotified that water was contaminatedn=100

City of St. PaulReaction to Water Contamination

Shutting down operations is the most chosen action taken if notified that the water was contaminated.

Page 90: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 90

Q7. How often do you and your employees keep back doors into the kitchen area and loading dock doors locked when not in use? Q8. How often do you inspect food deliveries to ensure no tampering or unexplained additions have been made? Base: Total respondents.

Always

Almost always

Never

Most of the time

Some of the time

Almost never

Frequency of back doors/loading doors locked

Frequency of food deliveryinspections

n=100 n=100

City of St. PaulSecurity

Most respondents (3 out of 4) keep their loading dock / back doors locked. In addition, the majority of respondents inspect their food deliveries.

Page 91: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 91

Q9. When was the last time you had a fire drill? Base: Total respondents.

Within the past 6 months

Within the past year

More than a year

Never

Frequency of Fire Drills

n=100

City of St. PaulFire Drills

Just under three-quarters of respondents have not had a fire drill at all.

Page 92: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 92

Q10. Are newly hired employees trained on what to do in an emergency?Q10B. Please describe the type of this training.Q10C. Now please describe the length of this training Base: Total respondents.

New hires trained?

n=100 Video

Printed materials

Other

Classroom training

Training type

Less than 30 minutes

30 minutes to 1 hour

More than 8 hours

1 to 2 hours

2 to 4 hours

4 to 8 hours

Training length

n=61

n=61

CD or DVD

Web based

City of St. PaulTraining

Page 93: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 93

Q11a. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies?Q11b. If you had an emergency at your food establishment today, such as a lasting local power outage, who would you call first for help? Call second? Call third?Q11c. If an emergency such as a power outage happened nights or weekends when you’re not there, would there be an employee who would know who to call? Base: Total respondents.

Business has emergencyplann=100

Who is called first in a power outage

Employees know who to contactin the event of an emergency

Who is called first in a power outagen=100

The boss

911

Utility company

Other

State duty officer

City of St. PaulEmergencies

Page 94: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 94

Q12. Would you want to receive information about such emergencies? Base: Total respondents.Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents.

Type of emergencies respondent would want to hear aboutn=100

Power outages

Food recalls

Acts of terrorism that affectthe food or water supply

Foodborne outbreaks

Information about how tomanage an emergency

Floods, storms and othernatural disasters

Food contaminationinformation

Respondent would liketo receive emergency information

n=100

City of St. PaulEmergency Information

Page 95: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 95

Q14. If such a system were created, what would be your preferred way of getting food safety alerts? Base: Total respondents.

Preferred way to receive alerts

n=97

City of St. PaulAlert Type

Page 96: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 96

Presentation Outline

● Background and Objectives● Methods Results

● Twin Cities Metro Area Total ● City of Ramsey County● St. Paul Hennepin County● City of Minneapolis

• Conclusions and Recommendations• Appendix

Page 97: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 97

Return to Menu

Page 98: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 98

Q1. Which one of the following categories best describes your business? Base: Total respondents.

n=93

Business description

A single (one) food establishment and NOT a franchise of a large corporation

2 or 3 food establishments and NOT a franchise of a large corporation

1 - 3 food establishments which ARE franchised by a large corporation

More than 3 food establishments but NOT a multi-state chain

More than 3 food establishments AND a multi-state chain

Single food establishments represent the largest share in Hennepin County. One in four establishments are multi-state chains.

Hennepin CountyBusiness Type

Page 99: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 99

Written materials

Video tapes

CDs

DVDs

Mailed/emailed newsletters

Website

Training seminar

Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents.

Types of materials desired fortrainingn=93

Two-thirds of respondents express interest in receiving written materials.

Hennepin CountyTraining Materials Desired

Page 100: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 100

Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents.

Written materials

Video tapes

CDs

DVDs

Mailed/emailed newsletters

Website

Training seminar

Choice

Third, n=36

First, n=97

Second, n=33 Written materials and video tapes are the most chosen type of material for training.

Hennepin CountyTraining Materials Desired

Page 101: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 101

Q3. If training materials were supplied to you by your local health agency, what languages should they be in so that your employees can understand the training? Base: Total respondents.

Languages neededn=93

English

Spanish

Chinese

Hmong

Vietnamese

Somali

Oromo

Other

Hennepin CountyLanguage

English and Spanish are the most prevalent languages of respondents. Chinese and Hmong represent the largest “second tier” languages.

Page 102: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 102

1 to 5

6 to 10

More than 10

Q4a. If an emergency such as an illness outbreak occurred, would you be able to immediately provide a list of your food suppliers to local officials? Q4b. How many food suppliers do you currently have? Base: Total respondents.

Ability to provide list offood suppliers

n=93

Number of food suppliersn=53

Hennepin CountyFood Suppliers

All respondents would be able to immediately provide a list of their food suppliers. Over three-quarters of the respondents have five or less food suppliers.

Page 103: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 103

Off-site employee training

Employee manual

Instruction by food manager

On-site training by localhealth department

Q5. Sometimes the best indicator that there is a potential emergency such as a biological or chemical contamination threat is when an employee feels ill. What do you think would be the best way for employees to learn how to appropriately report illness, as required by the Food Code? Base: Total respondents.

Preferred way to learn aboutreporting illnessn=93

Regulatory fines

Encouragement by peers

Hennepin CountyReporting Illness

Food managers would prefer to keep illness reporting an internal process, with 2 out of 3 wanting to train employees via the manager.

Page 104: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 104

Use bottled water forcustomer drinking water

Shut down operations until a safe watersupply could be reestablished

Other

Boil water before using it

Call the City orCounty or State

Q6. If you were notified that the drinking water supply (tap water) at your establishment was contaminated, what would you do? Base: Total respondents.

What respondent would do ifnotified that water was contaminatedn=93

Hennepin CountyReaction to Water Contamination

Calling the City, County or State is the most chosen action taken if notified that the water was contaminated.

Page 105: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 105

Always

Almost always

Never

Most of the time

Some of the time

Almost never

Frequency of back doors/loading doors locked

Frequency of food deliveryinspections

Q7. How often do you and your employees keep back doors into the kitchen area and loading dock doors locked when not in use? Q8. How often do you inspect food deliveries to ensure no tampering or unexplained additions have been made? Base: Total respondents.

n=93 n=93

Hennepin CountySecurity

Most respondents (3 out of 4) keep their loading dock / back doors locked. In addition, the majority of respondents inspect their food deliveries.

Page 106: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 106

Within the past 6 months

Within the past year

More than a year

Never

Frequency of Fire Drills

n=93

Q9. When was the last time you had a fire drill? Base: Total respondents.

Hennepin CountyFire Drills

Just over three-quarters of respondents have not had a fire drill at all.

Page 107: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 107

New hires trained?

n=93

Q10. Are newly hired employees trained on what to do in an emergency?Q10B. Please describe the type of this training.Q10C. Now please describe the length of this training Base: Total respondents.

Video

Printed materials

Other

CD or DVD

Classroom training

Training type

Less than 30 minutes

30 minutes to 1 hour

More than 8 hours

1 to 2 hours

2 to 4 hours

4 to 8 hours

Training length

n=75

n=75

Web based

Hennepin CountyTraining

Page 108: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 108

Business has emergencyplann=93

Q11a. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies?Q11b. If you had an emergency at your food establishment today, such as a lasting local power outage, who would you call first for help? Call second? Call third?Q11c. If an emergency such as a power outage happened nights or weekends when you’re not there, would there be an employee who would know who to call? Base: Total respondents.

Employees know who to contactin the event of an emergency

Who is called first in a power outageWho is called first in a power outagen=100

The boss

Utility company

Other

State duty officer

Hennepin CountyEmergencies

Page 109: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 109

Power outages

Food recalls

Acts of terrorism that affectthe food or water supply

Foodborne outbreaks

Information about how tomanage an emergency

Floods, storms and othernatural disasters

Type of emergencies respondent would want to hear about

Q12. Would you want to receive information about such emergencies? Base: Total respondents.Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents.

Food contamination information

n=92Respondent would like

to receive emergency informationn=93

Hennepin CountyEmergency Information

Page 110: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 110

Preferred way to receive alerts

n=92

Q14. If such a system were created, what would be your preferred way of getting food safety alerts? Base: Total respondents.

Hennepin CountyAlert Type

Page 111: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 111

Presentation Outline

● Background and Objectives● Methods Results

● Twin Cities Metro Area Total ● Ramsey County● City of St. Paul● Hennepin County City of Minneapolis

• Conclusions and Recommendations• Appendix

Page 112: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 112

Return to Menu

Page 113: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 113

Q1. Which one of the following categories best describes your business? Base: Total respondents.

n=91

Business description

A single (one) food establishment and NOT a franchise of a large corporation

2 or 3 food establishments and NOT a franchise of a large corporation

1 - 3 food establishments which ARE franchised by a large corporation

More than 3 food establishments but NOT a multi-state chain

More than 3 food establishments AND a multi-state chain

Single food establishments represent the largest share in the City of Minneapolis.

City of MinneapolisBusiness Type

Page 114: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 114

Written materials

Video tapes

CDs

DVDs

Mailed/emailed newsletters

Website

Training seminar

Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents.

Types of materials desired fortrainingn=82

Other

Two-thirds of respondents express interest in receiving written materials.

City of MinneapolisTraining Materials Desired

Page 115: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 115

Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents.

Written materials

Video tapes

CDs

DVDs

Mailed/emailed newsletters

Website

Training seminar

Choice

Third, n=29

First, n=91

Second, n=69 Written materials and DVDs are the most chosen type of material desired for training.

City of MinneapolisTraining Materials Desired

Page 116: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 116

Q3. If training materials were supplied to you by your local health agency, what languages should they be in so that your employees can understand the training? Base: Total respondents.

Languages neededn=91

English

Spanish

Arabic

Somali

Chinese

Oromo

Vietnamese

Laotian

Other

City of MinneapolisLanguage

English and Spanish are the most prevalent languages of respondents. Arabic and Somali represent the largest “second tier” languages.

Page 117: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 117

1 to 5

6 to 10

More than 10

Q4a. If an emergency such as an illness outbreak occurred, would you be able to immediately provide a list of your food suppliers to local officials? Q4b. How many food suppliers do you currently have? Base: Total respondents.

Ability to provide list offood suppliers

n=91

Number of food suppliersn=89

City of MinneapolisFood Suppliers

Nearly all respondents would be able to immediately provide a list of their food suppliers.

Nearly three-quarters of the respondents have five or less food suppliers.

Page 118: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 118

Off-site employee training

Employee manual

Instruction by food manager

Encouragement by peers

On-site training by localhealth department

Q5. Sometimes the best indicator that there is a potential emergency such as a biological or chemical contamination threat is when an employee feels ill. What do you think would be the best way for employees to learn how to appropriately report illness, as required by the Food Code? Base: Total respondents.

Preferred way to learn aboutreporting illnessn=91

Regulatory fines

City of MinneapolisReporting Illness

The preferred way to learn about reporting illness is instruction by food manager and on-site training by local health department.

Page 119: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 119

Use bottled water forcustomer drinking water

Shut down operations until a safe watersupply could be reestablished

Other

Call the City or County or State

Q6. If you were notified that the drinking water supply (tap water) at your establishment was contaminated, what would you do? Base: Total respondents.

What respondent would do ifnotified that water was contaminatedn=82

City of MinneapolisReaction to Water Contamination

Just under half of the respondents say they would shut down operations if notified that the water was contaminated.

Page 120: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 120

Always

Almost always

Never

Most of the time

Some of the time

Almost never

Frequency of back doors/loading doors locked

Frequency of food deliveryinspections

Q7. How often do you and your employees keep back doors into the kitchen area and loading dock doors locked when not in use? Q8. How often do you inspect food deliveries to ensure no tampering or unexplained additions have been made? Base: Total respondents.

n=91 n=91

66%

City of MinneapolisSecurity

Most respondents (2 out of 3) keep their loading dock / back doors locked. In addition, the majority of respondents inspect their food deliveries.

Page 121: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 121

Within the past 6 months

Within the past year

More than a year

Never

Frequency of Fire Drills

n=91

Q9. When was the last time you had a fire drill? Base: Total respondents.

City of MinneapolisFire Drills

Just over two-thirds respondents have not had a fire drill in the past year, with over half not having a fire drill at all.

Page 122: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 122

New hires trained?

n=91

Q10. Are newly hired employees trained on what to do in an emergency?Q10B. Please describe the type of this training.Q10C. Now please describe the length of this training Base: Total respondents.

Less than 30 minutes

30 minutes to 1 hour

More than 8 hours

1 to 2 hours

2 to 4 hours

4 to 8 hours

Training lengthn=71

Video

Printed materials

Other

CD or DVD

Classroom training

Training typen=75

Web based

City of MinneapolisTraining

Page 123: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 123

Business has emergencyplann=91

Q11a. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies?Q11b. If you had an emergency at your food establishment today, such as a lasting local power outage, who would you call first for help? Call second? Call third?Q11c. If an emergency such as a power outage happened nights or weekends when you’re not there, would there be an employee who would know who to call? Base: Total respondents.

Employees know who to contactin the event of an emergency

Who is called first in a power outageWho is called first in a power outagen=91

The boss

Utility company

Other

State duty officer

911

Local health dept.

City of MinneapolisEmergencies

Page 124: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 124

City of MinneapolisEmergency Information

Power outages

Food recalls

Acts of terrorism that affectthe food or water supply

Foodborne outbreaks

Information about how tomanage an emergency

Floods, storms and othernatural disasters

Type of emergencies respondent would want to hear about

Q12. Would you want to receive information about such emergencies? Base: Total respondents.Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents.

Food contamination information

n=91

Respondent would liketo receive emergency information

n=91

Page 125: April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities.

April 2005NACCHO APC Grant, Goal 3 & 4 125

Preferred way to receive alerts

n=84

Q14. If such a system were created, what would be your preferred way of getting food safety alerts? Base: Total respondents.

City of MinneapolisAlert Type