Confidential | VasheResearch.com Emergency Preparedness at Twin Cities Metro Food Service Establishments: An Outreach and Benchmark Survey Research Conducted.

Confidential | VasheResearch.com

Emergency Preparedness at Twin Cities Metro Food Service 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

February 2008

2 <Presentation Title> | Confidential to <Company>

VASHÉ Research

Presentation Outline

Background and Objectives● Executive Summary● Trends: Benchmark Against Baseline

● Methods● Results• Conclusions and Recommendations


VASHÉ Research

Background and Objectives

Survey commissioned to assess the state of 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.• Compare performance and identify progress and deficiencies from the

baseline study (2005).• Understand and evaluate respondents’ incorporation and

implementation of the Emergency Handbook for Food Managers and other aids.

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


VASHÉ Research


● Background and Objectives Executive Summary● Trends: Benchmark Against Baseline

● Methods● Results• Conclusions and Recommendations


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Executive SummaryEmergency Preparedness And Reporting Processes (Establishment Government)

Two-thirds of restaurants and grocery stores claim to have an emergency plan in place. This is an increase of 16% from 2005. In case of an emergency such extensive flooding, managers are most

likely to contact local officials and their management/owner. In case of water contamination, over half of establishments

would notify a governmental official. Half of the establishments would shut down and get advice from the

local government. Practically all food establishments claim to have their lists

of suppliers readily available (99%) About 4 out of 5 establishments claim to have their

back/loading doors locked all or almost all the time. An 8% increase from 2005.

Almost all establishments claim to inspect their food deliveries for evidence of tampering. As in 2005, the primary focus for inspection is not security, but

inventory control… Less than two-thirds of establishments admit to have never

had a fire drill. Only 1 in 4 establishments had a fire drill within the last 12 months.

There is a slight increase (3%) from 2005.


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Executive SummaryEmergency Alert Network (Government Establishment)

Almost all managers (86%) are at least initially supportive of a self-inspection initiative.

Half of establishments indicate that they already perform a self-inspection, generally as a function of inventory control. These inspections are generally done at the multiple location/franchise level. Small business lags in self-inspection, on average doing 10% less than

multiple location businesses.

Nearly half of the managers spoken to say they have an evacuation or shelter-in-place plan.

Most respondents don’t receive a premium reduction on their insurance for food security self-inspections. Those that do are generally chain or multiple store businesses.


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Executive SummaryEmergency Preparedness Training

Three quarters of establishments provide emergency training to their new hires. Up 3% from 2005.

In half of all cases, this training lasts less than 30 minutes. Training is provided primarily on the job.

In approximately two-thirds of the time, this training lasts less than 1 hour. Training is provided mostly on the job, by supervisor/co-worker.

A majority of respondents indicate they’ve seen emergency preparedness materials developed by Twin Cities organizations.

About half say that material is the Emergency Handbook for Food managers.

As with the study in 2005, almost all establishments want training materials in English, 42% of respondents would also like to have such materials in Spanish, as in 2005, other languages, such as Arabic, Chinese and Hmong are still needed.

There are a number of “second-tier” languages, Chinese, Arabic, Hmong and Somali, that could be prioritized.

Most (88%) respondents feel they have sufficient tools to report illness as required in the food code. The most common tool used for reporting employee illness is an employee

illness log (63%). One in four indicate use of the Illness Log from the Emergency Handbook for

Food Managers. One in four indicate they don’t use anything.


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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.

• Two-thirds of respondents say there is an emergency plan that describes how their business will respond to emergencies.

By risk level: High versus Medium• High-risk businesses primarily train their employees on the job.

• While overall adoption rate of the Emergency Handbook utilization is low in relation to other materials, it is used at a higher rate with high-risk businesses.


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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 56% 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 minutes of emergency training for new hires, and ignore the need for regular fire drills.

• Large chains have increased since 2005.


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● Background and Objectives● Executive Summary Methods● Trends: Benchmark Against Baseline● 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


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Methods

Phone survey conducted in May 2007 Questionnaire developed by collaborative effort between

Metro Team and Vashé Research, using questions posed in 2005 and added questions in 2007.

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


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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).

Assessment of Trends and Benchmark measures against 2005 baseline survey.


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● Background and Objectives● Executive Summary● Methods Trends: Benchmark Against Baseline● 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)



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Trends: Benchmark Against Baseline

Q1. Which one of the following categories best describes your business?

n=436A single (one) food

establishment

2 or more food establishments but NOT

franchise

2 or more food establishments AND franchise/large corporation

2007 70% 10% 20%2005 72% 11% 17%

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?

n=436 English Spanish Arabic Chinese Hmong Somali Vietnamese Oromo Laotian

2007 99% 42% 7% 4% 5% 5% 3% 2% 1%

2005 95% 42% 7% 5% 4% 4% 3% 1% 1%

Q3a. Have you seen any of the following food safety/preparedness materials developed by the Twin Cities’ local agencies?

n=358Emergency Handbook for

Food ManagersFood Safety Self-Inspection

ListFood Safety & Security Self-

Audit ToolOther

2007 48% 22% 17% 3%

Q3D. Have you had an emergency situation, such as flooding, storm damage, power outage, fire or food tampering, etc. at your establishment within the past 2 years?

n=436 Yes No

2007 32% 68%

Q3E. Which of the following guidance materials did you follow, to keep food safe and to recover safely from the emergency?


Food ManagersFood Security Self-Inspection Checklist

Food Safety & Security Self-Audit Tool

Other None

2007 19% 4% 2% 23% 52%

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?

n=436 Yes No

2007 99% 1%

2005 99% 1%


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Q4b. How many food suppliers do you currently have?

n=433 1 to 5 6 to 10 More than 10

2007 70% 20% 10%

2005 74% 17% 9%

Q5A. If food tampering or other biological or chemical contamination of food occurs, often the best indicator of such an emergency is when an employee feels ill. Do you feel you have sufficient tools for recording and reporting employee illness?

n=436 Yes No

2007 88% 12%

Q5B. Which tools are you using for making decisions on, recording and reporting employee illness?

n=384Employee Illness

Log

Emergency Handbook for Food Mangers

Call the City or County or State

MDH Employee Illness Decision

Tree & Poster for Employees None

2007 63% 24% 16% 14% 24%

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

n=436Shut down operations


Use bottled water

Call management / boss / owner

Stop using/ serving water,

ice, coffee

2007 57% 53% 31% 7% 4%

2005 49% 40% 22% 6% 6%

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

n=436 Always Almost always Most of the time Some of the time Almost never Never

2007 75% 10% 9% 4% 2% —

2005 70% 7% 11% 5% 4% 2%


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Q8. How often do you inspect food deliveries to ensure no tampering or unexplained additions have been made? For example, checking for opened or unexplained packages, liquid or powder residue on packaging, returning suspicious or opened packages to supplier, etc.?

n=436 Always Almost always Most of the time Some of the time Almost never Never

2007 89% 6% 2% 1% 1% —

2005 88% 8% 2% 0% 1% 1%

Q8A. Do you self-inspect to evaluate and improve food safety and food security (e.g., using a Food Safety and Food Security Self-Inspection Checklist)?

n=436 Yes No

2007 54% 46%

Q8B. Do you receive a premium reduction from your property insurer for food security self inspection?

n=436 Yes No

2007 3% 97%

Q8C. How often do you self-inspect to evaluate and improve food safety and food security, for example, using a Food Safety and Food Security Self-Inspection Checklist?

n=436 Daily Weekly Monthly Almost NeverOnly when the

inspector comesOther

2007 1% 59% 30% 1% 6% 3%

Q8D. If the time commitment were reasonable, would you support and participate in a self-inspection initiative to reduce the total number of people getting sick with foodborne illnesses?

n=436Yes

Initially supportive Initially negative No

2007 49% 37% 7% 6%

Q9. When was the last time you had a fire drill?

n=436Within the past 6

monthsWithin the past

year More than a year Never

2007 28% 3% 9% 60%

2005 25% 3% 11% 61%


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Q9A. Do you have an evacuation or shelter-in-place plan for workers and customers in the event of an emergency such as a tornado, fire or chemical incident?

n=436 Yes No

2007 48% 52%

Q9B. Are you using the Emergency Readiness for Food Workers Photo Lessons included in the Emergency Handbook for Food Managers or other emergency training lessons to train your staff on what to do in an emergency?

n=436 Yes No

2007 26% 74%

Q9C. What exactly are the materials that you are using?


Food ManagersOther

2007 85% 15%

Q10. Are newly hired employees trained on what to do in an emergency?

n=436 Yes No

2007 78% 22%

2005 75% 25%

Q10B. Please describe the type of training.

n=340 On the jobClassroom

trainingVideo

Emergency Handbook

CD or DVD Web-based Other

200750%

24% 16% 10% 6% 1% 1%

2005 60% 18% 12% — 3% 0% 1%


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Q10C. Now please describe the length of this training.

n=340Less than 30

minutes30 minutes to 1

hour 1 to 2 hours 2 to 4 hours 4 to 8 hoursMore than 8

hours

2007 41% 20% 16% 11% 5% 6%

2005 49% 15% 12% 13% 6% 5%

Q11A. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies?

n=436 Yes No

2007 64% 36%

2005 46% 54%


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● Background and Objectives● Executive Summary● Methods● Trends: Benchmark Against Baseline 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)



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S2. Risk Category of establishment (this information is found with the establishment info.)

Overall Risk category

Medium risk: Restaurant

21%

High risk: Restaurant

44%

Medium risk: Grocery

19%

High risk: Grocery

16%

The majority of establishments (65%) are high and medium risk restaurants.


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Business categoryn=436

70%

10%

20%

A single (one) food establishment, and NOT a franchise of a large corporation or part of a chain

2 or more food establishments but NOT a franchise of a large corporation

2 or more food establishments

AND a franchise or a large corporation

70% of respondents are from single food establishments, neither part of a large corporation or food chain.

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


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Language Twin Cities Metro Area Total

Language

English language is requested as the language most often needed for training materials.

There has been no net change in the need for Spanish since 2005, is continues to be the second top-tier language at 42%.

English

Spanish

Arabic

Chinese

Hmong

Somali

Vietnamese

Oromo

Laotian

Other

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.

% change from 2005


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Q3a. Have you seen any of the following food safety/preparedness materials developed by the Twin Cities’ local agencies? Q3b. Do you have a copy of [name the item] in your food establishment? Base: Total respondents.

Seen Food Safety/Preparedness Materials Developed by TC Local Agencies

n=436

Has a Copy of in Establishmentn=358

n=57 n=101 n=62 n=216

n=50 n=82 n=53 n=192

Total Ramsey County St. Paul Hennepin Minneapolis

A majority of respondents indicate they’ve seen food safety/preparedness materials developed by Twin Cities organizations.

The most recognized food safety material is the Emergency Handbook for Food Managers.

County/City View (Food Safety Materials) Twin Cities Metro Area Total

Emergency Handbook forFood Managers

Food Security SelfInspection Checklist

Food Safety & SecuritySelf-Audit tool

Other


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County/City View (Food Safety Materials on hand) Twin Cities Metro Area Total

Yes81%

No19%

The majority of respondents indicate they have food safety/preparedness documents of some kind in their food establishments.

Q3b. Do you have a copy of [name the item] in your food establishment? Base: Total respondents.

n=57 n=101 n=62 n=216Ramsey County St. Paul Hennepin Minneapolis

n=436Total


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

Q3C. In what language(s) is/are the (and safety document)?

Language of Safety Documents

Most of these safety/preparedness documents are in English, with another 23% in Spanish.


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Experienced Emergency SituationIn The Last Two Years

Yes34%

No66%

34% have indicated that they have experienced an emergency situation in the past two years.

Q3D. Have you had an emergency situation, such as flooding, storm damage, power outage, fire or food tampering, etc. at your establishment within the past 2 years?Base: Total respondents.



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Q3E. Which of the following guidance materials did you follow, to keep food safe and to recover safely from the emergency?

Guidance Materials UsedDuring Emergency

Emergency Handbook for

Food Managers,

19%Food Security

Self Inspection Checklist, 4%

Food Safety & Security Self-

Audit Tool, 2%

None, 52%

Other, 23%

Over half of the respondents indicate that they did not use any guidance materials during their emergency, and additional 23% cited other (phone book, contact info for refrigeration, etc.) guidance materials used.


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Less than 1% of respondents indicated they couldn’t readily supply a list of food suppliers (same in 2005).

Just under 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=436

Number of food suppliers

n=433

Number of Food SuppliersTwin Cities Metro Area Total

% change from 2005

(∆)


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Confident That S/He Has Enough ToolsTo Record and Report Illness

Yes, 89%

No, 11%

89% feel they have enough tools to record and report employee illness.

Q5A. If food tampering or other biological or chemical contamination of food occurs, often the best indicator of such an emergency is when an employee feels ill. Do you feel you have sufficient tools for recording and reporting employee illness?Base: Total respondents.

n=436


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Q5B. Which tools are you using for making decisions on, recording and reporting employee illness?

Tools Used To Record and Report Employee Illness

Employee Illness Log

Employee Illness Log in Emergency Handbook for Food Managers

Call the City or County or State Health Department

MN Dept of Health (MDH) Employee Illness Decision Tree &

Poster for employees

None

The most common tool cited for reporting employee illness is an employee illness log / Employee Illness Log in Emergency Handbook for Food Managers (87%).

n=384


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In the event of water supply contamination, over half of the establishments would shut down operations, up 8% from 2005.

Additionally 53%, up 13% from 2005, would also contact government authorities.

Over half of food managers would also notify City, County or State officials, up 13% from 2005.

Use bottled water forcustomer drinking water

Shut down operations

Post signs

Call the City/County/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=436

Other

Call Corporate / senior management

Stop using/ serving water, ice, coffee

Reaction to Water ContaminationTwin Cities Metro Area Total


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Security—Establishment

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? For example, checking for opened or unexplained packages, liquid or powder residue on packaging, returning suspicious or opened packages to supplier, etc.?

9%

6%

10%

89%

75%

0% 20% 40% 60% 80% 100%

Almost never

Some of the time

Most of the time

Almost always

Always

Kitchen area and loading dock doors locked when not

in use

Frequency of inspection food deliveries to ensure no

tampering or unexplained additions have been made

The majority of the time (94%) respondents back door/kitchen area doors are locked when not in use: An increase of 8% from 2005.

Inspection of deliveries is common, 9 out of 10 times, to check for tampering, up 1% from 2005.

However, it is not clear that there is differentiation between inventory control and a safety inspection.

8%

From 2005


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97%

3%

Yes

No

County/City View (Security—Insurance) Twin Cities Metro Area Total—Frequency of Self-Inspection

The majority of respondents don’t receive a premium reduction on their insurance for food security self-inspections. Those who do are large, multi-state, multi-chain stores.

Q8B. Do you receive a premium reduction from your property insurer for food security self inspection?Base: Total respondents.


Premium reduction on insurance?


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County/City View (Security—Self Inspection) Twin Cities Metro Area Total—Self-Inspection

On average, half of the respondents indicate they conduct a food safety and security self-inspection.

Q8A. Do you self-inspect to evaluate and improve food safety and food security (e.g., using a Food Safety and Food Security Self-Inspection Checklist)?Base: Total respondents.


Self-Inspection done in business


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Total (Security—Self Inspection) Twin Cities Metro Area Total—Self-Inspection

Q8C. How often do you self-inspect to evaluate and improve food safety and food security, for example, using a Food Safety and Food Security Self-Inspection Checklist?

Daily

Weekly

Monthly

Almost Never

Only when inspector comes

Other

59% report they self-inspect weekly. Nine out of ten inspect at least monthly. Notably there is a fair percentage who only inspect when the inspector comes.

Frequency of Self-Inspection


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Total (Security—Self Inspection) Twin Cities Metro Area Total—Self-Inspection

Willingness to ParticipateIn A Self-Inspection

Yes

Initially supportive, but need more information

Initially negative, but need more information

No

86% say they would be willing to participate, or are supportive of, a self-inspection initiative.

Q8D. If the time commitment were reasonable, would you support and participate in a self-inspection initiative to reduce the total number of people getting sick with foodborne illnesses?Base: Total respondents.


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Emergency Plan Twin Cities Metro Area Total

Q11A. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies?

Establishment Has Emergency Plan

Nearly two-thirds of respondents say there is an emergency plan that describes how their business will respond to emergencies.


Yes64%

No36%

18%

From 2005


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Within the past 6 months

Within the past year

More than a year

Never

Most establishments report never having a fire drill in their establishment.

Over one-fourth of establishments do have fire drills.

There is a slight increase from 2005 in the segment of respondents that indicate they have conducted a fire drill in the past year.

Frequency of Fire Drills

n=436

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

Fire Drill FrequencyTwin Cities Metro Area Total

4%

From 2005


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Twin Cities Metro Area Total (Shelter-In-Place)

Q9A. Do you have an evacuation or shelter-in-place plan for workers and customers in the event of an emergency such as a tornado, fire or chemical incident?

Yes, 48%

No, 52%

48% of the respondents indicate they have an evacuation or shelter-in-place plan.

Establishment has an evacuation or shelter-in-place plan

n=436


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Emergency Readiness for Food Workers Photo Lessons Total

Q9B. Are you using the Emergency Readiness for Food Workers Photo Lessons included in the Emergency Handbook for Food Managers or other emergency training lessons to train your staff on what to do in an emergency?

Using the Emergency Readiness for Food Workers Photo Lessons

About a quarter indicate they are using the Emergency Readiness for Food Workers Photo Lessons to train their staff (26%).

n=436


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Other, 85%

Emergency Handbook for Food

Managers, 15%

Utilization of Emergency Handbook for Food ManagersTotal

Q9C. What exactly are the materials that you are using?

Materials Being Used

15% who say they have the Emergency Handbook for Food Managers say they use it for training their staff.

Respondents say they use materials like ServSafe and internal company procedures, as well as on-the-job training for their new hires.

n=113


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

In half of all cases, this training lasts less than 30 minutes, down 8% from 2005.

Training is provided primarily on the job.

Emergency Handbook

Video

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=436

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=340

n=340

Web-based

On the job

Overall (Emergency Training)Twin Cities Metro Area Total

3%

From 2005


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● Background and Objectives● Executive Summary● Methods● Trends: Benchmark Against Baseline 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)



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n=436 n=57 n=101 n=62 N=216Total Ramsey St. Paul Hennepin Minneapolis

Medium / High Risk

Grocery/ Restaurant

Restaurant

Grocery

High risk

Medium Risk

Restaurant Grocery

High RiskHigh Risk 66%66% 44%44%

Medium Medium RiskRisk 34%34% 56%56%

Food Business DemographicsTwin Cities Metro Area Total

As in 2005, Hennepin County has a higher share of restaurants and high-risk food establishments (correlated attributes).


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Minneapolis and St. Paul have a higher share of single food establishments, while the counties have a higher share of franchises and establishment that are owned by large corporations.

n=436 n=57 n=101 n=62 n=216


Total Ramsey St. Paul Hennepin Minneapolis

42%

11%

47%

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

2 or more food establishments AND a franchise of a large

corporation

A single (one) food establishment, and NOT a

franchise of a large corporation or part of a chain

2 or more food establishments but NOT a franchise of a large

corporation


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Risk Establishment type


n=260 n=176 n=285 n=151High Medium Restaurant Grocery

Single food establishments have the highest share in both risk categories. Privately owned restaurants are the most common establishment type.

Franchises and food establishments of large corporations are most commonly grocery stores.

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

2 or more food establishments AND a franchise of a large

corporation

A single (one) food establishment, and NOT a

franchise of a large corporation or part of a chain

2 or more food establishments but NOT a franchise of a large

corporation


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Languages

English

Spanish

Arabic

Chinese

Hmong

Somali

Vietnamese

Oromo

Laotian

Other

n=436 n=57 n=101 n=62 n=216


Spanish continues to be the second language of choice metro-wide. As found in the previous wave, Arabic, Chinese and Hmong are languages needed in different areas of the metro.

Arabic is more common in Minneapolis and St. Paul than in the counties. Chinese is predominant in Minneapolis and Hennepin County. Hmong is predominant in St. Paul and Ramsey County. Somali is predominant in Minneapolis

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


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Languages

English

Spanish

Arabic

Chinese

Hmong

Somali

Vietnamese

Oromo

Laotian

Other


Spanish language continues to be the second language choice across all segments, with a slightly increased need in restaurants (from 2005) and high risk establishments.

Chinese and Hmong rank high as second tier languages in the high risk and restaurant categories.

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



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Languages

English

Spanish

Chinese

Arabic

Hmong

Somali

Vietnamese

Oromo

Laotian

Other

Again, second language choice is Spanish, with a need that is even across all channels.

Arabic, Chinese, Hmong and Somali are second-tier languages that are needed by single food establishments and chains with more than two locations. Chinese ranks highest in single food establishments.

Ownership View (Language) Twin Cities Metro Area Total

n=244 n=49 n=143

Single foodestablishment

More than 2locations, not a chain

More than 2 locations, chain


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1 to 5

6 to 10

More than 10


Ability to provide list of food suppliers


n=57 n=101 n=62 n=216

n=57 n=101 n=62 n=216

Ramsey County St. Paul Hennepin Minneapolis

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

Likely because an increased number of grocery stores.

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


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1 to 5

6 to 10

More than 10



n=260


n=260

n=176 n=285 n=151

n=176 n=285 n=151

High Medium Restaurant Grocery


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

Grocery stores tend to have more food suppliers.


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1 to 5

6 to 10

More than 10



Number of food suppliersn=244 n=49 n=143

n=244 n=49 n=143


More than 2locations not a chain


Companies that are single food establishments or more than 2 locations, non-chain, are 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


VASHÉ Research

MDH Employee Illness Tree and poster


Illness Log in Emergency Handbook for Food Managers

Has Tools for Illness Reporting

Tools used

n=57 n=101 n=62 n=216

n=57 n=101 n=62 n=216

Ramsey County St. Paul Hennepin Minneapolis

The most commonly used tool for reporting illness is the Employee Illness Log.

In each geographic category except St. Paul “None” is cited a quarter of the time.

County/City View (Tools for Illness Reporting) Twin Cities Metro Area Total


Call City/County/State HD

None


VASHÉ Research




Risk/Establishment View (Tools for Illness Reporting) Twin Cities Metro Area Total

Again, the Employee Illness Log is the primary tool used to report illness. One in four use the Emergency Handbook, while another quarter indicate they have “None.”

Tools for Illness Reporting

Tools used



Emergency Handbook for Food Managers

n=229 n=162 n=262 n=128


None


VASHÉ Research

Tools for Illness Reporting

n=244 n=49 n=143




Employee Illness log is the most commonly used. The Emergency Handbook for Food Managers is used 25% of the time.

Ownership View (Tools for Illness Reporting) Twin Cities Metro Area Total


Tools used



Emergency Handbook for Food Managers

n=229 n=162 n=262


None


VASHÉ Research

n=436 n=57 n=101 n=62 n=216


Preferred way to respond to water contamination alert



Call the City/County/State

Use bottled water



Boil water

Over half of establishments would shut down and call the City, County or State in the event of water contamination.

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


VASHÉ Research



Risk/Establishment View (Water Contamination) Twin Cities Metro Area Total


Action taken if notified that water was contaminated

n=260 n=176 n=285 n=151





Other




VASHÉ Research






Ownership View (Water Contamination) Twin Cities Metro Area Total


High Medium Restaurant




Other



n=244 n=49 n=143


VASHÉ Research

n=436 n=57 n=101 n=62 n=91Total Ramsey St. Paul Hennepin Minneapolis

Frequency of back doors/loading doors locked

Always

Almost always

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.

3 out of 4 respondents keep back doors locked when not in use. Over 95% of the time the response is at a minimum “Most of the time.”

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


VASHÉ Research



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



n=260 n=176 n=285 n=151

Always

Almost always

Most of the time

Some of the time

Almost never



VASHÉ Research


n=244



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

Always

Almost always

Most of the time

Some of the time

Almost never

Frequency of Checking Deliveries



n=49 n=143


VASHÉ Research



Always

Almost always

Most of the time

Some of the time

Almost never

Q8. How often do you inspect food deliveries to ensure no tampering or unexplained additions have been made? For example, checking for opened or unexplained packages, liquid or powder residue on packaging, returning suspicious or opened packages to supplier, etc.?Base: Total respondents.

A high rate of establishments check their deliveries: Nearly 9 out of 10.

Although “tampering” is stated directly to the respondent, my opinion is that the priority in checking deliveries is primarily a function of inventory control, not emergency preparedness.

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


VASHÉ Research



Risk/Establishment View (Security—Inspection) Twin Cities Metro Area Total

A high rate of establishments check their deliveries: Greater than 9 out of 10. Large corporations and groceries often have a specific position responsible for receiving shipments.


n=260 n=176 n=285 n=151

Always

Almost always

Most of the time

Some of the time

Almost never



VASHÉ Research

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

Always

Almost always

Most of the time

Some of the time

Almost never



n=244


More than 2Locations, not a chain


n=49 n=143

A high rate of establishments check their deliveries: Nearly 9 out of 10.

Although “tampering” is stated directly to the respondent, my opinion is that the priority in checking deliveries is primarily a function of inventory control, not emergency preparedness.


VASHÉ Research



Q8C. How often do you self-inspect to evaluate and improve food safety and food security, for example, using a Food Safety and Food Security Self-Inspection Checklist?Base: Total respondents.

Over half of respondents self-inspect on a weekly basis. Daily inspections using food safety material is rarely done. The low numbers in this category

perhaps indicate that the people who are receiving shipments are not evaluating how to improve the food safety and security aspect of the delivery.

County/City View (Security—Self Inspection) Twin Cities Metro Area Total—Frequency of Self-Inspection

Monthly

Daily

Weekly

Other

Almost never



VASHÉ Research



Risk/Establishment View (Security—Self Inspection) Frequency of Self-inspection

Again, self-inspections are more commonly done on a weekly or monthly basis.

Daily inspections using food safety material is rarely done. The low numbers in this category perhaps indicate that the people who are receiving shipments are not evaluating how to improve the food safety and security aspect of the delivery.

n=260 n=176 n=285 n=151

Monthly

Daily

Weekly

Other

Almost never





VASHÉ Research


The majority of establishments inspect on a weekly and monthly basis. Daily inspections using food safety material is rarely done. The low numbers in this category perhaps indicate that the people

who are receiving shipments are not evaluating how to improve the food safety and security aspect of the delivery.

Ownership View (Security—Self Inspection) Twin Cities Metro Area Total

Monthly

Daily

Weekly

Other

Almost never



n=244




n=49 n=143


VASHÉ Research


Supports a Self-Inspection Initiative

Yes

Initially supportive, butneed more information

Initially negative, butneed more information

Some of the time


A majority, 8 in 10, in all geographies, are open to a self-inspection initiative.

County/City View (Self-Inspection Initiative) Twin Cities Metro Area Total


VASHÉ Research



Risk/Establishment View (Self-Inspection Initiative) Twin Cities Metro Area Total

Most are open to a self-inspection initiative.

n=260 n=176 n=285 n=151



Yes



Some of the time


VASHÉ Research

The majority of establishments are open to a self-inspection initiative.

Ownership View (Self-Inspection Initiative) Twin Cities Metro Area Total



n=244




n=49 n=143

Yes



Some of the time


VASHÉ Research

State duty officer

Local health dept.

911

Other


Called first:

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 extensive flooding, who would you call first for help? Base: Total respondents.

Has emergency plan

Corporate/Senior Mgmt./Boss

In the event of extensive flooding, all geographies report they would first contact their boss followed by contacting their local health department.

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


VASHÉ Research

Called first:

Has emergency plan

Ownership Type View (Emergency Plan / Contacts) Twin Cities Metro Area Total

Single food establishments are least likely to have an emergency plan in their establishment.

In the event of extensive flooding, primarily the local health department, followed by their boss or management, would be contacted first.

State duty officer

Local health dept.

911

Other

Utility company

Corporate/Senior Mgmt./Boss

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 extensive flooding, who would you call first for help? Base: Total respondents.

n=244




n=49 n=143


VASHÉ Research


n=436 n=57 n=101 n=62 n=216




More than a year

Never

Ramsey County has the largest share of respondents that have fire drills (35%). As with the 2005 study, one possible explanation may be because it contains a larger number of day care centers.

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



VASHÉ Research



More than a year

Never



There is generally an even distribution in regard to the number of respondents that have had fire drills in respect to risk and establishment type.

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


2007


VASHÉ Research




More than a year

Never

n=244 n=49 n=143


More than 2locations non-chain



Again, even distribution in the ownership view.

Ownership View (Fire Drills) Twin Cities Metro Area Total

2007


VASHÉ Research

Q9A. Do you have an evacuation or shelter-in-place plan for workers and customers in the event of an emergency such as a tornado, fire or chemical incident?Base: Total respondents.


In most cases, about half of the respondents indicate they have a shelter-in-place plan for workers and customers.

This is less likely in single food establishments and more likely in grocery stores.

Overall View (Shelter-In-Place Plan) Twin Cities Metro Area Total

Has evacuation or shelter-in-place plan


n=244 n=49 n=143





VASHÉ Research

Q9B. Are you using the Emergency Readiness for Food Workers Photo Lessons included in the Emergency Handbook for Food Managers or other emergency training lessons to train your staff on what to do in an emergency?Base: Total respondents.


More restaurants and high risk establishments report using the ER for Food Workers in the EH for Food Managers than other categories.

Hennepin County and Minneapolis are more likely to use the handbook for emergencies.

Emergency Readiness for Food Workers Photo Lessons All Geographies, Risk and Ownership

Uses Emergency Readiness for Food Workers Photo Lessons


n=244 n=49 n=143





VASHÉ Research

Q9C. What exactly are the materials that you are using?Base: Total respondents.


High-risk, restaurant and more than 2 locations, non chain, along with Minneapolis are the highest users of the Emergency Handbook for Food Managers.

Overall adoption rate of the Emergency Handbook is low compared to other materials. Many cite materials such as internal resources or ServSafe for training.

Lowest adoption rate occurs with Grocery stores and Ramsey County.

Materials UsedAll Geographies, Risk and Ownership

Utilization of Emergency Handbook for Food Managers


n=244 n=49 n=143


More than 2Locations, not a chain



VASHÉ Research

Video

Emergency Handbook

Other

CD or DVD

Classroom training



More than 8 hours

1 to 2 hours

2 to 4 hours

4 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 type

Training length:

n=44 n=81 n=52 n=71n=340

New hires are trained around the same rate: Slightly higher than 3 of 4 times. Hennepin County shows the highest rate while Minneapolis shows the lowest.

On the job training is the most common method of training. Classroom training occurs frequently

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


VASHÉ Research

Video

Other

CD or DVD

Classroom training



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=34 n=68n=188Training type, n=305

New hires are trained the most with chain and franchised businesses

On the job and classroom training occurs most frequent across all ownership types.

Ownership View (Emergency Training) Twin Cities Metro Area Total

Emergency Handbook

n=244 n=49 n=143


More than 2locations non-chain



VASHÉ Research


● Background and Objectives● Executive Summary● Methods● Trends: Benchmark Against Baseline● Results● Conclusions and Recommendations


VASHÉ Research

Promote training and resources via local health inspectors with an emphasis placed on high-risk restaurants.

Encourage utilization of the Emergency Handbook for Food Managers for training and emergencies. Place emphasis on the different components that make up the Emergency Handbook for Food Managers.

The majority of establishments see the value in the internal evaluation of food safety systems. Work in the area with establishments via local health inspectors.

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

Conclusions and Recommendations


VASHÉ Research

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

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

Food security topics should be delivered through existing food safety channels, delivered by printed materials, onsite evaluations and training.

• Emphasis should be on topics such as self-inspection.

Conclusions and Recommendations


VASHÉ Research

Weighting SchemeTwin Cities Metro Area Total

Geography Risk Establishment

Restaurants

Grocery

Unweighted

Weighted

High risk

Medium Risk

St. Paul

Minneapolis

Ramsey

Hennepin


VASHÉ Research

Confidential | VasheResearch.com

CONTACTS

Hennepin County, Susan Palchik 612-543-5205, [email protected] Ramsey County, Zack Hansen 651-266-1177, [email protected]

City of Minneapolis, Curt Fernandez 612-673-2175, [email protected]


VASHÉ Research

Promote training and resources via local health inspectors with an emphasis placed on high-risk restaurants.

Encourage utilization of the Emergency Handbook for Food Managers for training and emergencies. Place emphasis on the different components that make up the Emergency Handbook for Food Managers.

The majority of establishments see the value in the internal evaluation of food safety systems. Work in the area with establishments via local health inspectors.

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

Preparedness at Food ServiceConclusions and Recommendations


VASHÉ Research

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

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

Food security topics should be delivered through existing food safety channels, delivered by printed materials, onsite evaluations and training.

• Emphasis should be on topics such as self-inspection.

Preparedness at Food ServiceConclusions and Recommendations


VASHÉ Research

Preparedness at Food Service (Vashé Research, 2007 vs. 2005)

34% of Twin Cities Metro FMs said they’d had an emergency situation within past 2 years (e.g. flooding, storm damage, power outage, fire or food tampering).

64% said they have an emergency plan, up from 46%.

48% said they have an exit plan.

31% said they’d had a fire drill in past year, up from 28%; 60% never have had a drill.


VASHÉ Research

Preparedness—Continued

53% claimed they would call local or state PH in an emergency, up from 40%.

99% said they are able to immediately provide a list of their food suppliers in event of an illness outbreak, as in 2005.

78% said they are training new hires on what to do in an emergency, up 3% from 2005.

50% training on the job is down from 60% in 2005. Classroom & other forms of training are on the rise

41% of training lasts a half hour or less, vs. 49% in 2005.


VASHÉ Research

Preparedness Tools (Vashé, 2007)

Metro FMs said they had seen the following resources:‒ 48% Emergency Handbook for Food Managers (pub Fall 2005)

‒ 22% Food Security Self Inspection Checklist (pub Fall 2005)

‒ 17% Food Safety & Security Self Audit Checklist (out Nov 2006)

Of the 34% who had experienced an emergency in past 2 years, use of APC guidance was:‒ 19% Emergency Handbook

‒ 6% Food Safety & Security Checklists

‒ 52% no guidance used

22% said they use the Emergency Handbook Photo Lessons to train staff, and 4% more use other training lessons

‒ Corporate, ServSafe…


VASHÉ Research

Food Security (Vashé, 2007 v 2005)

54% said they self inspect for food safety and food security, and 89% of these self-inspect either weekly or monthly.

85% said they lock back doors and loading docks always or almost always, up 8% from 2005.

89% said they inspect food deliveries to ensure no tampering, however the surveyor suspects that as in 2005 most inspect for inventory control and theft rather than for tampering.

88% feel they have sufficient tools for reporting employee illnesses as an early warning of tampering.


VASHÉ Research

Food Security—Continued

99% said they could provide their supplier list immediately if an illness outbreak as in 2005, even with the number of food suppliers on the increase.

A small percent claim to receive a premium reduction from their property insurer for food security self-inspection.

‒ Surveyor notes that actual percent is soft because many respondents were not in charge of insurances.


VASHÉ Research

Self Inspection (Vashé, 2007)

54% said they self inspect for food safety and food security.

89% of those who do, self inspect either weekly or monthly.

86% support or initially support a self-inspection initiative.


VASHÉ Research

Twin Cities Metro Food Service Demographics(Vashé, 2007)

70% are single facility, small businesses, comparable to 2005 although chains are increasing.

The top 5 translation language needs for training staff remain the same as in 2005:

‒ Spanish at 42%, higher in Minneapolis & St. Paul.‒ Arabic 7%, higher in Minneapolis & St. Paul. ‒ Hmong 5%, highest outside of Minneapolis.‒ Somali 5%, higher in Minneapolis.‒ Chinese 4%.

Emerging: Vietnamese, Oromo and Lao


VASHÉ Research

References

Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Baseline Survey.

‒ Vashé Research for Twin Cities Metro APC, April 2005, a phone survey of food managers, n=379, universe=4,181.

Emergency Preparedness at Twin Cities Metro Food Service Establishments: An Outreach and Benchmark Survey.

‒ Vashé Research for Twin Cities Metro APC, Oct. 2007, a phone survey of food managers, n=436, universe=4,568.


VASHÉ Research

Twin Cities Metro APC

The Twin Cities Metro Advanced Practice Center (APC) is a Minnesota partnership of Hennepin County, St. Paul-Ramsey County and the City of Minneapolis. It is one of eight centers nationally funded by the National Association of County and City Health Officials (NACCHO) in collaboration with CDC to strengthen public health emergency preparedness.

Since 2004, this center has developed environmental health emergency preparedness resources for workforce training & response, government and regulated businesses, and a multicultural general public. All products are available at www.NACCHO.org/Publications.

HENNEPIN COUNTY ST. PAUL-RAMSEY COUNTY

Susan Palchick, EH Manager Zach Hansen, EH [email protected] [email protected]

Brian Golob, Sr. Environmentalist Cheryl Armstrong, Program [email protected] [email protected]

CITY OF MINNEAPOLISCurt Fernandez, Food Safety [email protected]

Tim Jenkins, Food Safety [email protected]

Susan Kulstad, [email protected]

Confidential | VasheResearch.com Emergency Preparedness at Twin Cities Metro Food Service Establishments: An Outreach and Benchmark Survey Research Conducted.

Documents

half of establishments

emergency plan

food managers

thirds of establishments

emergency handbook

food establishment managers

vash research background

food deliveries