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
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Presentation Outline
Background and Objectives● Executive Summary● Trends: Benchmark Against Baseline
● Methods● Results• Conclusions and Recommendations
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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.
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Presentation Outline
● 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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Presentation Outline
● 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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Presentation Outline
● 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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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?
n=436Emergency Handbook for
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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Trends: Benchmark Against Baseline
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
Call the City or County or State
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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Trends: Benchmark Against Baseline
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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Trends: Benchmark Against Baseline
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?
n=113Emergency Handbook for
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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Trends: Benchmark Against Baseline
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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Presentation Outline
● 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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Twin Cities Metro Area Total
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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Twin Cities Metro Area Total
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.
n=57 n=101 n=62 n=216Ramsey County St. Paul Hennepin Minneapolis
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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.
n=57 n=101 n=62 n=216Ramsey County St. Paul Hennepin Minneapolis
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.
n=57 n=101 n=62 n=216Ramsey County St. Paul Hennepin Minneapolis
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.
n=57 n=101 n=62 n=216Ramsey County St. Paul Hennepin Minneapolis
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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Presentation Outline
● 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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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
Q1. Which one of the following categories best describes your business? Base: Total respondents.
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
Q1. Which one of the following categories best describes your business? Base: Total respondents.
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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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=436 n=57 n=101 n=62 n=216
Total Ramsey St. Paul Hennepin Minneapolis
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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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
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
n=174 n=205 n=196 n=183High Medium Restaurant Grocery
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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
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
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=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
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=260
Number of food suppliers
n=260
n=176 n=285 n=151
n=176 n=285 n=151
High Medium Restaurant Grocery
Risk Establishment type
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
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 suppliersn=244 n=49 n=143
n=244 n=49 n=143
Single foodestablishment
More than 2locations not a chain
More than 2 locations, 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
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MDH Employee Illness Tree and poster
Employee Illness Log
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
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.
Call City/County/State HD
None
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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=260 n=176 n=285 n=151High Medium Restaurant Grocery
Risk Establishment type
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
MDH Employee Illness Tree and poster
Employee Illness Log
Emergency Handbook for Food Managers
n=229 n=162 n=262 n=128
Call City/County/State HD
None
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Tools for Illness Reporting
n=244 n=49 n=143
Single foodestablishment
More than 2locations not a chain
More than 2 locations, chain
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
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.
Tools used
MDH Employee Illness Tree and poster
Employee Illness Log
Emergency Handbook for Food Managers
n=229 n=162 n=262
Call City/County/State HD
None
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n=436 n=57 n=101 n=62 n=216
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
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
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High Medium Restaurant Grocery
Risk Establishment type
Risk/Establishment View (Water Contamination) Twin Cities Metro Area Total
Over half of establishments would shut down and call the City, County or State in the event of water contamination.
Action taken if notified that water was contaminated
n=260 n=176 n=285 n=151
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
Call the City or County or State
Other
Call Corporate / senior management
Stop using/ serving water, ice, coffee
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Action taken if notified that water was contaminated
Single foodestablishment
More than 2locations not a chain
More than 2 locations, chain
Over half of establishments would shut down and call the City, County or State in the event of water contamination.
Ownership View (Water Contamination) Twin Cities Metro Area Total
Q6. If you were notified that the drinking water supply (tap water) at your establishment was contaminated, what would you do? Base: Total respondents.
High Medium Restaurant
Use bottled water forcustomer drinking water
Shut down operations
Call the City or County or State
Other
Call Corporate / senior management
Stop using/ serving water, ice, coffee
n=244 n=49 n=143
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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
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High Medium Restaurant Grocery
Risk Establishment type
Risk/Establishment View (Security—Establishment) Twin Cities Metro Area Total
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.”
Action taken if notified that water was contaminated
n=260 n=176 n=285 n=151
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.
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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=244
Single foodestablishment
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.”
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
More than 2locations not a chain
More than 2 locations, chain
n=49 n=143
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n=436 n=57 n=101 n=62 n=91Total Ramsey St. Paul Hennepin Minneapolis
Frequency of Checking Deliveries
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
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High Medium Restaurant Grocery
Risk Establishment type
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.
Frequency of Checking Deliveries
n=260 n=176 n=285 n=151
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.
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Ownership View (Security—Inspection) Twin Cities Metro Area Total
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.
Frequency of Checking Deliveries
n=244
Single foodestablishment
More than 2Locations, not a chain
More than 2 locations, 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.
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n=436 n=57 n=101 n=62 n=91Total Ramsey St. Paul Hennepin Minneapolis
Frequency of 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?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
Only when inspector comes
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High Medium Restaurant Grocery
Risk Establishment type
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
Only when inspector comes
Frequency of 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?Base: Total respondents.
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Frequency of Self-Inspection
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
Only when inspector comes
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.
n=244
Single foodestablishment
More than 2locations not a chain
More than 2 locations, chain
n=49 n=143
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n=436 n=57 n=101 n=62 n=91Total Ramsey St. Paul Hennepin Minneapolis
Supports a Self-Inspection Initiative
Yes
Initially supportive, butneed more information
Initially negative, butneed more information
Some of the time
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.
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
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High Medium Restaurant Grocery
Risk Establishment type
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
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.
Supports a Self-Inspection Initiative
Yes
Initially supportive, butneed more information
Initially negative, butneed more information
Some of the time
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The majority of establishments are open to a self-inspection initiative.
Ownership View (Self-Inspection Initiative) Twin Cities Metro Area Total
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.
Supports a Self-Inspection Initiative
n=244
Single foodestablishment
More than 2locations not a chain
More than 2 locations, chain
n=49 n=143
Yes
Initially supportive, butneed more information
Initially negative, butneed more information
Some of the time
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State duty officer
Local health dept.
911
Other
n=436 n=57 n=101 n=62 n=216Total Ramsey St. Paul Hennepin Minneapolis
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
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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
Single foodestablishment
More than 2locations not a chain
More than 2 locations, chain
n=49 n=143
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Frequency of Fire Drills
n=436 n=57 n=101 n=62 n=216
Total Ramsey St. Paul Hennepin Minneapolis
Within the past 6 months
Within the past year
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
Q9. When was the last time you had a fire drill? Base: Total respondents.
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Within the past 6 months
Within the past year
More than a year
Never
n=260 n=176 n=285 n=151High Medium Restaurant Grocery
Frequency of Fire Drills
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
Q9. When was the last time you had a fire drill? Base: Total respondents.
2007
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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=244 n=49 n=143
Single foodestablishment
More than 2locations non-chain
More than 2 locations, chain
Frequency of Fire Drills
Again, even distribution in the ownership view.
Ownership View (Fire Drills) Twin Cities Metro Area Total
2007
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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?Base: Total respondents.
n=57 n=101 n=62 n=216Ramsey County St. Paul Hennepin Minneapolis
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=260 n=176 n=285 n=151High Medium Restaurant Grocery
n=244 n=49 n=143
Single foodestablishment
More than 2locations not a chain
More than 2 locations, chain
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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.
n=57 n=101 n=62 n=216Ramsey County St. Paul Hennepin Minneapolis
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=260 n=176 n=285 n=151High Medium Restaurant Grocery
n=244 n=49 n=143
Single foodestablishment
More than 2locations not a chain
More than 2 locations, chain
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Q9C. What exactly are the materials that you are using?Base: Total respondents.
n=57 n=101 n=62 n=216Ramsey County St. Paul Hennepin Minneapolis
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=260 n=176 n=285 n=151High Medium Restaurant Grocery
n=244 n=49 n=143
Single foodestablishment
More than 2Locations, not a chain
More than 2 locations, chain
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Video
Emergency Handbook
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 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
n=436 n=57 n=101 n=62 n=91Total Ramsey St. Paul Hennepin Minneapolis
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
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Video
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=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
Single foodestablishment
More than 2locations non-chain
More than 2 locations, chain
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Presentation Outline
● Background and Objectives● Executive Summary● Methods● Trends: Benchmark Against Baseline● Results● Conclusions and Recommendations
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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
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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
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Weighting SchemeTwin Cities Metro Area Total
Geography Risk Establishment
Restaurants
Grocery
Unweighted
Weighted
High risk
Medium Risk
St. Paul
Minneapolis
Ramsey
Hennepin
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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]
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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
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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
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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.
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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.
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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…
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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.
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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.
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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.
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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
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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.
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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]