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

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

1 April 2005 NACCHO APC Grant, Goal 3 & 4 Presentation Outline Background and Objectives Executive Summary Methods Results Twin Cities Metro Area Total Results by quota groups/cross-tabs Geography view (by County/City) Risk Category view (High versus Medium Risk) Establishment Type view (Restaurants versus Groceries) Ownership type/Number of locations view (Chain/Non-chain, Single/Multiple locations) Conclusions and Recommendations Appendix Weighting methodology Individual slide decks with totals for Ramsey County City of St. Paul Hennepin County City of Minneapolis

2 April 2005 NACCHO APC Grant, Goal 3 & 4 Background and Objectives Survey commissioned by Hennepin and Ramsey Counties and the City of Minneapolis as part of Project Goal 3, to develop an Advanced Practice Center for emergency preparedness and response at licensed food facilities in the Metro area. Funded by the NACCHO Advanced Practice Centers Grant Objectives: –Assess food establishments emergency preparedness in the Metro area. –Understand and evaluate respondents needs for emergency training content and its optimal delivery formats (including language options). –Establish and evaluate effective means of emergency information dissemination to food establishment managers. –Establish a consistent set of baseline measurements, to be used in future surveys measuring the effect of Advanced Practice Center on food establishments emergency preparedness.

3 April 2005 NACCHO APC Grant, Goal 3 & 4 Presentation Outline Background and Objectives Executive Summary Methods Results Twin Cities Metro Area Total Results by quota groups/cross-tabs Geography view (by County/City) Risk Category view (High versus Medium risk) Establishment Type view (Restaurants versus Groceries) Ownership type/Number of locations (Chain/Non-chain, Single/Multiple locations) Conclusions and Recommendations Appendix Weighting methodology Individual slide decks with totals for Ramsey County City of St. Paul Hennepin County City of Minneapolis

4 April 2005 NACCHO APC Grant, Goal 3 & 4 Executive Summary Emergency Preparedness And Reporting Processes (Establishment Government) Half of all restaurants and grocery stores claim to have an emergency plan in place. –In case of an emergency such as power outage, managers are most likely to contact a utility company. Only 12% would contact a state duty office, and none – their local health department. In case of water contamination, only 2 out of 5 establishments would notify a governmental official. –Half of establishments would simply shut down and wait for safe water supply to be re-established Practically all food establishments claim to have their lists of suppliers readily available. About 4 out of 5 establishments claim to have their back/loading doors locked all or almost all the time. Almost all establishments claim to inspect their food deliveries for evidence of tampering. –However, their primary focus is on inventory control/theft, rather than food safety. Two thirds of establishments admit to have never had a fire drill. –Only one in 4 establishments had a fire drill within the last 12 months.

5 April 2005 NACCHO APC Grant, Goal 3 & 4 Executive Summary Emergency Alert Network (Government Establishment) Almost all managers (94%) welcome the idea of receiving emergency alerts from a food safety alert system. Overall, respondents of different linguistic and ethnic background are equally receptive of the idea of an emergency alert system maintained by local government. Food establishment managers are primarily interested in alerts on food contamination, food borne outbreaks, and food and water supply affected by terrorist acts. Phone alerts are slightly more preferable to alerts by email or fax.

6 April 2005 NACCHO APC Grant, Goal 3 & 4 Executive Summary Emergency Preparedness Training Three quarters of establishments provide emergency training to their new hires. –In half of all cases, this training lasts less than 30 minutes. –Training is provided mostly on the job, by supervisor/co-worker or via printed materials. For training purposes, food establishments have an overall preference for written materials. –Food establishments are getting more comfortable with Internet technology (as evidenced by their email use). But when it comes to information and/or training services, most prefer a push, rather than pull, approach – hence their preference for written materials over website-based content/training. While almost all establishments want training materials in English, 42% of respondents would also like to have such materials in Spanish. For training on how to report illness in compliance with Food Code, more than two thirds of respondents prefer internal training (by food manager or employee manual) –Onsite training by a local health official is the top choice for more than a quarter of establishments.

7 April 2005 NACCHO APC Grant, Goal 3 & 4 Executive Summary Differences By Segment By geography: Ramsey County / St. Paul / Hennepin County / Minneapolis –Similar response patterns across all geographies. While data displays some statistically significant differences, there is not much basis for differentiating managerial/decision-making approaches by geography. –Displayed differences most likely due to the four geographies different food establishment demographic profiles. –City of St. Pauls food establishments have a higher share of businesses with no emergency plan and no emergency training for new hires). By risk level: High versus Medium –Twice as many high-risk food establishments would welcome training materials in Spanish, as compared to medium-risk businesses; they also have higher need for training materials in Chinese and Hmong. –High-risk businesses are more likely to provide classroom training for emergencies, and somewhat more receptive to the idea of onsite training by Health Department.

8 April 2005 NACCHO APC Grant, Goal 3 & 4 Executive Summary Differences By Segment (continued) By establishment type: Restaurants versus Grocery Stores –Twice as many restaurants would like training materials in Spanish and Chinese, as compared to grocery stores; grocery stores have higher need for training materials in Arabic and Somali. –Grocery stores cause stronger food safety concerns, as they are much more likely to have numerous suppliers, keep their kitchen/loading doors unlocked, provide less than 30 min of emergency training for new hires, and ignore the need for regular fire drills. –Restaurants are more likely to use classroom settings for emergency training of new employees, and show much more interest in onsite training by Health Department. By business size/type ( number of locations, privately owned/franchise/chain ) –Multiple-location, multi-store chains are twice as likely to need training materials in Spanish than single-location, non-franchised businesses. –Training materials in Chinese are most needed at single-location, non-franchised food establishments. –Single-location, non-franchised businesses (which account for 72% of all food establishments in Metro area) present a stronger food safety concern, as they are much more likely to provide no or less than 30 min of emergency training for new hires, and ignore the need for regular fire drills.

10 April 2005 NACCHO APC Grant, Goal 3 & 4 Methods Phone survey conducted 20 February to 07 April 2005 Questionnaire developed by collaborative effort between Metro Team and Vashé Research Surveys population/universe defined as all food establishments in the Metro area, based on record lists provided by local governments. Responses collected for each of the following quota groups: –Four geographic areas: Ramsey County (other than City of St. Paul), City of St. Paul, Hennepin County (other than City of Minneapolis), City of Minneapolis –Risk categorization: High versus Medium risk level –Type of food establishment: Restaurants versus Grocery Stores Results shown are weighted to accurately reflect the proportions of the total universe (all food establishments Metro-wide), correcting for over- and under-representation in the above quota groups. –More detail regarding weighting scheme included in the Appendix.Appendix

11 April 2005 NACCHO APC Grant, Goal 3 & 4 Methods All respondents qualified as in charge of food management and knowledgeable about their establishments 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).

13 April 2005 NACCHO APC Grant, Goal 3 & 4 Detailed Table of Contents Demographic dataPage 31 Not graphed Not graphed Not graphedPage 31 Ownership type/Number of locations (Q1)Page 32Page 32Page 33 Not graphedPage 32 Page 33 Training materials, format preferences (Q2A)Page 34Page 34 Not graphed Page 35Page 34 Page 35 Training materials, language needs (Q3)Page 36Page 36Page 37Page 38Page 36 Page 37Page 38 Food supplier list availability/Number (Q4A/4B)Page 39 Page 39 Page 40 Page 41Page 39 Page 40 Page 41 Best way to report illness (Q5) Page 42 Page 42 Page 43 Not graphedPage 42 Page 43 Water contamination response (Q6) Page 44 Page 44 Not graphed Not graphedPage 44 Back door/loading door practices (Q7) Page 45 Page 45 Not graphed Not graphedPage 45 Food delivery inspection frequency (Q8) Not graphed Not graphed Not graphed Not graphed Fire drill practices (Q9) Page 47 Page 47 Page 48 Page 49Page 47 Page 48 Page 49 Emergency training for hires (Q10, 10A, 10B, 10C) Page 50 Page 50 Not graphed Page 51Page 50 Page 51 Emergency plan; primary contacts (Q11A, 11B) Page 52 Page 52 Not graphed Page 53Page 52 Page 53 Interest in emergency alert services (Q12) Page 54 Page 54 Not graphed Not graphedPage 54 Interest in emergency alerts, by type (Q13) Page 55 Page 55 Page 56 Page 57Page 55 Page 56 Page 57 Emergency alerts, communication methods (Q14) Page 58 Page 58 Not graphed Page 59Page 58 Page 59 Alternative sources of emergency information (Q15) Page 29 Not graphed Not graphed Not graphedPage 29 Weighting SchemePage 64Page 64 Individual Counties/City TotalsRamsey CountySt. PaulHennepin CountyMinneapolisRamsey CountySt. PaulHennepin CountyMinneapolis

14 April 2005 NACCHO APC Grant, Goal 3 & 4 A single (one) food establishment and NOT a franchise of a large corporation 2 or 3 food establishments and NOT a franchise of a large corporation 1 - 3 food establishments which ARE franchised by a large corporation More than 3 food establishments but NOT a multi-state chain More than 3 food establishments AND a multi-state chain Q1. Which one of the following categories best describes your business? Base: Total respondents. Single-location, non- franchised businesses account for almost three quarters of all food establishments in Metro area. Multi-state chains with multiple locations form second largest (but much smaller) group. n=379 Business type Business Ownership Type Twin Cities Metro Area Total

15 April 2005 NACCHO APC Grant, Goal 3 & 4 Written materials Video tapes CDs DVDs Mailed/emailed newsletters Website Training seminar Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents. Types of materials desired for training n=379 For training purposes, food establishments have an overall preference for written materials. Videotapes make a clear second choice. Training seminars have more popularity among Spanish-speaking establishments Training Materials Desired Twin Cities Metro Area Total

16 April 2005 NACCHO APC Grant, Goal 3 & 4 Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents. Written materials Video tapes CDs DVDs Mailed/emailed newsletters Website Training seminar Third, n=114 First, n=379 Second, n=291 Choice Overall response pattern similar to previous question. Higher preference for videotapes over CDs and DVDs reflect the fact that food establishments are not early adopters in relation to technology. Websites are rarely a first or second choice as a training delivery format, but the cumulative percentage shows that food businesses are not averse to using Internet technology. 85% 58% 49% 39% 28% 21% 20% Training Materials Desired Choice Twin Cities Metro Area Total

17 April 2005 NACCHO APC Grant, Goal 3 & 4 While almost all establishments want training materials in English, 42% of respondents would also like to have such materials in Spanish. Establishments with Asian and Arabic speakers may under-report their need for non-English materials. Q3. If training materials were supplied to you by your local health agency, what languages should they be in so that your employees can understand the training? Base: Total respondents. Languages needed n=379 English Spanish Arabic Chinese Hmong Somali Vietnamese Oromo Laotian Other Languages Twin Cities Metro Area Total

18 April 2005 NACCHO APC Grant, Goal 3 & 4 Practically all food establishments have lists of their suppliers available. Three quarters of food establishments have between 1 and 5 suppliers only. 1 to 5 6 to 10 More than 10 Q4a. If an emergency such as an illness outbreak occurred, would you be able to immediately provide a list of your food suppliers to local officials? Q4b. How many food suppliers do you currently have? Base: Total respondents. Ability to provide list of food suppliers n=379 Number of food suppliers n=375 Number of Food Suppliers Twin Cities Metro Area Total

19 April 2005 NACCHO APC Grant, Goal 3 & 4 For training on how to report illness in compliance with Food Code, more than two thirds of respondents prefer internal training (by food manager or employee manual) Onsite training by a local health official is the top choice for more than a quarter of establishments. Off-site employee training Employee manual Instruction by food manager Encouragement by peers On-site training by local health department Q5. Sometimes the best indicator that there is a potential emergency such as a biological or chemical contamination threat is when an employee feels ill. What do you think would be the best way for employees to learn how to appropriately report illness, as required by the Food Code? Base: Total respondents. Preferred way to learn about reporting illness n=339 Regulatory fines Learning About Reporting Illness Twin Cities Metro Area Total

20 April 2005 NACCHO APC Grant, Goal 3 & 4 In the event of what supply contamination, half of food establishments would shut down operations. Forty percent of food managers would also notify local authorities. Use bottled water for customer drinking water Shut down operations Boil water before using it Call the City or County or State Q6. If you were notified that the drinking water supply (tap water) at your establishment was contaminated, what would you do? Base: Total respondents. What respondent would do if notified that water was contaminated n=379 Other Call Corporate / senior management Stop using/ serving water, ice, coffee Reaction to Water Contamination Twin Cities Metro Area Total

21 April 2005 NACCHO APC Grant, Goal 3 & 4 About 4 out of 5 establishments claim to have their back/loading doors locked all or almost all the time. –Less than 10% of respondents admit to frequently leaving their back/loading doors unlocked. Almost all establishments claim to inspect their food deliveries for evidence of tampering. –However, their primary focus is on inventory control/theft, rather than food safety. Always Almost always Never Most of the time Some of the time Almost never Frequency of back doors/ loading doors locked Frequency of food delivery inspections Q7. How often do you and your employees keep back doors into the kitchen area and loading dock doors locked when not in use? Q8. How often do you inspect food deliveries to ensure no tampering or unexplained additions have been made? Base: Total respondents. n=379 Security Establishment and Deliveries Twin Cities Metro Area Total

22 April 2005 NACCHO APC Grant, Goal 3 & 4 Within the past 6 months Within the past year More than a year Never About two thirds of food establishments have never had a fire drill. Only a quarter have conducted a fire drill within the last six months. Frequency of Fire Drills n=379 Q9. When was the last time you had a fire drill? Base: Total respondents. Fire Drill Frequency Twin Cities Metro Area Total

23 April 2005 NACCHO APC Grant, Goal 3 & 4 Three quarters of establishments provide emergency training to their new hires. In half of all cases, this training lasts less than 30 minutes. Training is provided mostly on the job, by supervisor/co- worker or via printed materials. Video Printed materials Other CD or DVD Classroom training Training type New hires trained? Less than 30 minutes 30 minutes to 1 hour More than 8 hours 1 to 2 hours 2 to 4 hours 4 to 8 hours Training length n=379 Q10. Are newly hired employees trained on what to do in an emergency? Q10B. Please describe the type of this training. Q10C. Now please describe the length of this training Base: Total respondents. n=294 Web based On the job Training Twin Cities Metro Area Total

24 April 2005 NACCHO APC Grant, Goal 3 & 4 Half of all restaurants and grocery stores claim to have an emergency plan in place. Business has emergency plan n=379 Q11a. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies? Emergency Plan Twin Cities Metro Area Total

25 April 2005 NACCHO APC Grant, Goal 3 & 4 In case of an emergency such as power outage, managers are most likely to contact a utility company. Only 12% would contact a state duty office, and none – their local health department. Practically all managers believe that, during their night or weekend absence, there is another employee aware of who to contact in case of emergency. The boss 911 Local health department Utility company Other State duty officer Q11b. If you had an emergency at your food establishment today, such as a lasting local power outage, who would you call first for help? Call second? Call third? Q11c. If an emergency such as a power outage happened nights or weekends when youre not there, would there be an employee who would know who to call? Base: Total respondents. Who is called first in a power outage n=379 Employees know who to contact in the event of an emergency Property mgmt / Owner Alternative refrigeration Emergency Power Outage Twin Cities Metro Area Total

26 April 2005 NACCHO APC Grant, Goal 3 & 4 Predominant majority of food managers are receptive to receiving emergency alert information. Respondent would like to receive emergency information n=379 Q12. Would you want to receive information about such emergencies? Base: Total respondents. Receptivity to Receiving Emergency Information Twin Cities Metro Area Total

27 April 2005 NACCHO APC Grant, Goal 3 & 4 Food establishments are mostly interested in alerts pertaining directly to the food and water supply. Power outages Food recalls Acts of terrorism that affect the food or water supply Food borne outbreaks Information about how to manage an emergency Floods, storms and other natural disasters Type of emergencies respondent would want to hear about Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents. Food contamination information n=362 Types of Emergencies to be Notified About Twin Cities Metro Area Total

28 April 2005 NACCHO APC Grant, Goal 3 & 4 Multiple ways to deliver alerts are likely to be most effective. Preferred way to receive alerts n=362 Q14. If such a system were created, what would be your preferred way of getting food safety alerts? Base: Total respondents. Preferred Method of Alert Delivery Twin Cities Metro Area Total

29 April 2005 NACCHO APC Grant, Goal 3 & 4 Methods respondents would use to obtain information about emergencies Q15.If you do not want to receive information from a food safety alert network, how would you get information about food safety emergencies? Base: Total respondents *Small sample size.. n=17* A very small number of managers are not interested in receiving emergency alert information. The small sample size does not allow to draw conclusions on what alternative sources of information they would use. Other Sources of Emergency Information Twin Cities Metro Area Total Return to Menu

31 April 2005 NACCHO APC Grant, Goal 3 & 4 n=379 n=95n=100n=93 n=91 Total Ramsey St. Paul Hennepin Minneapolis Medium / High Risk Grocery/ Restaurant Restaurant Grocery High risk Medium Risk Hennepin County has a higher share of restaurants and high- risk food establishments (correlated attributes). RestaurantGrocery High Risk 61%24% Medium Risk 39%76% Food Business Demographics Twin Cities Metro Area Total Return to Menu

32 April 2005 NACCHO APC Grant, Goal 3 & 4 Displayed differences most likely due to the four geographies different food establishment demographic profiles: –Hennepin County has a much higher share of high-risk establishments; 25% of all businesses are multiple-location, multi-store chains; –Ramsey County is the only one where single non-franchised businesses hold less than a 50% share, while one third of all food establishments are multiple-location, multi-store chains; –City of Minneapolis has the lowest share of high-risk establishments; more than three quarters are single non-franchised businesses –Overwhelming majority (85%) of City of St. Pauls food establishments are single non- franchised businesses, while multiple-location, multi-store chains presence is much lower than in other geographies. n=379 n=95n=100n=93n=91 Q1. Which one of the following categories best describes your business? Base: Total respondents. A single (one) food establishment and NOT a franchise of a large corporation 2 or 3 food establishments and NOT a franchise of a large corporation 1 - 3 food establishments which ARE franchised by a large corporation More than 3 food establishments but NOT a multi-state chain More than 3 food establishments AND a multi-state chain Total Ramsey St. Paul HennepinMinneapolis 44% 11% 33% County/City View (Business Type Ownership) Twin Cities Metro Area Total Return to Menu

33 April 2005 NACCHO APC Grant, Goal 3 & 4 Risk Establishment type Q1. Which one of the following categories best describes your business? Base: Total respondents. n=174 n=205n=196n=183 A single food establishment and NOT a franchise of a large corporation 2 or 3 food establishments and NOT a franchise of a large corporation 1 - 3 food establishments which ARE franchised by a large corporation More than 3 food establishments but NOT a multi-state chain More than 3 food establishments AND a multi-state chain High Medium Restaurant Grocery In terms of distribution by ownership and number of locations, there are no significant differences between risk category and establishment type subgroups. Risk/Establishment View (Business Type Ownership) Twin Cities Metro Area Total Return to Menu

34 April 2005 NACCHO APC Grant, Goal 3 & 4 Total Ramsey St. Paul Hennepin Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents. Written materials Video tapes CDs DVDs Newsletters Website Training seminar Third, n=114 First, n=379 Second, n=291 Choice of educational materials n=23 n=95 n=70 n=.26 n=100 n=75 n=36 n=93 n=77 Minneapolis n=29 n=91 n=69 County/City View (Training Materials Desired) Twin Cities Metro Area Total Food establishments in Minneapolis more likely to be interested in advanced technology-based training formats (DVDs, CDs, websites), compared to other geographic areas. Return to Menu

35 April 2005 NACCHO APC Grant, Goal 3 & 4 Single food establishment More than 3 locations in-state More than 3 locations, multi-state Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents. n=67 n=234 n=173 n=13 n=36 n=31 n=23 n=84 n=67 Written materials Video tapes CDs DVDs Newsletters Website Training seminar Choice of educational materials Multi-state, multiple-location chains have higher preference for training seminars than single food establishments. Ownership View (Training Materials Desired) Twin Cities Metro Area Total Return to Menu

36 April 2005 NACCHO APC Grant, Goal 3 & 4 Q3. If training materials were supplied to you by your local health agency, what languages should they be in so that your employees can understand the training? Base: Total respondents. Languages English Spanish Arabic Chinese Hmong Somali Vietnamese Oromo Laotian Other n=379 n=95n=100n=93 n=91 Total Ramsey St. Paul Hennepin Minneapolis While Spanish is the second language choice for all four geographical areas, this preference is much more pronounced in the City of Minneapolis. Materials in Chinese are most needed in Hennepin County, Arabic – in Cities of St. Paul and Minneapolis, Hmong in St. Paul and Hennepin County. County/City View (Language) Twin Cities Metro Area Total Return to Menu

37 April 2005 NACCHO APC Grant, Goal 3 & 4 Q3. If training materials were supplied to you by your local health agency, what languages should they be in so that your employees can understand the training? Base: Total respondents. Languages English Spanish Arabic Chinese Hmong Somali Vietnamese Oromo Laotian Other Risk Establishment type n=174 n=205n=196n=183 High Medium Restaurant Grocery While Spanish is the second language choice across all segments, materials in Spanish are needed in twice as many high-risk businesses and restaurants, compared to medium-risk companies and grocery stores, respectively. –Arabic and Somali are more likely to be used in grocery stores, Chinese and Vietnamese – in restaurants. –Chinese and Hmong are used more in high-risk food establishments, whereas Somali is more common among medium-risk businesses. Risk/Establishment View (Language) Twin Cities Metro Area Total Return to Menu

38 April 2005 NACCHO APC Grant, Goal 3 & 4 Q3. If training materials were supplied to you by your local health agency, what languages should they be in so that your employees can understand the training? Base: Total respondents. Languages n=234 n=36n=84 Single food establishment More than 3 locations in-state More than 3 locations, multi-state English Spanish Arabic Chinese Hmong Somali Vietnamese Oromo Laotian Other While Spanish is the second language choice across all segments, twice as many multi-state, multiple-location businesses need materials in Spanish, compared to single food establishments. Chinese speakers are primarily employed by single-location, non- franchised companies. Ownership View (Language) Twin Cities Metro Area Total Return to Menu

39 April 2005 NACCHO APC Grant, Goal 3 & 4 1 to 5 6 to 10 More than 10 Q4a. If an emergency such as an illness outbreak occurred, would you be able to immediately provide a list of your food suppliers to local officials? Q4b. How many food suppliers do you currently have? Base: Total respondents. Ability to provide list of food suppliers n=379 Number of food suppliers n=379 n=95 n=100 n=93 n=91 n=95n=100n=93n=91 Total Ramsey County St. PaulHennepin Minneapolis While the overall distribution is similar across all geographic areas, food establishments in Minneapolis are more likely to have a higher number of suppliers. County/City View (Number of Food Suppliers) Twin Cities Metro Area Total Return to Menu

40 April 2005 NACCHO APC Grant, Goal 3 & 4 1 to 5 6 to 10 More than 10 Q4a. If an emergency such as an illness outbreak occurred, would you be able to immediately provide a list of your food suppliers to local officials? Q4b. How many food suppliers do you currently have? Base: Total respondents. Ability to provide list of food suppliers n=174 Number of food suppliers n=174 n=205 n=196 n=183 n=205n=196n=183 High Medium RestaurantGrocery Risk Establishment type Grocery stores much more likely than restaurants to have numerous suppliers. Risk/Establishment View (Number of Food Suppliers) Twin Cities Metro Area Total Return to Menu

41 April 2005 NACCHO APC Grant, Goal 3 & 4 1 to 5 6 to 10 More than 10 Q4a. If an emergency such as an illness outbreak occurred, would you be able to immediately provide a list of your food suppliers to local officials? Q4b. How many food suppliers do you currently have? Base: Total respondents. Ability to provide list of food suppliers Number of food suppliers n=234 n=36n=84 n=234 n=36n=84 Single food establishment More than 3 locations in-state More than 3 locations, multi-state Multi-state chains more likely to have a very limited number of suppliers; a lot of them report having only one or two. Ownership View (Number of Food Suppliers) Twin Cities Metro Area Total Return to Menu

42 April 2005 NACCHO APC Grant, Goal 3 & 4 n=379 n=95n=100n=93n=91 Total Ramsey St. Paul HennepinMinneapolis Off-site employee training Employee manual Regulatory fines Encouragement by peers On-site tng. by local health department By food manager Q5. Sometimes the best indicator that there is a potential emergency such as a biological or chemical contamination threat is when an employee feels ill. What do you think would be the best way for employees to learn how to appropriately report illness, as required by the Food Code? Base: Total respondents. County/City View (Reporting Illness) Twin Cities Metro Area, County/City View While the top choice is the same across all four geographies, the degree of preference over other training formats varies significantly. –Minneapolis food establishments place much higher value on onsite training by local health department, compared to other businesses. –Businesses in Hennepin County find training by food manager much more suitable than using employee manuals; this difference is less pronounced in other geographic areas. Return to Menu

43 April 2005 NACCHO APC Grant, Goal 3 & 4 Risk Establishment type n=174 n=205n=196n=183 High Medium Restaurant Grocery Off-site employee training Employee manual Regulatory fines Encouragement by peers On-site tng. by local health department By food manager Q5. Sometimes the best indicator that there is a potential emergency such as a biological or chemical contamination threat is when an employee feels ill. What do you think would be the best way for employees to learn how to appropriately report illness, as required by the Food Code? Base: Total respondents. Restaurants have much higher appreciation for onsite training by local health officials and lower preference for employee manuals, compared to grocery stores. –According to qualitative input from restaurant managers, onsite training by local authorities helps them to secure employee attendance and attention, as well as saves managers time needed elsewhere. Risk/Establishment View (Reporting Illness) Twin Cities Metro Area, Risk Category and Establishment Type Views Menu

44 April 2005 NACCHO APC Grant, Goal 3 & 4 n=379 n=95 n=100 n=93n=91 Total RamseySt. PaulHennepinMinneapolis Preferred way to respond to water contamination alert Q6. If you were notified that the drinking water supply (tap water) at your establishment was contaminated, what would you do? Base: Total respondents. Shut down operations Call the City/ County/State Use bottled water Call Corporate / senior management Stop using/ serving water, ice, coffee Boil water Other In case of water contamination, food managers in Ramsey county more likely to shut down operations and call local authorities. A higher share of food establishments in Hennepin county would use bottled water and continue to operate. County/City View (Water Contamination) Twin Cities Metro Area Total Return to Menu

45 April 2005 NACCHO APC Grant, Goal 3 & 4 n=379 n=95n=100n=93n=91 Total Ramsey St. Paul HennepinMinneapolis Frequency of back doors/loading doors locked Always Almost always Never Most of the time Some of the time Almost never Q7. How often do you and your employees keep back doors into the kitchen area and loading dock doors locked when not in use? Base: Total respondents. In relation to security of kitchen backdoor and loading dock areas, the results are consistent across all geographic locations. –Three quarters of food establishments claim to keep these areas locked at all or almost all times. County/City View (SecurityEstablishment) Twin Cities Metro Area Total Return to Menu

46 April 2005 NACCHO APC Grant, Goal 3 & 4 Frequency of back doors/loading doors locked Always Almost always Never Most of the time Some of the time Almost never Q7. How often do you and your employees keep back doors into the kitchen area and loading dock doors locked when not in use? Base: Total respondents. n=234 n=36n=84 Single food establishment More than 3 locations in-state More than 3 locations, multi-state Multiple-location chains have a higher share of establishments claiming to keep their kitchen backdoor and loading dock areas locked at all or almost all times, compared to single-location businesses. Ownership View (SecurityEstablishment) Twin Cities Metro Area Total

47 April 2005 NACCHO APC Grant, Goal 3 & 4 Frequency of Fire Drills n=379 n=95n=100 n=93 n=91 Total Ramsey St. Paul Hennepin Minneapolis Within the past 6 months Within the past year More than a year Never Food businesses in St. Paul and Hennepin County are more likely to never have had a fire drill. Conversely, a higher share of food establishments in Minneapolis and Ramsey County have had a fire drill within the last 12 months. County/City View (Fire Drills) Twin Cities Metro Area Total Q9. When was the last time you had a fire drill? Base: Total respondents. Return to Menu

48 April 2005 NACCHO APC Grant, Goal 3 & 4 Within the past 6 months Within the past year More than a year Never n=174 n=205 n=196 n=183 High Medium Restaurant Grocery Frequency of Fire Drills Medium-risk food establishments more likely than high-risk businesses to have never conducted a fire drill. Restaurants have a higher share of establishments that have had a fire drill in the last six months, compared to grocery stores. –The difference may be partially explained by a number of daycare centers in the high-risk restaurant list for Hennepin County. Daycare centers are required to have regular fire drills by law. Risk/Establishment View (Fire Drills) Twin Cities Metro Area Total Q9. When was the last time you had a fire drill? Base: Total respondents. Return to Menu

49 April 2005 NACCHO APC Grant, Goal 3 & 4 Q9. When was the last time you had a fire drill? Base: Total respondents. Within the past 6 months Within the past year More than a year Never n=234 n=36n=84 Single food establishment More than 3 locations in-state More than 3 locations, multi-state Frequency of Fire Drills Single food, non-franchised businesses are more likely to never have had a fire drill. More than a third of multi-state companies have a fire drill conducted within last six months. Ownership View (Fire Drills) Twin Cities Metro Area Total Return to Menu

50 April 2005 NACCHO APC Grant, Goal 3 & 4 Video Printed materials Other CD or DVD Classroom training Less than 30 minutes 30 minutes to 1 hour More than 8 hours 1 to 2 hours 2 to 4 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=379 n=95 n=100n=93n=91 Total Ramsey St. PaulHennepinMinneapolis Training type Training length: n=82 n=64 n=77n=71 n=294 Cities of Minneapolis and St. Paul have a higher share of businesses not providing emergency training. –These results appear to correlate with single-location establishments making highest and second-highest share in these locations, respectively. In terms of hours, food establishments in St. Paul provide the least amount of training to their new employees. County/City View (Emergency Training) Twin Cities Metro Area Total Return to Menu

51 April 2005 NACCHO APC Grant, Goal 3 & 4 Video Printed materials Other CD or DVD Classroom training Less than 30 minutes 30 minutes to 1 hour More than 8 hours 1 to 2 hours 2 to 4 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 length: n=32 n=73 n=167 n=234 n=36n=84 Single food establishment More than 3 locations in-state More than 3 locations, multi-state Training type, n=294 Single-location, non-franchised businesses more likely to have no new employee training than in-state and multi-state chains. They are also more likely to provide short (<30 minutes), on-the- job / walk-through training, while multiple-location companies training is longer in time and more structured in format. Ownership View (Emergency Training) Twin Cities Metro Area Total Return to Menu

52 April 2005 NACCHO APC Grant, Goal 3 & 4 State duty officer Local health dept. 911 Other Alt. refrigeration n=379 n=95n=100n=93 n=91 Total RamseySt. PaulHennepin Minneapolis Called first: Property mgmt/owner Utility company Q11a. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies? Q11b. If you had an emergency at your food establishment today, such as a lasting local power outage, who would you call first for help? Base: Total respondents. Has emergency plan Corporate/Senior Mgmt./Boss Food establishments in the two urban areas (St. Paul and Minneapolis) are more likely not to have an emergency plan. In case of power outage, food managers are most likely to contact a utility company, as well as send a report up the chain of command. –Contacting a local government official is very low on managers priority list. County/City View (Emergency Plan / Contacts) Twin Cities Metro Area Total Return to Menu

53 April 2005 NACCHO APC Grant, Goal 3 & 4 State duty officer Corporate/Senior Mgmt./Boss Local health dept. 911 Other Alt. refrigeration Called first: Property mgmt/owner Utility company Q11a. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies? Q11b. If you had an emergency at your food establishment today, such as a lasting local power outage, who would you call first for help? Base: Total respondents. Has emergency plan Twin Cities Metro Area, Ownership Type View Emergency Plan, Top Emergency Contacts n=234 n=36n=84 Single food establishment More than 3 locations in-state More than 3 locations, multi-state Single-location, non-franchised businesses more likely to have no emergency plan in place, compared to in-state and multi-state chains. In case of power outage, food managers are most likely to contact a utility company. –Not surprisingly, food managers at single-location, privately owned businesses have much less need to send a report up the chain of command. However, across all types of companies, contacting a local government official is very low on managers priority list. Return to Menu

54 April 2005 NACCHO APC Grant, Goal 3 & 4 Respondent would like to receive emergency information Q12. Would you want to receive information about such emergencies? Base: Total respondents. n=379 n=95n=100n=93 n=91 Total Ramsey St. Paul Hennepin Minneapolis Across all geographic areas, the predominant majority of food managers would like to receive emergency alerts. County/City View (Emergency Alerts) Twin Cities Metro Area Total Return to Menu

55 April 2005 NACCHO APC Grant, Goal 3 & 4 n=379 n=95 n=100 n=93n=91 Total RamseySt. PaulHennepinMinneapolis Emergency alerts Power outages Food recalls Acts of terrorism Foodborne outbreaks Emergency mgmt. info Natural disasters Food contamination info Wants to receive alerts Q12. Would you want to receive information about such emergencies? Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents. Type of emergency: n=362 n=89 n=97 n=92n=84 100% Across all geographic areas, most food managers are in favor of receiving all types of alerts listed below. However, alerts on natural disasters and power outages are clearly of less importance than the other five categories. County/City View (Emergency Alerts) Twin Cities Metro Area Total Return to Menu

56 April 2005 NACCHO APC Grant, Goal 3 & 4 n=174 n=205 n=196 n=183 High MediumRestaurantGrocery Emergency alerts Power outages Food recalls Acts of terrorism Foodborne outbreaks Emergency mgmt. info Natural disasters Food contamination info Wants to receive alerts Type of emergency: n=167 n=195 n=187 n=175 100% All types of alerts are deemed important, without significant differences between high- versus medium-risk establishments, or restaurants versus grocery stores. However, alerts on natural disasters and power outages are clearly of less importance than the other five categories. Q12. Would you want to receive information about such emergencies? Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents. Risk / Establishment View (Emergency Plan/Contacts) Twin Cities Metro Area Total Return to Menu

57 April 2005 NACCHO APC Grant, Goal 3 & 4 Emergency alerts Power outages Food recalls Acts of terrorism Foodborne outbreaks Emergency mgmt. info Natural disasters Food contamination info Wants to receive alerts Q12. Would you want to receive information about such emergencies? Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents. Type of emergency: n=224 n=32 n=187 n=234 n=36n=84 Single food establishment More than 3 locations in-state More than 3 locations, multi-state Food managers interest in various alert types shows consistent patterns across all types of food establishments. Ownership View (Emergency Alerts) Twin Cities Metro Area Total Return to Menu

58 April 2005 NACCHO APC Grant, Goal 3 & 4 Preferred delivery method of alerts n=379 n=95n=100n=93 n=91 Total Ramsey St. Paul Hennepin Minneapolis Q14. If such a system were created, what would be your preferred way of getting food safety alerts? Base: Total respondents. Food managers in Ramsey county have higher preference for email alerts, whereas those in Hennepin county prefer receiving a pre-recorded message over the phone. County/City View (Alert Method Preference) Twin Cities Metro Area Total Return to Menu

59 April 2005 NACCHO APC Grant, Goal 3 & 4 Preferred delivery method of alerts Q14. If such a system were created, what would be your preferred way of getting food safety alerts? Base: Total respondents. n=224 n=36n=84 Single food establishment More than 3 locations in-state More than 3 locations, multi-state Ownership View (Alert Method Preference) Twin Cities Metro Area Total Return to Menu

61 April 2005 NACCHO APC Grant, Goal 3 & 4 Conclusions and Recommendations Develop materials to be used across all geographic areas, as food establishment in all locales demonstrate similar patterns in relation to emergency preparedness and use of training formats. Concentrate on high-risk establishments and restaurants, as they comprise a higher share of businesses in the total Metro area. While taking into account food establishments current overwhelming preference for written materials in hardcopy distribution format, encourage their migration to electronically accessible training content. –Follow the If you build it, they will come approach to content and services provided over local governments websites. Create an incentive for food managers to go to and use these websites. Prioritize development of language materials: 1) English; 2) Spanish; 3) Chinese and Arabic. –Secure collaboration with multiple-location food companies in developing training seminars and other materials in Spanish.

62 April 2005 NACCHO APC Grant, Goal 3 & 4 Conclusions and Recommendations Promote on-site training by local health officials, primarily to restaurants, as they can benefit from the effectiveness and time- saving benefits of this format. Consider implementing a multiple-channel/multi-media alert system, using two of more of the following technologies: landline phones, e-mail, mobile voice and/or SMS telephony. Consider conducting a further survey of food establishment employees attitudes and training preferences, as their actual needs may be different from how they are perceived by managers. Consider conducting a qualitative study (focus groups or in-depth interviews) with owners and managers of ethnic food establishments, to gain a deeper understanding of their needs and preferences for training and alert services in languages other than English.

64 April 2005 NACCHO APC Grant, Goal 3 & 4 GeographyRisk Establishment Restaurants Grocery Weighting Scheme Twin Cities Metro Area Total Unweighted Weighted High risk Medium Risk St. Paul Minneapolis Ramsey Hennepin Return to Menu

66 April 2005 NACCHO APC Grant, Goal 3 & 4 Return to Menu

67 April 2005 NACCHO APC Grant, Goal 3 & 4 Q1. Which one of the following categories best describes your business? Base: Total respondents. Single food establishments and multi-state chains represent the largest share in Ramsey County. Ramsey County Business Type n=95 Business description A single (one) food establishment and NOT a franchise of a large corporation 2 or 3 food establishments and NOT a franchise of a large corporation 1 - 3 food establishments which ARE franchised by a large corporation More than 3 food establishments but NOT a multi-state chain More than 3 food establishments AND a multi-state chain

68 April 2005 NACCHO APC Grant, Goal 3 & 4 Written materials Video tapes CDs DVDs Mailed/emailed newsletters Website Training seminar Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents. Types of materials desired for training n=95 Nearly three-quarters of respondents express interest in receiving written materials. Ramsey County Training Materials Desired

69 April 2005 NACCHO APC Grant, Goal 3 & 4 Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents. Written materials Video tapes CDs DVDs Mailed/emailed newsletters Website Training seminar Choice Again, written materials are by far the most chosen type of material for training. Ramsey County Training Materials Desired Third, n=23 First, n=95 Second, n=70

70 April 2005 NACCHO APC Grant, Goal 3 & 4 Ramsey County Language English and Spanish are the most prevalent languages of respondents in Ramsey County. Hmong represents the largest language of the second tier languages. Q3. If training materials were supplied to you by your local health agency, what languages should they be in so that your employees can understand the training? Base: Total respondents. Languages needed n=95 English Spanish Hmong Vietnamese Somali Arabic Chinese Laotian Other

71 April 2005 NACCHO APC Grant, Goal 3 & 4 Ramsey County Food Suppliers All respondents would essentially be able to immediately provide a list of their food suppliers. Eight out of ten respondents have five or less food suppliers. 1 to 5 6 to 10 More than 10 Q4a. If an emergency such as an illness outbreak occurred, would you be able to immediately provide a list of your food suppliers to local officials? Q4b. How many food suppliers do you currently have? Base: Total respondents. Ability to provide list of food suppliers n=95 Number of food suppliers n=93

72 April 2005 NACCHO APC Grant, Goal 3 & 4 Ramsey County Reporting Illness Food managers would prefer to keep illness reporting an internal process, with nearly 3 out of 4 wanting to train employees via themselves or an employee manual. Off-site employee training Employee manual Instruction by food manager Encouragement by peers On-site training by local health department Q5. Sometimes the best indicator that there is a potential emergency such as a biological or chemical contamination threat is when an employee feels ill. What do you think would be the best way for employees to learn how to appropriately report illness, as required by the Food Code? Base: Total respondents. Preferred way to learn about reporting illness n=95 Regulatory fines

73 April 2005 NACCHO APC Grant, Goal 3 & 4 Ramsey County Reaction to Water Contamination Shutting down operations is the most chosen action taken if notified that the water was contaminated. Use bottled water for customer drinking water Shut down operations until a safe water supply could be reestablished Boil water before using it Call the City or County or State Q6. If you were notified that the drinking water supply (tap water) at your establishment was contaminated, what would you do? Base: Total respondents. What respondent would do if notified that water was contaminated n=95 Other

74 April 2005 NACCHO APC Grant, Goal 3 & 4 Ramsey County Security Always Almost always Never Most of the time Some of the time Almost never Frequency of back doors/ loading doors locked Frequency of food delivery inspections Q7. How often do you and your employees keep back doors into the kitchen area and loading dock doors locked when not in use? Q8. How often do you inspect food deliveries to ensure no tampering or unexplained additions have been made? Base: Total respondents. n=95 Most respondents keep their loading dock / back doors locked. In addition, the majority of respondents inspect their food deliveries.

75 April 2005 NACCHO APC Grant, Goal 3 & 4 Ramsey County Fire Drills Within the past 6 months Within the past year More than a year Never Frequency of Fire Drills n=95 Q9. When was the last time you had a fire drill? Base: Total respondents. Just under three-quarters of respondents have not had a fire drill at all, or its been more than a year.

76 April 2005 NACCHO APC Grant, Goal 3 & 4 Ramsey County Training Video Printed materials Other CD or DVD Classroom training Training type New hires trained? Less than 30 minutes 30 minutes to 1 hour More than 8 hours 1 to 2 hours 2 to 4 hours 4 to 8 hours Training length n=95 n=82 Web based Q10. Are newly hired employees trained on what to do in an emergency? Q10B. Please describe the type of this training. Q10C. Now please describe the length of this training Base: Total respondents.

77 April 2005 NACCHO APC Grant, Goal 3 & 4 Ramsey County Emergencies Business has emergency plan n=95 Q11a. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies? Q11b. If you had an emergency at your food establishment today, such as a lasting local power outage, who would you call first for help? Call second? Call third? Q11c. If an emergency such as a power outage happened nights or weekends when youre not there, would there be an employee who would know who to call? Base: Total respondents. Who is called first in a power outage n=95 Employees know who to contact in the event of an emergency The boss 911 Local health department Utility company Other State duty officer

78 April 2005 NACCHO APC Grant, Goal 3 & 4 Ramsey County Emergency Information Power outages Food recalls Acts of terrorism that affect the food or water supply Foodborne outbreaks Information about how to manage an emergency Floods, storms and other natural disasters Type of emergencies respondent would want to hear about Q12. Would you want to receive information about such emergencies? Base: Total respondents. Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents. Food contamination information n=89 Respondent would like to receive emergency information n=95

79 April 2005 NACCHO APC Grant, Goal 3 & 4 Ramsey County Alert Type Preferred way to receive alerts n=89 Q14. If such a system were created, what would be your preferred way of getting food safety alerts? Base: Total respondents.

80 April 2005 NACCHO APC Grant, Goal 3 & 4 Presentation Outline Background and Objectives Methods Results Twin Cities Metro Area Total Ramsey County City of St. Paul Hennepin County City of Minneapolis Conclusions and Recommendations Appendix

82 April 2005 NACCHO APC Grant, Goal 3 & 4 Q1. Which one of the following categories best describes your business? Base: Total respondents. n=100 Business description A single (one) food establishment and NOT a franchise of a large corporation 2 or 3 food establishments and NOT a franchise of a large corporation 1 - 3 food establishments which ARE franchised by a large corporation More than 3 food establishments but NOT a multi-state chain More than 3 food establishments AND a multi-state chain Single food establishments represent the largest share in St. Paul. City of St. Paul Business Type

83 April 2005 NACCHO APC Grant, Goal 3 & 4 Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents. Written materials Video tapes CDs DVDs Mailed/emailed newsletters Website Training seminar Types of materials desired for training n=100 More than three-quarters of respondents express interest in receiving written materials. City of St. Paul Training Materials Desired

84 April 2005 NACCHO APC Grant, Goal 3 & 4 Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents. Written materials Video tapes CDs DVDs Mailed/emailed newsletters Website Training seminar Choice Third, n=26 First, n=100 Second, n=75 Written materials are the most chosen type of material for training. City of St. Paul Training Materials Desired

85 April 2005 NACCHO APC Grant, Goal 3 & 4 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 needed n=100 English Spanish Arabic Hmong Vietnamese Chinese Somali Oromo Laotian Other City of St. Paul Language English and Spanish are the most prevalent languages of respondents. Arabic and Hmong represent the largest second tier languages.

86 April 2005 NACCHO APC Grant, Goal 3 & 4 Q4a. If an emergency such as an illness outbreak occurred, would you be able to immediately provide a list of your food suppliers to local officials? Q4b. How many food suppliers do you currently have? Base: Total respondents. 1 to 5 6 to 10 More than 10 Ability to provide list of food suppliers n=100 Number of food suppliers n=100 City of St. Paul Food Suppliers All respondents would be able to immediately provide a list of their food suppliers. Nearly three-quarters of the respondents have five or less food suppliers.

87 April 2005 NACCHO APC Grant, Goal 3 & 4 Q5. Sometimes the best indicator that there is a potential emergency such as a biological or chemical contamination threat is when an employee feels ill. What do you think would be the best way for employees to learn how to appropriately report illness, as required by the Food Code? Base: Total respondents. Preferred way to learn about reporting illness n=100 Instruction by food manager Employee manual On-site training by Health Dept. Off-site employee training Encouragement by peers Regulatory fines Other City of St. Paul Reporting Illness Food managers would prefer to keep illness reporting an internal process, with nearly 3 out of 4 wanting to train employees via the manager or an employee manual.

88 April 2005 NACCHO APC Grant, Goal 3 & 4 Other Q6. If you were notified that the drinking water supply (tap water) at your establishment was contaminated, what would you do? Base: Total respondents. Use bottled water for customer drinking water Shut down operations until a safe water supply could be reestablished Call the City or County or State What respondent would do if notified that water was contaminated n=100 City of St. Paul Reaction to Water Contamination Shutting down operations is the most chosen action taken if notified that the water was contaminated.

89 April 2005 NACCHO APC Grant, Goal 3 & 4 Q7. How often do you and your employees keep back doors into the kitchen area and loading dock doors locked when not in use? Q8. How often do you inspect food deliveries to ensure no tampering or unexplained additions have been made? Base: Total respondents. Always Almost always Never Most of the time Some of the time Almost never Frequency of back doors/ loading doors locked Frequency of food delivery inspections n=100 City of St. Paul Security Most respondents (3 out of 4) keep their loading dock / back doors locked. In addition, the majority of respondents inspect their food deliveries.

90 April 2005 NACCHO APC Grant, Goal 3 & 4 Q9. When was the last time you had a fire drill? Base: Total respondents. Within the past 6 months Within the past year More than a year Never Frequency of Fire Drills n=100 City of St. Paul Fire Drills Just under three-quarters of respondents have not had a fire drill at all.

91 April 2005 NACCHO APC Grant, Goal 3 & 4 Q10. Are newly hired employees trained on what to do in an emergency? Q10B. Please describe the type of this training. Q10C. Now please describe the length of this training Base: Total respondents. New hires trained? n=100 Video Printed materials Other Classroom training Training type Less than 30 minutes 30 minutes to 1 hour More than 8 hours 1 to 2 hours 2 to 4 hours 4 to 8 hours Training length n=61 CD or DVD Web based City of St. Paul Training

92 April 2005 NACCHO APC Grant, Goal 3 & 4 Q11a. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies? Q11b. If you had an emergency at your food establishment today, such as a lasting local power outage, who would you call first for help? Call second? Call third? Q11c. If an emergency such as a power outage happened nights or weekends when youre not there, would there be an employee who would know who to call? Base: Total respondents. Business has emergency plan n=100 Who is called first in a power outage Employees know who to contact in the event of an emergency Who is called first in a power outage n=100 The boss 911 Utility company Other State duty officer City of St. Paul Emergencies

93 April 2005 NACCHO APC Grant, Goal 3 & 4 Q12. Would you want to receive information about such emergencies? Base: Total respondents. Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents. Type of emergencies respondent would want to hear about n=100 Power outages Food recalls Acts of terrorism that affect the food or water supply Foodborne outbreaks Information about how to manage an emergency Floods, storms and other natural disasters Food contamination information Respondent would like to receive emergency information n=100 City of St. Paul Emergency Information

94 April 2005 NACCHO APC Grant, Goal 3 & 4 Q14. If such a system were created, what would be your preferred way of getting food safety alerts? Base: Total respondents. Preferred way to receive alerts n=97 City of St. Paul Alert Type

95 April 2005 NACCHO APC Grant, Goal 3 & 4 Presentation Outline Background and Objectives Methods Results Twin Cities Metro Area Total City of Ramsey County St. Paul Hennepin County City of Minneapolis Conclusions and Recommendations Appendix

97 April 2005 NACCHO APC Grant, Goal 3 & 4 Q1. Which one of the following categories best describes your business? Base: Total respondents. n=93 Business description A single (one) food establishment and NOT a franchise of a large corporation 2 or 3 food establishments and NOT a franchise of a large corporation 1 - 3 food establishments which ARE franchised by a large corporation More than 3 food establishments but NOT a multi-state chain More than 3 food establishments AND a multi-state chain Single food establishments represent the largest share in Hennepin County. One in four establishments are multi-state chains. Hennepin County Business Type

98 April 2005 NACCHO APC Grant, Goal 3 & 4 Written materials Video tapes CDs DVDs Mailed/emailed newsletters Website Training seminar Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents. Types of materials desired for training n=93 Two-thirds of respondents express interest in receiving written materials. Hennepin County Training Materials Desired

99 April 2005 NACCHO APC Grant, Goal 3 & 4 Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents. Written materials Video tapes CDs DVDs Mailed/emailed newsletters Website Training seminar Choice Third, n=36 First, n=97 Second, n=33 Written materials and video tapes are the most chosen type of material for training. Hennepin County Training Materials Desired

100 April 2005 NACCHO APC Grant, Goal 3 & 4 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 needed n=93 English Spanish Chinese Hmong Vietnamese Somali Oromo Other Hennepin County Language English and Spanish are the most prevalent languages of respondents. Chinese and Hmong represent the largest second tier languages.

101 April 2005 NACCHO APC Grant, Goal 3 & 4 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=93 Number of food suppliers n=53 Hennepin County Food Suppliers All respondents would be able to immediately provide a list of their food suppliers. Over three-quarters of the respondents have five or less food suppliers.

102 April 2005 NACCHO APC Grant, Goal 3 & 4 Off-site employee training Employee manual Instruction by food manager On-site training by local health department Q5. Sometimes the best indicator that there is a potential emergency such as a biological or chemical contamination threat is when an employee feels ill. What do you think would be the best way for employees to learn how to appropriately report illness, as required by the Food Code? Base: Total respondents. Preferred way to learn about reporting illness n=93 Regulatory fines Encouragement by peers Hennepin County Reporting Illness Food managers would prefer to keep illness reporting an internal process, with 2 out of 3 wanting to train employees via the manager.

103 April 2005 NACCHO APC Grant, Goal 3 & 4 Use bottled water for customer drinking water Shut down operations until a safe water supply could be reestablished Other Boil water before using it Call the City or County or State Q6. If you were notified that the drinking water supply (tap water) at your establishment was contaminated, what would you do? Base: Total respondents. What respondent would do if notified that water was contaminated n=93 Hennepin County Reaction to Water Contamination Calling the City, County or State is the most chosen action taken if notified that the water was contaminated.

104 April 2005 NACCHO APC Grant, Goal 3 & 4 Always Almost always Never Most of the time Some of the time Almost never Frequency of back doors/ loading doors locked Frequency of food delivery inspections Q7. How often do you and your employees keep back doors into the kitchen area and loading dock doors locked when not in use? Q8. How often do you inspect food deliveries to ensure no tampering or unexplained additions have been made? Base: Total respondents. n=93 Hennepin County Security Most respondents (3 out of 4) keep their loading dock / back doors locked. In addition, the majority of respondents inspect their food deliveries.

105 April 2005 NACCHO APC Grant, Goal 3 & 4 Within the past 6 months Within the past year More than a year Never Frequency of Fire Drills n=93 Q9. When was the last time you had a fire drill? Base: Total respondents. Hennepin County Fire Drills Just over three-quarters of respondents have not had a fire drill at all.

106 April 2005 NACCHO APC Grant, Goal 3 & 4 New hires trained? n=93 Q10. Are newly hired employees trained on what to do in an emergency? Q10B. Please describe the type of this training. Q10C. Now please describe the length of this training Base: Total respondents. Video Printed materials Other CD or DVD Classroom training Training type Less than 30 minutes 30 minutes to 1 hour More than 8 hours 1 to 2 hours 2 to 4 hours 4 to 8 hours Training length n=75 Web based Hennepin County Training

107 April 2005 NACCHO APC Grant, Goal 3 & 4 Business has emergency plan n=93 Q11a. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies? Q11b. If you had an emergency at your food establishment today, such as a lasting local power outage, who would you call first for help? Call second? Call third? Q11c. If an emergency such as a power outage happened nights or weekends when youre not there, would there be an employee who would know who to call? Base: Total respondents. Employees know who to contact in the event of an emergency Who is called first in a power outage n=100 The boss Utility company Other State duty officer Hennepin County Emergencies

108 April 2005 NACCHO APC Grant, Goal 3 & 4 Power outages Food recalls Acts of terrorism that affect the food or water supply Foodborne outbreaks Information about how to manage an emergency Floods, storms and other natural disasters Type of emergencies respondent would want to hear about Q12. Would you want to receive information about such emergencies? Base: Total respondents. Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents. Food contamination information n=92 Respondent would like to receive emergency information n=93 Hennepin County Emergency Information

109 April 2005 NACCHO APC Grant, Goal 3 & 4 Preferred way to receive alerts n=92 Q14. If such a system were created, what would be your preferred way of getting food safety alerts? Base: Total respondents. Hennepin County Alert Type

110 April 2005 NACCHO APC Grant, Goal 3 & 4 Presentation Outline Background and Objectives Methods Results Twin Cities Metro Area Total Ramsey County City of St. Paul Hennepin County City of Minneapolis Conclusions and Recommendations Appendix

112 April 2005 NACCHO APC Grant, Goal 3 & 4 Q1. Which one of the following categories best describes your business? Base: Total respondents. n=91 Business description A single (one) food establishment and NOT a franchise of a large corporation 2 or 3 food establishments and NOT a franchise of a large corporation 1 - 3 food establishments which ARE franchised by a large corporation More than 3 food establishments but NOT a multi-state chain More than 3 food establishments AND a multi-state chain Single food establishments represent the largest share in the City of Minneapolis. City of Minneapolis Business Type

113 April 2005 NACCHO APC Grant, Goal 3 & 4 Written materials Video tapes CDs DVDs Mailed/emailed newsletters Website Training seminar Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents. Types of materials desired for training n=82 Other Two-thirds of respondents express interest in receiving written materials. City of Minneapolis Training Materials Desired

114 April 2005 NACCHO APC Grant, Goal 3 & 4 Q2. If your local health agency were to provide educational materials to you for training your employees, which of the following types of materials would work best for you in training your employees? Base: Total respondents. Written materials Video tapes CDs DVDs Mailed/emailed newsletters Website Training seminar Choice Third, n=29 First, n=91 Second, n=69 Written materials and DVDs are the most chosen type of material desired for training. City of Minneapolis Training Materials Desired

115 April 2005 NACCHO APC Grant, Goal 3 & 4 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 needed n=91 English Spanish Arabic Somali Chinese Oromo Vietnamese Laotian Other City of Minneapolis Language English and Spanish are the most prevalent languages of respondents. Arabic and Somali represent the largest second tier languages.

116 April 2005 NACCHO APC Grant, Goal 3 & 4 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=91 Number of food suppliers n=89 City of Minneapolis Food Suppliers Nearly all respondents would be able to immediately provide a list of their food suppliers. Nearly three-quarters of the respondents have five or less food suppliers.

117 April 2005 NACCHO APC Grant, Goal 3 & 4 Off-site employee training Employee manual Instruction by food manager Encouragement by peers On-site training by local health department Q5. Sometimes the best indicator that there is a potential emergency such as a biological or chemical contamination threat is when an employee feels ill. What do you think would be the best way for employees to learn how to appropriately report illness, as required by the Food Code? Base: Total respondents. Preferred way to learn about reporting illness n=91 Regulatory fines City of Minneapolis Reporting Illness The preferred way to learn about reporting illness is instruction by food manager and on-site training by local health department.

118 April 2005 NACCHO APC Grant, Goal 3 & 4 Use bottled water for customer drinking water Shut down operations until a safe water supply could be reestablished Other Call the City or County or State Q6. If you were notified that the drinking water supply (tap water) at your establishment was contaminated, what would you do? Base: Total respondents. What respondent would do if notified that water was contaminated n=82 City of Minneapolis Reaction to Water Contamination Just under half of the respondents say they would shut down operations if notified that the water was contaminated.

119 April 2005 NACCHO APC Grant, Goal 3 & 4 Always Almost always Never Most of the time Some of the time Almost never Frequency of back doors/ loading doors locked Frequency of food delivery inspections Q7. How often do you and your employees keep back doors into the kitchen area and loading dock doors locked when not in use? Q8. How often do you inspect food deliveries to ensure no tampering or unexplained additions have been made? Base: Total respondents. n=91 66% City of Minneapolis Security Most respondents (2 out of 3) keep their loading dock / back doors locked. In addition, the majority of respondents inspect their food deliveries.

120 April 2005 NACCHO APC Grant, Goal 3 & 4 Within the past 6 months Within the past year More than a year Never Frequency of Fire Drills n=91 Q9. When was the last time you had a fire drill? Base: Total respondents. City of Minneapolis Fire Drills Just over two-thirds respondents have not had a fire drill in the past year, with over half not having a fire drill at all.

121 April 2005 NACCHO APC Grant, Goal 3 & 4 New hires trained? n=91 Q10. Are newly hired employees trained on what to do in an emergency? Q10B. Please describe the type of this training. Q10C. Now please describe the length of this training Base: Total respondents. Less than 30 minutes 30 minutes to 1 hour More than 8 hours 1 to 2 hours 2 to 4 hours 4 to 8 hours Training length n=71 Video Printed materials Other CD or DVD Classroom training Training type n=75 Web based City of Minneapolis Training

122 April 2005 NACCHO APC Grant, Goal 3 & 4 Business has emergency plan n=91 Q11a. Do you have an emergency plan for your establishment that describes how your business will respond to various emergencies? Q11b. If you had an emergency at your food establishment today, such as a lasting local power outage, who would you call first for help? Call second? Call third? Q11c. If an emergency such as a power outage happened nights or weekends when youre not there, would there be an employee who would know who to call? Base: Total respondents. Employees know who to contact in the event of an emergency Who is called first in a power outage n=91 The boss Utility company Other State duty officer 911 Local health dept. City of Minneapolis Emergencies

123 April 2005 NACCHO APC Grant, Goal 3 & 4 City of Minneapolis Emergency Information Power outages Food recalls Acts of terrorism that affect the food or water supply Foodborne outbreaks Information about how to manage an emergency Floods, storms and other natural disasters Type of emergencies respondent would want to hear about Q12. Would you want to receive information about such emergencies? Base: Total respondents. Q13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents. Food contamination information n=91 Respondent would like to receive emergency information n=91

124 April 2005 NACCHO APC Grant, Goal 3 & 4 Preferred way to receive alerts n=84 Q14. If such a system were created, what would be your preferred way of getting food safety alerts? Base: Total respondents. City of Minneapolis Alert Type

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

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

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Presentation on theme: "April 2005 Emergency Preparedness at Twin Cities Metro Retail Food Establishments: An Outreach and Benchmark Survey Research Conducted for Twin Cities."— Presentation transcript:

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