Worker interview

Environmental Health Specialists Network (EHS-NET) Program

Attachment 6- EHS-Net KMC Study Data Collection Instrument- Worker Interview

EHS-Net Kitchen Manager Certification Study

OMB: 0920-0792

Document [doc]
Download: doc | pdf

Form Approved

OMB No. 0920-0792

Exp. Date 10/31/2011

Attachment 6- EHS-Net KMC Study Data Collection Instrument: Worker Interview

________________________________________________________________________________

Only bold text is to be read aloud by the data collector. Instructions to data collector are italicized.

1. What are your primary job responsibilities here? (Check all that apply)

  • Food Preparation Cleaning

  • Cooking Other (describe) ______________________________

  • Food storage Unsure

  • Washing dishes Refused

2 Approximately how long have you worked in the foodservice industry? ______ Unsure Refused

3. Approximately how long have you worked as a food worker here? ______ Unsure Refused

Now I am going to ask you a few questions about food safety training.

  1. While employed here, have you received food safety training on topics such as how to prevent cross contamination or how to do a proper hand wash?

Yes (go to 5) No (go to 8) Unsure (go to 8) Refused (go to 8)

4a. Who conducted that training? (Check all that apply)

  • Management

  • Owner Other (describe) _________________________________

  • Supervisor Unsure

  • Co-worker Refused

5. Did the training include any of the following?

a…Classroom training Yes No Unsure Refused

b…On-the-job training in the restaurant Yes No Unsure Refused

c…Online training Yes No Unsure Refused

d…A manual or employee handbook Yes No Unsure Refused

e…other kinds of written materials Yes No Unsure Refused

Public reporting burden for this collection of information is estimated to average 10 minutes per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. An agency may not conduct or sponsor, and a person is not required to respond to, a collection of information unless it displays a currently valid OMB control number. Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing this burden, to: CDC/ATSDR Information Collection Review Office, MS D-74; 1600 Clifton Road NE, Atlanta, Ga. 30333; ATTN: PRA (0920-0792)

f…Videos or DVDs Yes No Unsure Refused

6. Did the food safety training include instruction on:

a. How, when, and where to do a hand wash?

Yes No N/A Unsure Refused

b. How and when to use gloves to prevent contamination of foods?

Yes No N/A Unsure Refused

c. Time and temperature control of potentially hazardous foods?

¦ Yes ¦ No ¦ N/A ¦ Unsure ¦ Refused

d. How to properly clean and sanitize equipment and food contact surfaces?

Yes No N/A Unsure Refused

e. How to prevent or reduce the risk of cross contaminating food during storage, preparation, holding and service?

Yes No N/A Unsure Refused

f. How to use a thermometer to check food temperatures?

Yes No N/A Unsure Refused

g. Final cook temperatures of potential hazardous foods?

Yes No N/A Unsure Refused

7. Did you find the training very useful, somewhat useful, not very useful, or not useful at all? (Show scale on last page)

m Very useful m Somewhat useful m Not very useful m Not useful at all Unsure Refused

  1. Do you think it’s important to handle food safely? (Show scale)

m Yes, definitely m Yes, sort of m Not sure m No, not really m No, not at all m Refused

  1. Do your co-workers think it’s important to handle food safely? (Show scale)

m Yes, definitely m Yes, sort of m Not sure m No, not really m No, not at all m Refused

10. Does your boss/owner think it’s important to handle food safely? (Show scale)

m Yes, definitely m Yes, sort of m Not sure m No, not really m No, not at all m Refused

  1. Are you food safety certified? By certified I mean you have taken a test written by a national testing organization and been issued a card with an expiration date on it? (Check “No” if the certification is expired)

Yes (go to 11a) No (go to 12) Unsure (go to 12) Refused (go to 12)

11a. What organization provided the certification ServSafe, National Registry of Food Safety Professionals, Thomson Prometric, a state or local health department, or some other organization? (Check all that apply)

  • ServSafe

  • National Registry of Food Safety Professionals

  • Thomson Prometric (formerly known as: Experior Assessments, National Assessment Institute, Chauncy, Educational Testing Service)

  • A state or local health department

  • Other, describe:___________________________________________

  • Unsure

  • Refused

  1. For the following statements, please tell me if you think the statement is correct by saying Yes, No, or Not Sure.

a. The best way to dry your hands after hand washing is with paper towels.

Yes No Unsure Refused

b. It’s okay to thaw frozen raw chicken on the counter at room temperature.

Yes No Unsure Refused

c. Hamburger patties should be cooked for at least fifteen seconds at a temperature of 155 degrees Fahrenheit or higher.

Yes No Unsure Refused

d. During hand washing, food workers must scrub their hands and arms for 4 or 5 seconds.

Yes No Unsure Refused

e. Food workers have to wash hands between glove changes.

Yes No Unsure Refused

f. Wiping cloths used to clean food spills should be stored in a sanitizer solution.

Yes No Unsure Refused

g. Food held hot on a steam table should be maintained at 160 degrees Fahrenheit or higher.

Yes No Unsure Refused

h. Cold held food should be maintained at 41 degrees Fahrenheit or lower.

Yes No Unsure Refused

  1. What is the highest level of formal education you have completed?

  • 8th grade or less m Community college/associate degree m Graduate degree

  • Some high school m Some college m Other ____________

  • High school diploma m College degree m Unsure

  • Some community college/associate work m Some graduate work m Refused

  1. Please indicate which of the following categories best describes your age—15 to 20 years of age, 21 to 30 years of age, 31 to 40 years of age, 41 to 50 years of age, 51 to 60 years of age, or older than 60?

    • 15 to 20 years of age m 51 to 60 years of age

    • 21 to 30 years of age m Older than 60

    • 31 to 40 years of age m Unsure

    • 41 to 50 years of age m Refused

15. What is your primary language? (If respondent needs clarification—primary language is the language you speak best)

  • English m Other (describe)_____________________________________

  • Spanish m Unsure

  • Russian m Refused

  • An Asian language

NOT TO BE READ ALOUD: Note the interviewee’s gender here: m Male m Female

That’s the end of the interview. Thank you for your time.

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