Worker Interview

Attachment 7: EHS-Net Listeria Retail Deli Study-Worker Interview

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)

ESTABLISHMENT ID:­­­__________

Note to data collectors: Read each interview question aloud and mark the appropriate response. Texts that should be read aloud are bolded, while those that should not be read aloud are not bolded.

DELI WORKER DEMOGRAPHIC

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

• Food preparation  Cleaning

• Slicing (Using a slicer)  Other (Describe): ______________________________

• Cooking  Refused

• Washing dishes/equipment/utensils

2. Besides the deli department, do you work in any other departments within this establishment?

 Yes

 No (Go to Q3)

 Refused (Go to Q3)

2a. What other department(s) do you also work in?

_____________________________department (Enter department)

_____________________________department (Enter department)

_____________________________department (Enter department)

3. During your shift, are you responsible for any cleaning and/or sanitizing duties?

 Yes

 No (Go to Q4)

 Refused (Go to Q4)

3a. What are those cleaning and/or sanitizing duties? (Check all that apply)

 Food contact surfaces Utensils such as knives, tongs, and spoons

 Display cases  Other (Describe): ____________________________________

 Deli floors  Unsure

 Deli slicers  Refused

4. Approximately how long have you worked in the retail food industry? By retail food industry, I

am referring to any deli, restaurant, or commercial establishment that serves food to the public.

________years ________months (Enter years and months)  Unsure  Refused

5. Approximately how long have you worked as a food worker at this deli?

______years _________months (Enter years and months)  Unsure  Refused

Now I am going to ask you a few questions about the use and cleaning of the food slicers in the deli.

For each available slicer in the deli, assign it a numerical value from 1 to 5. Keep in mind that there are also questions in the structured observation instrument regarding these same slicers. Thus, the numerical designation should be the same for both data collection instruments. Ask the deli workers questions 6-6e for each available slicer. Be sure to point to or walk with the deli worker to the slicer in question as you complete this table.

Slicer Number	What kinds of foods do you slice with this slicer? (Check all that apply)	6a. How often do you use this slicer?
1	 Meats  Cheeses  Fish  Fruits/Vegetables  Other (Describe):_________________________ __________________________________________  Unsure  Refused	 Every­­ __________ hours  __________times each day  All day long  Other (Describe):__________________ __________________________________  Unsure  Refused
2	 Meats  Cheeses  Fish  Fruits/Vegetables  Other (Describe):_________________________ __________________________________________  Unsure  Refused	 Every­­ __________ hours  __________times each day  All day long  Other (Describe):__________________ __________________________________ Unsure  Refused
3	 Meats  Cheeses  Fish  Fruits/Vegetables  Other (Describe):_________________________ __________________________________________  Unsure  Refused	 Every­­ __________ hours  __________times each day  All day long  Other (Describe):__________________ __________________________________  Unsure  Refused

Slicer Number	6b. How often do you “wipe down” or do a quick clean on this slicer?	6c. How do you “wipe down” or do a quick clean on this slicer?	6d. How easy is it to break down, clean, and sanitize this slicer-easy, somewhat easy, neither easy nor difficult, somewhat difficult, or difficult?	6e. How often do you break down, clean, then sanitize this slicer?
1	 After every customer  In between slicing different food products  Other (Describe):______________________ ______________________________________  No “wipe down” or quick cleaning in between scheduled full cleanings (Go to Q6d)  Unsure  Refused	 Wipe slicer only  Wipe, apply sanitizer, and wipe  Wipe, apply sanitizer, and air dry  Apply sanitizer and wipe  Apply sanitizer and air dry  Other (Describe):_______________________________________________________  Unsure  Refused	 Easy  Somewhat easy  Neither easy nor difficult  Somewhat difficult  Difficult  Unsure  Refused	 Every_____________ hours  ­­_____________times each day  Other (Describe): ________________________________________________  Unsure  Refused
2	 After every customer  In between slicing different food products  Other (Describe):______________________ ______________________________________  No “wipe down” or quick cleaning in between scheduled full cleanings (Go to Q6d)  Unsure  Refused	 Wipe slicer only  Wipe, apply sanitizer, and wipe  Wipe, apply sanitizer, and air dry  Apply sanitizer and wipe  Apply sanitizer and air dry  Other (Describe):_______________________ ________________________________  Unsure  Refused	 Easy  Somewhat easy  Neither easy nor difficult  Somewhat difficult  Difficult  Unsure  Refused	 Every_____________ hours  ­­_____________times each day  Other (Describe): ________________________________________________  Unsure  Refused
3	 After every customer  In between slicing different food products  Other (Describe):______________________ ______________________________________  No “wipe down” or quick cleaning in between scheduled full cleanings (Go to Q6d)  Unsure  Refused	 Wipe slicer only  Wipe, apply sanitizer, and wipe  Wipe, apply sanitizer, and air dry  Apply sanitizer and wipe  Apply sanitizer and air dry  Other (Describe):_______________________ ________________________________  Unsure  Refused	 Easy  Somewhat easy  Neither easy nor difficult  Somewhat difficult  Difficult  Unsure  Refused	 Every_____________ hours  ­­_____________times each day  Other (Describe): ________________________________________________  Unsure  Refused

Slicer Number	6. What kinds of foods do you slice with this slicer? (Check all that apply)	6a. How often do you use this slicer?
4	 Meats  Cheeses  Fish  Fruits/Vegetables  Other (Describe):_________________________________ __________________________________________  Unsure  Refused	 Every­­ __________ hours  __________times each day  All day long  Other (Describe):_________________ _________________________________  Unsure  Refused
5	 Meats  Cheeses  Fish  Fruits/Vegetables  Other (Describe):_________________­­________ __________________________________________  Unsure  Refused	 Every­­ __________ hours  __________times each day  All day long  Other (Describe):­­­_________________ _________________________________  Unsure  Refused

Slicer Number	6b. How often do you “wipe down” or do a quick clean on this slicer?	6c. How do you “wipe down” or do a quick clean on this slicer?	6d. How easy is it to break down, clean, and sanitize this slicer-easy, somewhat easy, neither easy nor difficult, somewhat difficult, or difficult?	6e. How often do you break down, clean, then sanitize this slicer?
4	 After every customer  In between slicing different food products  Other (Describe):________________________ _________________________________  No “wipe down” or quick cleaning in between scheduled full cleanings (Go to Q6d)  Unsure  Refused	 Wipe slicer only  Wipe, apply sanitizer, and wipe  Wipe, apply sanitizer, and air dry  Apply sanitizer and wipe  Apply sanitizer and air dry  Other (Describe):_________________________________________________  Unsure  Refused	 Easy  Somewhat easy  Neither easy nor difficult  Somewhat difficult  Difficult  Unsure  Refused	 Every_____________ hours  ­­_____________times each day  Other (Describe): __________________________________________  Unsure  Refused
5	 After every customer  In between slicing different food products  Other (Describe):________________________ _________________________________  No “wipe down” or quick cleaning in between scheduled full cleanings (Go to Q6d)  Unsure  Refused	 Wipe slicer only  Wipe, apply sanitizer, and wipe  Wipe, apply sanitizer, and air dry  Apply sanitizer and wipe  Apply sanitizer and air dry  Other (Describe):_________________________________________________  Unsure  Refused	 Easy  Somewhat easy  Neither easy nor difficult  Somewhat difficult  Difficult  Unsure  Refused	 Every_____________ hours  ­­_____________times each day  Other (Describe): __________________________________________  Unsure  Refused

Now I am going to ask you a few questions about the seams and seals on the food slicers. By seams, I am referring to the areas on the food slicers created when one part or piece of metal is adjoined to another, for example, handles. By seals, I am referring to the sealant used to join these seams, fill in cracks, chips and/or deep scratches.

7. How often do you inspect seams and seals on the slicers? (Check all that apply)

 Each time, when fully cleaning and sanitizing slicers  Never (Go to Q10)

 Occasionally, when fully cleaning and sanitizing slicers  Unsure (Go to Q10)

 Each time, during wipe down or quick clean on slicers  Refused (Go to Q10)

 Occasionally, during wipe down or quick clean on slicers

8. When you do inspect seams and seals, which ones do you inspect?

______________________________________________________________________________________

________________­­­­___________________________________________________________________­­­­­­­­­­­___

9. When you do inspect a seal, what do you look for?

______________________________________________________________________________________

______________________________________________________________________________________

10. What do you do if a seal is in bad repair, broken, or missing?

______________________________________________________________________________________

______________________________________________________________________________________

Next I’d like to ask you a few questions about this deli’s practices.

11. Are deli salads such as turkey, tuna, and chicken prepared in a common use area within the deli?

By common use area, I mean an area that is available for use by the deli staff to perform any work-

related task?

 Yes  No (Go to Q12)  Unsure

 Refused (Go to Q12)

11a. How are deli salads prepared? (Check all that apply)

 Food workers slice/cut and prepare (cook/assemble) ingredients

 Food workers prepare (cook/assemble) ingredients that come pre-cut and pre-packaged

 Deli salads (pre-made) are sold with no additional preparation by food workers

 Other (Describe): ____________________________________

 Unsure

 Refused

11b. Where are the deli salads sold?

 Only in the deli

 Only in other non-deli food departments

 Both in the deli and in other food departments

 Other (Describe): ____________________________________

 Unsure

 Refused

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

12. 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  Unsure (Go to Q13)

 No (Go to Q13)  Refused (Go to Q13)

12a. Who conducted that training? (Check all that apply)

 Management Other (Describe): _____________________________________

 Owner  Unsure

 Supervisor  Refused

 Co-worker

13. For the following statements, please tell me if you think the statement is correct by saying Yes, No, Unsure or Refused.

13a. One of the best ways to dry your hands after hand washing is with clean paper towels.

 Yes  Unsure

 No  Refused

13b. Germs grow best in the temperature “danger zone” between 41°F and 135°F.

 Yes  Unsure

 No  Refused

13c. For a proper hand washing, deli workers must scrub their hands and arms for about

4 or 5 seconds.

 Yes  Unsure

 No  Refused

13d. Deli workers should wash hands between glove changes.

 Yes  Unsure

 No  Refused

13e. It’s okay to use hand sanitizer instead of washing your hands when the deli is busy.

 Yes  Unsure

 No  Refused

That is the end of the interview. Thank you for your time.

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