 | The 131st Annual Meeting (November 15-19, 2003) of APHA |
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| The 131st Annual Meeting (November 15-19, 2003) of APHA |
R. E. Guevara, MPH, Los Angeles County Dept. of Health Services, UCLA, 213 N. Figueroa St., room 231, Los Angeles, CA 90012, 213-240-7941, rguevara@dhs.co.la.ca.us, H Dela Cruz, REHS, HS, Los Angeles County Dept. of Health Services, 5050 Commerce Drive, Baldwin Park, CA 91706, and B Tamjid, REHS, HS, Environmental Health, Los Angeles County Dept. of Health Services, 5050 Commerce Drive, Baldwin Park, CA 91706.
Purpose: Describe preliminary findings of a study to assess food safety knowledge, attitudes, and behaviors of workers of small restaurants in Los Angeles County (LAC).
Background: Environmental Health (EH) and Acute Communicable Disease Control (ACDC), agencies of the LAC Department of Health Services, conducted a study to identify food safety training needs of workers of small, non-franchise restaurants in LAC. EH routinely inspects restaurants for health violations and maintains a database with the results of inspections.
Methods: Contiguous LAC census tracts of high poverty and low poverty were identified to generate randomized lists of restaurants that investigators called to request participation. Available employees of consenting restaurants were surveyed on demographics, work history, current job duties, wages, benefits, and food safety knowledge, attitudes, and behaviors. Data from workers were summarized for each restaurant and then joined with EH inspection data. Using SAS 8.0, investigators performed multiple linear regression analyses starting with 44 variables to find a predictive model for inspection score.
Results: A 10-variable linear regression model using data from 57 restaurants found that restaurants with self-service had inspection scores seven points lower than restaurants without self-service. Restaurants with fast food had scores six points higher than restaurants without fast food. Gender, age, work history, percent of Asian workers, Spanish literacy, number of employees interviewed, average cost of menu items, and delivery service had statistically significant effects (p £0.05) on inspection score.
Conclusions: When restaurants have more control of food handling and service, they tend to demonstrate better food safety practice.
Learning Objectives:
Keywords: Food Safety, Environmental Health
Presenting author's disclosure statement:
I have a significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.
Relationship: employment