TABLE 5.

Multiple logistic regression analysis of characteristics associated with restaurant managers, food workers, and servers scoring in the top 50% of food allergy knowledge scores^a

Characteristic	OR (90% CI)	P
Manager scored in top 50%b
No. of meals served to allergic customers in the past month		0.003
1–10 vs 0	1.48 (0.89, 2.48)	0.208
>10 vs 1–10	2.33 (1.35, 4.04)	0.011
>10 vs 0	3.45 (1.87, 6.36)	0.001
Specific person to answer food allergy questions and requests
Yes vs no	1.71 (1.09, 2.70)	0.052
Food worker scored in top 50%c
Restaurant plan for answering questions from food allergic customers
Yes vs no	4.23 (2.20, 8.12)	<0.001
Sex
Female vs male	3.63 (1.81, 7.26)	0.002
Experience in this restaurant
≥2 vs <2 yr	2.60 (1.43, 4.72)	0.009
Highest priced food item on the menu		0.071
$10–$20 vs <$10	2.72 (1.33, 5.56)	0.022
>$20 vs $10–$20	0.68 (0.32, 1.42)	0.389
>$20 vs <$10	1.84 (0.80, 4.24)	0.228
Server scored in top 50%d
Specific person to answer food allergy questions and requests
Yes vs no	2.49 (1.33, 4.66)	0.017
Service type
Full service vs quick service	2.71 (1.40, 5.24)	0.013
No. of meals served in a typical day		0.077
101–300 vs 1–100	1.03 (0.51, 2.05)	0.953
>300 vs 101–300	2.54 (1.20, 5.38)	0.042
>300 vs 1–100	2.60 (1.19, 5.69)	0.045

^aOverall models were created using a forward selection criterion of P < 0.10. Variables are presented in order of steps at which they entered the model. OR, odds ratio; CI, confidence interval. OR > 1 indicates that the odds of the outcome (knowledge score in top 50%) were greater for the first mentioned category (e.g., 1 to 10) than for the second mentioned category (e.g., 0).

^bχ² = 17.18, df = 3, P < 0.001, N = 262.

^cχ² = 30.50, df = 5, P < 0.001, N = 192.

^dχ² = 16.97, df = 4, P = 0.002, N = 149.