Table 1. Data from manager interviews about general food safety, ground beef temperature control, and practices that could lead to cross-contamination.

Interview item	n (%)a
General food safety
At least one manager was a CFM (certified in food safety)
Yes	304 (79)
No	66 (17)
Respondent did not know	15 (4)
Employees required to report gastrointestinal illness to a manager
Yes	272 (71)
No	108 (28)
Respondent did not know	5 (1)
Displayed consumer advisory regarding the risk of eating undercooked animal products
Yes	76 (20)
No	295 (77)
Respondent did not know	12 (3)
Temperature control
Measured with thermometer the final cook temperature of hamburgers
Always	46 (12)
Often	40 (10)
Sometimes	58 (15)
Rarely	49 (13)
Never	190 (49)
Do not know	2 (1)
Determined doneness by color (internal appearance)
Always	112 (29)
Often	78 (20)
Sometimes	55 (14)
Rarely	13 (3)
Never	125 (33)
Do not know	2 (1)
Determined doneness by the way it looks (external appearance, i.e., “the juices run clear”)
Always	151 (39)
Often	84 (22)
Sometimes	49 (13)
Rarely	12 (3)
Never	88 (23)
Determined doneness by feel or texture
Always	85 (22)
Often	56 (14)
Sometimes	66 (17)
Rarely	18 (5)
Never	157 (41)
Do not know	3 (1)
Measured with thermometer the temperature of fresh ground beef when delivered to restaurantb
Always	44 (19)
Often	10 (4)
Sometimes	13 (6)
Rarely	14 (6)
Never	147 (65)
Cooked hamburgers from a frozen or partially frozen state
Always	104 (27)
Often	11 (3)
Sometimes	44 (11)
Rarely	26 (7)
Never	199 (52)
Cooked hamburger and held for later service
Always	23 (6)
Often	7 (2)
Sometimes	18 (5)
Rarely	12 (3)
Never	324 (84)
Served hamburgers rare or medium rare upon customer request
Always	180 (47)
Often	11 (3)
Sometimes	13 (4)
Rarely	12 (3)
Never	165 (43)
Practices that could lead to cross-contamination
Grind hamburger in restaurant
Always	6 (2)
Often	2 (1)
Sometimes	9 (2)
Rarely	9 (2)
Never	358 (93)
Formed hamburger patties in restaurant
Always	81 (21)
Often	7 (2)
Sometimes	9 (2)
Rarely	8 (2)
Never	279 (73)

^aStudy included 385 restaurants; however, those with missing responses were excluded from analysis, so percentages were not calculated based on N = 385 in all cases.

^bPercentages were based on N = 228 because only those restaurants that received fresh ground beef answered this question.