Table 1.
Deli, Manager, and Worker Characteristics
| n | % | |
|---|---|---|
| Deli characteristics | ||
| Ownership type (N = 245) | ||
| Chain | 158 | 64.5 |
| Independent | 87 | 35.5 |
| Number of customers (N = 210) | ||
| ≤99 | 53 | 25.2 |
| 100–299 | 77 | 36.7 |
| ≥300 | 80 | 38.1 |
| Number of managers (N = 245) | ||
| 1 | 82 | 33.5 |
| ≥2 | 163 | 66.5 |
| Number of shifts in a typical day (N = 245) | ||
| 1 or 2 | 100 | 40.8 |
| ≥3 | 145 | 59.2 |
| Number of hours in a typical shift (N = 245) | ||
| ≤7 | 85 | 34.7 |
| ≥8 | 160 | 65.3 |
| Average number of workers per shift (N = 244) | ||
| ≤2 | 91 | 37.3 |
| >2 | 153 | 62.7 |
| Manager food safety training required by deli (N = 242) | ||
| No | 42 | 17.4 |
| Yes | 200 | 82.6 |
| Manager food safety certification required by deli (N = 239)a | ||
| No | 108 | 45.2 |
| Yes | 131 | 54.8 |
| Number of refrigerators (N = 245)b | ||
| 1 | 134 | 54.7 |
| ≥2 | 111 | 45.3 |
| Ever record the temperature of the refrigerators (N = 244) | ||
| No | 85 | 34.8 |
| Yes | 159 | 65.2 |
| Average number of chubs (plastic tubes of meat) sold per week (N = 245) | ||
| <50 | 145 | 59.2 |
| ≥50 | 100 | 40.8 |
| Policy on maximum number of days deli can hold an opened chub (N = 245) | ||
| ≤4 days | 57 | 23.3 |
| 4–7 days | 171 | 69.8 |
| >7 days | 17 | 6.9 |
| Manager characteristics | ||
| Experience in retail food industry (N = 245) | ||
| <10 years | 42 | 17.1 |
| 10 to 20 years | 94 | 38.4 |
| >20 years | 109 | 44.5 |
| Experience as manager in current deli (N = 245) | ||
| ≤5 years | 130 | 53.1 |
| >5 years | 115 | 46.9 |
| Ever food safety certified (N = 245)a | ||
| No | 63 | 25.7 |
| Yes | 182 | 74.3 |
| Currently food safety certified (N = 245)a | ||
| No | 96 | 39.2 |
| Yes | 149 | 60.8 |
| Food safety knowledge (N = 245) | ||
| Answered ≤75% correctly | 56 | 22.9 |
| Answered >75% correctly | 189 | 77.1 |
| Worker characteristics | ||
| Experience in retail food industry (N = 240) | ||
| <10 years | 114 | 47.5 |
| ≥10 years | 126 | 52.5 |
| Experience in current deli (N = 241) | ||
| ≤5 years | 155 | 64.3 |
| >5 years | 86 | 35.7 |
| Food safety knowledge (N = 241) | ||
| Answered <100% correctly | 120 | 49.8 |
| Answered 100% correctly | 121 | 50.2 |
a
Certification defined as having taken and passed a food safety test and been issued a certificate.
b
These data were collected through observation; all other characteristics data were collected through manager and worker interviews and a manager survey.