Table 4.
Simple Logistic Regression Analyses on Deli, Manager, and Worker Characteristics Associated with at least one Deli Refrigerator Measuring Above 41°F
| n | OR(95% CI) | p value | |
| Deli characteristics | |||
| Ownership type (N = 245) | |||
| Chain | 25 | – | – |
| Independent | 17 | 1.44 (0.66, 3.14) | 0.355 |
| Number of customers (N = 210) | 0.713 | ||
| ≤99 | 11 | 1.43 (0.57, 3.57) | 0.442 |
| 100 to 299 | 12 | 1.03 (0.44, 2.43) | 0.947 |
| ≥300 | 13 | – | – |
| Number of managers (N = 245) | |||
| 1 | 12 | – | – |
| ≥2 | 30 | 1.24 (0.58, 2.63) | 0.581 |
| Number of shifts in a typical day (N = 245) | |||
| 1 or 2 | 18 | 1.36 (0.64, 2.89) | 0.420 |
| ≥ 3 | 24 | – | – |
| Number of hours in a typical shift (N = 245) Number of hours in a shift |
|||
| ≤ 7 | 13 | – | – |
| ≥ 8 | 29 | 1.37 (0.66, 2.85) | 0.406 |
| Average number of workers per shift (N = 244) | |||
| ≤ 2 | 13 | – | – |
| > 2 | 29 | 1.25 (0.58, 2.68) | 0.569 |
| Manager food safety training is required by deli (N = 242) | |||
| No | 9 | 1.95 (0.75, 5.04) | 0.170 |
| Yes | 33 | – | – |
| Manager food safety certification is required by delia (N = 239) | |||
| No | 21 | 1.44 (0.70, 2.93) | 0.321 |
| Yes | 19 | – | – |
| Number of refrigerators (N = 245)b | |||
| 1 | 16 | – | – |
| ≥ 2 | 26 | 2.33 (1.10, 4.94) | 0.027c |
| Ever record the temperature of the refrigerator(s) (N = 244) | |||
| No | 20 | 2.25 (1.08, 4.71) | 0.031c |
| Yes | 22 | – | – |
| Average number of chubs (plastic tubes of meat) sold per week (N = 241) | |||
| < 50 | 23 | 1.59 (0.76, 3.29) | 0.217 |
| ≥ 50 | 19 | – | – |
| Policy on maximum number of days deli can hold an opened chub (N = 241) | |||
| ≤4 days | 1.01 (0.24, 4.28) | 0.993 | |
| 4–7 days | 1.02 (0.26, 4.01) | 0.997 | |
| >7 days | – | – | |
| Manager characteristics | |||
| Manager experience in retail food industry (N = 241) | 0.489 | ||
| < 10 years | 5 | – | – |
| 10 to 20 years | 16 | 1.69 (0.57, 4.97) | 0.344 |
| > 20 years | 21 | 1.90 (0.66, 5.47) | 0.232 |
| Experience as manager in current deli (N = 245) | |||
| ≤ 5 years | 21 | – | – |
| > 5 years | 21 | 1.16 (0.59, 2.27) | 0.671 |
| Ever food safety certified (N = 245)a | |||
| No | 15 | 2.39 (1.08, 5.29) | 0.032c |
| Yes | 27 | – | – |
| Currently food safety certified (N = 245)a Currently food safety certified |
|||
| No | 19 | 1.52 (0.76, 3.06) | 0.241 |
| Yes | 23 | – | – |
| Food safety knowledge (N = 245) | |||
| Answered ≤75% correctly | 10 | 1.24 (0.54, 2.84) | 0.616 |
| Answered >75% correctly | 32 | – | – |
| Worker characteristics | |||
| Experience in retail food industry (N = 240) | |||
| < 10 years | 21 | 1.43 (0.58, 2.24) | 0.697 |
| ≥ 10 years | 21 | – | – |
| Experience in current deli (N = 241) | |||
| ≤ 5 years | 26 | – | – |
| > 5years | 16 | 1.14 (0.57, 2.28) | 0.703 |
| Food safety knowledge (N = 241) | |||
| Answered <100% correctly | 25 | 1.66 (0.82, 3.34) | 0.160 |
| Answered 100% correctly | 17 | – | – |
Ns vary because of missing data.
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.
c
P value is significant (p ≤ 0.05).
OR, odds ratio; CI, confidence interval.