TABLE 3.
Multiple Logistic Regression Odds Ratios of Restaurant Characteristics Associated With Each of the Five Food and Drug Administration-Recommended Methods to Facilitate Rapid Cooling Being Used With All Foods Cooledab
| Restaurant Characteristic | Odds Ratio (OR) | 95% Confidence Interval (CI) | p-Value |
|---|---|---|---|
| Ambient refrigeration temperature ≤41 °F (N = 351) | |||
| Chain ownership (reference = independent) | 2.05 | 1.01, 4.15 | .047 |
| Ventilated food (N = 349) | |||
| Kitchen manager is food safety certified (reference = not certified) | 2.13 | 1.10, 4.17 | .027 |
| Unstacked containers (N = 351) | |||
| One food cooled (reference = >one food) | 1.90 | 1.02, 3.54 | .043 |
| Kitchen manager has food safety training (reference = not trained) | 4.70 | 1.38, 15.91 | .013 |
| Space between containers (N = 347) | |||
| One food cooled (reference = >one food) | 3.65 | 1.79, 7.42 | <.001 |
| Kitchen manager is food safety certified (reference = not certified) | 3.44 | 1.30, 9.11 | .013 |
| Ratio of food workers to kitchen managers (reference = ≤2)c | |||
| 2–4 | 0.94 | 0.43, 2.05 | .094 |
| >4 | 2.71 | 1.10, 6.60 | .008 |
a
None of the restaurant characteristics considered was significantly associated with restaurants meeting the recommended method of ensuring rapid cooling, which is food depth of ≤3 in.
b
N values vary throughout the table because of skip patterns and nonresponse in the interview.
c
For the overall OR, p = .026.