TABLE 4.
Linear Regression of Restaurant Characteristics Associated With the Average Percent of Food and Drug Administration (FDA)-Recommended Methods Used With Refrigeration in Restaurants (N = 326)
| Restaurant Characteristic | Mean Difference | 95% Confidence Interval (CI) | p-Value |
|---|---|---|---|
| Meals served daily (reference = 150–300)ab | |||
| ≤150 | −3.6% | −9.0%, 1.8% | .187 |
| >300 | 6.7% | 0.1%, 13.2% | .045 |
| Kitchen manager has food safety training (reference = not trained)c | 15.0% | 4.8%, 25.1% | .004 |
a
Average percentage of FDA-recommended methods used among restaurants serving 150–300 meals daily = 74.9%, SD = 20.9%.
b
For the overall average percent difference, p = .004.
c
Average percentage of FDA-recommended methods used among restaurants without a food safety-trained kitchen manager = 59.2%, SD = 25.2%.