APPENDIX (continued) Survey instrument 24. The necessary infrastructure and equipment (e.g., handwashing sinks) are available and accessible to support food safety 25. My manager/supervisor enforces food safety rules consistently with employees 26. My manager/supervisor inspires me to follow proper food safety practices 27. My coworkers are always supportive of each other regarding food safety 28. My manager/supervisor is actively involved to ensure safe food handling is practiced 29. Sufficient education and food safety training are provided 30. I intend to use a food thermometer at the completion of cooking 31. I plan to wash my hands whenever it is required 32. I am willing to clean and sanitize food contact surfaces between each use 33. I plan to use a food thermometer at the completion of reheating food 34. I intend to use a food thermometer to check the temperature on the hot line/cold line 35. I am willing to separate raw food from ready-to-eat food during preparation Strongly disagree Disagree Undecided Agree Strongly agree 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 1 1 1 1 2 2 2 2 2 3 3 3 3 3 4 4 4 4 4 5 5 5 5 5 1 2 3 4 5 1 2 3 4 5 Part III: Using the stem "If I follow proper food safety practices regarding handwashing, use of thermometer, and handling of food and work surfaces ___________", please circle your response to each of the following statements. If I follow proper food safety practices regarding handwashing, use of thermometer, and handling of food and work surfaces: 36. I will help protect my restaurant from liability for foodborne illnesses 37. my manager/supervisor will praise my performance 38. I will not be able to focus on primary tasks of preparation and cooking 39. customers will be satisfied 40. I will reduce the risk of foodborne illnesses 41. I will feel a sense of accomplishment 42. I will help protect the reputation of my restaurant 43. I will avoid losing my job Very unlikely Unlikely Somewhat likely Likely Very likely 1 1 2 2 3 3 4 4 5 5 1 2 3 4 5 1 1 1 1 1 2 2 2 2 2 3 3 3 3 3 4 4 4 4 4 5 5 5 5 5 Appendix continues on next page September/October Food Protection Trends 311