TABLE 3. Results of comparison of food safety culture by demographic characteristics (cont.) Leadership Characteristic Mean ± SD Position Executive chef Line cook Prep cook Server Other P-value Mean ± SD P-value Mean ± SD P-value Mean ± SD P-value Mean ± SD P-value Mean ± SD P-value Commitment Communication Environmental support Risk perception Management style 4.53 ± 0.53 4.41 ± 0.51 4.31 ± 0.54 4.40 ± 0.59 4.33 ± 0.73 Years of foodservice experience 5 years or less 4.38 ± 0.62 6-15 years 16-25 years 26 years or more 4.41 ± 0.54 4.45 ± 0.48 4.50 ± 0.58 Received food safety training Yes 4.44 ± 0.60A No 4.18 ± 0.58B Received food safety certification Yes 4.42 ± 0.60 No 4.33 ± 0.61 0.644 4.48 ± 0.65 4.39 ± 0.60 4.26 ± 0.55 4.35 ± 0.60 4.26 ± 0.74 0.944 4.31 ± 0.66 4.37 ± 0.56 4.70 ± 0.52 4.57 ± 0.51 0.002* 4.40 ± 0.60A 4.13 ± 0.74B 0.588 4.46 ± 0.44 4.23 ± 0.71 4.16 ± 0.63 4.33 ± 0.59 4.33 ± 0.66 0.303 4.30 ± 0.62 4.38 ± 0.57 4.13 ± 0.78 4.58 ± 0.50 0.003* 4.35 ± 0.59A 4.18 ± 0.69B 0.422 4.33 ± 0.56 4.10 ± 0.81 4.13 ± 0.59 4.29 ± 0.68 4.16 ± 0.77 0.536 4.21 ± 0.73 4.25 ± 0.63 4.18 ± 0.71 4.34 ± 0.76 0.045* 4.27 ± 0.65A 4.01 ± 0.86B 0.426 4.40 ± 0.59 4.29 ± 0.78 4.26 ± 0.67 4.38 ± 0.65 4.23 ± 0.74 0.962 4.29 ± 0.72 4.41 ± 0.58 4.59 ± 0.56 4.44 ± 0.65 0.028* 4.37 ± 0.65A 4.15 ± 0.81B 0.613 4.40 ± 0.52 4.26 ± 0.83 4.22 ± 0.55 4.38 ± 0.68 4.30 ± 0.81 0.420 4.30 ± 0.76 4.41 ± 0.53 4.52 ± 0.53 4.33 ± 0.77 0.024* 4.39 ± 0.66A 4.12 ± 0.87B 0.751 0.679 0.008* 0.256 4.37 ± 0.62 4.28 ± 0.67 0.266 4.34 ± 0.64 4.26 ± 0.59 0.304 4.25 ± 0.71 4.15 ± 0.71 0.237 4.36 ± 0.65 4.26 ± 0.75 0.212 4.36 ± 0.70 4.28 ± 0.75 *Means within a column with different capital letters indicate significant differences at P-value <0.05 (e.g., the mean score for leadership among food handlers who received food safety training was significantly higher than those who did not receive training. 0.332 January/February Food Protection Trends 69