PART V: RISK PERCEPTION AND AWARENESS Please indicate your level of agreement with each of the following statements by circling the corresponding number. Risk perception and awareness 42. In my restaurant, the risks related to hygiene and food safety are known. 43. In my restaurant, the risks related to hygiene and food safety are under control. 44. My colleagues are alert and attentive to potential problems and risks related to hygiene and food safety. 45. My manager/supervisor has a realistic picture of the potential problems and risks related to hygiene and food safety. 46. When there is pressure to finish food production, I work faster by taking shortcuts with food safety. 47. I believe that written food safety policies and procedures are nothing more than a coverāup in case there is a lawsuit. Strongly disagree 1 1 1 1 1 1 Disagree Undecided Agree 2 2 2 2 2 2 3 3 3 3 3 3 4 4 4 4 4 4 Strongly agree 5 5 5 5 5 5 PART VI: MANAGEMENT STYLE Please indicate your level of agreement with each of the following statements by circling the corresponding number. Environment, training, and resources 48. Management enforces food safety rules consistently with all employees. 49. Management inspires me to follow safe food handling practices. 50. My manager/supervisor always watches to see if employees are practicing safe food handling. 51. My manager is actively involved in making sure safe food handling is practiced. 52. Our restaurant/chain food safety policies and procedures give detailed guidance for practices. 53. My managers'/supervisor's actions show that providing safe food to customers is a top priority. 78 Food Protection Trends January/February Strongly disagree 1 1 1 1 1 1 Disagree Undecided Agree 2 2 2 2 2 2 3 3 3 3 3 3 4 4 4 4 4 4 Strongly agree 5 5 5 5 5 5