TABLE 2. Characteristics of the restaurants (n = 237) Frequency Characteristic Seating Capacity 50 or less 51–100 101–150 151–200 201–250 251–300 Greater than 300 Restaurant Classification Independent Chain – franchised Chain – corporate Service Classification Quick service Quick casual Casual dining Fine dining n %a Characteristic Number of Full-Time Employees 15 or less 16 – 30 31 – 60 Greater than 60 Number of Part-Time Employees 15 or less 16 – 30 31 – 60 Greater than 60 Total Number of Employees 15 or less 16 – 30 31 – 60 Greater than 60 Frequency n %a 71 74 35 25 18 6 8 30.0 31.2 14.8 10.6 7.6 2.5 3.4 189 28 16 4 79.7 11.8 6.8 1.7 119 52 68 50.2 21.9 27.8 175 53 8 1 73.8 22.4 3.4 0.4 74 73 85 5 31.2 30.8 35.9 2.1 117 61 43 16 49.4 25.7 18.1 6.8 Provided an opportunity to attend a ServSafe® Class within the last year Yes 122 No 114 51.5 48.1 If yes, where was the training conducted? In-house 31 25.4 Off-site 91 74.6 Percentage of employees knowledgeable in food safety to meet health code regulations 25% or less 65 26% – 50% 58 51% – 75% 17 76% – 100% 63 Greater than 100% 11 Don’t know/unsure 23 27.4 24.5 7.2 26.6 4.6 9.7 Percentage of total employees who were trained? Operation has a person whose primary 25% or less 56 45.9 responsibility is food safety 26% – 50% 18 14.8 Yes 51% – 75% 6 4.9 No 76% – 100% 16 13.1 Greater than 100% 6 4.9 Don’t know/unsure 20 16.4 Estimated Annual Costs for Training/Employee $10 or less 4 11.5 $11 – $20 9 7.4 $21 – $30 3 2.5 $31 – $40 4 3.3 $50 or greater 10 8.2 Don’t know/unsure 63 51.6 a 179 58 75.5 24.5 Responses may not equal 100% due to non-response. JANUARY 2009 | FOOD PROTECTION TRENDS 25