APPENDIX QUESTIONNAIRE PART I: LEADERSHIP Please indicate your level of agreement with each of the following statements by circling the corresponding number. Leadership Strongly disagree 1. My restaurant/chain management sets clear policies and objectives concerning hygiene and food safety. 2. My manager/supervisor leads by example on food safety. 3. In my restaurant/chain, management deals with food safety issues quickly and effectively. 4. In my restaurant, food safety records and logs are recorded accurately. 5. In my restaurant, the wearing of gloves, aprons, hairnets, etc. is well controlled and supervised. 6. My manager/supervisor is clear about the expectations concerning hygiene and food safety towards employees. 7. In my restaurant, plans and reporting on food safety performance are effectively implemented. 8. My manager/supervisor motivates their employees to work in a hygienic and food safe way. 9. My manager/supervisor listens to employees, if they have remarks or comments concerning hygiene and food safety. 10. My manager/supervisor encourages me to report poor hygiene standards and food safety issues. 1 1 1 1 1 1 1 1 1 1 2 2 2 2 2 2 2 2 2 2 3 3 3 3 3 3 3 3 3 3 4 4 4 4 4 4 4 4 4 4 Disagree Undecided Agree Strongly agree 5 5 5 5 5 5 5 5 5 5 PART II: COMMITMENT Please indicate your level of agreement with each of the following statements by circling the corresponding number. Commitment 11. My manager/supervisor encourages everyone to take appropriate actions when they identify a food safety or hygiene issue. 12. All employees in the restaurant take personal responsibility for food safety. 13. In my restaurant, food safety has a significant impact on customer satisfaction. 14. I know how to report any unsafe food or poor hygiene standards. Strongly disagree 1 1 1 1 Disagree Undecided Agree 2 2 2 2 3 3 3 3 4 4 4 4 Strongly agree 5 5 5 5 January/February Food Protection Trends 75