ADVANCEMENT OF THE SCIENCE
within Minnesota, so the responses might only represent specific areas within the state. Lastly, the survey was oered only online and only in English, so the opinions of food workers who do not have access to email or social media, or food workers who do not communicate in English would not have been captured. Conclusion In summary, this survey found that food work- ers most often receive food safety information through CFPM courses and conversations with their health inspector, and they prefer to receive food safety information via email (e.g., newsletters) and from online trainings. Focus- ing future food safety messaging in these for- mats could facilitate wider distribution. Additionally, most food workers find value in health department inspections and report positive interactions with their health inspec- tor. Therefore, using inspections to teach and educate food workers and taking on a more consultative approach to inspections are important to building relationships and gain- ing lasting compliance.
Lastly, we identified several gaps when it comes to employee illness reporting behaviors. Restaurant management should work to foster a culture of food safety. Furthermore, health departments should provide more education and training on this topic to gain better com- pliance to prevent future outbreaks. Acknowledgements: Special thanks to Kim Carlton (Minnesota Department of Agri- culture), Kirk Smith (MDH), Sarah Leach (MDH), Denise Schumacher (MDH), Amy Saupe (MDH), Marijke Decuir (MDH), Sophia Walsh (MDH), Kaia Sveen (MDH), and Dr. Laura Brown (CDC) for their assistance with this study. This study was supported by CDC awards funded under the Environmen- tal Health Specialists Network Cooperative Agreement (Grant # U01-EH001295-02). Corresponding Author: Nicole D. Hedeen, Senior Epidemiologist, Minnesota Depart- ment of Health, 625 Robert Street North, Saint Paul, MN 55164. Email: nicole.koktavy@gmail.com.
FIGURE 1
Percentage of Minnesota Food Workers Who Told Their Supervisor That They Were Experiencing Vomiting or Diarrhea Before Reporting to Work ( n = 201)
20%
80%
Yes
No
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Volume 86 • Number 10
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