Supporting Statement Part B
Supporting Statement (Part B: Statistical Methods) for
EHS-Net Food Service Establishment Cooling Practices Study
Change Request #1-09
Submitted under Generic Clearance #0920-0792
Environmental Health Specialists Network (EHS-Net) Program
April 3, 2009
Laura Green Brown
Centers for Disease Control and Prevention
National Center for Environmental Health
Emergency and Environmental Health Services
Environmental Health Services Branch
4770 Buford Highway, NE F – 60
Atlanta, GA 30341-3724
lrgreen@cdc.gov
770-488-4332
Table of Contents
B. Statistical Methods……………………………………………………………………….. |
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1. Respondent Universe and Sampling Method………………………………………… |
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2. Procedures for the Collection of Information………………………………………… |
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3. Methods to Maximize Response Rates and Deal with Nonresponse………………… |
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4. Tests of Procedures or Methods to be Undertaken…………………………………… |
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5. Individuals Consulted on Statistical Aspects and Individuals Collecting and/or Analyzing Data……………………………………………………………………… |
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B. Statistical Methods
The results of this EHS-Net data collection will not be used to generalize to the population. Thus, we will use this section of the supporting statement to describe, generally, how the data will be collected.
B.1. Respondent Universe and Sampling Methods
As CDC will not be using study results to generalize to the population, the respondent universe and statistical methods for determining sample size are not a factor. However, CDC will strive to obtain samples representative of the population, and will do so through random sampling. Specifically, CDC will provide each EHS-Net state with a sample of food service establishments that was randomly selected from a list of all the food service establishments within that state’s catchment area. The sample size will be inflated to account for establishments which are not reachable and for establishments that refuse to participate. Each state will be required to collect data in 50 establishments. Enrollment will be attempted for all selected establishments until 50 establishments have been enrolled. Establishments will be excluded if: they do not cool potentially hazardous food; they do not meet the EHS-Net definition of a restaurant; another restaurant of the same chain has already been enrolled in that state; or no kitchen manager is employed who speaks English well enough to complete the interview.
B.2. Procedures for the Collection of Information (Study Design)
This study will use a cross-sectional design to collect information about cooling practices in food service establishments. Data will be collected in establishments located in the catchment areas of the nine states participating in EHS-Net (California, Connecticut, Georgia, Iowa, New York, Minnesota, Oregon, Rhode Island, and Tennessee). Data will be collected by environmental health specialists funded by EHS-Net and employed by environmental public health regulatory programs. These specialists are experienced and knowledgeable in environmental health and food safety.
The EHS-Net specialists will contact establishments by telephone to determine their interest in participating in the study. The EHS-Net specialist will read the manager a short introduction describing the purpose of the study and how the data will be used. If the manager is willing to participate, the EHS-Net specialist will ensure the establishment cools food and arrange a mutually convenient time to conduct the survey. For the interview portion of the study, the EHS-Net specialist will conduct a face-to-face semi-structured interview with a manager with authority over the kitchen. This interview will include questions on establishment characteristics (number of employees, food safety training provided) and cooling policies and practices. For the observation portion of the survey, the EHS-Net specialist will observe the activity in the establishment kitchen and observe cooling processes (types of foods cooled, methods used to cool foods, temperatures of cooling food). The manager interview will take approximately 15 minutes to complete. The observations will take between 1 and 1.5 hours to complete. The data collection instrument can be found in Attachment 1.
Quality Control Procedures
All data collectors will be trained for the data collection. The data collection instrument was pre-tested and revisions were made based on the pre-test. Data entry will be double-checked by the EHS-Net administrator in each state.
B.3. Methods to Maximize Response Rates and Deal with Nonresponse
We will engage in several activities designed to maximize response rates. First, all respondent recruiters will be trained in recruiting. Second, multiple attempts will be made to contact potential respondents. Third, recruiting scripts will emphasize two issues that have been shown to increase response rates—the anonymous nature of the data collection and the importance of the respondents’ participation in the study. The most recent EHS-Net data collection, conducted in food service establishments, used these techniques and yielded a substantial response rate.
We will attempt to determine if respondents to this study differ from nonrespondents. To do this, we will collect data from both respondents and nonrespondents (those who refuse to participate) on three pertinent demographic variables, and compare the data. This comparison will allow us to determine if those who participate in EHS-Net data collections differ on those three pertinent demographic variables from those who refuse to participate. Attachment 2 contains the three questions used to obtain the demographic information and the script that will be used to obtain this information from nonrespondents (respondents will answer the three questions in the interview).
B.4. Test of Procedures or Methods to be Undertaken
All data collection materials were reviewed and evaluated by EHS-Net specialists familiar with collecting data in food service establishments. Additionally, all data collection materials were evaluated in pretests. The pretests were used to improve the data collection materials.
B.5. Individuals Consulted on Statistical Aspects and Individuals Collecting and/or Analyzing Data
The following persons were primarily responsible for designing this data collection and will be primarily responsible for analyzing data. Those designated as data collectors will be responsible for collecting the data.
Data Collection Designers and Analysts
Laura Green Brown, Ph.D.
Behavioral Scientist
Centers for Disease Control and Prevention
National Center for Environmental Health
Division of Emergency and Environmental Health Services
Environmental Health Services Branch
4770 Buford Hwy, NE (F28)
Atlanta, GA 30341
770-488-4332
Danny Ripley, BS, RS, CFSP
Food Safety Investigator
Food Division
Metro Public Health Department
311 23rd Ave. North
Nashville, TN 37203
615-340-2701
Data Collectors
Karen Everstine, MPH Epidemiologist MN Dept of Health 625 Robert St N Minneapolis, MN 55164 (651) 201-5746 karen.everstine@health.state.mn.us
Dave Reimann, RS Public Health Sanitarian III MN Dept of Health 410 Jackson St. Suite 500 Mankato, MN 56001 507-389-2203 david.reimann@health.state.mn.us
Steven Diaz, RS Environmental Health Specialist Environmental Health Services Snelling Office Park 1645 Energy Park Drie St. Paul, MN 55108 651-643-2167 Roberta Frick, RS Environmental Health Specialist Department of Health Services Food and Drug Branch 850 Marina Bay Parkway, Building P, 1st Floor Richmond, CA 94804 (510) 620-3482
Matt Jaqua Environmental Health Specialist Oregon Department of Human Services Tower Building, Room 1482 Albany, NY 12237 971-673-0449
Nelle Couret Environmental Health Specialist GA Dept of Human Resources Division of Public Health Notifiable Disease Section 2 Peachtree St. NW Suite 14.267 Atlanta, GA
30303
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Dave Nicholas, MPH NY State Dept of Health Bureau of Community Sanitation and Food Protection 547 River St. Troy, NY 12180 (518) 402-7600
Danny Ripley, BS, RS, CFSP Food Safety Investigator Food Division Metro Public Health Department 311 23rd Ave. North Nashville, TN 37203 615-340-2701
Ryan Mason, BS Environmental Health Specialist 5 State of Tennessee Department of Health Cordell Hull Bldg. 6th Floor 425 5th Ave. North Nashville, TN 37247 615-741-6075
Henry Blade, MS Rhode Island Department of Health Office of Food Protection 3 Capitol Hill Providence, RI 02908 (401) 222-7735
Lisa Bushnell, RS Environmental Sanitarian 2 Connecticut Department of Public Health Food Protection Program Division of Environmental Health 410 Capital Avenue, MS # 11 FDP Hartford, CT 06134 (860) 509-7297
Tim Wickam, MPH |
| File Type | application/msword |
| File Title | Supporting Statement (Part B: Statistical Methods) of the |
| Author | lrg |
| Last Modified By | lrg |
| File Modified | 2009-04-02 |
| File Created | 2009-03-26 |