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Interviewing Food Workers
Target Objectives
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Summarize the food worker's job duties
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Discuss food handling processes and practices within the kitchen from a food worker's perspective
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Identify recent illness or notable events that might have occurred around the time of the outbreak
Strategic Check
Leaving the office
- Obtain a paper or electronic copy of the questionnaire
- Obtain a multilingual copy of the questionnaire, if applicable
- Review and familiarize yourself with the questions
- Review the outbreak information - illness onset, symptomatology, incubation period, etiology (if known)
- Review interviewee confidentiality policies
- Plan to conduct the interview during off-times between peak business hours
- Contact the owner/manager to schedule a time when most employees are available. This may not be possible if immediate action is required.
At the site
- Find a private place at the establishment to conduct the interview (i.e. manager’s office, outside table, loading dock)
- Determine which employees to interview, including:
- Employees who worked during the implicated event or around the time of the incubation period
- Employees whose job duties specifically include food handling or preparation
- Employees known to be ill in the days leading up to illness onset
During the interview
- Introduce yourself and explain the purpose of the interview
- Instruct interviewees to demonstrate specific tasks when applicable
- Inquire about employee's current health status and social contacts
- Provide positive, neutral feedback ("Thank you for being so detailed with your comments")
Tips
- Avoid leading questions that give the impression of a right or wrong answer
- Avoid excessive abbreviations and acronyms
- Recognize the signs of discomfort and evasion - look for verbal or physical cues (crossing arms, not making eye contact, fidgeting, curt responses)
- Maintain neutral body language
- Maintain cultural sensitivity
Toolkit
Food Worker Questionnaire (DOC)
(click on the questionnaire below to download it)
