Quantifying Server Perceptions of Risk Communication Associated with Ordering Burgers in Restaurants

Introduction: The FDA 2009 Food Code states that it is the duty of a restaurant to disclose the risk, and remind consumers, when ordering undercooked products such as ground beef. Currently, no food safety training is required for restaurant servers. Escherichia coli O157:H7 is estimated to cause approximately 35,000 illnesses per year associated with beef, while non-O157:H7 STECs cause approximately 45,000 illnesses per year associated with beef. 

Purpose: The purpose of this study was to explore server knowledge and attitudes about risks associated with serving patrons undercooked hamburgers.

Methods: A semi-structured written survey was administered to servers (n = 56) at restaurants. Chain and privately owned restaurants were selected by compiling a list of burger restaurants in Wake County and calling restaurant managers to request participation in the survey, which was administered in person. Survey questions focused on methods used to measure doneness in hamburgers, beliefs around risks and server motivation to communicate risk to consumers.

Results: Overall, the majority of servers believe that medium well and well-done hamburgers are safer.  35% of private restaurant servers and 38% chain servers cite thermometer use as a safe method of measuring doneness. Color and amount of time cooked were also listed as acceptable indicators of doneness (private = 23% and chain restaurants =21%; private = 17% and chain restaurants = 25%, respectively). Over 35% of private servers say they never communicate risk to a customer while 55% of chain servers say they never communicate risk.

Significance: Although most servers believe that medium-well and well-done hamburgers are safer, this data indicates that the majority of restaurant servers rely on unreliable indicators of doneness when communicating with consumers. The data suggests that communicating risk is not highly valued by servers and shows the need for developing a food safety curriculum specifically geared towards improving risk communication between servers and consumers.