Identifying Specific Beliefs to Target to Improve Restaurant Employees' Intentions for Performing Three Important Food Safety Behaviors

Journal of the American Dietetic Association

Volumn 108, Issue 6, 2008, Pages 991-997

  Pilling, Valerie K ^a   Brannon, Laura A ^a   Shanklin, Carol W ^a   Howells, Amber D ^a   Roberts, Kevin R ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

ADOLESCENT; ADULT; AGED; ARTICLE; ATTITUDE TO HEALTH; CATERING SERVICE; CROSS-SECTIONAL STUDY; FEMALE; FOOD HANDLING; HAND WASHING; HUMAN; HYGIENE; KITCHEN; MALE; MANPOWER; METHODOLOGY; MIDDLE AGED; QUESTIONNAIRE; REGRESSION ANALYSIS; SAFETY; STANDARD; STATISTICAL MODEL; TEMPERATURE;

ADOLESCENT; ADULT; AGED; ATTITUDE TO HEALTH; CONSUMER PRODUCT SAFETY; COOKING AND EATING UTENSILS; CROSS-SECTIONAL STUDIES; FEMALE; FOOD HANDLING; FOOD SERVICES; HANDWASHING; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HUMANS; HYGIENE; LIKELIHOOD FUNCTIONS; MALE; MIDDLE AGED; QUESTIONNAIRES; REGRESSION ANALYSIS; RESTAURANTS; TEMPERATURE;

EID: 43849113739     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jada.2008.03.014     Document Type: Article

References (47)

1. FDA report on the occurrence of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types. Food and Drug Administration Web site. http://www.cfsan.fda.gov/∼acrobat/retrsk2.pdf Accessed June 25, 2006
2. US Department of Health and Human Services. Healthy people 2010: Understanding and improving health. 2nd ed. http://www.healthypeople.gov/Document/tableofcontents.htm#volume1 Accessed November 29, 2006
3. Castellanos V.H., Myers E.F., and Shanklin C.W. The ADA's research priorities contribute to a bright future for dietetics professionals. J Am Diet Assoc 104 (2004) 678-681
4. Centers for Disease Control and Prevention. Foodborne illness: Frequently asked questions. http://www.cdc.gov/ncidod/dbmd/dieaseinfo/files/foodborne_illness_FAQ.pdf Accessed October 17, 2006
5. Food and Drug Administration. Food Code. http://www.cfsan.fda.gov/∼dms/fc05-toc.html Accessed November 14, 2006
6. Lynch R.A., Elledge B.L., Griffith C.C., and Boatright D.J. A comparison of food safety knowledge among restaurant managers, by source of training and experience, in Oklahoma County, Oklahoma. J Environ Health 66 (2003) 9-14
7. Centers for Disease Control and Prevention. Preliminary FoodNet data on the incidence of infection with pathogens transmitted commonly through food-10 states, United States, 2005. MMWR Morb Mortal Wkly Rep 55 (2006) 392-395
8. Harrington R.E. The role of employees in the spread of foodborne disease: Food industry views of the problem and coping strategies. Dairy Food Environ Sanit 12 (1992) 62-63
9. Cochran-Yantis D., Belo P., Giampaoli J., McProud L., Everly V., and Gans J. Attitudes and knowledge of food safety among Santa Clara County, California, restaurant operators. J Foodserv Syst 9 (1996) 117-128
10. Edwards Z.M., Takeuchi M.T., Hillers V.N., McCurdy S.M., and Edlefsen M. Use of behavioral change theories in development of educational materials to promote food thermometer use. Food Protect Trends 26 (2006) 82-88
11. Cohen E., Reichel A., and Schwartz Z. The efficacy of an in-house training program: Statistical measurement and practical conclusions. J Hospitality Tourism Res 25 (2001) 5-16
12. Kneller P., and Bierma T. Foodservice certification: Measuring the effectiveness of a state program. J Environ Health 52 (1990) 292-294
13. Speer S.C., and Kane B.E. Certification for foodservice managers: A survey of current opinion. J Food Protect 53 (1990) 269-274
14. Bryan F.L. Risks of practices, procedures, and processes that lead to outbreaks of foodborne diseases. J Food Protect 51 (1988) 663-673
15. Li-Cohen A.E., Klenk M., Nicholson Y., Harwood J., and Bruhn C.M. Refining consumer safe handling educational materials through focus groups. Dairy Food Environ Sanit 22 (2002) 539-551
16. Boone K., Penner K., Gordon J.C., Remig V., Harvey L., and Clark T. Common themes of safe food-handling behavior among mature adults. Food Protect Trends 25 (2005) 706-711
17. Brannon L.A., Pilling V.K., Roberts K.R., Shanklin C.W., and Howells A.D. Appreciation of food safety practices based on level of experience. J Foodserv Bus Res (2009) In press
18. Green L.R., and Selman C. Factors impacting food workers' and managers' safe food preparation practices: A qualitative study. Food Protect Trends 25 (2005) 981-990
19. Pilling V.K., Brannon L.A., Roberts K.R., Shanklin C.W., and Howells A.D. Using the Theory of Planned Behavior to elicit restaurant employee beliefs about food safety: Using surveys vs focus groups. J Foodserv Bus Res (2009) In press
20. Ajzen I. The theory of planned behavior. Organ Behav Hum Decis Process 50 (1991) 179-211
21. Astrom A.N., and Mwangosi I.E. Teacher's intention to provide dietary counseling in Tanzanian primary schools. Am J Health Behav 24 (2000) 281-289
22. Boissonneault E., and Godin G. The prediction of intention to smoke only in designated work site areas. J Occup Med 32 (1990) 621-624
23. Boudreau F., Godin G., Pineau R., and Bradet R. Health risk appraisal in an occupational setting and its impact on exercise behavior. J Occup Environ Med 37 (1995) 1145-1150
24. Coleman G.J., McGregor M., Hemsworth P.H., Boyce J., and Dowling S. The relationship between beliefs, attitudes, and observed behaviours of abattoir personnel in the pig industry. Appl Animal Behav Sci 82 (2003) 189-200
25. Flannery B.L., and May D.R. Environmental ethical decision making in the US metal-finishing industry. Acad Mgmt J 43 (2000) 642-662
26. Godin G., Naccache H., Morel S., and Ebacher M. Determinants of nurses' adherence to Universal Precautions for venipunctures. Am J Infect Control 28 (2000) 359-364
27. Harrison D.A., and Liska L.Z. Promoting regular exercise in organizational fitness programs: Health-related differences in motivational building blocks. Personnel Psychol 47 (1994) 47-71
28. James A.S., Tripp M.K., Parcel G.S., Sweeney A., and Gritz E.R. Psychological correlates of sun-protective practices of preschool staff toward their students. Health Educ Res 17 (2002) 305-314
29. Jenner E.A., Watson P.W.B., Miller L., Jones F., and Scott G.M. Explaining hand hygiene practice: An extended application of the theory of planned behaviour. Psychol Health Med 7 (2002) 311-326
30. Martin J.J., Hodges-Kulinna P., Eklund R.C., and Reed B. Determinants of teachers' intentions to teach physically active physical education classes. J Teach Phys Educ 20 (2001) 129-143
31. O'Boyle C.A., Henly S.J., and Larson E. Understanding adherence to hand hygiene recommendations: The theory of planned behavior. Am J Infect Control 29 (2001) 352-360
32. Randall D.M., and Gibson A.M. Ethical decision-making in the medical profession: An application of the theory of planned behavior. J Bus Ethics 10 (1991) 111-122
33. Sheeran P., and Silverman M. Evaluation of three interventions to promote workplace health and safety: Evidence for the utility of implementation intentions. Soc Sci Med 56 (2003) 2153-2163
34. Sparks P., Shepherd R., and Frewer L.J. Assessing and structuring attitudes toward the use of gene technology in food production: The role of perceived ethical obligation. Basic Appl Social Psychol 16 (1995) 267-285
35. Brubaker R.G., and Fowler C. Encouraging college males to perform testicular self-examination: Evaluation of a persuasive message based on the revised theory of reasoned action. J Appl Social Psychol 17 (1990) 1411-1422
36. Jemmott J.B., Jemmott L.S., and Fong G.T. Abstinence and safer sex HIV risk-reduction interventions for African American adolescents. JAMA 279 (1998) 1529-1536
37. Murphy W.G., and Brubaker R.G. Effects of a brief theory-based intervention on the practice of testicular self-examination by high school males. J Sch Health 60 (1990) 459-462
38. Rodgers W.M., and Brawley L.R. Using both self-efficacy theory and the theory of planned behavior to discriminate adherers and dropouts from structured programs. J Appl Sport Psychol 5 (1993) 195-206
39. Sheehan M., Schonfeld C., Ballard R., Schofield F., Najman J., and Siskind V. A 3-year outcome evaluation of a theory based drink driving education program. J Drug Educ 26 (1996) 295-312
40. Collins J.E. Impact of changing lifestyles on the emergence/reemergence of foodborne pathogens. Emerg Infect Dis 3 (1997) 471-479
41. National Restaurant Association Educational Foundation. ServSafe Coursebook. 3rd ed. (2004), National Restaurant Association Educational Foundation, Chicago, IL
42. Prochaska J.O., and DiClemente C.C. Stages and processes of self-change of smoking: Toward an integrative model of change. J Consult Clin Psychol 51 (1983) 390-395
43. Henroid D., and Sneed J. Readiness to implement Hazard Analysis and Critical Control Point (HACCP) systems in Iowa schools. J Am Diet Assoc 104 (2004) 180-185
44. Sneed J., Strohbehn C., and Gilmore S.A. Food safety practices and readiness to implement HACCP programs in assisted-living facilities in Iowa. J Am Diet Assoc 104 (2004) 1678-1683
45. Cotterchio M., Gunn J., Coffill T., Tormey P., and Barry A. Effect of a manager training program on sanitary conditions in restaurants. Public Health Rep 113 (1998) 353-358
46. Food and Drug Administration. Report of the FDA retail food program database of foodborne illness risk factors. http://vm.cfsan.fda.gov/∼dms/retrsk.html Accessed July 1, 2007
47. Strohbehn C.H., Gilmore S.A., and Sneed J. Food safety practices and HACCP implementation: Perceptions of registered dietitians and dietary managers. J Am Diet Assoc 104 (2004) 1692-1699