메뉴 건너뛰기




Volumn 35, Issue 5, 2015, Pages 365-376

Motivators and barriers to safe food practices: Observation and interview

Author keywords

[No Author keywords available]

Indexed keywords


EID: 84944078124     PISSN: 15419576     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review
Times cited : (34)

References (47)
  • 1
    • 84886025833 scopus 로고    scopus 로고
    • Exploring the culture of food safety: The role of organizational influencers in motivating employees' safe food-handling practices
    • Abidin, U. F. U. Z., S. W. Arendt, and C. H. Strohbehn. 2013. Exploring the culture of food safety: The role of organizational influencers in motivating employees' safe food-handling practices. J. Qual. Assoc. Hosp. if Tourism 14:321-343.
    • (2013) J. Qual. Assoc. Hosp. If Tourism , vol.14 , pp. 321-343
    • Abidin, U.F.U.Z.1    Arendt, S.W.2    Strohbehn, C.H.3
  • 2
    • 84944033920 scopus 로고    scopus 로고
    • Food safety culture in onsite foodservices: Development and validation of a measurement scale
    • Abidin, U. F. U. Z., S. W. Arendt, and C. H. Strohbehn. 2014. Food safety culture in onsite foodservices: Development and validation of a measurement scale. J. Foodserv. Mgmt. Edu. 8:1-10.
    • (2014) J. Foodserv. Mgmt. Edu. , vol.8 , pp. 1-10
    • Abidin, U.F.U.Z.1    Arendt, S.W.2    Strohbehn, C.H.3
  • 3
    • 84902468890 scopus 로고    scopus 로고
    • An empirical investigation of food safety culture in onsite foodservice operations
    • Abidin, U. F. U. Z., C. H. Strohbehn, and S. Arendt. 2014. An empirical investigation of food safety culture in onsite foodservice operations. Food Cont. 46:255-263.
    • (2014) Food Cont. , vol.46 , pp. 255-263
    • Abidin, U.F.U.Z.1    Strohbehn, C.H.2    Arendt, S.3
  • 4
    • 10344265962 scopus 로고    scopus 로고
    • Hand washing compliance among retail food establishment workers in Minnesota
    • Allwood, P. B., T. Jenkins, C. Paulus, L. Johnson, and C. W. Hedberg. 2004. Hand washing compliance among retail food establishment workers in Minnesota. J. Food Prot. 67:2825-2828.
    • (2004) J. Food Prot. , vol.67 , pp. 2825-2828
    • Allwood, P.B.1    Jenkins, T.2    Paulus, C.3    Johnson, L.4    Hedberg, C.W.5
  • 5
    • 34247363182 scopus 로고    scopus 로고
    • Clients' safe food-handling knowledge and risk behavior in a home-delivered meal program
    • Almanza, B. A., Y. Namkyung, J. A. Ismail, and D. C. Nelson. 2007. Clients' safe food-handling knowledge and risk behavior in a home-delivered meal program. J. Am. Diet. Assoc. 107:816-821.
    • (2007) J. Am. Diet. Assoc. , vol.107 , pp. 816-821
    • Almanza, B.A.1    Namkyung, Y.2    Ismail, J.A.3    Nelson, D.C.4
  • 6
    • 78649381451 scopus 로고    scopus 로고
    • Employee motivators for following food safety practices: Pivotal role of supervision
    • Arendt, S. W., and P. J. Sneed. 2008. Employee motivators for following food safety practices: Pivotal role of supervision. Food Prot. Trend. 28:704-711.
    • (2008) Food Prot. Trend. , vol.28 , pp. 704-711
    • Arendt, S.W.1    Sneed, P.J.2
  • 7
    • 84865135523 scopus 로고    scopus 로고
    • Use of qualitative research in foodservice organizations: A review of challenges, strategies, and applications
    • Arendt, S., K. R. Roberts, C. Strohbehn, J. Ellis, P. Paez, and J. Meyer. 2012. Use of qualitative research in foodservice organizations: A review of challenges, strategies, and applications. Int. J. Contemp. Hosp. Mgmt. 24:820-837.
    • (2012) Int. J. Contemp. Hosp. Mgmt. , vol.24 , pp. 820-837
    • Arendt, S.1    Roberts, K.R.2    Strohbehn, C.3    Ellis, J.4    Paez, P.5    Meyer, J.6
  • 10
    • 84873134414 scopus 로고    scopus 로고
    • Surveillance for foodborne disease outbreaks - United States, 2009-2010
    • Centers for Disease Control and Prevention. 2013. Surveillance for foodborne disease outbreaks - United States, 2009-2010. Morb. Mortal. Wkly. Rep. 62:41-47.
    • (2013) Morb. Mortal. Wkly. Rep. , vol.62 , pp. 41-47
    • Centers for Disease Control and Prevention1
  • 11
    • 77954629493 scopus 로고    scopus 로고
    • Assessment of food safety practices of food service food handlers (risk assessment data): Testing a communication intervention (evaluation of tools)
    • Chapman, B., T. Eversley, K. Fillion, T. MacLaurin, and D. Powell. 2010. Assessment of food safety practices of food service food handlers (risk assessment data): Testing a communication intervention (evaluation of tools). J. Food Prot. 73:1101-1117.
    • (2010) J. Food Prot. , vol.73 , pp. 1101-1117
    • Chapman, B.1    Eversley, T.2    Fillion, K.3    MacLaurin, T.4    Powell, D.5
  • 12
    • 84986163147 scopus 로고    scopus 로고
    • Observation of food safety practices in catering using national analysis
    • Clayton, D. A., and C. J. Griffith. 2004. Observation of food safety practices in catering using national analysis. Brit. Food J. 106:211-227.
    • (2004) Brit. Food J. , vol.106 , pp. 211-227
    • Clayton, D.A.1    Griffith, C.J.2
  • 14
    • 33748701663 scopus 로고    scopus 로고
    • Evaluation of a teaching kit for Family and consumer science classrooms: Motivating students to use a food thermometer with small cuts of meat
    • Edwards, Z. M., M. Edlefsen, V. Hillers, and S. M. McCurdy. 2005. Evaluation of a teaching kit for Family and consumer science classrooms: Motivating students to use a food thermometer with small cuts of meat. J. Food Sci. Ed. 1:47-52.
    • (2005) J. Food Sci. Ed. , vol.1 , pp. 47-52
    • Edwards, Z.M.1    Edlefsen, M.2    Hillers, V.3    McCurdy, S.M.4
  • 15
    • 78649388555 scopus 로고    scopus 로고
    • Varying influences of motivation factors on employees' likelihood to perform safe food handling practices because of demographic differences
    • Ellis, J. D., S. W. Arendt, C. H. Strohbehn, J. Meyer, and P. Paez. 2010. Varying influences of motivation factors on employees' likelihood to perform safe food handling practices because of demographic differences. J. Food Prot. 73:2065-2071.
    • (2010) J. Food Prot. , vol.73 , pp. 2065-2071
    • Ellis, J.D.1    Arendt, S.W.2    Strohbehn, C.H.3    Meyer, J.4    Paez, P.5
  • 16
    • 84882632554 scopus 로고    scopus 로고
    • Frequency and correlation of some enteric indicator bacteria and Salmonella in ready-to-eat raw vegetable salads from Mexican restaurants
    • Gomez-Aldapa, C. A., E. Rangel-Vargas, and J. Castro-Rosas. 2013. Frequency and correlation of some enteric indicator bacteria and Salmonella in ready-to-eat raw vegetable salads from Mexican restaurants. J. Food Sci. 78:M1201-M1207.
    • (2013) J. Food Sci. , vol.78 , pp. M1201-M1207
    • Gomez-Aldapa, C.A.1    Rangel-Vargas, E.2    Castro-Rosas, J.3
  • 17
    • 84888393480 scopus 로고    scopus 로고
    • Contributing factors in restaurant-associated foodborne disease outbreaks, FoodNet sites, 2006-2007
    • Gould, L. H., I. Rosenblum, D. Nicholas, Q. Phan, and T. F. Jones. 2013. Contributing factors in restaurant-associated foodborne disease outbreaks, FoodNet sites, 2006-2007. J. Food Prot. 76:1824-1828.
    • (2013) J. Food Prot. , vol.76 , pp. 1824-1828
    • Gould, L.H.1    Rosenblum, I.2    Nicholas, D.3    Phan, Q.4    Jones, T.F.5
  • 20
    • 77951471258 scopus 로고    scopus 로고
    • Food safety culture: The evolution of an emerging risk factor?
    • Griffith, C. J. J. M. Livesey, and D. Clayton. 2010. Food safety culture: The evolution of an emerging risk factor? Brit. Food J. 112:439-456.
    • (2010) Brit. Food J. , vol.112 , pp. 439-456
    • Griffith, C.J.1    Livesey, J.M.2    Clayton, D.3
  • 21
    • 84855699590 scopus 로고    scopus 로고
    • Work values across generations
    • Hansen, J.-I. C, and M. E. Leuty. 2012. Work values across generations J. Career Asst. 20:34-52.
    • (2012) J. Career Asst. , vol.20 , pp. 34-52
    • Hansen, J.-I.C.1    Leuty, M.E.2
  • 22
    • 0842332091 scopus 로고    scopus 로고
    • Readiness to implement hazard analysis and critical control point (HACCP) systems in Iowa schools
    • Henroid, D., and J. Sneed. 2004. Readiness to implement hazard analysis and critical control point (HACCP) systems in Iowa schools. J. Am. Diet. Assoc. 104:180-185.
    • (2004) J. Am. Diet. Assoc. , vol.104 , pp. 180-185
    • Henroid, D.1    Sneed, J.2
  • 23
    • 84872383840 scopus 로고    scopus 로고
    • Analysis of microbial diversity on deli slicers using polymerase chain reaction and denaturing gradient gel electrophoresis technologies
    • Koo, O. K., A. W. Mertz, E. L. Akins, S. A. Sirsat, J. A. Neal, R. Morawicki, P. F. Crandall, and S. C. Ricke. 2013. Analysis of microbial diversity on deli slicers using polymerase chain reaction and denaturing gradient gel electrophoresis technologies. Lett. Appl. Microbiol. 56:11-119.
    • (2013) Lett. Appl. Microbiol. , vol.56 , pp. 11-119
    • Koo, O.K.1    Mertz, A.W.2    Akins, E.L.3    Sirsat, S.A.4    Neal, J.A.5    Morawicki, R.6    Crandall, P.F.7    Ricke, S.C.8
  • 24
    • 0345098635 scopus 로고    scopus 로고
    • A comparison of food safety knowledge among restaurant managers, by source of training and experience, in Oklahoma County, Oklahoma
    • Lynch, R. A., B. L. Elledge, C. Griffith, and D. T. Boatright. 2003. A comparison of food safety knowledge among restaurant managers, by source of training and experience, in Oklahoma County, Oklahoma. J. Environ. Health. 66:9-14.
    • (2003) J. Environ. Health. , vol.66 , pp. 9-14
    • Lynch, R.A.1    Elledge, B.L.2    Griffith, C.3    Boatright, D.T.4
  • 25
    • 12244291298 scopus 로고    scopus 로고
    • A preliminary evaluation of the effect of glove use by food handlers in fast food restaurants
    • Lynch, R. A., M. L. Phillips, B. L. Elledge, S. Hanumanthaiah, and D. Boatright. 2005. A preliminary evaluation of the effect of glove use by food handlers in fast food restaurants. J. Food Prot. 68:187-190.
    • (2005) J. Food Prot. , vol.68 , pp. 187-190
    • Lynch, R.A.1    Phillips, M.L.2    Elledge, B.L.3    Hanumanthaiah, S.4    Boatright, D.5
  • 26
    • 84944053689 scopus 로고    scopus 로고
    • Accessed April 8, 2014
    • Mandala Research. 2011. LivingSocial dining out survey. Available at http://mandalare-search.com/index.php/purchase-reports/download-form/index. php?Itemid=7. Accessed April 8, 2014.
    • (2011) LivingSocial Dining Out survey.
    • Mandala Research1
  • 27
    • 0034965646 scopus 로고    scopus 로고
    • Glove barriers to bacterial cross-contamination between hands to food
    • Montville, R., Y. Chen, and D. W. Schaffner. 2001. Glove barriers to bacterial cross-contamination between hands to food. J. Food Prot. 64:845-849.
    • (2001) J. Food Prot. , vol.64 , pp. 845-849
    • Montville, R.1    Chen, Y.2    Schaffner, D.W.3
  • 28
    • 84879566501 scopus 로고    scopus 로고
    • Assessing factors contributing to food safety culture in retail food establishments
    • Neal, J. A., M. Binkley, and D. Henroid. 2012. Assessing factors contributing to food safety culture in retail food establishments. Food Prot. Trends. 32:468-476.
    • (2012) Food Prot. Trends. , vol.32 , pp. 468-476
    • Neal, J.A.1    Binkley, M.2    Henroid, D.3
  • 29
    • 45449096024 scopus 로고    scopus 로고
    • Developing benchmarks for handwashing in retail foodservice operations: A pilot study in delicatessens
    • Paez, P., C. H. Strohbehn, and J. Sneed. 2007. Developing benchmarks for handwashing in retail foodservice operations: A pilot study in delicatessens. Food Prot. Trends 27:903-908.
    • (2007) Food Prot. Trends , vol.27 , pp. 903-908
    • Paez, P.1    Strohbehn, C.H.2    Sneed, J.3
  • 30
    • 8544259590 scopus 로고    scopus 로고
    • Conquering the generational divide
    • Pekala, N. 2001. Conquering the generational divide. J. Prop. Mgmt. 30-38.
    • (2001) J. Prop. Mgmt. , pp. 30-38
    • Pekala, N.1
  • 31
    • 78751703549 scopus 로고    scopus 로고
    • Enhancing food safety culture to reduce rates of foodborne illness
    • Powell, D. A., C. J. Jacob, and B. J. Chapman. 2011. Enhancing food safety culture to reduce rates of foodborne illness. Food Ctrl. 22:817-822.
    • (2011) Food Ctrl. , vol.22 , pp. 817-822
    • Powell, D.A.1    Jacob, C.J.2    Chapman, B.J.3
  • 32
    • 34250890838 scopus 로고    scopus 로고
    • Food workers' perceptions on handwashing behaviors and barriers in the restaurant environment
    • Pragle, A. S., A. K. Harding, and J. C. Mack. 2007. Food workers' perceptions on handwashing behaviors and barriers in the restaurant environment. J. Environ. Health. 69:27-32.
    • (2007) J. Environ. Health. , vol.69 , pp. 27-32
    • Pragle, A.S.1    Harding, A.K.2    Mack, J.C.3
  • 33
    • 84893216900 scopus 로고    scopus 로고
    • Observational assessment of glove use behaviors among foodservice workers in a university dining setting: Testing a visual intervention tool
    • Rajagopal, L., and C. H. Strohbehn. 2013. Observational assessment of glove use behaviors among foodservice workers in a university dining setting: Testing a visual intervention tool. Food Prof. Trends. 33:315-324.
    • (2013) Food Prof. Trends. , vol.33 , pp. 315-324
    • Rajagopal, L.1    Strohbehn, C.H.2
  • 34
    • 84880376623 scopus 로고    scopus 로고
    • Educational needs assessment and practices of grocery store food handlers through survey and observational data collection
    • Robertson, L. A., R. R. Boyer, B. J. Chapman, J. D. Eifert, and N. K. Franz. 2013. Educational needs assessment and practices of grocery store food handlers through survey and observational data collection. Food Ctrl. 34:707-713.
    • (2013) Food Ctrl. , vol.34 , pp. 707-713
    • Robertson, L.A.1    Boyer, R.R.2    Chapman, B.J.3    Eifert, J.D.4    Franz, N.K.5
  • 35
    • 84877088485 scopus 로고    scopus 로고
    • Persistence of Salmonella and E. Coli on the surface of restaurant menus
    • Sirsat, S. A., J. K. Choi, B. A. Almanza, and J. A. Neal. 2013. Persistence of Salmonella and E. coli on the surface of restaurant menus. J. Environ. Health. 75:8-14.
    • (2013) J. Environ. Health. , vol.75 , pp. 8-14
    • Sirsat, S.A.1    Choi, J.K.2    Almanza, B.A.3    Neal, J.A.4
  • 36
    • 34248385696 scopus 로고    scopus 로고
    • Impact of mentoring on food safety practices and HACCP implementation in Iowa assisted-living facilities
    • Sneed, J., C. H. Strohbehn, and S. A. Gilmore. 2007. Impact of mentoring on food safety practices and HACCP implementation in Iowa assisted-living facilities. Top. Clin. Nutr. 22:162-174.
    • (2007) Top. Clin. Nutr. , vol.22 , pp. 162-174
    • Sneed, J.1    Strohbehn, C.H.2    Gilmore, S.A.3
  • 37
    • 14344263260 scopus 로고    scopus 로고
    • Microbiological evaluation of foodservice contact surfaces in Iowa assisted-living facilities
    • Sneed, J., C. H. Strohbehn, S. A. Gilmore, and A. Mendonca. 2004. Microbiological evaluation of foodservice contact surfaces in Iowa assisted-living facilities. J. Am. Diet. Assoc. 104:1722-1724.
    • (2004) J. Am. Diet. Assoc. , vol.104 , pp. 1722-1724
    • Sneed, J.1    Strohbehn, C.H.2    Gilmore, S.A.3    Mendonca, A.4
  • 38
    • 84928444893 scopus 로고
    • The presentation of everyday life. Some textual strategies for adequate ethnography
    • Stoddart, K. 1986. The presentation of everyday life. Some textual strategies for adequate ethnography. Urban Life 15:103-121.
    • (1986) Urban Life , vol.15 , pp. 103-121
    • Stoddart, K.1
  • 39
    • 85016144970 scopus 로고    scopus 로고
    • Food safety and sanitation in hospitality operations: Students' perspectives
    • Strohbehn, C. H. 2003. Food safety and sanitation in hospitality operations: Students' perspectives. J. Hosp. Tourism Ed. 15:36-42.
    • (2003) J. Hosp. Tourism Ed. , vol.15 , pp. 36-42
    • Strohbehn, C.H.1
  • 40
    • 84879567103 scopus 로고    scopus 로고
    • Mitigating cross contamination in four retail foodservice sector
    • Strohbehn, C. H., P. Paez, J. Sneed, J. Meyer. 2011. Mitigating cross contamination in four retail foodservice sector. Food Prof. Trends. 31:620-630.
    • (2011) Food Prof. Trends. , vol.31 , pp. 620-630
    • Strohbehn, C.H.1    Paez, P.2    Sneed, J.3    Meyer, J.4
  • 41
    • 45449092289 scopus 로고    scopus 로고
    • Hand washing frequencies and procedures used in retail food services
    • Strohbehn, C. J. Sneed, P. Paez, and J. Meyer. 2008. Hand washing frequencies and procedures used in retail food services. J. Food Prof. 71:1641-1650.
    • (2008) J. Food Prof. , vol.71 , pp. 1641-1650
    • Strohbehn, C.1    Sneed, J.2    Paez, P.3    Meyer, J.4
  • 42
    • 77952419177 scopus 로고    scopus 로고
    • A review of the empirical evidence on generational differences in work attitudes
    • Twenge, J. M. 2010. A review of the empirical evidence on generational differences in work attitudes. J. Bus. Psychol. 25:201-210.
    • (2010) J. Bus. Psychol. , vol.25 , pp. 201-210
    • Twenge, J.M.1
  • 43
    • 59849109719 scopus 로고    scopus 로고
    • Generational differences in psychological traits and their impact on the workplace
    • Twenge, J. M., and S. M. Campbell. 2008. Generational differences in psychological traits and their impact on the workplace. J. Manag. Psychol. 23:862-877.
    • (2008) J. Manag. Psychol. , vol.23 , pp. 862-877
    • Twenge, J.M.1    Campbell, S.M.2
  • 45
    • 84944050422 scopus 로고    scopus 로고
    • Accessed 10 December 2013
    • U. S. Food and Drug Administration. 2009. FDA Food Code 2009. Available at http://www.fda.gov/Food/FoodSafety/Retail-FoodProtection/FoodCode/default. htm. Accessed 10 December 2013.
    • (2009) FDA Food Code 2009.
    • U. S. Food and Drug Administration1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.