Determinants of safe food handling behaviors among middle school youth

Abstract

Purpose – The purpose of this paper is to examine key determinants (i.e. knowledge, perceived susceptibility, attitudes, confidence, behavioral intentions) associated with practicing health-protective behaviors that could inform development of programs and strategies for improving food handling behaviors of middle school youth. Design/methodology/approach – Middle schoolers (n=1,102; 50 percent boys) completed a questionnaire with the following topics: demographics, food safety knowledge, usual food safety behaviors, perceived susceptibility to foodborne illness, attitude toward food safety, confidence (self-efficacy) in practicing safe food handling procedures, and intended safe food handling behaviors. Findings – Middle schoolers had insufficient food safety knowledge ( ˜50 percent incorrect responses) even though most reported washing their hands before making a snack and washing fruits and vegetables before eating them. Spearman correlation analyses indicated that food safety knowledge and perceived susceptibility to foodborne illness was weakly correlated (r s≤0.18) and in some instances not significantly correlated with actual behaviors, attitudes, self-efficacy, and behavioral intentions. Attitudes, behavioral intentions, and self-efficacy were key determinants that were significantly and highly correlated (r s<0.70) with each other. Additionally, knowing when to wash hands was significantly correlated (r s≤0.13) with actual handwashing behaviors, and attitudes, behavioral intentions, and self-efficacy whereas knowing how to wash hands was not. Originality/value – Food safety interventions for youth should aim to increase knowledge, challenge perceptions of susceptibility to foodborne illness, and motivate adoption of new safe food handling behaviors, while supporting their already positive food safety attitudes, self-efficacy, and behavioral intentions.