Food Safety Behaviors Research Articles

The Relationship Among Food Safety Knowledge, Attitude, and Behavior of Young Turkish Women

Objective: The aim of this article is to examine the relationships among food safety knowledge, attitudes, and self-reported behaviors of young women aged between 20 and 25 years and to investigate the mediating role of food safety attitude between knowledge and behavior.Methods: The cross-sectional study was conducted with a total of 1,219 young women, with a mean age of 21.3 ± 1.25 years. In order to express the effects of food safety knowledge and attitude on behavior, a structural model was proposed. First, a confirmatory measurement model which reveals how well the observed variables represent the underlying constructs was tested. In the second step, the structural model which allows for analyzing multiple regression equations with multiple dependent variables was analyzed. In order to investigate whether the effect of food safety knowledge on behavior can be mediated by attitude, the mediation analysis was performed.Results: The findings provided support for the hypothesis by clearly indicating that the relationship between food safety knowledge and behavior is mediated by attitude. This implies that encouraging food safety attitude by increasing knowledge rather than simply increasing the level of knowledge might be a more appropriate target for behavior. Although there are direct relationships among knowledge, attitude, and behavior; it is a fact that people's knowledge will not turn into behavior anytime and anywhere.Conclusions: Governments, food producers, food industrialists, and consumers must all be counted as the people who responsible for providing food safety. With this responsibility, the role of the government is to realize effective, widespread, and systematic food control. Consumers are the last point of contact to food; therefore, consumers’ knowledge and practice of food safety play significant roles in foodborne disease outbreaks. They need to learn about safe food handling procedures to maintain their health now and in the future.Key teaching pointsWomen have important tasks in the purchase, preparation, and storage of food.This article develops a mediated structural equation model to link food safety knowledge, attitude, and behavior.Food safety attitude has a mediating role between knowledge and behavior.In order to improve food safety behavior, it is necessary to improve attitude by increasing the knowledge.

Establishing a behavioral model for achieving good food safety behaviors by foodservice employees in Taiwan

This study explores food safety and sanitation-related competence, self-efficacy, overall behavioral motives, behavioral intentions, behaviors, and the effects of the organizational environment on foodservice employees. Significant positive correlations are found between food safety and sanitation-related competence, self-efficacy, overall behavioral motive, behavioral intention, and food safety-related behavior. A structural equation modeling analysis of those paramters indicated that competence positively affects self-efficacy and overall behavioral motive. The affect on the behavior applied for both self-efficacy and overall behavioral motive and positively influenced behavioral intention and behavior. Thus, the model we obtained a goodness of fit. Improving the organization environment can increase the influence of self-efficacy and behavioral intention on behavior.

Impact of SNAP-Ed Food Safety Intervention in DC Preschoolers (P04-085-19)

ObjectivesAccording to the CDC’s national foodborne illness surveillance system, children are disproportionally affected by foodborne illnesses: those under the age of 15 years account for approximately half of all cases. These diseases can result in short- and long-term health consequences and even death.Children from low-income families face greater food safety risks. This can be a result of poor nutrition, increased exposure to food safety risks, and reduced access to health care. Understanding food safety knowledge and properly practicing food safety behavior is important in preventing foodborne illness.Supplemental Nutrition Assistance Program Education (SNAP-Ed) provides food safety skills to at-risk youth. This study examines the program’s impact on increasing food safety knowledge at the preschool level. MethodsIn October of 2017, the University of the District of Columbia (UDC) SNAP-Ed nutrition educators implemented food safety education in 91 classrooms from 21 different elementary schools and child development centers located in low-income areas in Washington, D.C.During program implementation, 1232 children completed a two-question pre- and post-assessment to measure changes in food safety knowledge:•1: Raise your hand if you agree that we need to wash our hands for at least 20 seconds.•2: Raise your hand if you agree that we should wash our hands every time before we eat. ResultsUDC SNAP-Ed observed a positive change in both questions. Initially, only 307 students (25%) correctly answered question one. After the intervention, 97% answered correctly, resulting in a positive change of 72% or 890 students.Before the intervention, only 341 students (28%) correctly answered the second question. After the intervention, 1191 (97%) answered correctly, resulting in a positive change of 70% or 850 students. ConclusionsSNAP-Ed Nutrition education positively impacted preschool students’ knowledge of food safety practices. Further research is necessary to understand the implementation of food safety techniques following food safety education intervention. Funding SourcesThis project was funded through money appropriated by Congress through the Nutrition Education and Obesity Prevention Grant Program in the Healthy, Hunger-Free Kids Act of 2010 to states for evidence-based nutrition education and obesity prevention interventions and projects. Supporting Tables, Images and/or Graphs▪

Effect of leadership style and organizational climate on employees' food safety and hygiene behaviors in the institutional food service of schools.

This study took the employees working in the institutional food service of schools in northern Taiwan as subjects to explore the influences of leadership style and organizational climate on food safety and hygiene behaviors. In this study, 400 questionnaires were distributed and 324 valid questionnaires were collected, for a valid return rate of 81%. The results showed that leadership style and organizational climate positively correlate with employees' behaviors with respect to food safety and hygiene. Transactional and transformational leadership have a significantly positive effect on organizational climate. Organizational climate has a significantly positive impact on employees' food safety and hygiene behaviors. Transactional and transformational leadership have a significantly positive effect on employees' food safety and hygiene behaviors, but the difference between the two factors is not obvious. Organizational climate has a complete mediating effect on the process of transactional and transformational leadership affecting food safety and hygiene behaviors.

Do Embedded Assessments in a Dual‐Level Food Chemistry Course Offer Measurable Learning Advantages?

AbstractThe 2011 passage of the Food Safety Modernization Act requires managers to teach and verify that employees have learned and are engaged in science‐based food safety behaviors. Instructors using embedded assessments such as clickers can receive immediate feedback on how well learners understand what is being taught, allowing instructors to provide immediate, additional clarification and motivation. The objectives of this study were to: design and implement embedded assessment learning activities for each lecture objective in a combined undergraduate/graduate‐level, food chemistry course; measure students’ performance on three online examinations; and compare students’ performance on objectives reinforced by embedded assessment techniques against those objectives receiving traditional emphasis. For Exam 1, embedded assessment questions averaged 80.0% and traditional emphasis questions averaged 76.4%; for Exam 2, embedded assessment questions averaged 84.6% and traditional emphasis questions averaged 80.6%; and for Exam 3, embedded assessment questions averaged 85.9% and traditional emphasis questions averaged 73.7%. Pooling scores over all exams gave a grand mean of 83.6% for embedded assessment questions and 77.2% for traditional questions. As hypothesized, the average scores on questions reinforced by embedded assessment were considerably higher, 8.3% overall, with significantly (P < 0.05) higher scores. During lectures, students commented on the embedded assessments that then led to further discussion of any unclear points. When the class did poorly, operationalized as less than 80% correct, they petitioned to get a “do over” on the embedded assessment question after a clarifying discussion. Because the students became managers of their own learning, through embedded assessments, it is hoped that they will become more proficient instructors.

Improving Food Safety Behavior through Mind Map Methods in School-Age Children

ABSTRACT School-age children who do not practice safe food behavior are at risk of experiencing health problems. The aim of the study was to determine the effect of education with mind map methods on safe food behavior in school-age children. The study design was a quasi-experimental with pre- and posttests design, involving 88 school-age children, and each group consisted of 44 respondents who were divided into intervention group and control group. Multistage random sampling was used to determine the research area and school where the research was conducted, while the research subject was selected using simple random sampling. Measuring instruments used questionnaires from previous researchers regarding food safety behavior in school-age children. The results showed that the mind map method significantly affects knowledge (p-value = 0.000), attitude (p-value = 0.000), and skill (p-value = 0.000) for safe food. This study recommends that the mind map method be applied in an effort to improve clean and healthy living behavior in school-age children.

The influence of disgust sensitivity on self-reported food hygiene behaviour

The present study aimed to investigate the relationship between people's food disgust sensitivity and their food hygiene behaviour. We asked 1066 participants in Switzerland to complete an online survey. They provided information on how often they performed certain hygiene behaviours, how likely they would be to eat different food items after they had passed their expiration dates, and, using a specific scenario, how they would decide whether milk was safe to drink after they forgot to put it in the refrigerator overnight. We found that food disgust sensitivity was a significant predictor of participants' edibility assessments and their reported frequencies of hygiene behaviour after controlling for age and sex. Our data suggested that food disgust was a strong predictor of food safety behaviour in the domestic kitchen. Learning more about people's behaviour is crucial for the successful design of interventions to improve hygiene behaviour and the prevention of foodborne diseases.

Training in food safety culture

Training in food safety culture

Older Adult Consumers' Attitudes and Perceptions of Risk, Control, and Responsibility for Food Safety in the Domestic Kitchen

Although vast amounts of consumer food safety knowledge and self-reported data exist, attitudinal data detailing perceptions of risk, control, and responsibility are lacking. Such data relating to vulnerable groups, including older adults, are particularly scarce. Perception determination is essential in consumer food safety research to facilitate a comprehensive understanding of the cognitive factors that may impact behavior. Previous research has indicated a relationship between food safety perceptions and behavior. Perceptual data can inform the development of targeted food safety educational interventions. This study was conducted to ascertain older adult consumers' cognitive perceptions regarding food safety. Older adults (≥60 years, n = 100) participated in a computer-assisted personal interview to determine perceived risk, control, and responsibility associated with food safety. Although the potential severity of foodborne illness may be understood, the association between foodborne illness and domestic food preparation may be underestimated. Significant differences were found between perceived personal risk, control, and responsibility and the risks, control, and responsibilities of others ( P > 0.001). Older adults perceived themselves to have lower levels of risk than other individuals have, suggesting perceptions of optimistic bias and personal invulnerability. Perceived greater levels of personal control and responsibility, compared with those of others, suggest perceptions associated with the illusion of control. Correlations were evaluated between personal perceptions of risk, control, and responsibility ( P < 0.05). Low levels of risk were correlated with high levels of control. Those respondents ≥80 years of age perceived higher levels of risk and lower levels of control and responsibility. Cumulatively, older adult consumers expressed perceptions of invulnerability, optimistic bias, and the illusion of control regarding food safety. Such perceptions may undermine attempts to provide education regarding food safety. Food safety messages for this audience must be tailored to overcome such perceptions.

Courage over comfort

Courage over comfort

Assessment of safety risks associated with handling chicken as based on practices and knowledge of a group of South African consumers

Chicken meat has been identified as one of the most important food vehicles of pathogens, particularly Salmonella spp. and Campylobacter spp. Consumer food safety knowledge and behaviour can substantially contribute to the prevention of foodborne illness. The main objective of this study was to assess the practices and knowledge of a group of South African consumers with respect to handling raw chicken meat, and the associated safety risks with the aim of reducing the risk of foodborne illness at the consumer level. Data were collected through a web-based cross-sectional survey (n = 863). Results showed that a substantial proportion of consumers do not handle raw chicken correctly during purchasing (55%) and thawing (44%); and do not wash their hands correctly before (31%) and after (36%) handling raw chicken. With regard to knowledge on factors affecting the safety of chicken meat, 48% of the respondents believed that refrigeration prevents the growth of bacteria in raw chicken, 93% did not know the maximum safe temperature for refrigerating raw chicken, 26% would refreeze raw chicken once thawed and 45% indicated that chicken that looks and smells fresh could not make them sick. Although the majority of consumers (at least 85%) indicated concerns about the safety risks associated with chicken meat, only 38% were rated as following good practices and 28% as having good knowledge about factors affecting the safety of chicken meat. Overall, consumers aged 40 years and older reported following more safe chicken handling practices and had more knowledge thereof than consumers below 40 years. The findings reflect safety risks related to consumers’ knowledge and practices when handling chicken meat and highlight the need for consumer education. Development of safe chicken handling guidelines to prevent temperature abuse of chicken meat, transmission of pathogenic bacteria and cross-contamination are needed.

Assessment of Knowledge and Behavior Change of a High School Positive Deviance Food Safety Curriculum

AbstractHigh school students are a critical audience for food safety. Students may enter the foodservice industry or become primary meal preparers for their families. The positive deviance food safety curriculum was developed based on the messages from the Fight BAC! Campaign. The curriculum is designed for high school students to overcome barriers to safe food handling practices. This study evaluated the effectiveness of the positive deviance approach to change food safety knowledge and behaviors among high school students. Students (n = 218) from two high schools participated in this study. The positive deviance method uses group discussions lead by the teacher who reinforces and praises behaviors, which reflect recommended food handling practices. Measurements included pre‐ and postsurveys, preobservations and postobservation cooking classes, take‐home tasks, and in‐class activities. Results indicated that the curriculum significantly increased students’ food safety knowledge. Specifically, the percentage of students believing that color was a good indicator of meat doneness dropped from 52% to 17% after exposure to the curriculum. When observed, the students’ compliance with recommended behaviors increased. Prior to instruction, most ground beef burgers students cooked did not reach 160°F, while after the intervention, almost all of the burgers reached 160°F or higher. The curriculum will benefit from a revision that emphasizes areas such as how to use, calibrate, and to clean food thermometers.

Gaps in Safe Food Handling Practices of Older Adults

We identified gaps in safe food handling practices that may be placing older adults at increased risk of food-borne illness. A convenience sample of 1,019 older adults completed the Food Safety Behavior Questionnaire. Majority groups among participants were those who were female, those who were White, and those who were widowed. Participants had lower adherences to safe practices related to temperature control, attention to sell-by/use-by dates on food packages, and cross-contamination. Adherences were significantly (p &lt; .05) influenced by gender, race/ethnicity, age, marital status, and education. Our findings suggest the need for older adult–focused safe food handling education related to temperature control, product selection practices, and cross-contamination.

Investigation of Food Safety Attitude, Knowledge, and Behavior in College Students in Gyeonggi Region

Investigation of Food Safety Attitude, Knowledge, and Behavior in College Students in Gyeonggi Region

The Effects of Trust in Food Label Information and Negative Emotions about Food on Safety Behavior among Adult South Korean Consumers

This study set out to investigate the effects of consumers’ emotions about food safety and their trust in food labeling as one of the government policies affecting safety behavior. It is found that consumers’ trust in label information and their negative emotions turned out to be important factors influencing their food safety behaviors. In addition, their food safety attitudes and negative emotions turned out to have huge impacts on their food safety behavior. Substantial levels of negative emotions and label checking behaviors were also reported. The findings raised a need for the government to manage and monitor food label information in a regular and efficient manner, develop an effective labeling system, and identify factors to control consumers’ negative emotions.

Psychosocial and organizational determinants of safe food handling at retail and food service establishments: a systematic review and meta-analysis

ABSTRACTVarious psychosocial and organizational factors have been investigated as determinants of food handlers’ food safety behaviours. A systematic review and meta-analysis of studies in this area was conducted to identify and synthesize the key behavioural determinants. Standard systematic review steps were followed: comprehensive search strategy; relevance screening; article characterization; risk of bias assessment; data extraction; and random-effects meta-analysis. Sixty-two relevant studies were identified, and knowledge was the most commonly investigated behavioural determinant (n = 51). Increased knowledge was consistently associated with safe food handing behaviours across both correlation (r = 0.30; 95% confidence interval [CI]: 0.12, 0.46; n = 24 studies; I2 = 98%) and odds ratio (OR) measures (adjusted OR = 1.85; 95% CI: 1.27, 2.70; n = 3; I2 = 0%). Seven other behavioural determinant categories were also consistently associated with various food safety behaviour outcomes. In contrast, no association was found between food handler experience and behaviour. The findings can inform the development of targeted training initiatives for food handlers.

Nutritional Risk among Congregate Meal Site Participants: Benefits of a SNAP-Ed Program

This study examined the impact of the Supplemental Nutrition Assistance Program-Education (SNAP-Ed) program Fresh Conversations (FC) on the nutritional risk (NR) of older adults (OAs). A convenience sample of OAs (207 Treatment, 148 Control) completed questionnaires comprised of validated measures to assess NR, barriers to healthy eating self-efficacy (SE), food safety behaviors (FSB), and food security (FS) at three-time points over 9 months. Participants were mostly white (92.4%), older (age 81+ years, 40.1%), widowed (52.4%), and females (75.2%). Independent t-tests identified baseline differences among groups. Analysis of covariance assessed group changes at each time point for each measure. Block regression determined which variables influence baseline NR. Baseline NR risk was significantly predicted by SE (β = 0.21), education (β = 0.19) and age (β = 0.14) (p < 0.05). NR improvement was significantly higher for treatment group participants who attended four or more FC sessions than for the control group (p = .04) when controlling for the effects of gender (p = .061) and SE (p = .098).

Food safety behavior observed in German TV cooking shows

Since a few years, cooking shows have enjoyed great popularity in Germany. Currently, about 60 different formats are broadcasted on German television. In the field of food preparation and nutrition, they represent a significant passive source of information. This study aims to assess food safety practices in German TV cooking shows and to identify potential differences between professional and amateur chefs. With the help of an observational sheet, three trained evaluators examined 100 episodes of eight popular TV cooking shows. On average, the evaluators observed 1.2 hygiene mistakes per minute or one hygiene lapse every 50 s. The most common mistakes include the use of unwashed cutting boards, adding ingredients with unwashed hands and wiping dirty hands with tea towels. A lack of handwashing before beginning food preparation and after coughing, sneezing, wiping the nose or sweat or touching their hair, eyes, etc. was also frequently observed. No significant differences between professional and amateur chefs were found for the overall frequency of food safety mistakes, but professional chefs more often complied with specific personal hygiene measures. Findings suggest that little attention is paid to safe food handling practices in German TV cooking shows. However, they may be particularly suited to convey safe food handling practices to a broad audience, not least because of their popularity.

Effects of a Game‐Based e‐Learning Module on Undergraduate Food Science Students’ Planned Behaviors Concerning Good Manufacturing Practices

AbstractUnderstanding the role of food science education in developing undergraduate students’ intentions to implement Good Manufacturing Practices (GMPs) may be a key strategy in developing the workforce's implementation of GMPs and other food safety programs. Previous research has demonstrated the effects of educational interventions on planned food safety behaviors in various settings; however, none have studied GMPs interventions and college students. This study applied the Theory of Planned Behavior (TPB) to evaluate the effects of a game‐based e‐learning module on undergraduate students’ planned behaviors concerning GMPs. Forty‐four participants were recruited from 42 food science clubs across the United States to complete a game‐based e‐learning module and pre‐ and posttest survey instruments. We compared changes in pre‐ and posttest scores using paired Wilcoxon signed rank tests and explored the role of GMP‐related knowledge and TPB constructs (attitudes, subjective norms, and perceived behavioral controls) in predicting students’ intentions to implement GMPs using multiple linear regression. We modeled pretest scores, posttest scores, and changes in scores while controlling for student demographic factors (for example, year in college, gender, and so on). Only participants’ knowledge and perceived behavioral controls significantly increased (P &lt; 0.05) after completing the game‐based e‐learning module. Posttest regression models explained twice as much variance than pretest models (up to 54% total). Changes in intentions to implement GMPs were predicted by changes in subjective norms, perceived behavioral controls, and knowledge, as well as previous enrollment in food safety courses and interest in working in the food industry. The only predictive variables for both pre‐ and posttest scores were subjective norms, previous enrollment in food safety courses and interest in working in the food industry (P &lt; 0.05). A discussion of how these results provide insights for food safety educators to optimize their teaching impacts was presented.

소집단 학습을 적용한 녹색식생활 교육이 식생활 안전관리 인식과 행동의도에 미치는 영향

2015 개정 교육과정에서 가정교과의 가정생활 영역은 안전교육이 강조되었다. 본 연구는 2009 개정 교육과정으로 실시되고 있는 녹색식생활 교육에 불량식품을 포함한 식생활 안전 내용을 보완하여 경북지역 1개 중학교의 3학년 167명을 대상으로 2017년 3월부터 10월까지 가정교과 수업으로 실시되었다. 교육내용은 녹색식생활의 핵심가치, 식사계획과 식품선택, 함께 준비하는 식사, 한식 홍보대사, 식생활 안전, 불량식품 근절, 양푼비빔밥 만들기, 불고기 모닝버거 만들기의 8개 주제 20시간으로 구성되었다. 수업형태는 소집단을 중심으로 실습, 하브루타, 브레인라이팅, 돌림놀이, 협동학습, JIGSAW, 도제학습 등으로 이루어졌다. SPSS 23을 이용하여 식생활 안전에 대한 인식, 불량식품 환경파악 역량, 식생활 안전관리 행동의도의 평균과 표준편차를 구하였으며, 교육 전후의 효과를 알아보기 위해 t 검정을 실시하였다. 식생활 안전관리 교육효과는 다음과 같다. 식생활 안전관리의 어려움에 대한 인식이 교육 후 유의적으로 감소하였고(p<0.01), 불량식품 환경파악 역량은 교육 전 3.03점에서 교육 후 3.35점으로 유의적인 증가를 보였으며(p<0.001), 지식역량, 식품식별역량, 상황관리역량의 평균점수는 각각 교육 후 3.04점, 3.37점, 3.09점으로 유의적으로 증가하였다(p<0.05). 식생활 안전관리 행동의도도 교육 전 3.61점에서 교육 후 3.79점으로 유의적으로 증가하였다(p<0.05). 따라서 소집단 활동의 녹색식생활 교육은 식생활 안전에 대한 인식과 행동의도를 향상시킬 수 있으므로 청소년을 대상으로 한 식생활교육은 다양한 전략을 사용한 소집단 활동으로 교육효과를 높일 수 있을 것이다.