Consumers’ food control risk perception and preference for food safety certification in emerging food markets

This paper aims to identify service quality dimensions of street food that have an impact on utilitarian and hedonic values and to determine the effect of utilitarian and hedonic values on repurchase intention. It also examines the moderating effect of risk perception toward street food safety on the relationship between service quality and perceived value. An Internet survey was performed in Korea with 285 respondents. The results confirmed that the five dimensions of street food’s service quality—food quality, employee service, physical environment, price, and rapidity of service—had positive impacts on utilitarian and hedonic values. All perceived value (utilitarian, hedonic) has an impact on repurchase intention. Finally, the food quality of street food showed a stronger influence on utilitarian value among the low-risk perception group than the high-risk perception group depending on the consumers’ level of awareness of food safety. This provides new insights for marketing strategies to attract domestic/foreign consumers to street food vendors and for creating a new food culture by emphasizing important domains of service quality, the relation of quality to consumer values, and risk perception toward food safety in street food.

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How Should Food Safety Certification be Financed?

American Journal of Agricultural Economics ◽

10.1111/0002-9092.00214 ◽

2001 ◽

Vol 83 (4) ◽

pp. 852-861 ◽

Cited By ~ 37

Author(s):

John M. Crespi ◽

St)phan Marette

Keyword(s):

Food Safety ◽

Safety Certification

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Design and Development of an Instrument on Knowledge of Food Safety, Practices, and Risk Perception Addressed to Children and Adolescents from Low-Income Families

Sustainability ◽

10.3390/su13042324 ◽

2021 ◽

Vol 13 (4) ◽

pp. 2324

Author(s):

Sueny Andrade Batista ◽

Elke Stedefeldt ◽

Eduardo Yoshio Nakano ◽

Mariana de Oliveira Cortes ◽

Raquel Braz Assunção Botelho ◽

...

Keyword(s):

Food Safety ◽

Risk Perception ◽

Low Income ◽

Raw Materials ◽

World Health ◽

Low Income Students ◽

Level Of Knowledge ◽

Low Income Families ◽

Health Organization ◽

Rules Set

In the fight against foodborne diseases, expanding access to information for different groups is needed. In this aspect, it is crucial to evaluate the target audience’s particularities. This study constructed and validated an instrument containing three questionnaires to identify the level of knowledge, practices, and risk perception of food safety by low-income students between 11 and 14 years old. The following steps were used: systematic search of the databases; conducting and analyzing focus groups; questionnaires development; and questionnaires analysis. After two judges’ rounds, the final version was reached with 11 knowledge items, 11 practice items, and five risk perception items. The content validation index values were higher than 0.80. The adopted methodology considered the students’ understanding and perceptions, as well the appropriate language to be used. Besides, it allowed the development of questionnaires that directly and straightforwardly covers the rules set by the World Health Organization for foodborne disease control called Five Keys to Safer Food (keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; and use safe water and raw materials). Its use can result in a diagnosis for elaborating educational proposals and other actions against foodborne illness in the most vulnerable population.

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Food Safety Knowledge Retention Study

Journal of Food Protection ◽

10.4315/0362-028x-72.2.431 ◽

2009 ◽

Vol 72 (2) ◽

pp. 431-435 ◽

Cited By ~ 17

Author(s):

NYALL HISLOP ◽

KEARA SHAW

Keyword(s):

Food Safety ◽

Service Industry ◽

Safety Information ◽

Food Service ◽

Knowledge Retention ◽

Foodborne Illness ◽

Valuable Insight ◽

Food Handlers ◽

Safety Certification ◽

Safety Knowledge

Foodborne illness in Canada is an ongoing burden for public health and the economy. Many foodborne illnesses result from improper food handling practices. If food handlers had a greater knowledge of what causes foodborne illness, perhaps these illnesses would have less of an impact on society. This study gave researchers the opportunity to examine the current food safety knowledge of food handlers by using a standardized questionnaire. Questionnaires were distributed by environmental health officers to food handlers working in the food service industry during on-site inspections, and responses were used to evaluate immediate knowledge of key food safety issues. Both certified and noncertified food handlers were evaluated. Information also was collected on the number of years since food safety certification was achieved and the number of years experience noncertified food handlers had in the food service industry. Results indicated that certified food handlers had a greater knowledge of food safety information than did noncertified food handlers. The highest failure rates were observed among noncertified food handlers with more than 10 years of experience and less than 1 year of experience. The results support the need for mandatory food safety certification for workers in the food service industry and for recertification at least every 10 years. Although the study was not sufficiently rigorous to evaluate existing food safety courses, data collected provided valuable insight into what issues should be emphasized in existing food safety courses and which should be targeted by future food safety initiatives.

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Restaurant Policies and Practices Related to Norovirus Outbreak Size and Duration

Journal of Food Protection ◽

10.4315/jfp-20-102 ◽

2020 ◽

Vol 83 (9) ◽

pp. 1607-1618

Author(s):

E. RICKAMER HOOVER ◽

NICOLE HEDEEN ◽

AMY FREELAND ◽

ANITA KAMBHAMPATI ◽

DANIEL DEWEY-MATTIA ◽

...

Keyword(s):

United States ◽

Food Safety ◽

The United States ◽

Safety Training ◽

Foodborne Illness ◽

Surveillance Systems ◽

Safety Certification ◽

Food Safety Training ◽

Outbreak Size ◽

Policies And Practices

ABSTRACT Norovirus is the leading cause of foodborne illness outbreaks in the United States, and restaurants are the most common setting of foodborne norovirus outbreaks. Therefore, prevention and control of restaurant-related foodborne norovirus outbreaks is critical to lowering the burden of foodborne illness in the United States. Data for 124 norovirus outbreaks and outbreak restaurants were obtained from Centers for Disease Control and Prevention surveillance systems and analyzed to identify relationships between restaurant characteristics and outbreak size and duration. Findings showed that restaurant characteristics, policies, and practices were linked with both outbreak size and outbreak duration. Compared with their counterparts, restaurants that had smaller outbreaks had the following characteristics: managers received food safety certification, managers and workers received food safety training, food workers wore gloves, and restaurants had cleaning policies. In addition, restaurants that provided food safety training to managers, served food items requiring less complex food preparation, and had fewer managers had shorter outbreaks compared with their counterparts. These findings suggest that restaurant characteristics play a role in norovirus outbreak prevention and intervention; therefore, implementing food safety training, policies, and practices likely reduces norovirus transmission, leading to smaller or shorter outbreaks. HIGHLIGHTS

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