Development, Validation, and Testing of a Self-Assessment Tool to Measure Food Safety Beliefs, Attitudes, and Behaviors in Healthcare Foodservice Operations

2021 ◽  
Author(s):  
Kathryn Fakier ◽  
Wenqing Xu
Keyword(s):  
Food Safety ◽  
Internal Consistency ◽  
Content Validity ◽  
Survey Instrument ◽  
Food Handling ◽  
Self Assessment ◽  
Pilot Testing ◽  
Attitudes And Behaviors ◽  
Assessment Survey ◽  
Safe Food

The neutropenic diet has long been a dietary prescription for immunocompromised patients. Its effectiveness and consistency, unfortunately, have been constantly challenged. Researchers and healthcare policymakers call for liberalization of neutropenic diet, which shifts risk management strategies from excluding claimed “high-risk” food items to focus on safe food handling. The responsibility of food safety falls on foodservice workers in a healthcare setting. The objective of this study was to develop and conduct psychometric testing to determine the validity and reliability of a self-assessment survey instrument tool targeting beliefs, attitudes, and behaviors of safe food handling practices for healthcare foodservice workers. This survey validation study was conducted in four distinct phases. First, the tool was developed based on the Theory of Planned Behavior framework. After initial draft, the survey underwent content validity testing to establish face validity and test-retest reliability to measure temporal stability. Lastly, the 40-item survey was then pilot tested to assess internal consistency and construct validity. Pilot testing was conducted over a 16-month period on 211 healthcare foodservice workers across six acute care hospitals who serve immunocompromised populations. The original survey was comprised of 46 items. Six items were removed due to low content validity scores and temporal instability. Pilot testing revealed acceptable internal consistency (Chronbach’s alpha = 0.79). The linear regression model proved to be a good fit (p ≤ .0001) after assumptions were tested and met to predict behavior from attitude. A reliable and valid self-assessment survey instrument tool was developed for use in a healthcare foodservice operation. Results of this tool can help organizations pinpoint areas to improve food safety practices of foodservice workers who serve immunocompromised population.

Varying Influences of Motivation Factors on Employees' Likelihood To Perform Safe Food Handling Practices Because of Demographic Differences

2010 ◽  
Vol 73 (11) ◽  
pp. 2065-2071 ◽  
Author(s):  
JASON D. ELLIS ◽  
SUSAN W. ARENDT ◽  
CATHERINE H. STROHBEHN ◽  
JANELL MEYER ◽  
PAOLA PAEZ
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Demographic Characteristics ◽  
Food Handling ◽  
Service Employees ◽  
Motivation Factors ◽  
Handling Practices ◽  
Safe Food ◽  
Food Service Employees ◽  
Food Handling Practices

Food safety training has been the primary avenue for ensuring food workers are performing proper food handling practices and thus, serving safe food. Yet, knowledge of safe food handling practices does not necessarily result in actual performance of these practices. This research identified participating food service employees' level of agreement with four factors of motivation (internal motivations, communication, reward-punishment, and resources) and determined if respondents with different demographic characteristics reported different motivating factors. Data were collected from 311 food service employees who did not have any supervisory responsibilities. Intrinsic motivation agreement scores were consistently the highest of all four motivational factors evaluated and did not differ across any of the demographic characteristics considered. In contrast, motivation agreement scores for communication, reward-punishment, and resources did differ based on respondents' gender, age, place of employment, job status, food service experience, completion of food handler course, or possession of a food safety certification. In general, respondents agreed that these motivation factors influenced their likelihood to perform various safe food handling procedures. This research begins to illustrate how employees' demographic characteristics influence their responses to various motivators, helping to clarify the complex situation of ensuring safe food in retail establishments. Future research into why employee willingness to perform varies more for extrinsic motivation than for intrinsic motivation could assist food service managers in structuring employee development programs and the work environment, in a manner that aids in improving external motivation (communication, reward-punishment, and resources) and capitalizing on internal motivation.

scholarly journals Knowledge and Consumer Behavior Related to Safe Practices of Food Handling

2016 ◽  
Vol 2 (1) ◽  
pp. 15 ◽  
Author(s):  
Graziela Alvarez Corrêa da Costa ◽  
Rita De Cássia Akutsu ◽  
Lorenza R. dos Reis Gallo ◽  
Wilma Maria Coelho Araújo
Keyword(s):  
Food Safety ◽  
Self Efficacy ◽  
Food Production ◽  
College Graduates ◽  
Food Poisoning ◽  
Food Handling ◽  
Cronbach’S Alpha ◽  
Cronbach's Alpha ◽  
Handling Practices ◽  
Safe Food

<p class="1"><span lang="EN-US">The purpose of this research was to analyze the perceptions and practices of participants involved in safe food handling. The sample was composed by 204 participants. To assess behavior, knowledge and psychosocial factors, the instrument used was divided in six topics: sociodemographic characteristics; behavioral measures regarding safe food production; measures about knowledge and practices in pest control and food purchase; Food Safety scale with two factors and Cronbach's alpha of 0.75; Credence declaration scale with three factors and Cronbach's alpha of 0.78, both scales with seven points, Likert type; Self-efficacy scale with one factor and Cronbach's alpha of 0.86, also Likert type with five points. A linear model of multiple variance analysis was used to evaluate if the variables gender, age, income, education and professional experience were used to determine the behavioral, knowledge and psychosocial measures. When the detected differences were significant, a post-hoc analysis was used with the Tukey adjustment. The knowledge about safe food production and food poisoning showed that 95.1% of participants consider <em>very important</em> hygiene precautions in food preparation in their homes; 30.4% of participants said that they or someone in their family have developed symptoms related to food poisoning in the last 12 months. The data obtained for self-efficacy showed significant differences for the variables gender, age and education. Women and college graduates replied that they <em>Are Sure they Can Do That </em>when asked about the execution of tasks that promote food safety. </span><span lang="EN-US">These results substantiate the need for educational initiatives tailored to develop the food safety knowledge and food-handling practices in Brasil.</span><strong></strong></p>

Trends in U.S. Consumers' Safe Handling and Consumption of Food and Their Risk Perceptions, 1988 through 2010

2011 ◽  
Vol 74 (9) ◽  
pp. 1513-1523 ◽  
Author(s):  
SARA B. FEIN ◽  
AMY M. LANDO ◽  
ALAN S. LEVY ◽  
MARIO F. TEISL ◽  
CAROLINE NOBLET
Keyword(s):  
Food Safety ◽  
Media Coverage ◽  
Perceived Risk ◽  
Risk Perceptions ◽  
Foodborne Illness ◽  
Cross Contamination ◽  
Food Handling ◽  
Safety Issues ◽  
Consumption Practices ◽  
Safe Food

Although survey results measuring the safety of consumers' food handling and risky food consumption practices have been published for over 20 years, evaluation of trends is impossible because the designs of published studies are not comparable. The Food Safety Surveys used comparable methods to interview U.S. adults by telephone in 1988, 1993, 2001, 2006, and 2010 about food handling (i.e., cross-contamination prevention) and risky consumption practices (eating raw or undercooked foods from animals) and perceived risk from foodborne illness. Sample sizes ranged from 1,620 to 4,547. Responses were analyzed descriptively, and four indices measuring meat, chicken, and egg cross-contamination, fish cross-contamination, risky consumption, and risk perceptions were analyzed using generalized linear models. The extent of media coverage of food safety issues was also examined. We found a substantial improvement in food handling and consumption practices and an increase in perceived risk from foodborne illness between 1993 and 1998. All indices were stable or declined between 1998 and 2006. Between 2006 and 2010, the two safe food handling practice indices increased significantly, but risk perceptions did not change, and safe consumption declined. Women had safer food handling and consumption practices than men. The oldest and youngest respondents and those with the highest education had the least safe food handling behaviors. Changes in safety of practices over the survey years are consistent with the change in the number of media stories about food safety in the periods between surveys. This finding suggests that increased media attention to food safety issues may raise awareness of food safety hazards and increase vigilance in food handling by consumers.

Food Safety Beliefs and Barriers to Safe Food Handling among WIC Program Clients, Miami, Florida

2006 ◽  
Vol 38 (6) ◽  
pp. 371-377 ◽  
Author(s):  
Mary Jo Trepka ◽  
Violet Murunga ◽  
Syreeta Cherry ◽  
Fatma G. Huffman ◽  
Zisca Dixon
Keyword(s):  
Food Safety ◽  
Food Handling ◽  
Wic Program ◽  
Safe Food

scholarly journals Challenges and Opportunities in Food Safety-A Review

2021 ◽  
Vol 8 (2) ◽  
pp. 20-28
Author(s):  
Iram Asim ◽  
Humaira Yasmeen
Keyword(s):  
Food Safety ◽  
Infectious Diseases ◽  
Large Scale ◽  
Emerging Infectious Diseases ◽  
Health Issues ◽  
Food Handling ◽  
Food Borne ◽  
Challenges And Opportunities ◽  
Strict Regulation ◽  
Safe Food

Food-borne diseases are the group of disorders that are caused by consuming food having microbial existence in it. So safe food handling is to make sure the lessening of detrimental effects in growth to the packaging of food to minimize health issues on consumers which otherwise can lead to large scale disease outburst. This review concludes the findings of the studies on how food is being handled from farm to fork, how airlines are contributing towards the spreading of diseases, how any negligence in any one of the steps can cause havoc to mankind in the light of the recent coronavirus pandemic. This review suggests the methods for the detection of food-borne viruses and the challenges for the regulation of zoonotic outbursts. This review recommends strict regulation, updating of the food handling policies, and ways to control emerging infectious diseases in relation to food.

scholarly journals How accurate is food safety advice online?

2021 ◽  
Author(s):  
Christine Lum ◽  
Ian Young
Keyword(s):  
Food Safety ◽  
Food Handling ◽  
Question And Answer ◽  
Safe Food

Researchers conducted a study to assess the accuracy of safe food handling advice posted on question and-answer (Q&A) websites and forums. The researchers evaluated 625 answers to 160 questions posted between 2006 and 2019 about safe food handling on Reddit, Yahoo! Answers, Quora, and Stack Exchange.

Discovery and Development of Educational Strategies To Encourage Safe Food Handling Behaviors in Cancer Patients

2008 ◽  
Vol 71 (8) ◽  
pp. 1666-1672 ◽  
Author(s):  
LYDIA C. MEDEIROS ◽  
GANG CHEN ◽  
VIRGINIA N. HILLERS ◽  
PATRICIA A. KENDALL
Keyword(s):  
Food Safety ◽  
High Risk ◽  
Cancer Patients ◽  
Educational Resource ◽  
Food Handling ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices ◽  
Risk Reducing ◽  
Foodborne Infections

Foodborne infections pose a threat to cancer patients who are immunocompromised because of disease or medical therapy. Comprehensive food safety education can raise cancer patients' awareness of risk for foodborne infections and encourage risk-reducing behavior. The objectives of this study were to assess food safety informational needs of cancer patients and to determine factors that may influence prospective educational interventions that foster risk-reducing behaviors. Focus groups with cancer patients were formed, and interviews with health professionals working with cancer patients were conducted. Findings were used to develop three educational resource prototypes for cancer patients. Information from two additional focus groups and interviews with cancer patients was used to evaluate the prototypes before revision and finalization. There was a general awareness among focus group participants that chemotherapy increased their susceptibility to foodborne illness and infections. Participants had a basic knowledge of safe food handling practices but did not necessarily link their awareness of increased susceptibility for infection with their routine food handling practices. When informed of specific high-risk foods, there was skepticism about compliance due to disbelief of the risk, personal preferences for the high-risk food, and lack of information about how to use the recommendation. Most of the health care providers agreed that food safety information should be provided by dietitians, physicians, and nurses, but physicians stated they had little time to do so. Cancer patients expressed positive attitudes toward the educational resource prototypes and willingness to follow the food safety recommendations provided.

High-Risk Food Consumption and Food Safety Practices in a Canadian Community

2009 ◽  
Vol 72 (12) ◽  
pp. 2575-2586 ◽  
Author(s):  
ANDREA NESBITT ◽  
SHANNON MAJOWICZ ◽  
RITA FINLEY ◽  
BARBARA MARSHALL ◽  
FRANK POLLARI ◽  
...  
Keyword(s):  
Food Safety ◽  
High Risk ◽  
Food Consumption ◽  
Health Concern ◽  
Chicken Nuggets ◽  
Food Handling ◽  
Annual Household Income ◽  
Safety Practices ◽  
Food Practices ◽  
Safe Food

Understanding consumers' high-risk food consumption patterns and food handling in the home is critical in reducing foodborne illness. This study was conducted to determine the prevalence of unsafe food practices of individuals in a Canadian-based population, specifically, high-risk food consumption and home food safety practices. During November 2005 to March 2006, a sample of 2,332 randomly selected residents of the Waterloo Region (Ontario, Canada) participated in a telephone survey of food consumption and food safety. Questions covered consumption of high-risk foods, hand washing practices, safe food handling knowledge, source of food safety education, meat thawing and cooking practices, cross-contamination after raw food preparation, and refrigeration temperatures. Certain high-risk food behaviors were common among respondents and were associated with demographic characteristics. In general, unsafe practices increased with increasing total annual household income level. Males were more likely to report engaging in risky practices than were females. Specific high-risk behaviors of public health concern were reported by elderly individuals (e.g., consuming undercooked eggs), children (e.g., consuming chicken nuggets), and rural residents (e.g., drinking unpasteurized milk). Respondents appeared to know proper food safety practices, but did not put them into practice. Thus, educational programs emphasizing specific practices to improve food safety should be directed to targeted audiences, and they should stress the importance of consumer behavior in the safety of foods prepared at home. Further investigation of consumer perceptions is needed to design such programs to effectively increase the implementation of safe food practices by consumers.

Effect of Observational Evaluation of Food Safety Curricula on High School Students' Behavior Change

2020 ◽  
Vol 83 (11) ◽  
pp. 1947-1957 ◽  
Author(s):  
TRESSIE BARRETT ◽  
YAOHUA FENG
Keyword(s):  
High School ◽  
High School Students ◽  
Food Safety ◽  
Behavior Change ◽  
Hand Washing ◽  
Food Handling ◽  
School Students ◽  
Environmental Cleaning ◽  
Safe Food ◽  
Hand Drying

ABSTRACT High school students have limited food safety knowledge and lack safe food handling skills. However, youth of high school age are frequently employed in food service and will prepare food for themselves. This study was conducted to evaluate the effectiveness of a food safety educational intervention for changing students' food handling behaviors, and the theory of planned behavior was used to construct factors that contribute to behavior change. A combination of stationary and wearable (GoPro) cameras was used to observe the food handling practices of high school students in key areas, including food thermometer use, hand washing and hand drying, glove changing, and environmental cleaning. The percentage of correct food handling techniques was measured categorically, and the number of groups who complied with thermometer use and environmental cleaning guidelines was recorded. The percentage of students using correct hand washing, hand drying, and glove changing techniques significantly increased in the postobservation cooking session. However, the percentage of correct hand washing and glove changing events remained &lt;50% for certain subcategories: hand washing time (38%), hand washing after handling raw produce (36%) and touching skin (20%), changing gloves after gloves became contaminated or torn (47%), and washing hands between glove changes (15%). Students modified their behaviors to comply with subjective norms related to the study, including instructor expectations, but some students did not plan to change the behaviors they practiced at home. Students cited food handling behaviors they observed their parents using when making decisions about how to prepare food. This study highlights the need for the development of food safety educational interventions that encourage safe food handling skills and address influences from key subjective norm groups. HIGHLIGHTS

Employees’ Commitment to Food Safety Using a Safe Food Handling Label

2005 ◽  
Vol 105 (8) ◽  
pp. 13
Author(s):  
T. MacLaurin ◽  
D. Powell ◽  
B. Surgeoner
Keyword(s):  
Food Safety ◽  
Food Handling ◽  
Safe Food
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