Efficacy of the theory of planned behaviour model in predicting safe food handling practices |
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| Affiliation: | 1. Food Safety Consultant, 17 Gillian Close, Aldershot, Hampshire GU12 4HU, UK;2. School of Management, University of Surrey, Guildford, Surrey GU2 7XH, UK;1. School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland;2. School of Business, University College of Dublin, Belfield, Dublin 4, Ireland;1. Department of Planning and Technical Support, Institute of Hygiene and Public Health, 159 Hung Phu Street, District 8, Ho Chi Minh City, Viet Nam;2. Vietnam Field Epidemiology Training Program, General Department of Preventive Medicine, Ministry of Health, Lane 135 Nui Truc Street, Hanoi, Viet Nam;3. Department of Epidemiology, School of Health Sciences, University of Tampere, FI-33014 Tampere, Finland;1. School of Management, Jilin University, 5988 Renmin Street, Changchun 130022, PR China;2. Chinese Academy of Agricultural Engineering, Beijing 100125, PR China;3. Key Laboratory of Bionic Engineering, Ministry of Education, Jilin University, 5988 Renmin Street, Changchun 130022, PR China;1. The Field Epidemiology Training Program of Guangdong & China, PR China;2. Huizhou Centre for Disease Control and Prevention, 10 Fuming Road, Jiangbei District, Huizhou, 516003, PR China;3. Guangdong Provincial Centre for Disease Control and Prevention, 160 Qun Xian Road, Da Shi Street, Guangzhou, 511430, PR China;1. School of Biological Sciences, Plymouth University, UK;2. Department of Nutrition and Food Science, American University of Beirut, Lebanon;3. Ewen Todd Consulting, Okemos, MI, USA |
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| Abstract: | The majority of food-borne disease outbreaks result from malpractice during food preparation in small food businesses. Effective food safety management, including the adoption of safe food handling practices learnt during food safety training programmes, is thus an important strategy to limit incidences of food poisoning. This study explores the impact of basic or foundation level food hygiene training on the attitudes, and intentions of food handlers to conduct safe food handling practices at every occasion.The Theory of Planned Behaviour was used to evaluate the relative impact of different influences on the intentions and self-reported behaviours of 249 food handlers, in hospitality settings. Interviews were also conducted with food handlers, and their managers to seek further insight into the changes in attitude and intent to conduct safe food handling practices after basic or foundation level food hygiene training. |
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