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K-State Research Exchange >
College of Human Ecology >
Hospitality Management and Dietetics >
Please use this identifier to cite or link to this item:
http://hdl.handle.net/2097/1917
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| Title: | Appreciation of food safety practices based on level of experience |
| Authors: | Brannon, Laura A.
Pilling, Valerie K.
Roberts, Kevin R.
Shanklin, Carol W.
Howells, Amber D. |
| Publication Date: | 2009 |
| Type: | Article (author version) |
| Journal: | Journal of foodservice business research |
| Volume: | 12 |
| Issue: | 2 |
| Starting Page: | 134 |
| Ending Page: | 154 |
| Permissions: | This is an electronic version of an article published in Brannon, L. A., York, V. K., Roberts, K. R., Shanklin, C. W., & Howells, A. D. (2009). Appreciation of food safety practices based on level of experience. Journal of Foodservice Business Research, 12(2), 134-154. Journal of Foodservice Business Research is available online at:
http://www.informaworld.com/smpp/ with the open URL of your article. |
| Keywords: | Food safety
Behaviors
Experience
Restaurants
Employees
Theory of planned behavior |
| Abstract: | This study sought to determine if no experience, basic experience, or well-informed experience (defined as basic experience and formal food safety training) in a foodservice operation would
influence attitudes, subjective norms, and perceived behavioral control toward three important behaviors that can help prevent
foodborne illness (handwashing, using thermometers, and sanitizing work surfaces). Results suggest that formal training increases
respondent's appreciation of the importance of these food safety practices. Those with formal food safety training identified more attitude, subjective norm, and perceived behavioral control constructs than participants with basic experience or no experience in foodservice. Factors that help and impede employees in following proper food safety practices were identified. Foodservice operators and sanitarians can utilize these results to employ strategies to
address the barriers preventing employees from applying food safety. |
| URI: | http://hdl.handle.net/2097/1917 |
| Appears in Collections: | Hospitality Management and Dietetics
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