Restaurant employees' perceptions of barriers to three food safety practices

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dc.contributor.author Howells, Amber D.
dc.contributor.author Roberts, Kevin R.
dc.contributor.author Shanklin, Carol W.
dc.contributor.author Pilling, Valerie K.
dc.contributor.author Brannon, Laura A.
dc.contributor.author Barrett, Betsy B.
dc.date.accessioned 2008-08-27T21:29:50Z
dc.date.available 2008-08-27T21:29:50Z
dc.date.issued 2008-08-27T21:29:50Z
dc.identifier.uri http://hdl.handle.net/2097/964
dc.description.abstract Limited research has been conducted to assess employees' perceptions of barriers to implementing food safety practices. Focus groups were conducted with two groups of restaurant employees to identify perceived barriers to implementing three food safety practices: handwashing, using thermometers, and cleaning work surfaces. Ten focus groups were conducted with 34 employees who did not receive training (Group A). Twenty focus groups were conducted with 125 employees after they had participated in a formal ServSafe training program (Group B). The following barriers were identified in at least one focus group in both Group A and Group B for all three practices: time constraints, inconvenience, inadequate training, and inadequate resources. In Group A, additional barriers identified most often were a lack of space and other tasks competing with cleaning work surfaces; inconvenient location of sinks and dry skin from handwashing; and lack of working thermometers and thermometers in inconvenient locations. Additional barriers identified most often by Group B were no incentive to do it and the manager not monitoring if employees cleaned work surfaces; inconvenient location of sinks and dry skin from handwashing; and lack of working thermometers and manager not monitoring the use of thermometers. Results will be used to develop and implement interventions to overcome perceived barriers that training appears not to address. Knowledge of perceived barriers among employees can assist dietetic professionals in facilitating employees in overcoming these barriers and ultimately improve compliance with food safety practices. en
dc.relation.uri http://elsevier.com/wps/find/journaldescription.cws_home/662173/description#description en
dc.subject Food safety en
dc.subject Focus groups en
dc.subject Perceived barriers en
dc.subject Handwashing en
dc.subject Thermometers en
dc.subject Cleaning work surfaces en
dc.title Restaurant employees' perceptions of barriers to three food safety practices en
dc.type Article (author version) en
dc.date.published 2008 en
dc.citation.epage 1349 en
dc.citation.issue 8 en
dc.citation.jtitle Journal of the American Dietetic Association en
dc.citation.spage 1345 en
dc.citation.volume 108 en
dc.contributor.authoreid geist78
dc.contributor.authoreid kevrob
dc.contributor.authoreid shanklin
dc.contributor.authoreid vpilling
dc.contributor.authoreid lbrannon
dc.contributor.authoreid ebb

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