Behavioral, normative, and control beliefs impact on the intention to offer food safety training to employees

K-REx Repository

Show simple item record Roberts, Kevin R. Barrett, Betsy 2009-03-05T21:53:57Z 2009-03-05T21:53:57Z 2009-03-05T21:53:57Z
dc.description.abstract Training is an important aspect of food safety programs in commercial restaurants and is integral in assuring that safe food is served. The purposes of this research were to explore the beliefs, attitudes, subjective norms, and perceptions of control of restaurant managers about providing employees the opportunity to attend food safety training, and to determine how these differ between independent and chain restaurant managers and managers with and without food safety certification. A telephone survey yielded a total of 237 responses. Results determined that intention to offer food safety training was high. Restaurant managers had a positive attitude about food safety, placed importance on the beliefs of subjective norms, and felt in control about offering food safety training. Certified managers had more positive attitudes about offering food safety training and placed greater emphasis on subjective norms, but perceived less control. Certified managers had a higher intention to train employees than non-certified managers. When comparing behavioral, normative, and control beliefs between chain and independent restaurant managers, only behavioral and normative beliefs differed. Sanitarians can use the results of this study in training and inspections to help managers overcome potential barriers to allowing employees to attend training. en
dc.rights Reprinted with permission from Food Protection Trends. Copyright held by the International Association for Food Protection. en
dc.subject Food safety en
dc.subject Employees en
dc.subject Behavior en
dc.subject Subjective norms en
dc.subject Perceptions of control en
dc.subject Attitudes en
dc.title Behavioral, normative, and control beliefs impact on the intention to offer food safety training to employees en
dc.type Article (publisher version) en 2009 en
dc.citation.epage 30 en
dc.citation.issue 1 en
dc.citation.jtitle Food protection trends en
dc.citation.spage 21 en
dc.citation.volume 29 en
dc.contributor.authoreid kevrob en
dc.contributor.authoreid ebb en

Files in this item

This item appears in the following Collection(s)

Show simple item record

Search K-REx

Advanced Search


My Account


Center for the

Advancement of Digital


118 Hale Library

Manhattan KS 66506

(785) 532-7444