Appreciation of food safety practices based on level of experience

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Show simple item record Brannon, Laura A. Pilling, Valerie K. Roberts, Kevin R. Shanklin, Carol W. Howells, Amber D. 2009-10-21T20:25:22Z 2009-10-21T20:25:22Z 2009-10-21T20:25:22Z
dc.description.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 respondents’ 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 practices and to increase compliance with food safety regulations during individual inspections within operations, respectively. en_US
dc.relation.uri en_US
dc.rights 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: with the open URL of your article. en_US
dc.subject Food safety en_US
dc.subject Behaviors en_US
dc.subject Experience en_US
dc.subject Restaurants en_US
dc.subject Employees en_US
dc.subject Theory of planned behavior en_US
dc.title Appreciation of food safety practices based on level of experience en_US
dc.type Article (author version) en_US 2009 en_US
dc.citation.doi 10.1080/15378020902910462
dc.citation.epage 154 en_US
dc.citation.issue 2 en_US
dc.citation.jtitle Journal of foodservice business research en_US
dc.citation.spage 134 en_US
dc.citation.volume 12 en_US
dc.contributor.authoreid lbrannon en_US
dc.contributor.authoreid kevrob en_US
dc.contributor.authoreid shanklin en_US
dc.contributor.authoreid geist78 en_US

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