Within the framework of the theory of planned behavior (Ajzen,
1991), this study compared the relative usefulness of utilizing a
focus group or survey methodology when eliciting restaurant
employees’ beliefs about performing three important food safety
behaviors (handwashing, using thermometers, and cleaning and
sanitizing work surfaces). Restaurant employees completed both a
survey and focus group interview assessing their beliefs about food
safety. Results obtained through surveys were observed to be comparable
to focus groups, suggesting researchers employ the less expensive
and less time-consuming survey methodology. The strengths
and weaknesses of each method are discussed. Specific salient
beliefs (e.g., advantages, barriers, etc.) about the behaviors offer
implications for workplace food safety interventions and training.
