York, Valerie K.Brannon, Laura A.Roberts, Kevin R.Shanklin, Carol W.Howells, Amber D.2010-09-072010-09-072010-09-07http://hdl.handle.net/2097/4855Within 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.This is an electronic version of an article published in York, V. K., Brannon, L. A., Roberts, K. R., Shanklin, C. W., & Howells, A. D. (2009). Using the theory of planned behavior to elicit restaurant employee beliefs about food safety: Using surveys versus focus groups. Journal of Foodservice Business Research, 12(2), 180-197. Journal of Foodservice Business Research is available online at: http://www.informaworld.com with the open URL of your article, which would be the following address; http://www.informaworld.com/openurl?genre=article&issn=1537-8020 &volume=12&issue=2&spage=180.Food safetyHandwashingTthermometersCross-contamination,Theory of planned behaviorFocus groupsSurveysAttitudesPerceived controlSubjective normsArticle (author version)