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Retail foodservice employees’ perceptions of barriers and motivational factors that influence performance of safe food behaviors

This study identified the barriers and motivational factors that influence nonsupervisory foodservice employees’ decisions to perform safe food handling behaviors. Responses to a bilingual questionnaire were received from 1,103 employees working in four types of retail foodservice. Respondents rated...

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Main Authors: Strohbehn, Catherine H., Shelley, Mack, Arendt, Susan W., Correia, Ana Paula, Meyer, Janell, Ungku Zainal Abidin, Ungku Fatimah, Jun, Jinhyun
Format: Article
Language:English
Published: International Association for Food Protection 2014
Online Access:http://psasir.upm.edu.my/id/eprint/35249/1/Retail%20foodservice%20employees.pdf
http://psasir.upm.edu.my/id/eprint/35249/
https://www.foodprotection.org/publications/food-protection-trends/archive/2014-05retail-foodservice-employees-perceptions-of-barriers-and-motivational-factors-that-influence-perform/
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spelling my.upm.eprints.352492016-01-26T02:54:19Z http://psasir.upm.edu.my/id/eprint/35249/ Retail foodservice employees’ perceptions of barriers and motivational factors that influence performance of safe food behaviors Strohbehn, Catherine H. Shelley, Mack Arendt, Susan W. Correia, Ana Paula Meyer, Janell Ungku Zainal Abidin, Ungku Fatimah Jun, Jinhyun This study identified the barriers and motivational factors that influence nonsupervisory foodservice employees’ decisions to perform safe food handling behaviors. Responses to a bilingual questionnaire were received from 1,103 employees working in four types of retail foodservice. Respondents rated 8 of 16 listed barriers as important obstacles in keeping them from handling food safely, including “the work pace” (mean = 4.28 on a 5-point scale, where 1 = Not Important and 5 = Very Important) and “lack of good habits” (mean = 4.19). Using the same scale, respondents assessed importance of 27 listed items that encourage them to follow safe practices. Of the 27 items, 23 were rated at a mean of 4.0 or higher. The item rated highest was “Keeping customers safe from food-related diseases,” (mean of 4.91), and the item rated lowest (mean of 3.39) was “An unsupportive work group.” Results show employees know what behaviors are considered proper to ensure the safety of food; however, real barriers exist, such as time pressures and habits that are not compatible with safe food practices, suggesting that improved organization and routinization of safe food handling practices in a work culture that values food safety would reduce the risk of foodborne illness. International Association for Food Protection 2014-05 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/35249/1/Retail%20foodservice%20employees.pdf Strohbehn, Catherine H. and Shelley, Mack and Arendt, Susan W. and Correia, Ana Paula and Meyer, Janell and Ungku Zainal Abidin, Ungku Fatimah and Jun, Jinhyun (2014) Retail foodservice employees’ perceptions of barriers and motivational factors that influence performance of safe food behaviors. Food Protection Trends, 34 (3). pp. 139-150. ISSN 1541-9576 https://www.foodprotection.org/publications/food-protection-trends/archive/2014-05retail-foodservice-employees-perceptions-of-barriers-and-motivational-factors-that-influence-perform/
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description This study identified the barriers and motivational factors that influence nonsupervisory foodservice employees’ decisions to perform safe food handling behaviors. Responses to a bilingual questionnaire were received from 1,103 employees working in four types of retail foodservice. Respondents rated 8 of 16 listed barriers as important obstacles in keeping them from handling food safely, including “the work pace” (mean = 4.28 on a 5-point scale, where 1 = Not Important and 5 = Very Important) and “lack of good habits” (mean = 4.19). Using the same scale, respondents assessed importance of 27 listed items that encourage them to follow safe practices. Of the 27 items, 23 were rated at a mean of 4.0 or higher. The item rated highest was “Keeping customers safe from food-related diseases,” (mean of 4.91), and the item rated lowest (mean of 3.39) was “An unsupportive work group.” Results show employees know what behaviors are considered proper to ensure the safety of food; however, real barriers exist, such as time pressures and habits that are not compatible with safe food practices, suggesting that improved organization and routinization of safe food handling practices in a work culture that values food safety would reduce the risk of foodborne illness.
format Article
author Strohbehn, Catherine H.
Shelley, Mack
Arendt, Susan W.
Correia, Ana Paula
Meyer, Janell
Ungku Zainal Abidin, Ungku Fatimah
Jun, Jinhyun
spellingShingle Strohbehn, Catherine H.
Shelley, Mack
Arendt, Susan W.
Correia, Ana Paula
Meyer, Janell
Ungku Zainal Abidin, Ungku Fatimah
Jun, Jinhyun
Retail foodservice employees’ perceptions of barriers and motivational factors that influence performance of safe food behaviors
author_facet Strohbehn, Catherine H.
Shelley, Mack
Arendt, Susan W.
Correia, Ana Paula
Meyer, Janell
Ungku Zainal Abidin, Ungku Fatimah
Jun, Jinhyun
author_sort Strohbehn, Catherine H.
title Retail foodservice employees’ perceptions of barriers and motivational factors that influence performance of safe food behaviors
title_short Retail foodservice employees’ perceptions of barriers and motivational factors that influence performance of safe food behaviors
title_full Retail foodservice employees’ perceptions of barriers and motivational factors that influence performance of safe food behaviors
title_fullStr Retail foodservice employees’ perceptions of barriers and motivational factors that influence performance of safe food behaviors
title_full_unstemmed Retail foodservice employees’ perceptions of barriers and motivational factors that influence performance of safe food behaviors
title_sort retail foodservice employees’ perceptions of barriers and motivational factors that influence performance of safe food behaviors
publisher International Association for Food Protection
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/35249/1/Retail%20foodservice%20employees.pdf
http://psasir.upm.edu.my/id/eprint/35249/
https://www.foodprotection.org/publications/food-protection-trends/archive/2014-05retail-foodservice-employees-perceptions-of-barriers-and-motivational-factors-that-influence-perform/
_version_ 1643831397467553792
score 13.211869

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