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Food safety knowledge, attitudes, and practices among online food delivery services during COVID-19 pandemic in Jabodetabek area, Indonesia
Abstract
The coronavirus 2 (SARS-CoV-2) in some countries including Indonesia, has changed consumer behavior in accessing their food from direct buying from food services (i.e. food groceries, restaurants, cafes) to online buying by using an application from their smartphone. By using online food delivery services, knowledge, attitude, and practices of food handlers (FH) and food delivery workers (FDW) contributed to food safety. This study aimed to predict the food safety practices of FH and FDW by conducting a survey on their knowledge and attitude on food safety in Jakarta-Bogor-Depok-TangerangBekasi (Jabodetabek) area, Indonesia. The FDW were from Gofood, Grabfood, Shopeefood, and Kulina. The questionnaire was distributed via social media, ecommerce sites, and messenger applications to 675 respondents. The survey contained 36 questions and the data were analyzed by using the partial least squares structural equation modeling (PLS-SEM) technique. This study revealed that knowledge (β = 0.311 for FH; β = 0.136 for FDW; p < 0.05) and attitude (β = 0.417 for FH; β = 0.342 for FDW; p < 0.05) were positively correlated to good food safety practices. The study also indicated that attitude was the main variable in predicting the practices of FH and FDW. Overall, the structural model for FH has a better prediction (R² = 0.374) than that for FDW (R² = 0.165). There were gaps in food safety practices between FH and FDW that could contribute to achieving safe foods. Comprehensive knowledge through food safety campaigns, food safety training, and food safety culture for FH and especially FDW could be a strategy to strengthen food safety.
... This result aligns with research by Gao et al. (2020) and Wong et al. (2020), indicating that attitudes play a crucial role in predicting preventive behaviors. Particularly concerning food delivery workers, maintaining personal hygiene, storing food at appropriate temperatures, preventing cross-contamination, ensuring thorough cooking, and utilizing safe water and raw materials are the main factors contributing to preventing COVID-19 transmission (Mutaqin et al., 2023). ...
This study aims to develop a structural model to assess knowledge, attitudes, and COVID-19 preventive practices among food handlers (FH) and food delivery workers (FDW) in Greater Jakarta, Indonesia. Given the region's high population density, the risk of COVID-19 transmission is heightened, making preventive practices essential. Data were collected from 675 respondents using a questionnaire consisting of 36 items. The data were analyzed using partial least squares structural equation modeling (PLS-SEM). Results revealed that both knowledge (β= 0.959 for FH; β= 0.756 for FDW; p<0.05) and attitude (β= 0.546 for FH; β= 0.410 for FDW; p<0.05) positively impacted COVID-19 preventive practices. Attitude emerged as a crucial predictor, explaining a higher variance in FH prevention practices (R²= 0.346) than in FDW (R²= 0.174). The findings underscore the importance of strengthening attitudes toward preventive measures like hand washing, mask-wearing, and physical distancing, particularly among FDWs, to enhance safe food delivery practices. The structural model and insights provide a valuable framework for developing targeted interventions and strengthening public health preparedness for future pandemics or similar crises.
This study was conducted to assess the self-reported and observed food safety practices (FSP) of food handlers, who deliver food products that are prepared and cooked at home during the COVID-19 pandemic in the Philippines. 751 participated in the online survey who were selected using criterion sampling. A questionnaire developed by the researcher was used to gather data with Cronbach Alpha of 0.91. t-test, ANOVA, and Fleiss kappa were performed to treat data. There were no significant differences between self-reported FSP in four dimensions and demographic characteristics, except for age, where a significant difference exists between the FSP of the four age groups along food preparation (F = 4.530,
ρ
<0.01). The FSP in the four dimensions obtained a weighted
x
¯
and σ of 1.72 ± 0.69 which is interpreted as Sometimes Practiced. The food handlers at home inadequately and inappropriately practiced the protocols in keeping the food safe to eat. The observed reports showed that the food handlers at home do not meet food safety standards as indicated in the weighted
x
¯
and σ in the four dimensions 1.63 ± 0.11, with a description of Sometimes Practiced. Observed practices further show very poor adherence to guidelines. Test for inter-rater reliability yielded almost perfect agreement (κ = 0.81,
ρ
<0.05). There exists a significant difference with the FSP in personal hygiene (t = 0.964,
ρ
<0.05), cross-contamination prevention and sanitation (t = 0.815,
ρ
<0.05), food preparation (t = 0.753,
ρ
<0.05), and food delivery (t = 0.794,
ρ
<0.05). Government and non-government agencies should work together towards educating the food handlers at home on effective ways to learn about food safety concepts so they could become advocates of safer food practices.
The study was conducted to assess the present status of knowledge, attitudes and practices (KAP) concerning the food safety and hygiene issues among fish farmers and food handlers in Noakhali, Bangladesh. Data were collected from 100 respondents (50 fish farmers and 50 food handlers) through face to face interviews. All the respondents agreed that training on hygiene practices was necessary and they were interested to attend training in their spare time. Food handlers (88%) agreed that raw foods must be kept separate from prepared foods and 68% of them believed that improper preservation of foods is harmful to health. About 52% of farmers used a face mask when spreading insecticides, fertilizers, and chemicals. Food handlers were wearing protective clothing (32%) and masks (12%) when touching and distributing unwrapped foods, however no handlers used a cap. A significant strong correlation coefficient (r s) was found between knowledge with attitudes, knowledge with practices and attitudes with practices of 0.73-0.99 among the three domains for fish farmers and food handlers. The correlation among the three levels was satisfactory, however, some food safety concepts and practices regarding hygiene were still insufficient. Therefore, an effective and appropriate training program on food safety and hygiene should be launched in a holistic approach for all fish farmers and food handlers to increase awareness and ensure safe food for consumers with a view to reducing the possibility of disease outbreak.
The coronavirus disease 2019 (COVID-19) has brought speculations on possible transmission routes of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), the causal agent of the pandemic. Air pollution has been linked to increased risks of COVID-19 infection and mortality rates in regions with poor air quality, yet no retrospective study has been reported on foodborne transmission of COVID-19. While studies have shown that low temperature could dramatically prolong the persistence on SARS-CoV-2 and other coronaviruses, frozen and refrigerated foods have been widely overlooked as potential vectors in policy frameworks and risk mitigation strategies. Food transmission evidence has been disclosed in China early July 2020 by the detection of SARS-CoV-2 on frozen foods, including their packaging materials and storage environments, with two re-emergent outbreaks linked to contaminated food sources. The contamination risk is augmented by a complex farm-to-table process, which favors exposure to food workers and ambient environments. Moreover, the food cold-chain also promotes contamination because laboratory studies showed that SARS-CoV-2 remained highly stable under refrigerated, at 4 °C, and freezing conditions, from − 10 to − 80 °C, on fish, meat, poultry, and swine skin, during 14–21 days. While data are lacking on long-term survival and infectivity under these conditions, ample evidence has been shown on other coronaviruses, including SARS-CoV-1. We therefore hypothesize that contaminated cold-storage foods may present a systematic risk for SARS-CoV-2 transmission between countries and regions. Here, we review the evidence, risk factors, current policy and knowledge gaps, on food contamination and foodborne transmission of SARS-CoV-2.
This paper aimed to establish the relationship between food safety knowledge, food shopping attitude, and self-reported kitchen practices among Romanian consumers. The study used data collected in an online survey applied on 985 consumers. A knowledge, attitude and practice (KAP) model applied by structural equation modelling revealed significant correlations between knowledge and attitude (r = 0.36; p < 0.001). Also, knowledge and attitude depicted significant effects on self-reported safety kitchen practices (β = 0.17, p < 0.001; β = 0.47, p < 0.001) and explained 30% of the variance of the food safety practices applied by Romanian consumers. These findings suggest that higher levels of food safety knowledge than current ones could conduct to an improved attitude towards food shopping priorities and could incline consumers to adopt adequate food safety practices during food purchasing in shops and food manipulation in their kitchens. Case-studies from real life situations (an observational study including 15 Romanian households) support the findings of this study and urge interventions to improve consumers’ food safety practices at home.
Approximately 61% of foodborne outbreaks in the United States are traced to food handler behavior. The literature suggests that food safety knowledge does not always translate into improved behaviors. Thus, multiple researchers have recommended an examination of the gap between knowledge and behavioral intentions. The purpose of this meta-analysis was to evaluate the ability of the Theory of Planned Behavior to predict food safety intentions.
A total of 1550 studies were screened against the inclusion criteria, leaving 46 study records. The overall random effect size (r) was 0.282 (p < 0.001), indicated that the Theory of Planned Behavior constructs significantly predicted food safety behavioral intention. Subjective norms were identified as the most influential variable. The between-study heterogeneity ratio was low and non-significant, suggesting that individual food safety intentions were very similar in various service environments. Studies with a large sample tended to have significantly stronger individual norms to intention relationships. Stronger individual norms created a correspondent group culture that encouraged others to react or conform to the norm. With low true effect variances, a considerable amount of the variance is still subject to future research.
Objective:
The primary objective of this study was to assess factors associated with food safety practices among food handlers in Gondar city food and drinking establishments. The facility-based cross-sectional study was undertaken from March 3 to May 28, 2018, in Gondar city. Simple random sampling method was used to select both establishments and the food handlers. The data were collected through face-to-face interview using pre-tested Amharic version of the questionnaire. Data were entered and coded into Epi info version 7.0.0 and exported to SPSS version 22 for analysis.
Results:
One hundred and eighty-eight (49.0%) had good food handling practice out of three hundred and eighty-four food handlers. Marital status (AOR: 0.36, 95% CI 0.05, 0.85), safety training (AOR: 4.01, 95% CI 2.71, 9.77), supervision by health professionals (AOR: 4.10, 95% CI 1.71, 9.77), routine medical checkup (AOR: 8.80, 95% CI 5.04, 15.36), and mean knowledge (AOR: 2.92, 95% CI 1.38, 4.12) were the factors significantly associated with food handling practices. The owners, managers and local health professionals should work on food safety practices improvement.
Every year, studies about food handlers' food safety knowledge, attitudes, and practices are published. Some results of these papers have been rather controversial, especially those related to food safety practices. The two most common methods for evaluating food safety practices - self-assessment and observation - are generally treated as interchangeable, but they can have different meanings. The objective of this study was, therefore, to differentiate between the observed and self-reported food safety practices of food handlers, verifying the effect of different variables in these food safety indicators through structural equation modeling, and examining the relationship between cognitive factors and these practices. A questionnaire with 37 questions was given to 183 food handlers to evaluate their food safety knowledge, attitudes, self-reported practices, and risk perceptions. For the observed assessment method of evaluating the food handlers' practices (observed practices), a checklist was developed, and food handlers were observed during one workday. Two models were developed based on the results of these two assessment methods. In the first model a significant positive effect of knowledge and a negative effect of risk perception on self-reported practices were observed. Food handlers with high risk-perception about their practices reported less adequate practices. Positive food safety attitudes acted as a moderator dampening the positive effect between knowledge and self-reported practices. In the second model a significant positive effect of knowledge on observed practices. Attitudes strengthened the positive effect between knowledge and observed practices. On the other hand, a direct effect of attitude on observed practices was not observed. In conclusion, self-reported practices and observed practices are different and should be used and discussed properly.
Background: With the popularity of mobile Internet and social networks, an increasing number of social media-based health management systems (SocialHMS) have emerged in recent years. These social media-based systems have been widely used in registration, payment, decision-making, chronic diseases management, health information and medical expenses inquiry, etc., and they greatly facilitate the convenience for people to obtain health services. Objective: This study aimed to investigate the factors influencing sustained health engagement of SocialHMS by combining the theory of planned behavior (TPB) with the big-five theory and the trust theory. Method: We completed an empirical analysis based on the 494 pieces of data collected from Anhui Medical University first affiliated hospital (AMU) in East China through structural equation modeling and SmartPLS (statistical analysis software). Results: Openness to new experience has a significantly positive influence on attitude (path coefficient = 0.671, t = 24.0571, R2 = 0.451), perceived behavioral control (path coefficient = 0.752, t = 32.2893, R2 = 0.565), and perceived risk (path coefficient = 0.651, t = 18.5940, R2 = 0.424), respectively. Attitude, perceived behavioral control, subjective norms, and trust have a significantly positive influence on sustained health engagement (path coefficients = 0.206, 0.305, 0.197, 0.183 respectively, t = 3.6684, 4.9158, 4.3414, and 3.3715, respectively). The explained variance of the above factors to the sustained health engagement of SocialHMS is 60.7% (R2 = 0.607). Perceived risk has a significantly negative influence on trust (path coefficient = 0.825, t = 46.9598, R2 = 0.681). Conclusions: Attitude, perceived behavioral control, subjective norm, and trust are the determinants that affect sustained health engagement. The users’ personality trait of openness to new experience and perceived risk were also found to be important factors for sustained health engagement. For hospital managers, there is the possibility to take appropriate measures based on users’ personality to further enhance the implementation and utilization of SocialHMS. As for system suppliers, they can provide the optimal design for SocialHMS so as to meet users’ needs.
Purpose
This paper provides a comprehensive, yet concise, overview of the considerations and metrics required for PLS-SEM analysis and result reporting. Preliminary considerations are summarized first, including reasons for choosing PLS-SEM, recommended sample size in selected contexts, distributional assumptions, use of secondary data, statistical power, and the need for goodness-of-fit testing. Next, the metrics, as well as the rules of thumb, that should be applied to assess the PLS-SEM results are covered. Besides covering established PLS-SEM evaluation criteria, the overview includes new guidelines for applying (1) PLSpredict, a novel approach for assessing a model’s out-of-sample prediction, (2) metrics for model comparisons, and (3) several complementary methods for checking the results’ robustness.
Design/methodology/approach
This paper provides an overview of previously and recently proposed metrics, as well as rules of thumb, for evaluating the results of research, based on the application of PLS-SEM.
Findings
Most of the previously applied metrics for evaluating PLS-SEM results are still relevant, but scholars need to be knowledgeable about recently proposed metrics (e.g., model comparison criteria) and methods (e.g., endogeneity assessment, latent class analyses, PLSpredict) and when and how to apply them.
Research limitations/implications
Methodological developments associated with PLS-SEM are rapidly emerging. The metrics reported in this paper are useful for current applications, but scholars need to continuously seek the latest developments in the PLS-SEM method.
Originality/value
In light of more recent research and methodological developments in the PLS-SEM domain, guidelines for the method’s use need to be continuously extended and updated. This paper is the most current and comprehensive summary of the PLS-SEM method and the metrics applied to assess its solutions.
The purpose of this paper is to discuss the approaches that are undertaken while applying exploratory factor analysis (EFA) in maritime journals to attain a factor solution that fulfils the criteria of EFA, achieves the research objectives and makes interpretation easy. To achieve the aim of this paper, published articles across maritime journals will be examined to discuss the use of EFA. This will be followed by an example of EFA using an empirical data set to emphasise the approaches that can be undertaken to make appropriate decisions as to whether to retain or drop an item from the analysis to attain an interpretable factor solution. The results of this study demonstrate that majority of maritime studies employing EFA retain a factor solution based on the researchers’ subjective judgement. However, the researchers do not provide sufficient information to allow readers to evaluate the analysis. The majority of the reviewed papers failed to provide important information related to EFA explaining how the final factor structure has been acquired. Furthermore, some papers have failed to justify their decisions, for example, for deleting an item or retaining factors with single measured variable. The first contribution of this study is the analysis of how studies carried out in the maritime sector have been applying EFA in their studies. The second contribution of this study is to provide future researchers aiming to use EFA in their studies for the first time an example of a complete EFA process, explaining different steps that can be undertaken while carrying out EFA.
The safety of milk and dairy products has always been one of the focuses of consumers, the food industry and regulatory agencies. The purpose of this study was to gain insight into the food safety knowledge, attitudes and behavior of dairy plant workers. A cross-sectional survey was performed between May and August 2015 in three dairy plants in Beijing, northern China. A total of 194 dairy plant workers were interviewed to collect information on food safety knowledge, attitudes and self-reported behavior. The 194 dairy plant workers interviewed showed a sufficient level of knowledge (mean score 34 on a scale from 0–58), perfect attitudes (mean score 17 on a scale from 0–18), and perfect behavior (mean score 38 on a scale from 8–40). Only 39% of workers correctly determined specific pathogens or diseases that could be conveyed through milk and dairy products. 24% of workers knew the correct method of washing hands. A significant positive association was observed between attitudes and knowledge (p < 0.001) as well as behavior (p < 0.01). Education level was positively and significantly associated with food safety knowledge, attitudes, and behavior (p < 0.05). Workers in dairy enterprises in northern China have relatively low levels of knowledge, yet satisfactory attitudes and behavior. The knowledge of microbial food hazards and hand hygiene remains an issue that needs to be emphasized in future training programs. Education level is a determinant of attitudes and behavior with regard to the proper handling of milk and dairy products.
Background:
Food-borne illnesses have been a recognized hazard for decades. Recent promulgation of Food Safety and Standards Act (FSSA), 2006, indicates the concern of our Govt. for food safety. Research on effectiveness of food safety interventions in our country is remarkably scarce. Hence, the present study was conducted in a tertiary care hospital of north India to create evidence-based results for food safety interventions.
Methods:
The study was before and after intervention trial which was registered with CTRI. Data collection was paperless using a software. All food handlers (n = 280) working inside the hospital were recruited. Intervention package comprised Self-Instructional Manual in Hindi for food handlers, short film for sensitization of food handlers on food safety titled 'Gravy Extra', and a documentary titled 'Food Safety from farm to Fork'. Chi square test, paired t test, and Wilcoxon sign rank test were used.
Results:
The mean age of food handlers was 35 ± 2 years. Majority (61.7%) of food handlers were educated less than 10th standard. Nearly 60% of them had up to five years of experience. At base line majority (68.9%) had a fair knowledge about food safety issues. There was a significant improvement in food safety knowledge and practice score of food handlers after the intervention (p < 0.05). Their attitude toward food safety changed in a positive direction (p < 0.05).
Conclusion:
The intervention package was useful in improving the knowledge, creating a positive attitude and enhancing the food safety practices of food handlers working inside a tertiary care hospital.
Illness and death from diseases caused by contaminated food are a constant threat to public health and a significant impediment to socio-economic development worldwide. To measure the global and regional burden of foodborne disease (FBD), the World Health Organization (WHO) established the Foodborne Disease Burden Epidemiology Reference Group (FERG), which here reports their first estimates of the incidence, mortality, and disease burden due to 31 foodborne hazards. We find that the global burden of FBD is comparable to those of the major infectious diseases, HIV/AIDS, malaria and tuberculosis. The most frequent causes of foodborne illness were diarrheal disease agents, particularly norovirus and Campylobacter spp. Diarrheal disease agents, especially non-typhoidal Salmonella enterica, were also responsible for the majority of deaths due to FBD. Other major causes of FBD deaths were Salmonella Typhi, Taenia solium and hepatitis A virus. The global burden of FBD caused by the 31 hazards in 2010 was 33 million Disability Adjusted Life Years (DALYs); children under five years old bore 40% of this burden. The 14 subregions, defined on the basis of child and adult mortality, had considerably different burdens of FBD, with the greatest falling on the subregions in Africa, followed by the subregions in South-East Asia and the Eastern Mediterranean D subregion. Some hazards, such as non-typhoidal S. enterica, were important causes of FBD in all regions of the world, whereas others, such as certain parasitic helminths, were highly localised. Thus, the burden of FBD is borne particularly by children under five years old-although they represent only 9% of the global population-and people living in low-income regions of the world. These estimates are conservative, i.e., underestimates rather than overestimates; further studies are needed to address the data gaps and limitations of the study. Nevertheless, all stakeholders can contribute to improvements in food safety throughout the food chain by incorporating these estimates into policy development at national and international levels.
The objective of this study was to evaluate the relationship among food safety knowledge, attitude and behavior in Bum Bum Island community, Semporna, Sabah. Proportional stratified sampling method was used in this survey. A total of 250 respondents were selected randomly from ten villages in Bum Bum Island. Face-to-face interview was conducted to complete the questionnaire. In general, respondents exhibited average food safety knowledge level especially in their awareness of personal hygiene and kitchenware hygiene. Food safety attitude of the community was found strongly affected their food safety behavior in positive way, which was proven by the highest standard b among variables tested (b 1 ¼ 0.885, p < 0.05). However, food safety knowledge was negatively affected the food safety behavior of the respondents (b 1 ¼ À0.128, p < 0.05). Our result confirmed that Structural Equation Modeling (SEM) was successfully used to model the relationship among food safety knowledge, attitude and behavior.
Foodborne disease has been associated with microorganisms like bacteria, fungi, viruses and parasites. Most commonly, the outbreaks take place due to the ingestion of pathogenic bacteria like Salmonella Typhi, Escherichia coli, Staphylococcus aureus, Vibrio cholera, Campylobacter jejuni, and Listeria monocytogenes. The disease usually happens as a result of toxin secretion of the microorganisms in the intestinal tract of the infected person. Usually, the level of hygiene in the food premises reflect the quality of the food item, hence restaurant or stall with poor sanitary condition is said to be the contributor to food poisoning outbreak. In Malaysia, food poisoning cases are not rare because the hot and humid climate of this country is very suitable for the growth of the foodborne bacteria. The government is also implementing strict rules to ensure workers and owners of food premises prioritize the cleanliness of their working area. Training programme for food handlers can also help them to implement hygiene as a routine in a daily basis. A lot of studies have been done to reduce foodborne diseases. The results can give information about the types of microorganisms, and other components that affect their growth. The result is crucial to determine how the spread of foodborne bacteria can be controlled safely and the outbreak can be reduced.
The purpose of this study was to investigate the sanitation management of school foodstuffs and the sanitation knowledge of delivery company workers. A questionnaire that identified employee's food safety sanitation management, knowledge, and practices was developed based on a review of the literature. The subjects consisted of 201 delivery company workers from 38 delivery companies in the Daegu and Gyeongbuk area. The workers were 30-39 years of age (41.3%) with 1-3 years of working experience (30.8%). Approximately 62% of the respondents were educated and had 1-2 years of food safety experience, 52.7% of the respondents delivered foodstuffs to two schools in the morning. The total score for delivery company worker sanitation knowledge was 3.75/7.00, which was low. The total mean sanitary performance score for factory workers was 4.58/5.00. They indicated that the most difficult part of the operation is delivering on time. Temperature management was another difficulty. In order to secure the best quality of school food to be supplied safely, the thorough sanitation education must be conducted to the school dieticians and delivery company managers.
Discriminant validity assessment has become a generally accepted prerequisite for analyzing relationships between latent variables. For variance-based structural equa-tion modeling, such as partial least squares, the Fornell-Larcker criterion and the examination of cross-loadings are the dominant approaches for evaluating discriminant validity. By means of a simulation study, we show that these ap-proaches do not reliably detect the lack of discriminant valid-ity in common research situations. We therefore propose an alternative approach, based on the multitrait-multimethod ma-trix, to assess discriminant validity: the heterotrait-monotrait ratio of correlations. We demonstrate its superior performance by means of a Monte Carlo simulation study, in which we compare the new approach to the Fornell-Larcker criterion and the assessment of (partial) cross-loadings. Finally, we provide guidelines on how to handle discriminant validity issues in variance-based structural equation modeling.
Purpose: We present partial least squares (PLS) as an evolving approach to structural equation modeling (SEM), highlight its advantages and limitations and provide an overview of recent research on the method across various fields.
Design/methodology/approach: In this review article we merge literatures from the marketing, management, and management information systems fields to present the state-of-the art of PLS-SEM research. Furthermore, we meta-analyze recent review studies to shed light on popular reasons for PLS-SEM usage.
Findings: PLS-SEM has experienced increasing dissemination in a variety of fields in recent years with non-normal data, small sample sizes and the use of formative indicators being the most prominent reasons for its application. Recent methodological research has extended PLS-SEM’s methodological toolbox to accommodate more complex model structures or handle data inadequacies such as heterogeneity.
Research limitations/implications: While research on the PLS-SEM method has gained momentum during the last decade, there are ample research opportunities on subjects such as mediation or multigroup analysis, which warrant further attention.
Originality/value: This article provides an introduction to PLS-SEM for researchers that have not yet been exposed to the method. The article is the first to meta-analyze reasons for PLS-SEM usage across the marketing, management, and management information systems fields. Our cross-disciplinary review of recent research on the PLS-SEM method also makes this article useful for researchers interested in advanced concepts.
For many years social cognition models and workplace health education theories have been used to map out the variables and identify determinants of various health-related behaviours, including hand hygiene practice, food handling and the use of food thermometers. Whilst many models and theoretical frameworks identify specific determinants or variables of behaviour and organisational interactions this paper takes a holistic approach to food hygiene training and proposes a new theoretical framework. This framework (The Food Hygiene Training Model) encompasses and utilises various theoretical models and educational theories to recognise the various influences on the training, beliefs, motivations, and conditions required for food handlers to perform safe food handling practices in the workplace. Effective food hygiene training and the enactment of safe food handling practices learnt during training are critical elements in the control of food-borne illnesses throughout the world. Therefore, future food hygiene training strategies, if they are to be effective, should consider the adoption of the Food Hygiene Training Model, to aide overall improvements in food businesses, and thus, an overall reduction of food-borne illnesses.
Despite advances in technology and knowledge in recent years, foodborne illness remains a global issue. With the growth of food consumed away from home, the foodservice industry plays a significant role in avoiding foodborne illness and protecting consumers’ health. However, many recent studies are contradictory regarding the best strategies for improving food safety performance in this environment. This study describes how behavior-based strategies improves food safety practices in the foodservice industry and the factors for limited knowledge-based training. This study highlights the role of a proactive food safety culture and improved environment promoting behavior changes. Recognizing that organizational and environmental aspects affect food safety is the first step in improving food safety.
This study aimed to verify how consumers’ intention to visit restaurants during the pandemic is affected by consumers’ risk perception and different types of trust. The sample was composed of 546 consumers from 89 different cities in Brazil. An adapted 43 items questionnaire with 5-point scales was administered, and analyzed using structural equation modeling. The results indicate that consumers' trust in a restaurant and brand, fair price, solidarity with the restaurant sector, disease denial, and health surveillance trust predict intention to visit a restaurant during the COVID-19 pandemic. Age has significant moderated effects, reducing disease denial effects. The trust in restaurants and brands was the factor with the largest effect size. In a multigroup analysis, it was found that solidarity with the sector does not affect the intention to visit restaurants for consumers without formal work. It is discussed the implications of an increased consumers' risk perception, directly affecting their intentions. Special attention to consumers’ trust and fair price perception is fundamental, given consumers’ solidary inclination toward helping the restaurant sector. These aspects must be recognized by restaurant owners and managers to be improved and be used to attract consumers.
In Taiwan, food safety courses are taught to Grade 6 schoolchildren at elementary school. However, no report discussed the relationship and these changes among knowledge, attitudes, and practices concerning food safety in Taiwan before. Therefore, the aim of this study was to determine the association of food safety education with a combination of knowledge, attitude, and practice, the mediating effect of attitude in the relationship between knowledge and practice, and the moderating effect of location of school and chief buyer of household foods in the model. A validated questionnaire was administered to Grade 5 and 6 schoolchildren of 25 elementary schools in the Yunlin County, Taiwan. Of 822 questionnaires, 772 (94%) were completed without missing values or invalid answers. There were 405 (52.5%) and 367 (47.5%) schoolchildren in Grade 5 and 6, respectively. The results showed that grade was significantly associated with a combination of knowledge, attitude, and practice (Wilks’ λ = 0.958, p < 0.001), and grade was significantly positively associated with knowledge (β = 0.08, p < 0.001) and attitude (β = 0.12, p = 0.014) but not with practice (β = 0.05, p = 0.288). Additionally, knowledge not only directly affected practice (70.9%, p < 0.001) but also indirectly influenced practice via attitude (29.1%, p < 0.001). When schoolchildren studied in urban areas, the relationship between knowledge and attitude could be strengthened with a simple slope of 1.60 (SE = 0.15, p < 0.001). When a chief buyer of household foods was one of father and mother, the association between knowledge and practice could be strengthened with simple slopes of 1.31 (SE = 0.33, p < 0.001) and 0.60 (SE = 0.15, p < 0.001), respectively. In conclusion, it suggested that food safety education in the sixth grade could give the schoolchildren more knowledge, and attitude was a mediator of knowledge to practice regarding food safety. On top of that, location of school moderated the association between knowledge and attitude while chief buyer of household foods moderated the relationship between knowledge and practice.
The use of mobile phones for business purposes has revolutionized various sub-sectors of the economy, including micro and small enterprises in both Saudi Arabia, the context of this study, and other countries. This study uncovers how the use of mobile phones has affected the performance of micro and small enterprises in both monetary and nonmonetary terms. Using a survey instrument, data were collected from 300 micro and small enterprise owners across Saudi Arabia and then analyzed using SmartPLS. Among the major findings, we suggest that no direct correlation exists between mobile phone usage and micro and small enterprises' monetary performance. However, mobile phones were found to have a significant influence on the nonmonetary performance of micro and small enterprises. This study contributes to the literature on technology adoption and economic performance by providing further evidence of the relationship between mobile phones and micro and small enter-prises' performance. These findings can help micro and small enterprise owners, telecommunications companies, policymakers in related authorities (such as the Ministry of Communication and Information Technology and the Ministry of Commerce) and academics to make informed decisions. Conclusions and recommendations are drawn, and priorities are proposed for continuing research. K E Y W O R D S micro and small enterprises, mobile phone usage, monetary performance, nonmonetary performance, Saudi Arabia
Food safety culture may establish the right environment for adequate food handling and management, reducing violations of food safety regulation, especially those related to foodborne disease outbreaks. This study aimed to evaluate differences among elements of food safety culture in food services at low or high-risk for foodborne diseases. This study was conducted with 63 managers and 333 food handlers from 32 food services located in the metropolitan region of Campinas, State of São Paulo, Brazil. The following elements of food safety culture (considering the technical-managerial and human routes) were evaluated: management systems, style, and process; leadership; organizational commitment; food safety climate (communication; self-commitment; management and coworker support; environment support; risk judgment; normative beliefs and work pressure); and risk perceptions. In the technical-managerial route, restaurants were categorized as low- or high foodborne disease risk restaurants. For the evaluation of food safety management systems, a validated checklist was used. In the human route, food safety climate analysis was performed by evaluating five elements applied exclusively to food handlers. High-risk restaurants presented a higher percentage of violation in most aspects related to food safety regulation and physical structure. Leadership and knowledge of low-risk restaurants' managers presented a higher level when compared to high-risk restaurants’ managers, showing that in the first group managers acted as mediators of safe practices. Food handlers from low-risk restaurants presented higher scores in food safety knowledge, organizational commitment, and food safety climate when compared to food handlers from high-risk restaurants. In restaurants with lower risk for foodborne diseases, the elements of food safety culture were better evaluated, indicating fewer violations of food safety regulation. In these restaurants, a consistent food safety climate was perceived within the technical-managerial route. This result shows that fewer violations of food safety legislation, especially those involving high-risk foodborne disease, were a positive outcome of an improved FS-culture. In this sense, it is possible to improve food safety by applying, evolving and maturing the concepts of FS-culture in restaurants in Brazil.
Confirmatory factor analysis (CFA) has historically been used to develop and improve reflectively measured constructs based on the domain sampling model. Compared to CFA, confirmatory composite analysis (CCA) is a recently proposed alternative approach applied to confirm measurement models when using partial least squares structural equation modeling (PLS-SEM). CCA is a series of steps executed with PLS-SEM to confirm both reflective and formative measurement models of established measures that are being updated or adapted to a different context. CCA is also useful for developing new measures. Finally, CCA offers several advantages over other approaches for confirming measurement models consisting of linear composites.
Building on the knowledge, attitude and practice model, this study investigated the role of food handlers in adherence to hygienic-sanitary standards for food safety. Specifically, using data gathered from food handlers in restaurants, hotels, and hospitals in Nigeria, the study examined the effect of food handlers' safety knowledge on their hygienic-sanitary practices of personal hygiene, kitchen hygiene and disease control measures. We also observed the mediating role of food handlers' attitudes in the causal relationship between food safety knowledge and the hygienic-sanitary practices of food handlers. Empirical findings supported the hypothesized assumption that food safety knowledge positively impacts food handler's attitudes (β = .395, p < 0.001) and attitudes in turn significantly contribute to the adherence to hygienic-sanitary conditions for food safety. Further, other than the indirect effect of the handler's attitude on food safety knowledge and personal hygiene, food handlers' attitude partially mediates the effect of knowledge on kitchen hygiene and disease control measure. Implications for managers, government and academicians are also discussed.
This study employed the extended theory of planned behavior (TPB) to predict the intention of adult consumers towards safe food handling at home. A self-administered survey was distributed to a total of 623 respondents who lived in the Sibu district, Malaysia and analyzed the data using the partial least squares structural equation modeling technique. The empirical results revealed that consumers' attitude, subjective norm, and perceived behavior control were statistically significant and positively linked to the intention of safe food handling. Furthermore, the results indicated that the main predictor of consumer safe food handling intention was sub- jective norm. This study confirmed that food safety knowledge had a positive impact on consumer's attitude. From a practical standpoint, this study provided justification in highlighting the roles of family that encouraged consumers to perform safe food handling at home.
Foodborne illness continues to be of major concern in the US. Food handling and proper procedures have a direct impact on the incidence of foodborne illness. The quality and quantity of training can mitigate the number of foodborne illness outbreaks. The purpose of this review was to evaluate studies published between 2013 and 2018 specific to the topics, modalities and assessment of training interventions for food handlers in foodservice operations. Lecture style was the most common modality. Visual aids were often used to supplement lectures including, photographs, posters, info sheets, brochure/comic book, and videos. The most covered topics were hand hygiene, followed by temperature controls, personal hygiene, cleaning and sanitizing, and cross contamination. The majority of studies used a pre/post intervention questionnaire to assess knowledge, attitudes, and practices. Direct observation and microbial testing were also used as assessment tools. While most studies reported knowledge increase post intervention, few reported behavior change. A lack of novel approaches to conveying food safety content was noted.
The aim of this study was to assess food allergen knowledge, attitude and self-reported practices among consumers in Malaysia. An online survey was conducted and data were analysed using descriptive statistics and exploratory factor analysis. A model linking food allergen knowledge and attitude and their direct effects on practices were confirmed using structural equation modelling (SEM). Consumers demonstrated moderate food allergen knowledge in this study but scored highly in their attitude towards food allergens. Although participants scored moderately in food allergen knowledge, this does not necessarily translate into practices. There is a possibility that an increase in food allergen knowledge can increase optimistic bias or a sense of over-confidence to manage allergen risks. Consumers’ attitude towards food allergens has a positive and significant influence on practices. A positive attitude represents personal beliefs and reflects the level of motivation and care required to manage food allergens effectively. There was insignificant relationship between food allergen knowledge and attitude. This demonstrates a need to tailor targeted risk communication and learning strategies to influence consumers’ practices.
This study examined food safety knowledge of foodservice staff in food establishments at the universities in Jordan. A total of 520 foodservice respondents from 79 foodservice establishments located at 27 universities (34 campuses) were conveniently selected to participate in this cross sectional study. The participants completed a questionnaire composed of two parts; general characteristics and food safety knowledge. Results showed that respondents generally had insufficient food safety knowledge with mean score of 67.1%. Food safety aspect with the highest score was “personal hygiene” (74.9%), followed by "foodborne pathogens and related symptoms and illnesses" (74.3%) and "cross contamination prevention and sanitation" (71.9%) aspects while the aspects with the lowest score were "health problems that would affect food safety" (61.1%) and "safe storage, thawing, cooking and reheating of foods" (53.5%) aspects. The respondents had very poor knowledge on the fundamental information of HACCP system. There were significant (P-value ˂0.05) association between food safety knowledge and respondents' gender, age, monthly salary, educational level, years of experience, and enrollment in food safety training. Logistic regression results showed that food workers had lower (P-value ˂0.05) food safety knowledge compared to dietitians (OR 0.253). Also, respondents from external managed establishments or enrolled in food safety training were more likely to have more food safety knowledge (OR 2.5) than those from internal managed establishments or did not enroll in food safety training. This research revealed the importance of education and consistent training of food foodservice staff coupled with effective implementation of HACCP system in reducing the risk of food poisoning in foodservice establishments at the universities in Jordan.
Knowledge of implicated food vehicles and contributing factors derived from foodborne disease outbreak (FBDO) investigations allows consumers to be educated on decreasing high-risk behavior to reduce the risk of being affected by foodborne diseases. Food safety regulatory authorities also need summary of outbreak data, as these data indicate where the existing food supply system should be improved. To obtain information on epidemiology of FBDOs in China, FBDOs reported to the China National Foodborne Diseases Surveillance Network by 12 surveillance provinces that include 43% of the Chinese population was summarized. Between 2003 and 2008, 2795 FBDOs were reported, resulting in 62559 illnesses, 31261 hospitalizations, and 330 deaths. Outbreak size ranged from 2 to 464 cases, with a median of 14 cases. The outbreak rate had decreased from 1.37 per 1 million population in 2003 to 0.46 per 1 million population in 2008. Of the 2176 outbreaks with a single known etiology, bacteria (1051 outbreaks, 48%), man-made chemical hazards (550 outbreaks, 25%), and animal and plant toxins (536 outbreaks, 25%) were the main courses. Only one outbreak was caused by virus. Of the 1930 outbreaks with a single commodity, plant-based foods were the most common reported (930 outbreaks, 48%), followed by animal-based foods (590 outbreaks, 31%). Outbreaks most frequently occurred in private residences (32%), workplace cafeterias (21%), and restaurants (17%). The most common factor reported in the 2190 outbreaks with known contributing factors were improper cooking (510 outbreaks, 23%), contaminated ingredient (503 outbreaks, 23%), cross contamination (475 outbreaks, 22%) and improper storage (295 outbreaks, 13%). It is considered that FBDOs continue to be an important public health problem in China.
This study examines consumer food purchasing behavior and awareness of food safety in China. We surveyed a total of 1015 consumers in Nanjing and Beijing and the results showed that consumers with a lower level of education tend to be less concerned about certain food safety factors compared to those with a higher level of education. The respondents with higher food expenditures were also more concerned about food safety than those who spent less money on food. Women, families with children or elderly people were also more concerned. Consumers in the used sample preferred to buy food from a super-market; paid more attention to the expiration date on the food label, food color and the nutritional content of food products. Consumers had little knowledge of who was responsible for food safety in China; therefore educating consumers on who was responsible for food safety in China may help mitigate consumers’ concerns.
Statistical inference, which relies on bootstrapping in partial least squares structural equation modeling (PLS-SEM), lies at the heart of developing practically relevant and academically rigorous theory. Inspection of PLS-SEM applications in European management research reveals that there is still much to be gained in terms of bootstrapping. This paper suggests several bootstrapping best practices and demonstrates how to conduct them for frequently encountered, yet often ignored, PLS-SEM situations such as the assessment of (non) direct effects, the comparison of effects, and the evaluation of the coefficient of determination.
The present cross sectional study was conducted on 87 food handlers employed in the King Saud University, Riyadh, KSA to evaluate their food safety knowledge, attitude and practices. Present data highlights that most of the workers belonging to different nationalities have good knowledge regarding personal hygiene, food borne diseases and cross contamination related to food safety. The results show that the food handlers had excellent practices towards food and personal hygiene. Attitude is also a crucial factor that influences food safety, food handlers attitudes were favorable with total of mean scores being 80.76 ± 18.02 and total mean score of 2.69. A significant positive correlation was observed between knowledge with attitudes (rs = 0.371, p < 0.05), knowledge with training (rs = 0.107, p < 0.05), knowledge with personal hygiene (rs = 0.303, p < 0.05), training with personal hygiene (rs = 0.174, p < 0.05) and attitudes with personal hygiene (rs = 0.173, p < 0.05). Although these correlation were positive and significant but the correlation was not very strong. The study suggests that even though the knowledge, attitude and practice level of the food handlers was satisfactory, some of the aspects related to hygiene and time and temperature control need to be stressed. Continuous education and training should be organized to strengthen food handlers' knowledge in areas which seem to be lacking.
In China, more than half of all reported cases of food poisoning accidents and deaths cases occur in the household, and it is estimated that 30–40% of these are a result of improper food handling behaviors. In the current study, an extended model of the Theory of Planned Behavior (TPB) and a modified model of the extended TPB for the Chinese cultural context were proposed and proved applicable to predict hygienic food handling intention based on the data from 901 questionnaires from Mainland China. The explanatory power of the two extended TPB models was strong and almost the same, and the eight variables of attitude, habit, past behavior, subjective norm, face consciousness, conformity consciousness, perceived behavior control, and perceived ease were found to be significant predictors of hygienic food handling intention. Furthermore, intention was found to be particularly dependent on perceived behavior control and perceived ease, explaining the phenomenon that consumers have positive attitudes but are less likely to generate intentions. The study examined the adaptability of TPB in different cultures by comparing it with a modified model for the Chinese cultural context. The research results suggest interventions aimed at improving safe food handling intentions should focus on the impacts of attitude, perceived behavior control, perception of ease, normative influences, and habits; in addition, interventions can also take advantage of Chinese consumers' conformity consciousness.
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