A Food Safety Belief Model for Latino(A) Employees in Foodservice

Abstract

Reducing the risk and occurrence of foodborne illness is a priority for the foodservice industry. Despite the large presence of Latino(a)s in the foodservice workforce, there is little research on attitudes toward food safety and related behavior among this group. This study employed the health belief model to investigate Latino(a) foodservice employees’ attitudes toward food safety and the antecedents of food safety behavior. Results showed that food safety knowledge did not affect self-reported food safety behavior but did significantly predict perceived susceptibility, severity, and barriers. The analysis also indicated that perceived benefits have a direct impact on food safety behavior.

Keywords

food safety Latino foodservice training employees

Get full access to this article

View all access options for this article.

References

Almanza

B. A.

Nesmith

M. S.

(2004). Practical stuff: Food safety certification regulations in the United States. Journal of Environmental Health, 66(9), 10-14.

Anderson

J. C.

Gerbing

D. W.

(1988). Structural equation modeling in practice: A review and recommended two-step approach. Psychological Bulletin, 103, 411-423.

Angelillo

I. F.

Viggiani

N. M. A.

Rizzo

Bianco

(2000). Food handlers and foodborne diseases: Knowledge, attitudes, and reported behavior in Italy. Journal of Food Protection, 63, 381-385.

Bandura

(1986). Social foundations of thought and action: A social cognitive theory. Englewood Cliffs, NJ: Prentice Hall.

Centers for Disease Control and Prevention. (2009). OutbreakNet: Foodborne outbreak online database. Retrieved from http://www.cdc.gov/foodborneoutbreaks/Default.aspx

Centers for Disease Control and Prevention. (2011). CDS 2011 estimates: Findings. Retrieved from http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html

Champion

V. L.

Skinner

C. S.

(2008). The health belief model. In Glanz

Rimer

Viswanath

(Eds.), Health behavior and health education (pp. 45-65). San Francisco, CA: Jossey-Bass.

Clayton

D. A.

Griffith

C. J.

Price

Peters

A. C.

(2002). Food handlers’ beliefs and self-reported practices. International Journal of Environmental Health Research, 12, 25-39.

Collins

J. E.

(2001). Impact of changing consumer lifestyles on the emergence/reemergence of foodborne pathogens. Emerging Infectious Diseases, 3(4), 1-13.

10.

Dharod

J. M.

Perez-Escamilla

Bermudez-Millan

Segura-Perez

Damio

(2004). Influence of the Fight BAC! Food safety campaign on an urban Latino population in Connecticut. Journal of Nutrition Education Behavior, 36, 128-134.

11.

Ellis

J. D.

Arendt

S. W.

Strohbehn

C. H.

Meyer

Paez

(2010). Varying influences of motivation factors on employees’ likelihood to perform safe food handling practices because of demographic differences. Journal of Food Protection, 73, 2065-2071.

12.

Erdem

Hertzman

Kitterlin

Cho

(2009). Identifying training needs of Hispanic foodservice employees: A qualitative inquiry approach. Journal of Business and Behavioral Sciences, 21(1), 80-90.

13.

Finch

Daniel

(2005). Food safety knowledge and behavior of emergency food relief organizational workers: Effects of food safety training intervention. Journal of Environmental Health, 67(9), 30-34.

14.

Garson

G. D.

(2009). “Reliability analysis,” from Statnotes: Topics in Multivariate Analysis. Retrieved from http://faculty.chass.ncsu.edu/garson/pa765/statnote.htm

15.

Glanz

Rimer

B. K.

Lewis

F. M.

(2002). Health behavior and health education: Theory, research, and practice (3rd ed.). San Francisco, CA: Jossey-Bass.

16.

Green

Selman

Banerjee

Marcus

Medus

Angulo

F. J.

. . . Buchanan

(2005). Food service workers’ self-reported food preparation practices: An EHS-Net study. International Journal of Hygiene and Environmental Health, 208, 27-35.

17.

Green

L. R.

Selman

(2005). Factors impacting food workers’ and managers’ safe food preparation practices: A qualitative study. Food Protection Trends, 25, 981-990.

18.

Haapala

Probart

(2004). Food safety knowledge, perceptions, and behaviors among middle school students. Journal of Nutrition Education and Behavior, 36(2), 71-76.

19.

Hanson

J. A.

Benedict

J. A.

(2002). Use of the health belief model to examine older adults’ food-handling behaviors. Journal of Nutrition Education and Behavior, 34, 25-30.

20.

Henroid

Jr. Sneed

(2004). Readiness to implement hazard analysis critical control point (HACCP) systems in Iowa schools. Journal of the American Dietetic Association, 104, 180-185.

21.

Hertzman

Stefanelli

Farrish

(2008). The effect of food safety education on the food safety, knowledge, attitudes, and practices of university students. Paper presented at the Proceedings of the 2008 International CHRIE Conference, Atlanta, GA.

22.

Hochbaum

G. M.

(1958). Public participation in medical screening programs: A socio-psychological study. Washington, DC: U.S. Department of Health, Education, and Welfare.

23.

Howells

A. D.

Roberts

K. R.

Shanklin

C. W.

Pilling

V. K.

Brannon

L. A.

Barrett

B. B.

(2008). Restaurant employees’ perceptions of barriers to three food safety practices. Journal of the American Dietetic Association, 108, 1345-1349.

24.

Janz

N. K.

Becker

M. H.

(1984). The health belief model: A decade later. Health Education Quarterly, 11, 1-47.

25.

Jenkins-McLean

Skilton

Sellers

(2004). Engaging food service workers in behavioral-change partnerships. Journal of Environmental Health, 66(9), 15-19.

26.

Jones

Vugia

Selman

Angulo

& the EIP FoodNet Working Group. (2002, March). Eating in restaurants: A risk factor for foodborne illness? Findings from FoodNet to be explored by EHS-Net. Paper presented at the International Conference on Emerging Infectious Diseases, Atlanta, GA.

27.

Kwon

Wilson

A. N. S.

Bednar

Kennon

(2008). Food safety knowledge and behaviors of women, infant, and children (WIC) program participants in the United States. Journal of Food Protection, 71, 1651-1658.

28.

Lin

Sneed

(2005). University foodservice employees food safety knowledge, attitudes, practices, and training. Journal of Foodservice Management and Education, 1. Retrieved from http://www.fsmec.org/pdf/JFSR&E_manuscript_2004002.pdf

29.

McArthur

L. H.

Holbert

Forsythe

W. A.

(2007). College students and awareness of food safety. Journal of Family and Consumer Sciences, 99(1), 60-67.

30.

McClenahan

Shevlin

Adamson

Bennett

O’Neill

(2007). Testicular self-examination: A test of the health belief model and the theory of planned behaviour. Health Education Research, 22, 272-284.

31.

Meer

R. R.

Misner

S. L.

(2000). Food safety knowledge and behavior of expanded food and nutrition education program participants in Arizona. Journal of Food Protection, 63, 1725-1731.

32.

Mitchell

R. E.

Fraser

A. M.

Bearon

L. B.

(2007). Preventing foodborne illness in food service establishments: Broadening the framework for intervention and research on safe food handling behaviors. International Journal of Environmental Health Research, 17, 9-24.

33.

National Restaurant Association. (2009). 2009 restaurant industry pocket factbook. Retrieved from http://www.restaurant.org/research/ind_glance.cfm

34.

National Restaurant Association Research and Information Services Division. (2006). State of the restaurant industry workforce: An overview. Chicago, IL: Author.

35.

Neuwenhuijsen

E. R.

Zemper

Miner

K. R.

Epstein

(2006). Health behavior change models and theories: Contributions to rehabilitation. Disability and Rehabilitation, 28, 245-256.

36.

Newcomb

M. D.

Wyatt

G. E.

Romero

G. J.

Tucker

M. B.

Wayment

H. A.

Carmona

J. V.

. . . Mitchell-Kernan

(1998). Acculturation, sexual risk taking, and HIV health promotion among Latinas. Journal of Counseling Psychology, 45, 454-457.

37.

B. Y.

Kankanhali

(2009). Studying users computer security behavior: A health belief perspective. Decision Support Systems, 46, 815-825.

38.

Nieto-Montenegro

Brown

J. L.

LaBorde

L. F.

(2008). Development and assessment of pilot food safety educational materials and training strategies for Hispanic workers in the mushroom industry using the health action model. Food Control, 19, 616-633.

39.

Paulhus

D. L.

(1991). Measurement and control of response bias. In Robinson

J. P.

Shaver

P. R.

Wrightsman

L. S.

(Eds.), Measurement of personality and social psychological attitudes (pp. 17-59). San Diego, CA: Academic Press.

40.

Paulhus

D. L.

(1998). Interpersonal and intrapsychic adaptiveness of trait self-enhancement: A mixed blessing? Journal of Personality and Social Psychology, 74, 1197-1208.

41.

Pilling

V. K.

Brannon

L. A.

Shanklin

C. W.

Howells

A. D.

Roberts

K. R.

(2008). Identifying specific beliefs to target to improve restaurant employees’ intentions for performing three important food safety behaviors. Journal of the American Dietetic Association, 108, 991-997.

42.

Rennie

M. D.

(1995). Health education models and food hygiene education. Journal of the Royal Society of Health, 115(2), 75-79.

43.

Rhodes

S. D.

Hergenrather

K. C.

Montaño

Remnitz

I. M.

Arceo

Bloom

F. R.

. . . Bowden

W. P.

(2006). Using community-based participatory research to develop an intervention to reduce HIV and STD infections among Latino men. AIDS Education and Prevention, 18, 375-389.

44.

Santiago-Rivera

Arredondo

Gallardo-Cooper

(2002). Counseling Latinos and la familia: A practical guide. Thousand Oaks, CA: Sage.

45.

Seaman

Eves

(2006). The management of food safety: The role of food hygiene training in the UK service sector. International Journal of Hospitality Management, 25, 278-296.

46.

Strecher

Rosenstock

(2002). The health belief model. In Glanz

Rimer

Lewis

(Eds.), Health behavior and health education: Theory, research, and practice (pp. 41-59). San Francisco, CA: Jossey-Bass.

47.

Sung

J. J. Y.

Choi

S. Y. P.

Chan

F. K. L.

(2008). Obstacles to colorectal cancer screening in Chinese: A study based on the health belief model. American Journal of Gastroenterology, 103, 947-981.

48.

Tones

Tilford

Robinson

(1990). Health education: Effectiveness and, efficiency (2nd ed.). London, England: Chapman & Hall.

49.

U.S. Equal Employment Opportunity Commission. (2008). 2008 EEO-1 national aggregate report by NAICS-3 Code 722: Food services and drinking places. Retrieved from http://www.eeoc.gov/eeoc/statistics/employment/jobpat-eeo1/2008/nac3/722-Food%20Services%20and%20Drinking%20Places.html

50.

U.S. Food and Drug Administration. (2000). FDA retail food program database of foodborne illness risk factors. Retrieved from http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2001/ucm123544.htm

51.

Vassalo

Saba

Arbola

Dean

Messina

Winkelmann

. . . Shepherd

(2009). Willingness to use functional breads. Applying the health belief model across four European countries. Appetite, 52, 452-460.

52.

Yiannas

(2010). Food Safety Culture: Creating a behavior-based-food safety management system. New York, NY: Springer Science + Business Media.

53.

York

V. K.

Brannon

L. A.

Shanklin

C. W.

Roberts

K. R.

Barrett

B. B.

Howells

A. D.

(2009). Intervention improves restaurant employees’ food safety compliance rates. International Journal of Contemporary Hospitality Management, 21, 459-478.