No abstract

No abstract

Limited research has been conducted to assess employees' perceptions of barriers to implementing food safety practices. Focus groups were conducted with two groups of restaurant employees to identify perceived barriers to implementing three food safety practices:handwashing, using thermometers, and cleaning work surfaces. Ten focus groups were conducted with 34 employees who did not receive training (Group A). Twenty focus groups were conducted with 125 employees after they had participated in a formal ServSafe ® training program (Group B). The following barriers were identified in at least one focus group in both Group A and Group B for all three practices: time constraints, inconvenience, inadequate training, and inadequate resources. In Group A, additional barriers identified most often were a lack of space and other tasks competing with cleaning work surfaces; inconvenient location of sinks and dry skin from handwashing; and lack of working thermometers and thermometers in inconvenient locations. Additional barriers identified most often by Group B were no incentive to do it and the manager not monitoring if employees cleaned work surfaces; inconvenient location of sinks and dry skin from handwashing; and lack of working thermometers and manager not monitoring the use of thermometers. Results will be used to develop and implement interventions to overcome perceived barriers that training appears not to address. Knowledge of perceived barriers among employees can assist dietetic professionals in facilitating employees in overcoming these barriers and ultimately improve compliance with food safety practices.4

Value. No previous research has used the Theory of Planned Behavior to target foodservice employees' perceived barriers to implementing food safety practices to increase compliance with food safety guidelines, nor has research attempted to improve the effectiveness of ServSafe ® food safety training by adding an intervention.

Little research has been conducted in applying a theoretical framework to explore restaurant managers' beliefs about food safety training. Understanding managers' perceptions of employee food safety training is integral in assuring food safety education is provided for food handlers. The goal of this study was to investigate the antecedents that affect restaurant managers' willingness to support food safety training for employees utilizing the Theory of Planned Behavior. Results revealed that subjective norms and perceived behavioral control play a key role in determining if a manager or supervisor will offer training to employees. Implications for research and model development are discussed.