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It has been established that food handlers working in foodservices are the main source of food borne outbreaks. The current study objective is to assess restaurant employees' food handling practices by exploring driving forces behind these practices. The study was accomplished quantitatively covering 245 restaurant employees in Irbid city-Jordan; who provided primary data by completing a designated self-administered questionnaire. A model of nine hypotheses was developed and examined using independent-samples t-tests and one way ANOVA tests. Study's findings revealed a large number of variables influencing restaurant employees' food handling practices including socio-demographic measures (such as age & education), workrelated elements (such as restaurant size & HACCP implementation) and culture. This study explores a previously confined researched field -cultural influences on restaurant employees' food handling practices contributing to a wider understanding of safe food handling which in turn should enhance food safety levels. It fructifies many recommendations embodying its findings' implications to enhance food safety levels; these include advocating HACCP implementation and more control on non-Jordanian restaurant employees' food safety competences.

In spite of decenniums of advancement, a numerous foodborne outbreaks continue to occur each year; these were mostly happening due to malpractices of employees working in foodservices. This study aims to investigate the role of food safety training in improving food handlers' practices through the application of Knowledge, Attitude and Practices (KAP) model. Primary data were collected using a self-completed questionnaires that were collected from 100 Food and Beverage (F&B) employees working in hotels at the north of Jordan. Findings confirmed the role of food safety training in increasing F&B employees’ knowledge which positively correlates with their food handling practices. Furthermore, this study explored work environment elements affecting the transformation of learned knowledge into proper food handling practices; these include management motivation, availability of necessary resources and facilities and reinforcement programs. The study contributed to knowledge by employing the aforementioned variables to produce an adapted version of the KAP model.

The current study assesses the impact of the coronavirus (COVID-19) pandemic on tourism workers’ health and well-being in Jordan by investigating coronavirus threats, financial impacts, resources impacts, social isolation, depression and personal control experienced by tourism workers during the COVID-19 pandemic, and how the threats and impacts of the coronavirus pandemic affect workers’ health and well-being. A quantitative survey method was applied using a questionnaire. Data were collected from a sample of 400 tourism workers in Jordan. The study’s findings revealed that tourism workers are financially strained, socially isolated, psychologically depressed, experiencing a lack of personal control, and have limited resources due to their dread of the pandemic and its negative impacts. It was also found that a significant negative direct effect of perceived coronavirus threats and their impacts on workers’ depression and personal control had a significant influence on workers’ health and well-being. The current study proposed a model of the influence of coronavirus on tourism workers’ health and well-being through their personal control and depression.