Foodservice Employees Benefit from Interventions Targeting Barriers to Food Safety

York, Valerie K.; Brannon, Laura A.; Shanklin, Carol W.; Roberts, Kevin R.; Howells, Amber D.; Barrett, E.B.

doi:10.1016/j.jada.2009.06.370

Cited by 41 publications

(33 citation statements)

References 4 publications

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“…Three studies (i.e., Roberts et al (31) and York et al (45,46) applied constructs from Theory of Planned Behavior (3,18,26); the remaining 20 studies did not specify a theory.…”

Section: Facility Characteristicsmentioning

confidence: 99%

Preventing and Controlling Foodborne Disease in Commercial and Institutional Food Service Settings: A Systematic Review of Published Intervention Studies

Viator

Blitstein

Brophy

et al. 2015

Journal of Food Protection

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This study reviews the current literature on behavioral and environmental food safety interventions conducted in commercial and institutional food service settings. A systematic search of the published literature yielded 268 candidate articles, from which a set of 23 articles reporting intervention outcomes was retained for evaluation. A categorization of measured outcomes is reported; studies addressed multiple outcomes ranging from knowledge, attitudes, and behavior of personal hygiene and food safety to management practices and disease rates and outbreaks. This study also investigates the quality of reported research methods used to evaluate the effectiveness of the interventions, using a nine-point quality index adapted by the authors. The observed scores suggest that there are opportunities to improve the design and reporting of research in the field of foodborne disease prevention as it applies to food safety interventions that target the food service industry. The aim is to aid researchers in this area to design higher quality studies and to produce clearer and more useful reports of their research. In turn, this can help to create a more complete evidence base that can be used to continually improve interventions in this domain.

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“…Three studies (i.e., Roberts et al (31) and York et al (45,46) applied constructs from Theory of Planned Behavior (3,18,26); the remaining 20 studies did not specify a theory.…”

Section: Facility Characteristicsmentioning

confidence: 99%

Preventing and Controlling Foodborne Disease in Commercial and Institutional Food Service Settings: A Systematic Review of Published Intervention Studies

Viator

Blitstein

Brophy

et al. 2015

Journal of Food Protection

View full text Add to dashboard Cite

show abstract

“…Such programs should learn from experiences gained during evaluations of training programs on hand washing practices (Green et al, 2007;Pragle, Harding, & Mack, 2007), on general food safety issues (Egan et al, 2007;Kassa et al, 2010;York et al, 2009) or, in a broader perspective, on effectiveness of programs on surface cleaning in institutional settings (Goodman et al, 2008;Matlow, Wray, & Richardson, 2012) or reducing of infections rates (Schweon, Edmonds, Kirk, Rowland, & Acosta, 2013). Although training and intervention had the intended result in some of these studies, education alone did not always result in improved hand washing practices or improved food safety practices (Egan et al, 2007;Green et al, 2007;Pragle et al, 2007;York et al, 2009). Therefore, these authors argued in favor of multidimensional approaches to also address barriers such as time pressure, inadequate facilities and supplies, lack of accountability, lack of involvement of managers and co-workers, and organizations that are not supportive of changing practices.…”

Section: Discussionmentioning

confidence: 99%

Reported behavior, knowledge and awareness toward the potential for norovirus transmission by food handlers in Dutch catering companies and institutional settings in relation to the prevalence of norovirus

2013

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“…It is based on the summation of a person's attitude toward the behavior, subjective norm, and perceived behavioral control, illustrated as BI = ∑ i = ATT i SN i PBC i (Figure 2.1) (Ajzen & Fishbein, 1980;Gollwitzer, 1999). Although, the TPB has been used extensively in health belief and health behavior research to uncover beliefs, other researchers have also used these beliefs to implement interventions within the restaurant environment (Godin & Kok, 1996;York et al, 2009a;York et al, 2009b). Once these primary beliefs have been identified, they can be targeted for change.…”

Section: Behavioral Intentionmentioning

confidence: 99%

Predicting and explaining behavioral intention and hand sanitizer use among US Army soldiers

Lin

Roberts

2017

American Journal of Infection Control

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Many pathogenic microorganisms are spread by contaminated hands and may lead to foodborne illness. The use of hand sanitizers can significantly reduce bacterial contamination and is an efficient and inexpensive method to prevent infections and sickness. Previous researchers have found that the routine use of hand sanitizers allowed the U.S. Army to significantly reduce illness. However, few studies have been conducted within a U.S. Army dining facility, which is considered to be one of the primary sources of foodborne illness within the U.S. Army. Therefore, using the Theory of Planned Behavior, the purpose of this study was to identify the behavioral intention, attitudes, subjective norms, and perceptions of control of using hand sanitizer among military personnel.The study targeted soldiers using a written survey during their lunch hour on the U.S.Army base at Fort Riley, KS. A total of 201 surveys were collected. All data were screened and entered into IBM SPSS for analysis.Results indicated that attitudes, subjective norms, and perceived behavioral control explained 64% of the variance in behavioral intention. Attitude and subjective norms were found to be significant predictors of behavioral intention, with attitude being the strongest predictor.In general, behavioral beliefs were positive among soldiers. Related to normative beliefs, soldiers did perceive negative social pressure from other soldiers not to use hand sanitizers.Analysis of control beliefs found soldiers perceived hand sanitizers were readily available, but disliked their smell and feel after application.Food production managers and Army commanders can use these results to implement hand sanitation behavioral interventions within military dining environments. Practical implications will likely translate to reduced healthcare costs, decreased absenteeism rates, and improved mission readiness.Some of the limitations include commonly perceived social psychology bias. Further, clustered samples were collected within one military installation in a relatively short amount of time.

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Foodservice Employees Benefit from Interventions Targeting Barriers to Food Safety

Cited by 41 publications

References 4 publications

Preventing and Controlling Foodborne Disease in Commercial and Institutional Food Service Settings: A Systematic Review of Published Intervention Studies

Preventing and Controlling Foodborne Disease in Commercial and Institutional Food Service Settings: A Systematic Review of Published Intervention Studies

Reported behavior, knowledge and awareness toward the potential for norovirus transmission by food handlers in Dutch catering companies and institutional settings in relation to the prevalence of norovirus

Predicting and explaining behavioral intention and hand sanitizer use among US Army soldiers

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