Predicting intentions to adopt safe home food handling practices. Applying the theory of planned behavior

Food safety training and evaluation of handwashing intention among fresh produce farm workers

“…The importance of control (Jenner, Watson, Miller, Jones, & Scott, 2002) and time (O'Boyle, Henly, & Larson, 2001) had been demonstrated in hand hygiene studies within a hospital setting. Furthermore, attitudes were the consistent significant predictor for handwashing behaviour in other studies (O'Boyle et al, 2001;Pilling et al, 2008;Shapiro et al, 2011). In this study, even though attitude and subjective norms were positively skewed, both these components were not significant predictors for handwashing intention.…”

“…Behavioural intention has been identified as the most immediate determinant of behaviour (Fishbein & Ajzen, 1975;Shapiro et al, 2011). In this study, we aim to apply the TPB framework to investigate handwashing intention among fresh produce farm workers.…”

“…The Theory of Planned Behaviour (TPB) model was used to evaluate the factors influencing the farm workers' intention for handwashing. The advantage of using the TPB framework is that it helps to determine which factors best predict the intent to perform a behaviour (Shapiro, Porticella, Jiang, & Gravani, 2011). A better understanding of the beliefs among fresh produce farm workers on their adherence to hand hygiene may help in targeting specific components of the TPB for further improvement.…”

A structural modeling on food safety knowledge, attitude, and behaviour among Bum Bum Island community of Semporna, Sabah

“…Study of Porticella, Shapiro, and Gravani (2008) regarding social barrier to safer food preparation and storage practices among consumers revealed that participants did not believe that the recommended safe food practices such as using food thermometer was effective in reducing the foodborne diseases, and thought that this may waste their time and money. Hence, positive attitude only can be cultivated when one believes that using food thermometer can reduce the chance of foodborne disease, then only good food handling practices can be applied (Shapiro et al, 2011).…”

“…According to the theory of planned behaviour, attitude towards the given behaviour is assumed as a function of an individual's behavioural belief (Shapiro, Porticella, Jiang, &Gravani, 2011). McCurdy, Hillers, andCann (2005) had found that most of the consumer refused to use food thermometer as they believed that the use of thermometer was inconvenient and implied inexperience in cooking.…”