The role of Optimistic Bias in safe food handling behaviours in the food service sector

Rodrigues, Kelly Lameiro; Eves, Anita; Neves, Caroline Pereira das; Souto, Bruna Kerstner; Anjos, Sara Joana Gadotti dos

doi:10.1016/j.foodres.2019.108732

Cited by 12 publications

(10 citation statements)

References 53 publications

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“…Although the path coefficient for job crafting and burnout was not high for food safety violations, we can consider the result relevant. Food safety behavior in the workplace is a multifactorial construct influenced by countless other factors, both psychosocial and organizational [ 111 ] , such as risk perception [ 112 ], optimistic bias [ 113 , 114 ], food safety knowledge [ 115 ] , standards [ 116 ], food safety culture [ 13 ], and others, which divide the influence on safe food into myriad parts.…”

Section: Discussionmentioning

confidence: 99%

Job Crafting and Burnout as Predictors of Food Safety Behaviors in the Foodservice Industry

Nascimento

Silva

Stedefeldt

et al. 2022

Foods

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This study aimed to investigate whether job crafting, burnout, and work engagement predict food safety behaviors in the foodservice industry. It was a cross-sectional study conducted in Cuiabá (Brazil) among foodservice workers. Four instruments were used among foodservice workers for the examination: (a) job demands and resources, (b) job satisfaction, (c) burnout, and (d) work engagement. Food safety practices were measured using a validated risk-based checklist. Partial least squares structural equation modeling was used to test the hypothesis model. In this study, 22 restaurants and 302 foodservice workers were examined. It was found that the “job demands-resources” model was valid for foodservice workers, i.e., burnout was strongly predicted by job demands (β = 0.550; p < 0.001); job resources were a positive predictor of work engagement (β = 0.258; p < 0.001); and burnout was a negative predictor of work engagement (β = −0.411; p < 0.001). Food safety violations were predicted by job crafting (β = −0.125; p = 0.029) and burnout (β = 0.143; p = 0.016). The results indicate that mitigating burnout and increasing job crafting can be important supporting strategies to improve food safety behaviors.

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Section: Discussionmentioning

confidence: 99%

Job Crafting and Burnout as Predictors of Food Safety Behaviors in the Foodservice Industry

Nascimento

Silva

Stedefeldt

et al. 2022

Foods

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“…Given the socioeconomic differences, the responses may differ for low-income or high-income countries. In this respect, cross-cultural studies should be conducted, highlighting different cultural behaviors toward FS, such as the work of Nyarugwe et al (2020a, 2020b) and Rodrigues et al (2020). Brazil is noted for having a high score (=76) of the uncertainty avoidance index (UAI) (Hofstede Insights, 2020).…”

Section: Discussionmentioning

confidence: 99%

Unveiling the food safety climate’s paths to adequate food handling in the hospitality industry in Brazil

Andrade

Stedefeldt

Zanin

et al. 2021

IJCHM

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Purpose This study aims to explore whether the application of a positive food safety (FS) climate reduces the number of FS violations in the hospitality industry. Design/methodology/approach The sample comprised 271 food handlers in six hotels and 12 restaurants in Brazil. FS climate and risk perceptions were evaluated by self-applicable questionnaires. FS violations were evaluated through observations during the workday. Structural equation modeling with partial least squares was used to test four hypotheses. Findings The findings of this study suggest that a positive FS climate reduces the number of FS violations. It was also observed that risk perception moderated the relationship between FS climate and violations. Physical structure was also identified as a predictor of adequate FS practices. Practical implications The results indicate that restaurant owners and managers should invest in actions toward a positive FS climate. Originality/value It is evident that FS climate elements should be evaluated together, providing a better understanding of the organizational climate and FS culture. Additionally, the bi-directional effect of risk perception was discussed, affecting and being affected by adequate FS practices. To the best of authors’ knowledge, this is the first study to model the FS climate in the hospitality sector and discuss the implications.

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“…22) point out, these elements have been used to adapt interventions to different minority groups as well as create sensitive and relevant messaging. However, an additional challenge with implementation of food safety interventions is that the food handlers own health is not at stake (87,88). For example, in a study of produce growers, the Health Belief Model has been found useful in understanding produce growers use of personal protective equipment when applying hazardous pesticides but less useful in understanding their use of food safety risk management practices (85,106).…”

Section: Six Steps Of the Knowledge Sharing Process Modelmentioning

confidence: 99%

New Approach to Food Safety Training: A Review of a Six-Step Knowledge-Sharing Model

Yeargin

Gibson

Fraser

2021

Journal of Food Protection

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Significant resources including both human and financial capital have been dedicated to developing and delivering food handler training programs to meet government and organizational mandates. Even with the plethora of food safety-oriented training programs, there is scant empirical evidence documenting their effectiveness suggesting the need to rethink the design and delivery of food safety training for food handlers. One underlying assumption of most training programs is that food handlers engage in unsafe practices because of lack of knowledge. As a result, many training curricula are designed to improve knowledge assuming behavior will change as knowledge increases. However, food handlers often return to their work environment and try to implement their new knowledge with minimal success. One explanation for this is that the training context and the implementation context often differ making it difficult for the food handler to transfer what they learned into practice. Understanding the connection between knowledge, the organization, and its environment is critical to knowledge implementation. The focus of this review is to describe a six-step knowledge sharing model. Here, knowledge sharing is broadly defined as the process of creating then using knowledge in order to change a practice or behavior. Our proposed knowledge sharing model is comprised of six steps: generation, adaptation, dissemination, reception, adoption, and implementation. We have organized this model into two dyads: (1) transfer between researcher (i.e., knowledge generators) and educator and (2) transfer between educator and food handler (i.e., knowledge implementers). In order to put into practice this proposed model for developing and delivering effective food safety training for food handlers, suggested actions that can be performed within each step of the knowledge sharing process have been provided.

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The role of Optimistic Bias in safe food handling behaviours in the food service sector

Cited by 12 publications

References 53 publications

Job Crafting and Burnout as Predictors of Food Safety Behaviors in the Foodservice Industry

Job Crafting and Burnout as Predictors of Food Safety Behaviors in the Foodservice Industry

Unveiling the food safety climate’s paths to adequate food handling in the hospitality industry in Brazil

New Approach to Food Safety Training: A Review of a Six-Step Knowledge-Sharing Model

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