Validating a Food Safety Instrument

Abstract

Food safety management poses a continual challenge for the commercial food service industry. Deficiencies in employee food safety knowledge and poor attitudes toward the importance of food safety can result in practices that increase the risk of foodborne illness. The purpose of this study was twofold: (1) to assess and compare the food safety knowledge and attitudes of employees in fine dining and quick service restaurants; and, (2) to validate a measurement instrument used in prior research about food safety management. In this study, quick service restaurant employees had a lower composite score on their overall knowl-difference between the two groups was found in their knowledge and attitudes toward the critical control points of cooling and reheating. However, significant differences between the two groups in the other three areas (cross-contamination, home practice and safe handling practice) were not found. The results of this study are potentially useful for researchers and managers involved with food safety training.

Development and validation of a food safety survey for older adults

“…This indicates that the three food handling factors demonstrated adequate internal consistency; however, the lower end of the 95% confidence interval fell below 0.7 for the Handling of Processed Meats and Food Thermometer Use with Poultry scales, which is not uncommon in the early stages of survey-based research (Al-Makhroumi et al. , 2022; Field, 2018; Johnson et al. , 2004; Medeiros et al.…”

“…Cronbach's alpha improved to 0.65 if the barrier to avoid rinsing or washing poultry was removed; however, this question was retained based on its underlying merit. Cronbach's alpha values below 0.7 are not uncommon in survey-based research, particularly in the early stages (Al-Makhroumi et al, 2022;Johnson et al, 2004;Medeiros et al, 2004). Two items each loaded on factors three and four.…”

“…Finally, two items loaded on factor three, named the "Washing or Rinsing Poultry" subscale, with a Cronbach's alpha of 0.76 (95% CI: 0.70-0.81). This indicates that the three food handling factors demonstrated adequate internal consistency; however, the lower end of the 95% confidence interval fell below 0.7 for the Handling of Processed Meats and Food Thermometer Use with Poultry scales, which is not uncommon in the early stages of surveybased research (Al-Makhroumi et al, 2022;Field, 2018;Johnson et al, 2004;Medeiros et al, 2004;Portney and Watkins, 2015;Tavakol and Dennick, 2011). It should be noted that the purpose of this research was to evaluate food safety behaviors in the context of underlying behavioral motivations; therefore, construct rather than criterion-related validity was evaluated.…”

“…Cronbach’s alpha values below 0.7 are not uncommon in survey-based research, particularly in the early stages (Al-Makhroumi et al. , 2022; Johnson et al. , 2004; Medeiros et al.…”

Food Safety Knowledge and Hygienic Practices among Vendors of Vegetable Salads in Pipeline Ward of Nairobi County, Kenya

“…Respondents with a high level of education reported higher knowledge scores than those with a lower level. According to Johnson et al (2003) there is a direct relationship between education level and experience on food safety knowledge. Education level, residential area, age, gender, socio-economic status and employment status have been shown to affect food safety knowledge, attitude, behaviors, perception and practice (Soon et al, 2012;Zyoud et al, 2019).…”