The DOI matches its Crossref record; 22 of the 23 references it cites were found in a registry or an index.
Appreciation of Food Safety Practices Based on Level of Experience
Open accessAbstract
This study sought to determine if no experience, basic experience, or well-informed experience (defined as basic experience and formal food safety training) in a foodservice operation would influence attitudes, subjective norms, and perceived behavioral control toward three important behaviors that can help prevent foodborne illness (handwashing, using thermometers, and sanitizing work surfaces). Results suggest that formal training increases respondents' appreciation of the importance of these food safety practices. Those with formal food safety training identified more attitude, subjective norm, and perceived behavioral control constructs than participants with basic experience or no experience in foodservice. Factors that help and impede employees in following proper food safety practices were identified. Foodservice operators and sanitarians can utilize these results to employ strategies to address the barriers preventing employees from applying food safety practices and to increase compliance with food safety regulations during individual inspections within operations, respectively.
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Self-citationRestaurant Employees' Perceptions of Barriers to Three Food Safety Practices
Howells, A. D., Roberts, K. R., Shanklin, C. W., Pilling, V. K., Brannon, L. A., & Barrett, B. B. (2008) · Journal of the American Dietetic Association · doi:10.1016/j.jada.2008.05.010 · Cited by 83
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Metadata
- Authors
- Brannon, L. A., York, V. K., Roberts, K. R., Shanklin, C. W., & Howells, A. D.
- Affiliations
- Kansas State University (US)
- Corresponding author
- Shanklin, Carol W.
- Venue
- Journal of Foodservice Business Research
- Publisher
- Informa UK Limited
- Published
- 2009-06-05
- Volume
- 12
- Issue
- 2
- Pages
- 134-154
- ISSN
- 1537-8020 (ISSN-L)
- 1537-8039
- OpenAlex
- W2053720985
- Cited by
- 58
- References
- 23
- Citations by year
- 2026: 2 · 2025: 4 · 2024: 3 · 2023: 4 · 2022: 3 · 2021: 2 · 2020: 4 · 2019: 3 · 2018: 5 · 2017: 4 · 2016: 1 · 2015: 6 · 2014: 4 · 2013: 6 · 2012: 3
- FWCI
- 2.65
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Locations
- Journal of Foodservice Business Research (publishedVersion)
- K-State Research Exchange (Kansas State University) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
- Life Sciences › Agricultural and Biological Sciences › Food Science › Salmonella and Campylobacter epidemiology
- Social Sciences › Safety Research › Occupational Health and Safety Research
- Keywords
- food safety practices, food service workers, food safety training, foodborne illness prevention, hand washing, thermometers, surface sanitization, attitudes, subjective norms, perceived behavioral control, barriers to adherence, food safety inspection, employee experience
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