A Food Safety Belief Model for Latino(A) Employees in Foodservice

被引：10
|
作者：
Cho, Seonghee [1 ]
Hertzman, Jean [2 ]
Erdem, Mehmet [2 ]
Garriott, Patton O. [3 ]
机构：
[1] Univ Missouri, Columbia, MO 65211 USA
[2] Univ Nevada, Harrah Hotel Coll, Las Vegas, NV 89154 USA
[3] Univ Missouri, Dept Educ Sch & Counseling Psychol, Columbia, MO 65211 USA
来源：
JOURNAL OF HOSPITALITY & TOURISM RESEARCH | 2013年 / 37卷 / 03期
关键词：
food safety; Latino; foodservice; training; employees; PROGRAM PARTICIPANTS; SERVICE WORKERS; KNOWLEDGE; BEHAVIOR; INTERVENTION; PERCEPTIONS; HANDLERS;
D O I：
10.1177/1096348012436378
中图分类号：
F [经济];
学科分类号：
02 ;
摘要：
Reducing the risk and occurrence of foodborne illness is a priority for the foodservice industry. Despite the large presence of Latino(a)s in the foodservice workforce, there is little research on attitudes toward food safety and related behavior among this group. This study employed the health belief model to investigate Latino(a) foodservice employees' attitudes toward food safety and the antecedents of food safety behavior. Results showed that food safety knowledge did not affect self-reported food safety behavior but did significantly predict perceived susceptibility, severity, and barriers. The analysis also indicated that perceived benefits have a direct impact on food safety behavior.
引用
收藏
页码：330 / 348
页数：19
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