Food Protection Trends - January 2009 - (Page 27) TABLE 4. TpB direct and indirect belief comparisons between managers with and without food safety certification Mean ± Standard Deviation Overall (n = 236) Direct Measuresa Attitude Subjective norm Perceived behavioral control Behavioral intention Indirect Measuresb Behavioral Beliefs Ensuring safe food Increase employees’ awareness of food safety Help maintain operations’ reputation Increase food safety practices of employees Better food quality Decrease lawsuits Keeping customers satisfied Reduce food waste Increase employee satisfaction Normative Beliefs Health inspector Customers Long-term employees Vendors Supervisor Short-term employees Certified Operations (n = 162) Non-certified Operations (n = 72) t p 6.26 ± 0.76 5.89 ± 1.39 5.22 ± 2.10 5.88 ± 1.59 6.32 ± 0.75 6.08 ± 1.31 5.00 ± 2.21 6.16 ± 1.34 6.14 ± 0.78 5.44 ± 1.52 5.67 ± 1.76 5.22 ± 1.92 1.589 3.097 -2.500 3.73 .115 .002* .013* .000* 18.43 ± 4.87 17.68 ± 5.94 17.66 ± 5.52 17.42 ± 5.90 17.16 ± 6.17 16.83 ± 7.13 16.36 ± 6.65 12.78 ± 8.32 12.67 ± 7.82 19.10 ± 6.00 15.85 ± 8.83 13.04 ± 9.35 12.57 ± 9.73 13.24 ± 9.96 5.81 ± 11.31 19.03 ± 4.48 18.39 ± 5.31 17.94 ± 5.23 17.91 ± 5.53 17.89 ± 5.65 17.50 ± 6.64 16.57 ± 6.57 13.56 ± 7.98 12.94 ± 7.69 19.12 ± 5.83 15.58 ± 8.59 13.90 ± 8.24 13.76 ± 8.97 14.59 ± 9.20 6.34 ± 11.03 17.11 ± 5.47 16.00 ± 6.95 16.93 ± 6.18 16.19 ± 6.61 15.35 ± 6.99 15.29 ± 8.03 15.69 ± 6.89 10.99 ± 8.89 11.83 ± 8.15 18.97 ± 6.53 16.22 ± 9.51 11.10 ± 11.38 10.06 ± 10.84 10.16 ± 10.93 4.43 ± 11.88 2.61 2.599 1.210 1.926 2.72 2.044 0.908 2.105 .971 .162 -0.489 1.878 2.522 2.994 1.156 .010* .011* .229 .057 .008* .043* .366 .037* .333 .872 .626 .063 .013* .003* .250 = 5.89 ± 1.39), and perceived that they are able (M = 5.22 ± 2.10) to offer food safety training to employees. These results are supported by Giampaoli, Sneed, Cluskey, and Koenig (23), who also found that managers had a positive attitude about food safety programs. For the indirect measures (see Table 3), managers generally believed that training would increase the probability of serving safe food (M = 18.43 ± 4.87), increase employees’ awareness of food safety (M = 17.68 ± 5.94), and help maintain the operations’ reputation (M = 17.66 ± 5.52). Managers also rated the health inspector (M = 19.10 ± 6.00), customers (M = 15.8 ± 8.83), and long-term employees (M = 13.04 ± 9.35) as the top three important referents who cared if they offered food safety training to employees. Managers felt that they had the most control over employee scheduling (M = 8.17 ± 9.30) and manager’s time (M = 7.38 ± 9.70) and the least control over lack of targeted training materials (M = 2.20 ± 8.64) and lack of on-site training opportunities (M = 4.27 ± 10.31). Ownership structure Independent samples t-tests determined the differences in the direct measures and indirect measures based on whether managers classified their restaurant as an independent or chain operation (Table 3). For the direct measures, only perceived behavioral control was significantly different between the two. Chain operations had lower mean scores than their independent counterparts (t = 3.432, P = .001), indicating that chain operations felt that they had less control over offering food safety training than independent restaurant managers. For indirect beliefs, managers in chain operations indicated that food safety training would improve overall food quality (t = -2.071, P = .039) and keep customers satisfied (t = -2.668, P = .008). Managers of chain operations also felt that their customers (t = -3.031, P = .003) and supervisors (t = -6.094, P = .000) had the greatest influence on their decision to train employees in food safety. There were no differences between the control beliefs (training, time, money, employees) of chain and independent restaurant managers. Although the results of the comparisons between chain and independent restaurant operations are meaningful, it should be noted that this study a significantly greater number of restaurant managers certified in food safety were employed in chain operations (n = 92) than in independent operations (n = 72) (P = .002). Although this may seem to jeopardize these results, the demographic and training characteristics of the sample JANUARY 2009 | FOOD PROTECTION TRENDS 27
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