Food Protection Trends - July/August 2019 - 313

table 4. themes for using a thermometer for behavioral and control beliefs (n = 43)
Themes
Behavioral Beliefs
Advantage
Food safety
Food quality
Pride in employee work
Regulatory compliance
Disadvantage
Thermometer calibration
Time consuming
Unnecessary step
Food quality reduction
Cross-contamination
Control Beliefs
Facilitator
Adequate/Accessible thermometers
Communication and teamwork
Good record keeping procedures
Barrier
Unclear procedures
Attitude
Time consuming
Adequate/Accessible thermometers

For behavioral beliefs, participants were asked to list good
and bad results of properly using a thermometer to check the
temperature of food, as well as reasons why employees would
want or not want to follow this practice. Identifying these
advantages and disadvantages to performing the behavior
assists in determining an individual's attitude toward using a
thermometer to check the temperature of food. Advantages
(n = 60) were referred to more frequently than disadvantages
(n = 49) by participants.
Themes that emerged from the category of advantages
for proper use of a thermometer included food safety, food
quality, pride, and regulatory compliance. Statements related
to regulatory compliance were referred to as an advantage in
three focus groups, and all other themes were mentioned in
all four focus groups.
"Food safety" (n = 24) referred to preventing the growth
of microorganisms and thereby preventing illness. One employee used a thermometer to ensure "that the food is cooked
thoroughly so no one gets sick."

Frequency of text references

24
15
13
8
17
13
12
4
3

23
8
5
11
10
6
5

"Food quality" (n = 15) included aspects such as flavor,
better food, children liking the food, and food items being
cold or dry. Employees stated that "the food [is] better
because we're serving hot or warm food and not room
temperature food" and "you don't want to serve warm fruit."
The theme "pride" (n = 13) included topics such as feeling
that employees are supposed to properly use a thermometer to
check the temperature of food, feeling that the employee must
follow this practice, feeling that following the practice improves
skills as a cook at home and work, and knowing when food is
done. One employee stated, "I like hearing the kids say, 'You're
the best cooker ever'. If it's hot, they're going to tell you that. If
it's cold, they're going to say, 'That is not good'."
"Regulatory compliance" (n = 8) included topics related to
the employee perception that they are required to check the
temperature of food because of rules or laws. "It's the rule. It's
the law," and "We're supposed to check it," are examples of
"regulatory compliance" statements.
Themes that emerged from the category of disadvantages
for proper use of a thermometer included "thermometer

July/August Food Protection Trends

313



Food Protection Trends - July/August 2019

Table of Contents for the Digital Edition of Food Protection Trends - July/August 2019

Evaluation of STEC on Beef Intended for Non-intact Use After Treatment with Microwaves and Low Temperature Storage
Assessing Food Safety Behavior: Salient Beliefs of School Nutrition Employees
A Review of Food Recalls in Canada: A Nationwide Survey
Beyond the Bio Byron Chaves
PDG Highlight Seafood Safety and Quality Professional Development Group
General Interest Paper Control of Fishborne Parasites in the Food Industry
General Interest Paper Managing Vibrio Risk in Oysters
General Interest Paper Meeting Review: Food Waste and Sustainability–Strategies to Improve Food Safety, Food Security
Industry Products
Coming Events
Food Protection Trends - July/August 2019 - Cover1
Food Protection Trends - July/August 2019 - Cover2
Food Protection Trends - July/August 2019 - 289
Food Protection Trends - July/August 2019 - 290
Food Protection Trends - July/August 2019 - 291
Food Protection Trends - July/August 2019 - 292
Food Protection Trends - July/August 2019 - 293
Food Protection Trends - July/August 2019 - 294
Food Protection Trends - July/August 2019 - 295
Food Protection Trends - July/August 2019 - Evaluation of STEC on Beef Intended for Non-intact Use After Treatment with Microwaves and Low Temperature Storage
Food Protection Trends - July/August 2019 - 297
Food Protection Trends - July/August 2019 - 298
Food Protection Trends - July/August 2019 - 299
Food Protection Trends - July/August 2019 - 300
Food Protection Trends - July/August 2019 - 301
Food Protection Trends - July/August 2019 - 302
Food Protection Trends - July/August 2019 - 303
Food Protection Trends - July/August 2019 - 304
Food Protection Trends - July/August 2019 - Assessing Food Safety Behavior: Salient Beliefs of School Nutrition Employees
Food Protection Trends - July/August 2019 - 306
Food Protection Trends - July/August 2019 - 307
Food Protection Trends - July/August 2019 - 308
Food Protection Trends - July/August 2019 - 309
Food Protection Trends - July/August 2019 - 310
Food Protection Trends - July/August 2019 - 311
Food Protection Trends - July/August 2019 - 312
Food Protection Trends - July/August 2019 - 313
Food Protection Trends - July/August 2019 - 314
Food Protection Trends - July/August 2019 - 315
Food Protection Trends - July/August 2019 - 316
Food Protection Trends - July/August 2019 - A Review of Food Recalls in Canada: A Nationwide Survey
Food Protection Trends - July/August 2019 - 318
Food Protection Trends - July/August 2019 - 319
Food Protection Trends - July/August 2019 - 320
Food Protection Trends - July/August 2019 - 321
Food Protection Trends - July/August 2019 - 322
Food Protection Trends - July/August 2019 - 323
Food Protection Trends - July/August 2019 - 324
Food Protection Trends - July/August 2019 - 325
Food Protection Trends - July/August 2019 - Beyond the Bio Byron Chaves
Food Protection Trends - July/August 2019 - 327
Food Protection Trends - July/August 2019 - 328
Food Protection Trends - July/August 2019 - 329
Food Protection Trends - July/August 2019 - 330
Food Protection Trends - July/August 2019 - 331
Food Protection Trends - July/August 2019 - 332
Food Protection Trends - July/August 2019 - PDG Highlight Seafood Safety and Quality Professional Development Group
Food Protection Trends - July/August 2019 - General Interest Paper Control of Fishborne Parasites in the Food Industry
Food Protection Trends - July/August 2019 - 335
Food Protection Trends - July/August 2019 - 336
Food Protection Trends - July/August 2019 - 337
Food Protection Trends - July/August 2019 - General Interest Paper Managing Vibrio Risk in Oysters
Food Protection Trends - July/August 2019 - 339
Food Protection Trends - July/August 2019 - 340
Food Protection Trends - July/August 2019 - 341
Food Protection Trends - July/August 2019 - 342
Food Protection Trends - July/August 2019 - 343
Food Protection Trends - July/August 2019 - 344
Food Protection Trends - July/August 2019 - 345
Food Protection Trends - July/August 2019 - 346
Food Protection Trends - July/August 2019 - 347
Food Protection Trends - July/August 2019 - General Interest Paper Meeting Review: Food Waste and Sustainability–Strategies to Improve Food Safety, Food Security
Food Protection Trends - July/August 2019 - 349
Food Protection Trends - July/August 2019 - 350
Food Protection Trends - July/August 2019 - 351
Food Protection Trends - July/August 2019 - 352
Food Protection Trends - July/August 2019 - 353
Food Protection Trends - July/August 2019 - Industry Products
Food Protection Trends - July/August 2019 - 355
Food Protection Trends - July/August 2019 - 356
Food Protection Trends - July/August 2019 - 357
Food Protection Trends - July/August 2019 - Coming Events
Food Protection Trends - July/August 2019 - Cover3
Food Protection Trends - July/August 2019 - Cover4
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