Food Protection Trends - July/August 2019 - 315

a thermometer to check the temperature of food), proper
handwashing had the most overall quotes related to the
TPB constructs, followed closely by use of a thermometer
to check the temperature of food. These results indicate that
participants discussed handwashing more actively than the
other two practices. Consistent with this result, in a study
by Clayton et al. (4) to explore salient beliefs of consumers
related to food safety, the most reported food safety action
was handwashing. Shapiro et al. (16) reported consumers felt
more control over and had more positive attitudes toward
handwashing than toward using thermometers. However,
in contrast to the results of this study, a study conducted by
Howells et al. (8) to explore barriers to performing proper
handwashing, cleaning and sanitizing, and using a thermometer found that the number of barriers identified by restaurant employees was highest for cleaning and sanitizing work
surfaces, next highest for using a thermometer, and lowest for
handwashing.
For proper handling of food and work surfaces and
handwashing, control beliefs were referred to more
frequently than behavioral beliefs, indicating that factors
perceived as impeding or facilitating (control beliefs) proper
handwashing and handling of food and work surfaces have
more impact on these participants than the perceived
consequences of the practices (behavioral beliefs). However,
for using a thermometer, behavioral beliefs were mentioned
more frequently than control beliefs, indicating the perceived
consequences (behavior beliefs) of using a thermometer
has greater impact on these participants than the factors
perceived as impeding or facilitating (control beliefs) the
use of a thermometer. As previously mentioned, behavioral
beliefs are linked to one's attitude and control beliefs are
linked to one's perceived behavioral control, both of which
directly influence one's behavioral intention.
In line with these results, Phillip and Anita (11) identified TPB factors that impact food handlers' behavioral
intention to properly handle food as follows: subjective
norms had the greatest impact, followed by perceived
behavior control and then attitude toward the behavior.
However, Pilling and colleagues (12) reported that attitudes of foodservice employees significantly predicted the
behavioral intention of handwashing, using thermometers,
and sanitizing surfaces. In this study, control beliefs, an
antecedent to perceived behavior control, were discussed
more often than behavioral beliefs, an antecedent to attitude; this highlights the importance of control beliefs and
perceived behavioral control for these participants.
All three food safety practices overlapped with regard
to several themes. Among all three practices, the most
frequently mentioned advantage was keeping food safe.
Having adequate and accessible resources and equipment
was the most frequently mentioned facilitator. Being too
time consuming was identified as a disadvantage as well as a
barrier to properly following all three food safety practices.

In agreement with the results of this study, Green and
Selman (7) reported time pressure as a factor impacting the
food safety practices of handwashing, cross-contamination
prevention, and thermometer use.
"Time consuming" was a frequently identified disadvantage and barrier. For the specific practices of proper handwashing and handling of food and work surfaces, the most
frequently mentioned disadvantage and barrier was that performing the practice was time consuming. The most frequently mentioned disadvantage to using a thermometer was the
need for thermometer calibration; however, this was followed
closely by the perception that the practice was too time consuming. The most frequently mentioned barrier was unclear
procedures, followed closely by the view that performing the
practice was too time consuming. Congruent to the results in
this study, Howells et al. (8) identified time constraints as the
greatest barrier for three food safety practices (cleaning and
sanitizing, handwashing, and thermometer use).
Among all four focus groups, employees perceived
their co-workers, the students, their supervisor, and the
school nutrition director as important people who would
care whether the employee performed the three practices
properly. Green and Selman (7) also reported management
and co-worker emphasis as factors impacting food safety
practices for food workers.
The results provide insight into factors that affect employees' behavior and that may prevent them from applying
their knowledge to follow proper food safety practices. This
elicitation study has identified school nutrition employees'
thoughts and feelings about three food safety practices,
which strongly determine their attitude, subjective norm, and
perceived behavioral control. According to TPB (1), salient
beliefs, attitudes, subjective norms, perceived behavioral
control, and behavioral intention allow for the understanding
and prediction of behavior. Identifying the most common
beliefs about proper handwashing, handling of food and
work surfaces, and using a thermometer, then, is an essential
first step for the development of interventions to motivate
employees to practice safe food handling in school nutrition
programs. Results from this study suggest that intervention
strategies to improve food safety practices in school nutrition
settings should do the following: target employees' behavioral beliefs related to keeping food safe to reduce illness;
focus on control beliefs related to access to-and availability
of-proper equipment, resources, and supplies; and highlight
social pressures from other employees, parents, and students.
Greater emphasis should be placed on the food safety practices relating to proper handwashing and using a thermometer
to check the temperature of food.
The use of purposive sampling limits generalization to an
entire population. However, school nutrition settings across
the U.S. are required to abide by various federal regulations and
laws, which creates a fairly standardized, homogeneous system
of practices and procedures, allowing for generalizations

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Food Protection Trends - July/August 2019

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