Tags

Type your tag names separated by a space and hit enter

Preventing food-borne illness in food service establishments: Broadening the framework for intervention and research on safe food handling behaviors.
Int J Environ Health Res. 2007 Feb; 17(1):9-24.IJ

Abstract

Unsafe food handling practices in food service establishments are a major contributor to the transmission of food-borne illness. However, current worker education and training interventions demonstrate only modest success in changing food service worker behavior. We argue for more ecologically-oriented interventions that address both individual and contextual factors that influence safe food handling behaviors. We describe potential predisposing influences (e.g. knowledge, beliefs concerning risk of food-borne illness, perceived control, self-efficacy), enabling influences (e.g. intensity and quality of training, work pressure and pace, safety procedures and protocols, appropriate equipment) and reinforcing influences (e.g. management enforcement of policies, incentives for safe food handling, job stress and organizational justice) on worker behavior. Efforts to change food service workers' behaviors are more likely to be effective if they pay greater attention to the ecological context, address multiple influences on worker behavior, and view workers as partners in preventing food-borne illness in food service establishments.

Links

Publisher Full Text

Authors+Show Affiliations

Mitchell RE
Department of Psychology, North Carolina State University, Raleigh, North Carolina 27695-7650, USA. roger_mitchell@ncsu.edu
Fraser AM
No affiliation info available
Bearon LB
No affiliation info available

MeSH

BehaviorFood ContaminationFood HandlingFood ServicesFoodborne DiseasesHealth EducationHealth Knowledge, Attitudes, PracticeHumans

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

17365076

Citation

Mitchell, Roger E., et al. "Preventing Food-borne Illness in Food Service Establishments: Broadening the Framework for Intervention and Research On Safe Food Handling Behaviors." International Journal of Environmental Health Research, vol. 17, no. 1, 2007, pp. 9-24.
Mitchell RE, Fraser AM, Bearon LB. Preventing food-borne illness in food service establishments: Broadening the framework for intervention and research on safe food handling behaviors. Int J Environ Health Res. 2007;17(1):9-24.
Mitchell, R. E., Fraser, A. M., & Bearon, L. B. (2007). Preventing food-borne illness in food service establishments: Broadening the framework for intervention and research on safe food handling behaviors. International Journal of Environmental Health Research, 17(1), 9-24.
Mitchell RE, Fraser AM, Bearon LB. Preventing Food-borne Illness in Food Service Establishments: Broadening the Framework for Intervention and Research On Safe Food Handling Behaviors. Int J Environ Health Res. 2007;17(1):9-24. PubMed PMID: 17365076.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Preventing food-borne illness in food service establishments: Broadening the framework for intervention and research on safe food handling behaviors. AU - Mitchell,Roger E, AU - Fraser,Angela M, AU - Bearon,Lucille B, PY - 2007/3/17/pubmed PY - 2007/4/6/medline PY - 2007/3/17/entrez SP - 9 EP - 24 JF - International journal of environmental health research JO - Int J Environ Health Res VL - 17 IS - 1 N2 - Unsafe food handling practices in food service establishments are a major contributor to the transmission of food-borne illness. However, current worker education and training interventions demonstrate only modest success in changing food service worker behavior. We argue for more ecologically-oriented interventions that address both individual and contextual factors that influence safe food handling behaviors. We describe potential predisposing influences (e.g. knowledge, beliefs concerning risk of food-borne illness, perceived control, self-efficacy), enabling influences (e.g. intensity and quality of training, work pressure and pace, safety procedures and protocols, appropriate equipment) and reinforcing influences (e.g. management enforcement of policies, incentives for safe food handling, job stress and organizational justice) on worker behavior. Efforts to change food service workers' behaviors are more likely to be effective if they pay greater attention to the ecological context, address multiple influences on worker behavior, and view workers as partners in preventing food-borne illness in food service establishments. SN - 0960-3123 UR - https://www.unboundmedicine.com/medline/citation/17365076/Preventing_food_borne_illness_in_food_service_establishments:_Broadening_the_framework_for_intervention_and_research_on_safe_food_handling_behaviors_ L2 - https://www.tandfonline.com/doi/full/10.1080/09603120601124371 DB - PRIME DP - Unbound Medicine ER -