Predicting intentions to adopt safe home food handling practices. Applying the theory of planned behavior

While most home cooks know about safe home food handling procedures, compliance is generally low and has not been much improved by campaigns. Foodborne disease is a common cause of illness, hospitalization and even death, and many of these illnesses are caused by unsafe home food practices. Using th...

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Bibliographic Details
Published in:Appetite 2011-02, Vol.56 (1), p.96-103
Main Authors: Shapiro, Michael A., Porticella, Norman, Jiang, L. Crystal, Gravani, Robert B.
Format: Article
Language:English
Subjects:
Adolescent
Adult
Aged
Aged, 80 and over
Attitude to Health
attitudes and opinions
Biological and medical sciences
compliance
Cooking - instrumentation
Cooking - methods
cross contamination
disease control
Feeding. Feeding behavior
Female
food handling
Food Handling - methods
Food safety
Food Safety - methods
food sanitation
Food thermometer
Foodborne Diseases - prevention & control
Fundamental and applied biological sciences. Psychology
Hand hygiene
hand washing
health information
Home food handling practices
home food preparation
human behavior
Humans
Hygiene
Intention
intentions
Male
Medical sciences
Metabolic diseases
Middle Aged
Models, Theoretical
prediction
Psychology. Psychoanalysis. Psychiatry
Psychology. Psychophysiology
raw meat
Risk Reduction Behavior
Self Efficacy
Temperature
Theory of planned behavior
Thermometers
Vertebrates: anatomy and physiology, studies on body, several organs or systems
Young Adult
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Summary:While most home cooks know about safe home food handling procedures, compliance is generally low and has not been much improved by campaigns. Foodborne disease is a common cause of illness, hospitalization and even death, and many of these illnesses are caused by unsafe home food practices. Using the theory of planned behavior as a model, survey data were analyzed. Perceived behavioral control was the strongest predictor of behavioral intentions for both hand washing and food thermometer use. Subjective norm was the next strongest predictor for thermometer use, while attitude towards the behavior was the next strongest predictor for hand washing. This is consistent with earlier focus group results for thermometer use and suggests some possible strategies for designing future home food safety messages.
ISSN:0195-6663
1095-8304
DOI:10.1016/j.appet.2010.11.148