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Title EXTENDING THE THEORY OF PLANNED BEHAVIOR: FACTORS PREDICTING INTENTIONS TO PERFORM HANDWASHING PROTOCOL IN CROSS-CULTURAL FOODSERVICE SETTINGS
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Discipline/Department Nutrition, Hospitality, and Retailing
University/Publisher Texas Tech University
Abstract Annually billions of consumers worldwide experience foodborne illnesses attributed to sub-standard hygienic practices. A contributing issue often cited is inadequate and improper handwashing by foodservice workers. Handwashing compliance in the foodservice industry has been reported to be sub-optimal and in critical need of improvement. In order to achieve successful behavioral change, a range of personal, social, and environmental factors as well as barriers to performing food safety practices in retail foodservice establishments need to be addressed. Research shows relying on educational training alone is ineffective and likely to produce limited results. Therefore, a comprehensive intervention program that incorporates an educational component and addresses the ecological factors influential to the performance of handwashing behavior in the organizational infrastructure is needed to ensure optimal results. In-depth understanding of the relationships among factors influencing handwashing intention, handwashing behavior, and knowledge about handwashing performance would be useful to foodservice providers for the development and implementation of effective handwashing intervention programs. The purpose of this research was two-fold: (a) to develop a theoretical framework for the investigation of handwashing behavior in the foodservice context and (b) to validate the foodservice handwashing theoretical framework in a cross-cultural context. A research-based model incorporating the psychology-based Theory of Planned Behavior (TpB) was proposed to explain the relationships among ecological variables and to better understand the motivational factors underlying foodservice workers’ handwashing performance in two cultures, the United States (US) and Taiwan, Republic of China (ROC). Data were collected in the Fall of 2009 in the US and in the Fall of 2010 in Taiwan, ROC from a convenience sample comprised of undergraduate university students majoring in Hospitality Management and Culinary Arts programs who had foodservice work experience. For each cultural context, data were analyzed to assess the validity and reliability of the self-administered handwashing survey instrument and to evaluate the utility of the hypothesized TpB based model in examining handwashing behavior in foodservice settings. Further, data analysis was performed to examine the relationships among the multi-item variables including: (a) handwashing behavior, (b) intention, (c) attitude, (d) subjective norm, (e) perceived behavioral control, (f) subjective knowledge, (g) behavioral beliefs, (h) normative beliefs, and (i) control beliefs. The results of the confirmatory factor analysis indicated the handwashing assessment instrument (FS/HB-76) was successfully developed, having validity and reliability in measuring the constructs of the extended TpB to examine handwashing behavior in the foodservice context. Structural equation modeling (SEM) analyses showed acceptable model fit to the observed data from self-administered surveys suggesting the…
Subjects/Keywords Theory of planned behavior; Foodborne illness; Food safety; Food service; Handwashing
Contributors Harp, Shelley S. (Committee Chair); Stout, Betty L. (committee member); Kolyesnikova, Nataliya P. (committee member); Callison, Coy (committee member); Binkley, Margaret (committee member)
Language en
Country of Publication us
Record ID handle:2346/ETD-TTU-2011-05-1347
Repository tdl
Date Indexed 2020-04-11

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Texas Tech University, Pattarapong Burusnukul, May 2011 Subjective knowledge construct …………………….… 106 Behavioral intentions …………………………………… Previous handwashing behaviors ……………………… Demographic Variables ………………………………………… Years of foodservice work…

…Factors …………………………………….. Enabling Factors ……………………………………….... Reinforcing Factors …………………………………..….. vii 123 123 126 127 127 127 Texas Tech University, Pattarapong Burusnukul, May 2011 Theoretical Background and Hypotheses …………………………… Basic TpB…

…Research ………………............................... 167 Acknowledgements ………………..................................................... 168 References ………………………………………..……………………. 168 viii Texas Tech University, Pattarapong Burusnukul, May 2011 V. PREDICTING…

…Latent Model ………………………………………………………. Research Question ………………………………………………. Hypotheses ……………………………………………..…………. 207 212 213 213 Conclusions, Implications, and Recommendations ………………... 217 ix Texas Tech University, Pattarapong Burusnukul, May 2011…

…271 279 282 Texas Tech University, Pattarapong Burusnukul, May 2011 ABSTRACT Annually billions of consumers worldwide experience foodborne illnesses attributed to sub-standard hygienic practices. A contributing issue often cited is inadequate and…

…these findings should be accepted with caution in light of the revealed relationships among various influential factors and handwashing intention and behavior. xii Texas Tech University, Pattarapong Burusnukul, May 2011 For US foodservice workers…

…safety intervention programs and (b) used in managerial applications for improving handwashing compliance in the foodservice industry. xiii Texas Tech University, Pattarapong Burusnukul, May 2011 Data for this research were acquired from…

…foodservice, handwashing xiv Texas Tech University, Pattarapong Burusnukul, May 2011 LIST OF TABLES 3.1. 4.1. 4.2. 4.3. 4.4. 4.5. Factor Analysis of Handwashing Determinant Factors ……….................. 89 Extended Theory of Planned Behavior Construct…

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