Improving food safety compliance of potential employees through a novel model of knowledge, attitude, commitment, and practice

The global burden of foodborne illnesses remains high due to consumption of contaminated food. Vigilant attention from all, particularly food handlers, is needed to address food safety concerns and minimize the risks that affect consumer health, international business, and tourism worldwide. The mai...

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Published inJournal of food science Vol. 89; no. 12; pp. 10222 - 10238
Main Authors Taha, Sadi, Angor, Malak, Al‐Marazeeq, Khaled M., Osaili, Tareq M., Albloush, Ahmad, Al‐Rousan, Walid M., Ajo, Radwan, Holley, Richard, Fadhel, Arif, Alboqai, Omar
Format Journal Article
LanguageEnglish
Published United States Wiley Subscription Services, Inc 01.12.2024
Subjects
Adolescent
Adult
Attitudes
behavior
commitment
Female
Food consumption
Food contamination
Food contamination & poisoning
Food handling
Food Handling - methods
Food safety
Food Safety - methods
food safety culture
Foodborne diseases
Foodborne Diseases - prevention & control
Handlers
Health Knowledge, Attitudes, Practice
Humans
Hygiene
Illnesses
Jordan
Knowledge
Male
partial least squares (PLS)
Risk reduction
Safety
Students
Students - psychology
Surveys and Questionnaires
Tourism
Universities
Young Adult
Jordan
food safety culture
commitment
behavior
hygiene
partial least squares (PLS)
Online AccessGet full text
ISSN0022-1147
1750-3841
1750-3841
DOI10.1111/1750-3841.17536

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Abstract The global burden of foodborne illnesses remains high due to consumption of contaminated food. Vigilant attention from all, particularly food handlers, is needed to address food safety concerns and minimize the risks that affect consumer health, international business, and tourism worldwide. The main objectives of this study were to: (i) evaluate the food safety knowledge, attitudes, commitment (involving affective, continuance, and normative types), and practices of students studying subjects related to food sciences in Jordanian universities and (ii) examine the impact of knowledge and attitude on commitment, and subsequently, on relevant practices using structural equation modeling. The questionnaire was completed by 526 students from 5 universities. The score percentages of students in tested categories were as follows: agreement on food safety knowledge (87.7%), attitude (92%), affective commitment (90.4%), continuance commitment (83%), normative commitment (90.3%), and practices (91.5%). The results showed that associations between food safety knowledge and attitude with the three types of commitment were positive and significant (p < 0.05). Affective and normative commitments acted as partial mediators between food safety knowledge and practices and between food safety attitude and practices, whereas continuance commitment did not act as a mediator. Furthermore, a moderate correlation was found between food safety knowledge and attitude. Focus on food safety commitment drivers is essential, as commitment plays a key role in achieving actual hygienic practices by translating adequate knowledge and positive attitudes to improvements in hygienic behavior and reductions in the risk of foodborne illnesses.
AbstractList The global burden of foodborne illnesses remains high due to consumption of contaminated food. Vigilant attention from all, particularly food handlers, is needed to address food safety concerns and minimize the risks that affect consumer health, international business, and tourism worldwide. The main objectives of this study were to: (i) evaluate the food safety knowledge, attitudes, commitment (involving affective, continuance, and normative types), and practices of students studying subjects related to food sciences in Jordanian universities and (ii) examine the impact of knowledge and attitude on commitment, and subsequently, on relevant practices using structural equation modeling. The questionnaire was completed by 526 students from 5 universities. The score percentages of students in tested categories were as follows: agreement on food safety knowledge (87.7%), attitude (92%), affective commitment (90.4%), continuance commitment (83%), normative commitment (90.3%), and practices (91.5%). The results showed that associations between food safety knowledge and attitude with the three types of commitment were positive and significant (p < 0.05). Affective and normative commitments acted as partial mediators between food safety knowledge and practices and between food safety attitude and practices, whereas continuance commitment did not act as a mediator. Furthermore, a moderate correlation was found between food safety knowledge and attitude. Focus on food safety commitment drivers is essential, as commitment plays a key role in achieving actual hygienic practices by translating adequate knowledge and positive attitudes to improvements in hygienic behavior and reductions in the risk of foodborne illnesses.The global burden of foodborne illnesses remains high due to consumption of contaminated food. Vigilant attention from all, particularly food handlers, is needed to address food safety concerns and minimize the risks that affect consumer health, international business, and tourism worldwide. The main objectives of this study were to: (i) evaluate the food safety knowledge, attitudes, commitment (involving affective, continuance, and normative types), and practices of students studying subjects related to food sciences in Jordanian universities and (ii) examine the impact of knowledge and attitude on commitment, and subsequently, on relevant practices using structural equation modeling. The questionnaire was completed by 526 students from 5 universities. The score percentages of students in tested categories were as follows: agreement on food safety knowledge (87.7%), attitude (92%), affective commitment (90.4%), continuance commitment (83%), normative commitment (90.3%), and practices (91.5%). The results showed that associations between food safety knowledge and attitude with the three types of commitment were positive and significant (p < 0.05). Affective and normative commitments acted as partial mediators between food safety knowledge and practices and between food safety attitude and practices, whereas continuance commitment did not act as a mediator. Furthermore, a moderate correlation was found between food safety knowledge and attitude. Focus on food safety commitment drivers is essential, as commitment plays a key role in achieving actual hygienic practices by translating adequate knowledge and positive attitudes to improvements in hygienic behavior and reductions in the risk of foodborne illnesses.
The global burden of foodborne illnesses remains high due to consumption of contaminated food. Vigilant attention from all, particularly food handlers, is needed to address food safety concerns and minimize the risks that affect consumer health, international business, and tourism worldwide. The main objectives of this study were to: (i) evaluate the food safety knowledge, attitudes, commitment (involving affective, continuance, and normative types), and practices of students studying subjects related to food sciences in Jordanian universities and (ii) examine the impact of knowledge and attitude on commitment, and subsequently, on relevant practices using structural equation modeling. The questionnaire was completed by 526 students from 5 universities. The score percentages of students in tested categories were as follows: agreement on food safety knowledge (87.7%), attitude (92%), affective commitment (90.4%), continuance commitment (83%), normative commitment (90.3%), and practices (91.5%). The results showed that associations between food safety knowledge and attitude with the three types of commitment were positive and significant (p < 0.05). Affective and normative commitments acted as partial mediators between food safety knowledge and practices and between food safety attitude and practices, whereas continuance commitment did not act as a mediator. Furthermore, a moderate correlation was found between food safety knowledge and attitude. Focus on food safety commitment drivers is essential, as commitment plays a key role in achieving actual hygienic practices by translating adequate knowledge and positive attitudes to improvements in hygienic behavior and reductions in the risk of foodborne illnesses.
The global burden of foodborne illnesses remains high due to consumption of contaminated food. Vigilant attention from all, particularly food handlers, is needed to address food safety concerns and minimize the risks that affect consumer health, international business, and tourism worldwide. The main objectives of this study were to: (i) evaluate the food safety knowledge, attitudes, commitment (involving affective, continuance, and normative types), and practices of students studying subjects related to food sciences in Jordanian universities and (ii) examine the impact of knowledge and attitude on commitment, and subsequently, on relevant practices using structural equation modeling. The questionnaire was completed by 526 students from 5 universities. The score percentages of students in tested categories were as follows: agreement on food safety knowledge (87.7%), attitude (92%), affective commitment (90.4%), continuance commitment (83%), normative commitment (90.3%), and practices (91.5%). The results showed that associations between food safety knowledge and attitude with the three types of commitment were positive and significant (p < 0.05). Affective and normative commitments acted as partial mediators between food safety knowledge and practices and between food safety attitude and practices, whereas continuance commitment did not act as a mediator. Furthermore, a moderate correlation was found between food safety knowledge and attitude. Focus on food safety commitment drivers is essential, as commitment plays a key role in achieving actual hygienic practices by translating adequate knowledge and positive attitudes to improvements in hygienic behavior and reductions in the risk of foodborne illnesses.
Author Taha, Sadi
Albloush, Ahmad
Al‐Rousan, Walid M.
Angor, Malak
Alboqai, Omar
Holley, Richard
Ajo, Radwan
Al‐Marazeeq, Khaled M.
Osaili, Tareq M.
Fadhel, Arif
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Martini I. A. O. (e_1_2_9_45_1) 2018; 20
e_1_2_9_27_1
e_1_2_9_48_1
e_1_2_9_69_1
e_1_2_9_29_1
Ncube F. (e_1_2_9_51_1) 2020; 8
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  doi: 10.1016/j.foodcont.2010.07.009
– ident: e_1_2_9_58_1
  doi: 10.24815/jdab.v7i2.16983
– volume: 2
  start-page: 1
  year: 2020
  ident: e_1_2_9_25_1
  article-title: Knowledge, attitude and practices of Lebanese married women towards food safety
  publication-title: Atena Journal of Public Health
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Snippet The global burden of foodborne illnesses remains high due to consumption of contaminated food. Vigilant attention from all, particularly food handlers, is...
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SubjectTerms Adolescent
Adult
Attitudes
behavior
commitment
Female
Food consumption
Food contamination
Food contamination & poisoning
Food handling
Food Handling - methods
Food safety
Food Safety - methods
food safety culture
Foodborne diseases
Foodborne Diseases - prevention & control
Handlers
Health Knowledge, Attitudes, Practice
Humans
Hygiene
Illnesses
Jordan
Knowledge
Male
partial least squares (PLS)
Risk reduction
Safety
Students
Students - psychology
Surveys and Questionnaires
Tourism
Universities
Young Adult
Title Improving food safety compliance of potential employees through a novel model of knowledge, attitude, commitment, and practice
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https://www.ncbi.nlm.nih.gov/pubmed/39656837
https://www.proquest.com/docview/3149480668
https://www.proquest.com/docview/3146846594
Volume 89
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