Observation Versus Self-Report: Validation of a Consumer Food Behavior Questionnaire

Abstract

A reliable and validated set of food safety behavior questions that could be used with confidence when evaluating food safety education programs was identified in this study. A list of 29 food-handling and consumption behaviors rank-ordered within five pathogen control factors by nationally recognized food safety experts was the basis for the development of the behavior questions. Questions were evaluated for reliability and several forms of validity. During a kitchen activity session, 70 graduates of a nutrition education program completed four food preparation tasks while being observed and videotaped. The individuals also participated in an in-depth interview to validate behaviors that could not be observed during the food preparation activity, e.g., refraining from preparing food for others when experiencing diarrhea. Criterion validity was established by comparing questionnaire responses to observed behavior and interview responses. Twenty-eight questions met the validity criterion (> or = 70% agreement between observed and interviewed responses and self-reported responses), with three or more questions from each of five pathogen control factor areas. Observation assessments revealed that hand washing was more likely to be performed prior to beginning food preparation than between working with raw meats and fresh produce. Errors in methods of washing hands, utensils, and preparation surfaces between food preparation tasks were common. Most participants did not use thermometers to evaluate doneness but still cooked to safe internal temperatures. The results provide a tool that educators can use to evaluate food safety programs and will help guide the development of more effective food safety education programs targeting needed improvements in behavioral skills.

Experiences with BC First Nations community-based radon testing: Successes and lessons learned

“…This is consistent with the literature that has shown consumers do not always follow recommended food safety practices when preparing hamburgers (Phang and Bruhn, 2011). Studies have found limited use of thermometers by consumers when preparing food at home; one observational study found that only 4%Á15% of participants used thermometers when preparing hamburgers for personal consumption (Anderson et al, 2004;Kendall et al, 2004;Phang and Bruhn, 2011).…”

Women's Behaviors and Views on Home Food Safety in Tehran: A Qualitative Study

“…They were also assured that their names and wordings would not be revealed to anyone other than the research team. Moderator's guide was designed based on the research objectives (11)(12)(13)(14)(15)(16)(17)(18)(19)(20), which consisted of a series of open-ended questions to allow the respondents to explain their own opinions and experiences (Table 1). Each team consisted of one moderator, one observer and two note-takers.…”

Food Safety Information Processing and Teaching Behavior of Dietitians: A Mental Model Approach

“…Survey items originated from previous studies [29][30][31][32] and were tested with five key informants for content and face validity. The online version of the survey was developed using SelectSurvey.NET (ClassApps, Release 2.0, Overland Park, KS, USA).…”