Structural modelling of relationships between food safety knowledge, attitude, commitment and behavior of food handlers in restaurants in Jebel Ali Free Zone, Dubai, UAE

Taha, Sadi; Osaili, Tareq M.; Vij, Anu; Albloush, Ahmad; Nassoura, Abdelrahim

doi:10.1016/j.foodcont.2020.107431

Cited by 20 publications

(18 citation statements)

References 69 publications

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“…This implies that an increase in food safety knowledge results in improved food safety behaviour. This is in line with Taha et al (2020) who found a significant positive influence of food safety knowledge on food safety behaviour among food handlers in restaurants in the Jebel Ali Free Zone, Dubai, UAE and Ko (2013) who reported a significant positive relationship between food safety knowledge and HACCP practice behaviour among restaurant employees in Taiwan. However, this was contradicted by Baser et al (2017), who reported that food safety knowledge had no significant influence on food safety behaviour among the hotel staff in Turkey.…”

Section: Determinants Of Food Safety Behaviour Among Food Vendorssupporting

confidence: 85%

Determinants of food safety behaviour among food vendors: the case of Nigeria

Madaki

Bavorová

2021

BFJ

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PurposeTo investigate the relationship between food safety knowledge, food safety attitudes, the accessibility of sanitation facilities, perceived economic and social constraints and food safety practices among food vendors of higher institutions of learning in Bauchi State, Nigeria.Design/methodology/approachA purposive sampling method was used to select 6 out of 13 public higher institutions of learning in the state and a random sampling method was used in selecting 181 food vendors from the list of 342 food vendors in the 6 institutions. Face-to-face survey interviews were carried out between June–September 2018 completing a structured questionnaire.FindingsThe result of the structural equation model revealed that food safety knowledge, food safety attitudes and economic and social control affected the food safety behaviour of the food vendors. Inaccessibility to sanitation facilities affected food safety behaviour negatively.Practical implicationsAppropriate measures to improve the food safety behaviour of food vendors in higher institutions of learning could include, for example, food safety training that could increase food safety knowledge and awareness, as well as improved access to sanitation facilities at vending sites.Originality/valueThere is no previous study that investigates the relationship between food safety knowledge, food safety attitudes, social and economic constraints, access to sanitation facilities and the food safety behaviour of food vendors in higher educational institutions in Nigeria.

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Section: Determinants Of Food Safety Behaviour Among Food Vendorssupporting

confidence: 85%

Determinants of food safety behaviour among food vendors: the case of Nigeria

Madaki

Bavorová

2021

BFJ

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“…The total scores and score percentages of food safety knowledge aspects (personal hygiene, food poisoning, cross-contamination and temperature control) were also calculated. Independent-Samples T tests and One-Way ANOVA were performed to examine the correlation between marital status, age, education level, nationality, experience in the field and total food safety knowledge score of the respondents (Taha et al, 2020b). A p-value of less than 0.05 was considered to be statistically significant.…”

Section: Discussionmentioning

confidence: 99%

A cross-sectional study on food safety knowledge amongst domestic workers in the UAE

Osaili

Obaid

Taha³

et al. 2021

BFJ

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PurposeThe aims of this study were to assess the food safety knowledge amongst domestic workers in the UAE and test the association between their socio-demographic characteristics and food safety knowledge.Design/methodology/approachA non-probabilistic sample of 231 domestic workers who help families in food preparation and/or cooking participated in this cross-sectional study. The participants completed a questionnaire composed of socio-demographic characteristics and four different aspects of food safety knowledge (personal hygiene, food poisoning, cross-contamination and temperature control).FindingsIt was observed that the domestic workers had inadequate knowledge about food safety with an overall food safety knowledge score of 32.9%. Total knowledge of “personal hygiene” and “cross-contamination” was relatively higher (46.2 and 43.9%, respectively) than that of “food poisoning” (18.1%) and “temperature control” (23.3%). A significant (P-value < 0.05) association was observed between overall food safety knowledge and marital status, age and education level, but not nationality of domestic workers (Asian or African).Originality/valueThe findings of this study are expected to encourage policy makers mandate food safety trainings for this segment of the population besides helping them in creating awareness and training programs regarding food safety.

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“…The KAP model states that knowledge has a positive effect on a person's attitude and that attitude influences practice or behavior (Kwol et al, 2020: 2) Knowledge, attitude and practice (KAP) surveys were first conducted in the 1950s to find out how the concept of family planning was received, understood and applied in different societies around the world (Launiala, 2009: 1). Later studies found that the KAP model was preferred in many food safety studies (Baser et al, 2017;Kwol et al, 2020;Taha et al, 2020). According to KAP surveys, knowledge forms attitude and both knowledge and attitude form the building blocks of practice.…”

Section: Literature Reviewmentioning

confidence: 99%

The Effect of Halal Product Knowledge, Halal Awareness, Perceived Psychological Risk and Halal Product Attitude on Purchasing Intention

Öztürk¹

2022

berj

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It is considered that individuals should know the concept of halal and be aware of the conditions that make a product halal in order for consumers to have the intention to purchase halal products. The aim of this study is to find out the attitudes and purchase intentions of consumers towards halal chicken products under the model of knowledge, attitude and practice (KAP). It also aimed to determine consumers' halal awareness of halal chicken products and the effect of perceived psychological risk on purchase intention. The data required for the study were collected from the individuals who purchased chicken using convenience sampling method through an online questionnaire form. The data collection process was completed with the participation of 410 people assumed to represent the universe. The research model and hypotheses between variables were tested using the structural equation modeling method. The results of the analysis show that knowledge about halal products, awareness of halal products, and perceived psychological risk have a significant and positive influence on attitudes toward halal chicken products. In addition, attitudes towards halal chicken products, awareness of halal products, and perceived psychological risk were found to have a significant and positive influence on purchase intention.

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Structural modelling of relationships between food safety knowledge, attitude, commitment and behavior of food handlers in restaurants in Jebel Ali Free Zone, Dubai, UAE

Cited by 20 publications

References 69 publications

Determinants of food safety behaviour among food vendors: the case of Nigeria

Determinants of food safety behaviour among food vendors: the case of Nigeria

A cross-sectional study on food safety knowledge amongst domestic workers in the UAE

The Effect of Halal Product Knowledge, Halal Awareness, Perceived Psychological Risk and Halal Product Attitude on Purchasing Intention

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