The role of food handlers’ religious and organizational commitment in food hygiene practices: A structural modeling approach

The food safety behavior of Jordanian restaurant managers and supervisors: A social cognitive theory-based perspective

“…Notably, employees are strongly committed to the organisation and feel emotionally attached to it, which results in goal accomplishment (Bakker et al, 2012). Another study stated that in food safety, employees' dedication rather than money is required to reduce compromised food (Al Bayari et al, 2023). Accordingly, the results revealed that the restaurant managers' higher self-belief influenced their FSB, but their higher willingness to meet food safety rules and regulations ultimately enhanced their FSB.…”

“…The challenging aspect of food safety stems from inadequate and ineffective food safety control protocols since consumers tend to buy food from traditional sources or compromise food quality over the value of goods. Consequently, these factors tend to result in foodborne illness (Osaili et al, 2022), which hinders socio-economic growth by potentially influencing the healthcare system, national economies, and tourism (Al Bayari et al, 2023). Foodborne illnesses persist despite prevention efforts, such as preventing food contamination and improving food storage and refrigeration (Shakeel et al, 2023).…”

“…Foodborne illnesses persist despite prevention efforts, such as preventing food contamination and improving food storage and refrigeration (Shakeel et al, 2023). Foodborne illnesses might also occur when food service operators do not handle food appropriately (Boutros, 2018) by storing food at inappropriate temperatures and not maintaining hygiene while working (Al Bayari et al, 2023). Despite food handlers being widely blamed for unsafe food handling due to their front-line work positions (de Freitas & Stedefeldt, 2020), previous researchers only focused on food safety factors other than food handlers (Jespersen et al, 2019;Zanin et al, 2021), leadership, as well as adequate facilities (da Cunha, 2021).…”

Monitoring of food handlers and their influence on the preparation of ready-to-eat foods

“…For this study, a survey was developed keeping into account the variable reported in similar studies (17) . The reliability of knowledge questions was measured using Cronbach's alpha and the result was 0.82, indicating good consistency (quantification of the correlation between the items that make it up) (8,11,17,18) .…”

“…Various studies have evidenced the presence of pathogenic microorganisms in food handlers (6,7) , reiterating the importance of maintaining continuous surveillance of their hygiene and health conditions, making it possible to implement the necessary measures regarding direct contact with food, in addition to the knowledge and compliance of the policies. This will in turn generate in them a favorable attitude concerning their behavior, and food security practices throughout the food chain (8) . Since these factors become a habit, which is fundamental for their work performance (9)(10)(11) " Colombian policy focuses on "…controlling dermal infections, injuries like wounds and burns, gastrointestinal, respiratory or other infections in food handlers, who could contaminate the food during its manipulation" (12) .…”