Predicting and understanding hygienic food handling behaviours of restaurant kitchen workers

Pao Yue-kong Library Electronic Theses Database

Predicting and understanding hygienic food handling behaviours of restaurant kitchen workers

 

Author: Mo, Kwong-tak Benjamin
Title: Predicting and understanding hygienic food handling behaviours of restaurant kitchen workers
Degree: M.Sc.
Year: 1996
Subject: Food handling -- China -- Hong Kong -- Health aspects
Restaurants -- China -- Hong Kong -- Employees
Hong Kong Polytechnic University -- Dissertations
Department: Multi-disciplinary Studies
Pages: vi, 130 leaves : ill. ; 30 cm
Language: English
InnoPac Record: http://library.polyu.edu.hk/record=b1232270
URI: http://theses.lib.polyu.edu.hk/handle/200/4052
Abstract: Food safety in restaurants is a public concern. The adoption of hygienic food handling behaviours by the food handlers is very important in the prevention of food borne diseases. The Government need to take preventive interventions to ensure wholesome supply of food to safeguard public health. For the successful development of educational interventions to change behaviours, it is necessary to understand the determinants of hygiene behaviours. The focus of this research is to understand the determinants of the adoption of hygienic food handling behaviours of kitchen workers working in the small and medium sized restaurants. The Theory of Planned Behaviour was applied to four instances of food hygiene behaviours. A major credit of this Theory is that the understanding of a small number of constructs (attitude, subjective norm and perceived control) can predict behavioural intention and behaviour. Findings from the survey revealed that a positive attitude is not enough to secure the performance of a high standard of food hygiene. The performance of some food hygiene behaviours is very much non-volitional and depends on opportunities and facilities. Norm effects frequently contribute to behavioural intention. After understanding the determinants of the individual's behaviour, development of intervention strategies can go beyond individual workers to include restaurant managers, consumers and legislative changes.

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