Jul 30th, 3:00 PM - 4:00 PM
Changing Food Safety Behavior Among Latino(a) Food Service Employees: The Food Safety Belief Model
Reducing the risk and occurrence of foodborne illness is a constant priority for the foodservice industry. Latino(a)s represent 22% of the foodservice workforce. While food safety training programs translated in Spanish are available in the marketplace, a model specifically incorporating Latino(a) cultural preferences has not been developed. This study uses the Health Belief Model to investigate Latino(a) foodservice employees attitudes towards food safety and antecedents of food safety behavior. Results showed that food safety knowledge significantly influenced ‘perceived susceptibility’, ‘severity’, and ‘barriers,’ but not food safety behavior. The analysis indicated that ‘perceived benefits’ and ‘cues to action’ have a direct impact on food safety behavior.