Hygienic food handling behaviours. An application of the Theory of Planned Behaviour
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It is estimated that 5.4 million Australians get sick annually from eating contaminated food and that up to 20% of this illness results from food handling behaviour. A study was undertaken to investigate the efficacy of the Theory of Planned Behaviour (TPB) including past behaviour in predicting safe food handling intention and behaviour. One hundred and nine participants completed questionnaires regarding their attitudes, perceived behavioural control (PBC), subjective norm, intentions and past behaviour. Behaviour was measured 4 weeks later. The TPB predicted a high proportion of variance in both intentions and behaviour, and past behaviour/habit was found to be the strongest predictor of behaviour. The results of the present study suggest interventions aimed at increasing safe food handling intentions should focus on the impact of normative influences and perceptions of control over their food handling environment; whereas interventions to change actual behaviour should attempt to increase hygienic food handling as a habitual behaviour.
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Examining the predictive utility of an extended theory of planned behaviour model in the context of specific individual safe food-handlingMullan, Barbara; Allom, Vanessa; Sainsbury, Kirby; Monds, L. (2015)In order to minimise the occurrence of food-borne illness, it is recommended that individuals perform safe food-handling behaviours, such as cooking food properly, cleaning hands and surfaces before preparing food, keeping ...
Using social-cognition models to predict and design interventions to modify consumers' safe food handling behaviourMullan, Barbara (2010)Despite the recognised importance of food-safety, a large number of consumers do not practice adequate food-safety in the home. It is estimated that 5.4 million Australians get sick annually from eating contaminated food ...
Mullan, Barbara; Wong, C.; O'Moore, K. (2010)Purpose – The purpose of the current paper is to investigate the determinants of hygienic food handling behaviour using the health action process approach (HAPA) and to examine if the volitional components of the model ...