Efficacy of the theory of planned behaviour model in predicting safe food handling practices

The majority of food-borne disease outbreaks result from malpractice during food preparation in small food businesses. Effective food safety management, including the adoption of safe food handling practices learnt during food safety training programmes, is thus an important strategy to limit incidences of food poisoning. This study explores the impact of basic or foundation level food hygiene training on the attitudes, and intentions of food handlers to conduct safe food handling practices at every occasion. The Theory of Planned Behaviour was used to evaluate the relative impact of different influences on the intentions and self-reported behaviours of 249 food handlers, in hospitality settings. Interviews were also conducted with food handlers, and their managers to seek further insight into the changes in attitude and intent to conduct safe food handling practices after basic or foundation level food hygiene training.