Applying a "hypocrisy" strategy to improve food safety practices in restaurants
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The purpose of this study is to examine the effect of hypocrisy approach on improving restaurant employees' handwashing behavior and glove behaviors by using the completely randomized design (CRD) and also to provide recommendations on food safety trainings. Participants in this study were categorized into four groups based on the interventions assigned to them, including promoting food safety flyers and self-check survey. Attitudes and behavioral intention of conducting correct handwashing and glove practices were measured through implicit attitude measure, direct attitude measure and behavioral intention measure. The one-way ANCOVA was used to analyze and compare results among four groups. Results on this study showed that the "hypocrisy" strategy can influence participants' implicit attitudes towards handwashing and glove use behaviors and intentions of using gloves, which improved restaurant employees' food safety practices. In addition, the educational level, restaurant type and working positions were found to impact some outcome variables. Based on findings, some interventions guided by the "hypocrisy" strategy could be used to improve food safety practices in American restaurants
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.