Andrew J. Knight, Michelle R. Worosz and E.C.D. Todd
The goals of this study were to study consumer perceptions of food safety at restaurants and to compare these results to those of other food system actors.
Abstract
Purpose
The goals of this study were to study consumer perceptions of food safety at restaurants and to compare these results to those of other food system actors.
Design/methodology/approach
The data for this study were gathered from telephone interviews conducted with 1,014 randomly selected US adults.
Findings
The main findings were that a substantial number of consumers think about food safety in general and particularly when eating at restaurant establishments; and while a majority of consumers stated that restaurants were doing a good job, were capable, and were committed to food safety, in comparison to other actors, restaurants ranked significantly lower than farmers, food processors and manufacturers, and grocery stores and supermarkets.
Research limitations/implications
A limitation of this study was that distinctions were not made between fast food and sit‐down restaurants or other types of restaurants, e.g. chains, independent, and ethnic. These results highlight the need for more comprehensive studies on how food safety issues affect consumer perceptions of restaurants and how these perceptions affect consumer behavior.
Practical implications
The findings reinforce the importance of food safety behaviors at restaurants, particularly in the areas of personal hygiene and workplace sanitation, food handling, and food preparation.
Originality/value
This paper helps restaurant managers to better understand consumer perceptions of food safety and highlights the importance of instituting and monitoring food safety practices.
Details
Keywords
Jean Kennedy, Michelle Worosz, Ewen C. Todd and Maria K. Lapinski
The purpose of this research paper is to segment US consumers based on their attitudes towards food safety and to demographically characterize each segment so that effective risk…
Abstract
Purpose
The purpose of this research paper is to segment US consumers based on their attitudes towards food safety and to demographically characterize each segment so that effective risk communication strategies and outreach programs may be developed to target vulnerable groups.
Design/methodology/approach
Factor analysis and hierarchical cluster analysis were applied to data on consumer food safety attitudes of a probability sample of US adults, collected by telephone questionnaires (n=1,014).
Findings
The diversity of consumer attitudes was based on five factors; concern, trust, desire for a high level of regulation, acceptance for the number of people who are ill, hospitalized or die from foodborne illness, and preference for the right to purchase foods that are not guaranteed to be safe. The consumer segments identified on the bases of these factors can be classified as “confident,” “independent”, “trusting”, “cautious”, or “apprehensive” consumers. Socio‐demographic characteristics; education, income, person with allergy in the household, and person under the age of six living in the household, varied significantly between each consumer segment.
Practical implications
This study can inform effective food safety intervention strategies and target consumers most in need of food safety education that may enhance overall food safety knowledge and/or lead to changes in their behavior.
Originality/value
This paper uses exploratory factor analysis to identify the factors that underlie consumers' attitudes towards food safety. It is the first study to segment US consumers based on these factors and to demographically characterize each segment.
Details
Keywords
Harvey S. James, Michelle Segovia and Damilola Giwa-Daramola
The authors review the small but growing literature linking cognitive biases to food safety problems and foodborne illness outbreaks.
Abstract
Purpose
The authors review the small but growing literature linking cognitive biases to food safety problems and foodborne illness outbreaks.
Design/methodology/approach
The authors conducted a search of peer-reviewed articles utilizing empirical methods published since the year 2000 focusing on food safety or foodborne illnesses/outbreaks and cognitive biases.
Findings
The authors find that most research is conducted at the consumer side of the food system, with few studies examining the potential problems that can arise in the production and processing of food. The authors also observe that most research tends to focus on a few cognitive biases.
Originality/value
This is the most comprehensive study to date examining insights from the literature on cognitive biases and the related discipline of behavioral economics to the specific problem of foodborne illness outbreaks and food safety problems.