Efficacy of an extended theory of planned behaviour model for predicting caterers' hand hygiene practices
Efficacy of an extended theory of planned behaviour model for predicting caterers' hand hygiene practices
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DOI：
10.1080/09603120701358424
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发表时间：
2008-01-01
影响因子：
3.2
通讯作者：
Griffith, Christopher J.
中科院分区：
文献类型：
--
作者：
Clayton, Deborah A.;Griffith, Christopher J.
本研究主要目的在利用社会认知理论，探讨影响餐饮业者手部卫生行为的因素。来自29家餐饮企业的115名食品处理人员在其工作场所进行了31，050次食品准备操作。餐饮业随后完成了手卫生仪器（HHI），确定使用结构的手卫生的态度从计划行为理论（TPB）和健康信念模型。TPB提供了一个有用的框架，了解餐饮业的手卫生习惯的执行情况，解释了34%的手卫生不当的差异（p < 0.05）。五个组成部分被确定为显着的预测手卫生不良行为：态度，主观规范，描述规范，感知行为控制和意图（P < 0.05）。因此，这表明手部卫生习惯不能仅仅通过向个人提供信息来改善。有效的干预措施可能需要关注改变组织的食品安全文化。
The main aim of this study was to determine the factors which influence caterers' hand hygiene practices using social cognitive theory. One hundred and fifteen food handlers from 29 catering businesses were observed carrying out 31,050 food preparation actions in their workplace. Caterers subsequently completed the Hand Hygiene Instrument (HHI), which ascertained attitudes towards hand hygiene using constructs from the Theory of Planned Behaviour (TPB) and the Health Belief Model. The TPB provided a useful framework for understanding caterers' implementation of hand hygiene practices, explaining 34% of the variance in hand hygiene malpractices (p < 0.05). Five components were identified as significant predictors of hand hygiene malpractices: attitudes, subjective norms, descriptive norms, perceived behavioural control and intention (p < 0.05). Thus, suggesting that hand hygiene practices cannot be improved solely through the provision of information to individuals. Effective interventions may need to focus on changing the organisational food safety culture.