Abstract
Introduction: Food handlers’ (FH) failure to adhere to food safety procedures, such as causing direct and cross-contamination, is a major contributor to foodborne disease (FBD) outbreaks in food service settings. Identifying key barriers and facilitators affecting FHs food safety practices can inform effective targeted interventions.
Purpose: This study aims to utilise the COM-B model to identify the capability, opportunity, and motivational factors that contribute to poor food safety practices and hinder behavioural change in preventing cross-contamination in a micro- food service case study setting.
Methods: Malpractices and target behaviours were identified during >9hours of direct observation of food preparation in the case study setting. Semi-structured recorded interviews were conducted with food service manager and FH (n=2) which were transcribed. Qualitative and quantitative analysis of observed data and thematic analysis of interviews were performed using NVivo. The main findings were mapped against the constructs of the COM-B model.
Results: Key behavioural non-compliances in the micro-food service establishment were observed to be inadequate handwashing (23/35 attempts) and ineffective cleaning practices such as repeated usage of the same cloth (7/9 attempts). Barriers included a low-risk perception, the belief that the current practices were proportional to the risk “We don't have to be super careful about handwashing that often” (motivation), time pressure, and poor accessibility of the hand wash sink (opportunity). Potential cross-contamination risks posed by current cleaning practices not recognised (capability), cost of paper towels and lack of managerial leadership (opportunity) and the perceived lack of necessity due to cuisine type, “it's my belief that actually, it's generally …good enough” (motivation).
Significance: The COM-B model effectively identified target behavioural determinants, revealing a low motivation to change due to habitual management and FH practices and physical environmental limitations. The findings will aid the development of targeted interventions to improve key food safety practices and reduce consumers’ risk of FBD.
Purpose: This study aims to utilise the COM-B model to identify the capability, opportunity, and motivational factors that contribute to poor food safety practices and hinder behavioural change in preventing cross-contamination in a micro- food service case study setting.
Methods: Malpractices and target behaviours were identified during >9hours of direct observation of food preparation in the case study setting. Semi-structured recorded interviews were conducted with food service manager and FH (n=2) which were transcribed. Qualitative and quantitative analysis of observed data and thematic analysis of interviews were performed using NVivo. The main findings were mapped against the constructs of the COM-B model.
Results: Key behavioural non-compliances in the micro-food service establishment were observed to be inadequate handwashing (23/35 attempts) and ineffective cleaning practices such as repeated usage of the same cloth (7/9 attempts). Barriers included a low-risk perception, the belief that the current practices were proportional to the risk “We don't have to be super careful about handwashing that often” (motivation), time pressure, and poor accessibility of the hand wash sink (opportunity). Potential cross-contamination risks posed by current cleaning practices not recognised (capability), cost of paper towels and lack of managerial leadership (opportunity) and the perceived lack of necessity due to cuisine type, “it's my belief that actually, it's generally …good enough” (motivation).
Significance: The COM-B model effectively identified target behavioural determinants, revealing a low motivation to change due to habitual management and FH practices and physical environmental limitations. The findings will aid the development of targeted interventions to improve key food safety practices and reduce consumers’ risk of FBD.
| Original language | English |
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| Publication status | Published - 6 May 2025 |
| Event | International Association for Food Protection European Symposium: EU IAFP - Meliá Avenida América, Madrid, Spain Duration: 6 May 2025 → 8 May 2025 https://www.foodprotection.org/europeansymposium/ |
Conference
| Conference | International Association for Food Protection European Symposium |
|---|---|
| Abbreviated title | EU IAFP |
| Country/Territory | Spain |
| City | Madrid |
| Period | 6/05/25 → 8/05/25 |
| Internet address |