Motivators and Barriers to Safe Food Practices: Observation and Interview

This study aimed to determine employees’ motivators and barriers to following food safety practices in both non-commercial and commercial foodservice operations. Data collection methods included observations of and interviews with 25 employees from 10 different foodservice operations. Observational data showed employees’ attempts to follow proper hand hygiene (e.g., handwashing, glove use) did not meet Food Code requirements (Food Code 2005). Non-compliance rates with recommended safe food practices ranged from 23.5% (personal hygiene practices) to 69.4% (cleaning and sanitizing procedures). When employees were interviewed as to why they did comply with recommended practices, findings revealed eight motivators (avoiding bacterial growth and cross-contamination; not harming customers; knowledge and training; required by law, regulations, and procedures; good practices/habits; rewards; culture of workplace; and satisfying customers) and six barriers (forgetfulness/no habit; too busy; lack of knowledge; consequence of following safe food handling practices; availability and use of resources; and culture of the workplace) associated with following safe food handling practices. Findings of this study indicated a continuing need to promote safe food handling practices among employees; thus, managers should infuse identified motivators and address barriers to effectively promote a work place culture where safe food handling is paramount.