Although thousands of studies demonstrate the usefulness of these theories in designing effective interventions for a wide array of health behaviors, including food safety [ ], few food safety interventions have been theory based [, ]. Evidence from a study of 1 county, for example, indicated that routine restaurant inspection could predict the likelihood of an enteric disease outbreak, 16 but other studies have found that restaurant inspection scores are not associated with foodborne outbreaks.
This optimistic bias is positively linked with risky behaviors and neglects to take precautionary measures, which is related to increased incidence of accidents and foodborne illness .
Additional LHD functions may include providing laboratory services and partnering with other agencies such as the US Department of Agriculture, Centers for Disease Control and Prevention, and food service industries in public education, disease surveillance, and response to outbreaks of food and waterborne disease.
Those most likely to mishandle food are men, adults younger than age 30 years or older than 64 years, and those who have at least some post-secondary education [ 2164708788, ].
However, it is difficult to motivate consumers to change when they feel confident that they are already controlling foodborne illness risks in their kitchens [ ].
Kwan-Gett assisted with the interpretation of analyses, critically reviewed the manuscript and revisions, and provided technical support and subject matter expertise. Health behavior change theories, such as the Health Belief Model, Theory of Planned Behavior, and Social Cognitive Theory, provide valuable roadmaps for identifying key constructs to address when aiming to effect behavior change.
Boost Knowledge For behaviors associated with Clean, Separate, Chill, and Cook, many consumers are aware of the food safety basics [ 537071].
In many states, including Washington and New York, LHD officials often have authority to perform food establishment licensing, food inspections, restriction of ill food workers, and other areas of inspection and licensing that are carried out to protect the public from foodborne illness.