TABLE 2. Means, standard deviations, and reliability of measurement scales Scale Items Mean Std. Deviation 4.72 4.67 4.65 4.50 4.51 4.46 4.59 0.40 0.47 0.47 0.64 0.58 0.66 0.41 4.67 4.67 4.65 4.58 4.55 4.54 4.45 4.40 4.56 0.42 0.38 0.41 0.47 0.48 0.46 0.58 0.60 0.35 4.73 0.34 4.67 4.66 4.61 4.61 4.60 4.58 4.53 4.51 4.50 4.65 0.41 0.39 0.48 0.44 0.46 0.48 0.49 0.52 0.54 0.45 4.79 4.73 4.66 4.55 0.30 0.36 0.46 0.51 Self-Efficacy (α = 0.85) Clean and sanitize food contact surfaces before and after preparing food. Constantly prepare food in a sanitary manner, even when I am busy with other tasks. Wash my hands when food preparation tasks are interrupted or changed. Correctly use a thermometer to determine if food is cooked to a safe temperature. Use the thermometer to ensure proper food holding temperature. Use the thermometer at the completion of reheating food to 165°F. Composite Score Self-Regulation (α = 0.87) I have a goal to ensure food has reached a safe temperature for service and consumption. I monitor my own handling practices of food and work surfaces. I evaluate my handwashing practices to ensure I follow the proper steps. I closely monitor my handwashing practices during my shift. I always set a goal to ensure food safety when handling food and work surfaces. I always evaluate my own handling practices of food and work surfaces. I monitor my thermometer use practices to ensure food safety. I evaluate myself when I use a food thermometer. Composite Score Environmental Determinants (α = 0.90) The necessary infrastructure and equipment (e.g., handwashing sinks) are available and accessible to support food safety. My manager/supervisor enforces food safety rules consistently with employees. My manager/supervisor is actively involved to ensure safe food handling is practiced. My manager/supervisor inspires me to follow proper food safety practices. Facilities are adequately equipped to follow safe food handling practices. Procedures and instructions concerning food safety are provided to me. My coworkers are always supportive of each other regarding food safety. Sufficient education and food safety training are provided. I get sufficient time to work in a hygienic and safe food way. Sufficient financial resources are provided to support hygiene and food safety. Composite Score Behavioral Intentions (α = 0.86) I am willing to separate raw food from ready-to-eat food during preparation. I am willing to clean and sanitize food contact surfaces between each use. I plan to wash my hands whenever it is required. I intend to use a food thermometer to check the temperature on the hot line/cold line. Continued on next page. September/October Food Protection Trends 301