Food Protection Trends - September/October 2020 - 309

46. Lee, J. E., B. A. Almanza, S. Jang, D. C.
Nelson, and R. F. Ghiselli. 2013. Does
transformational leadership style influence
employees' attitudes toward food safety
practices? Int. J. Hosp. Manag. 33:282-293.
47. Lee, J., J. Hwang, and A. Mustapha. 2014.
Popular ethnic foods in the United States: A
historical and safety perspective. Compr. Rev.
Food Sci. Food Saf. 13:2-17.
48. Li, D. 2015. Development and assessment of
visual-based training on Chinese-speaking
foodservice workers in independently-owned
Chinese restaurants. Doctoral dissertation.
Iowa State University. Available at: https://
lib.dr. iastate.edu/cgi/viewcontent.cgi?
article=5945&context=etd. Accessed 14
September 2016.
49. Liu, P., J. Kwon, C. W. Shanklin, D. D. Canter,
and F. J. Webb. 2014. Food safety training
attitudes and reported behaviors of Chinese
restaurateurs in the United States. Food Prot.
Trends 34:300-311.
50. Liu, P., and Y. M. Lee. 2017. An investigation
of restaurant food safety performance: a
comparison between ethnic and nonethnic
and chain and independent restaurants in
Louisiana. J. Foodserv. Bus. Res. 20:204-217.
51. Liu, Y., and S. Jang. 2009. Perceptions of
Chinese restaurants in the U.S.: What
affects customer satisfaction and behavioral
intentions? Int. J. Hosp. Manag. 28:338-348.
52. McAlister, A., C. Perry, and G. Parcel. 2008. How
individuals, environments, and health behaviors
interact: Social cognitive theory, p. 169-188.
In K. Glanz, B. Rimer and K. Viswanath (eds.),
Health behavior and health education: Theory,
research, and practice, Jossey-Bass A Wiley
Imprint, San Francisco, CA.
53. Meysenburg, R., J. A. Albrecht, R. Litchfield,
P. K. Ritter-Gooder. 2014. Food safety
knowledge, practices and beliefs of primary
food preparers in families with young
children. A mixed methods study. Appetite
73:121-131.
54. Mitchell, R. E., A. M. Fraser, and L. B.
Bearon. 2007. Preventing foodborne illness in
food service establishments: Broadening the
framework for intervention and research on
safe food handling behaviors. Int. J. Environ.
Health Res. 17:9-24.

55. Morgan, D. L. 1997. Focus groups as
qualitative research, 2nd edition. Sage
Publications, Inc., Thousand Oaks, CA.
56. Murphy, K. S., R. B. DiPietro, G. Kock, and
J. S. Lee. 2011. Does mandatory food safety
training and certification for restaurant
employees improve inspection outcomes?
Int. J. Hosp. Manage. 30:150-156.
57. Niode, O., C. Bruhn, and A. Simonne. 2011.
Insight into Asian and Hispanic restaurant
manager needs for safe food handling. Food
Control 22:34-42.
58. Nunnally, J. C., and I. H. Bernstein. 1994.
Psychometric theory. 3rd edition. McGrawHill, New York, NY.
59. Pilling, V. K., L. A. Brannon, C. W. Shanklin,
A. D. Howells, and K. R. Roberts. 2008a.
Identifying specific beliefs to target to
improve restaurant employees' intentions
for performing three important food safety
behaviors. J. Am. Diet. Assoc. 108:991-997.
60. Pilling, V. K., L. A. Brannon, C. W.
Shanklin, K. R. Roberts, B. B. Barrett, and
A. D. Howells. 2008b. Food safety training
requirements and food handlers' knowledge
and behaviors. Food Prot. Trends 28:192-200.
61. Podsakoff, P. M., S. B. MacKenzie, J.-Y. Lee,
and N. P. Podsakoff. 2003. Common method
biases in behavioral research: A critical review
of the literature and recommended remedies.
J. Appl. Psychol. 88:879-903.
62. Powell, D. A., C. J. Jacob, and B. J. Chapman.
2011. Enhancing food safety culture to
reduce rates of foodborne illness. Food
Control 22:817-822.
63. Rimal, R. 2000. Closing the knowledgebehavior gap in health promotion: The
mediating role of self-efficacy. Health
Commun. 12:219-237.
64. Roseman, M., Y. Kim, and Y. Zhang. 2013.
A study of consumers' intention to purchase
ethnic food when eating at restaurants.
J. Foodserv. Bus. Res. 16:298-312.
65. Roseman, M., and J. Kurzynske. 2006. Food
safety perceptions and behaviors of Kentucky
consumers. J. Food Prot. 69:1412-1421.
66. Scholz, U., G. Nagy, W. Göhner, A. Luszczynska,
and M. Kliegel. 2009. Changes in self-regulatory

cognitions as predictors of changes in
smoking and nutrition behaviour. Psychol.
Health 24:545-561.
67. Stacey, F. G., E. L. James, K. Chapman,
K. S. Courneya, and D. R. Lubans. 2015. A
systematic review and meta-analysis of social
cognitive theory-based physical activity and/
or nutrition behavior change interventions
for cancer survivors. J. Cancer Surviv.
9:305-338
68. Strohbehn, C., M. Shelley, S. Arendt, A. P.
Correia, J. Meyer, U. F. U. Z. Abidin, and
J. Jun. 2014. Retail foodservice employees'
perceptions of barriers and motivational
factors that influence performance of safe food
behaviors. Food Prot. Trends 34:139-150.
69. Tudoran, A. A., J. Scholderer, K. and
Brunsø. 2012. Regulatory focus, self-efficacy
and outcome expectations as drivers of
motivation to consume healthy food
products. Appetite 59:243-251.
70. U.S. Food and Drug Administration. 2009.
FDA report on the occurrence of foodborne
illness risk factors in selected institutional
foodservice, restaurant, and retail food store
facility types. Available at: https://wayback.
archive-it.org/7993/20170113095300/
http://www.fda.gov/downloads/Food/
GuidanceRegulation/RetailFoodProtection/
FoodborneIllnessRiskFactorReduction/
UCM224682.pdf . Accessed 5 March 2017.
71. Wen, H., and J. Kwon. 2017. Restaurant
servers' risk perceptions and risk communication-related behaviors when serving
customers with food allergies in the U.S.
Int. J. Hosp. Manag. 64:11-20.
72. Yazdanpanah, M, F. R. Feyzabad,
M. Forouzani, S. Mohammadzadeh, and
R. J. F. Burton. 2015. Predicting farmers'
water conservation goals and behavior in
Iran: A test of social cognitive theory. Land
Use Policy 47:401-407.
73. York, V. K., L. A. Brannon, K. R. Roberts,
C. W. Shanklin, and A. D. Howells. 2009.
Using the theory of planned behavior to
elicit restaurant employee beliefs about food
safety: using surveys versus focus groups.
J. Foodserv. Bus. Res.12:180-197.

September/October Food Protection Trends

309

https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=5945&context=etd https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=5945&context=etd https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=5945&context=etd https://wayback.archive-it.org/7993/20170113095300/http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodborneIllnessRiskFactorReduction/UCM224682.pdf https://wayback.archive-it.org/7993/20170113095300/http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodborneIllnessRiskFactorReduction/UCM224682.pdf https://wayback.archive-it.org/7993/20170113095300/http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodborneIllnessRiskFactorReduction/UCM224682.pdf

Food Protection Trends - September/October 2020

Table of Contents for the Digital Edition of Food Protection Trends - September/October 2020