Health Belief Model Application on Food Safety Behavior of Bantul Beach Tourism Culinary Food Handlers
DOI:
https://doi.org/10.26555/eshr.v5i2.6996Keywords:
Bantul beach culinary, Food safety, HBM theory, SEM-PLSAbstract
Background: Maintaining food safety is very important to reduce the incidence of foodborne diseases. Previous studies have shown that food safety is related to the healthy behavior of food handlers, while healthy behavior is related to their beliefs and perceptions. The Health Belief Model (HBM) is a theory with a concept of individual reasons for carrying out healthy behaviors based on the perception of disease threats and efforts to improve behavior when facing threats. This study aims to predict and analyze the effect of variables based on the HBM construct on food safety behavior.
Method: A total of 80 food handlers from all seafood stalls on the Bantul coast were interviewed face to face using a printed questionnaire regarding seriousness, vulnerability, benefits, barriers, a stimulus to action, and self-efficacy. The food safety behavior of food handlers was observed using observation sheets. Data were evaluated using Structural Equation Model-Partial Least Square (SEM-PLS) Version 3.0.
Results: HBM can predict 35.1% of food handlers' food safety behavior variance in the Bantul beach tourism culinary area (R2 adjusted = 0.351). Of all the HBM construct variables analyzed, two variables had a significant effect, namely the stimulus-to-act variable with a path coefficient value (β = 0.305, p = 0.009 <0.05) and the seriousness variable (β = 0.302, p = 0.045 <0.05).
Conclusion: HBM succeeded in predicting the food safety behavior of food handlers in tourist culinary delights in Bantul, Yogyakarta, Indonesia. The stimulus-to-action variable was the strongest predictor positively affecting food handlers' food safety behavior, followed by the seriousness variable.
References
De Sousa CP. The impact of food manufacturing practices on foodborne diseases. Braz Arch Biol Technol. 2008;51(4):815–823. Retrieved March 19, 2020, from http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000400020
Ghosh M, Wahi S, Kumar M, Ganguli A. Prevalence of enterotoxigenic Staphylococcus aureus and Shigella spp. in some raw street vended Indian foods. Int J Environ Health Res. 2007;17(2):151–156. doi:10.1080/09603120701219204
Aspiani M, Rustiawan A. Relationship of knowledge, attitudes of food handlers and sanitation facilities to food safety in restaurants in the culinary tourism area of Depok beach, Bantul Regency in 2019. URECOL-11. Yogyakarta: UNISA; 2020
Kurniaty. Relationship between sanitation hygiene practices and Escherichia coli contamination in processed grilled fish at seafood food stalls at Depok Beach, Bantul, Yogyakarta. Journal Formil (Scientific Forum). 2017:2(2).
Suryani D. Existence of Grilled Pomfret Fish Germs and Grilled Cutlery. Journal of Public Health. 2015; pp:191–196.
Rosenstock IM. Historical Origins of the Health Belief Model. Health Education Monographs. 1974;2(4):328–335. doi:10.1177/109019817400200403
Becky JB. Using the Health Belief Model to Determine Differences in University Foodservice Employees' Beliefs and Perceptions About Handwashing and Foodborne Illness. Manhattan, Kansas; 2013
Asma P, Mohammad-Ali MS, Hossein F, Jalal S. Food Handling Behaviors Based on the Health Belief Model in Iranian Women. Kerman, Iran; 2012
Notoatmodjo. Health Research Methods. Jakarta: Rineka Cipta. Jakarta; 2012.
Sugiyono. Quantitative, Qualitative and R&D Research Methods. Bandung: Alphabet, Bandung; 2019. [In Indonesian]
Mudjajanto ES. Food Safety: Training and Development of Technology and Snack Food Safety. Bogor: Department of GMSK, Faculty of Agriculture, IPB and Directorate General of Basic Education, Ministry of National Education; 1999. [in Indonesian]
Murti B. Measurement Validity and Reliability. Doctoral Study Program Matriculation, Faculty of Medicine, UNS; 2011. [in Indonesian]
Ringle, Christian M, Wende Sven, Becker J-M. SmartPLS 3. Boenningstedt: SmartPLS; 2015
Ghozali I. Structural equation modeling: An alternative method with Partial Least Squares (PLS). Semarang: Diponegoro University Publishing Agency; 2014.
Nunnally JC, Bernstein I. Psychometric theory. In Psychometric theory. 1994;pp:264–265
Chin WW. The Partial Least Squares Approach to Structural Equation Modeling, Modern Methods for Business Research. 1998;pp:295-336
Hanson JA, Hughes SM, Liu P. Use of Health Belief Model Variables to Examine Self-Reported Food Handling Behaviors in a Sample of US Adults Attending a Tailgate Event. Journal of Food Protection. 2015;78(12):2177–2183. doi:10.4315/0362-028x.jfp-15-077
Wang M, Huang L, Pan C, Bai L. Adopt proper food-handling intention: An application of the health belief model. Food Control. 2021;127. doi:10.1016/j.foodcont.2021.108169
Sjoberg L. Factors in risk perception. Risk Anal. 2000;20():1–11
Wachinger G, Renn O, Begg C, Kuhlicke C. The risk perception paradox—implications for governance and communication of natural hazards. Risk Anal. 2013;33():1049–1065
Habiballah MA, Alhelalat JA, Masadeh MA, Al-Ababneh M. Use of the Health Belief Model (HBM) to Examine Food Handlers' Practices in Five Stars Hotels at Petra City, Jordan. Journal of International Business and Economics. 2020;8(1):32-39. doi:10.15640/jibe.v8n1a3
Sivaramalingam B, Young I, Pham MT, Waddell L, Greig J, Mascarenhas M, Papadopoulos A. Scoping Review of Research on the Effectiveness of Food-Safety Education Interventions Directed at Consumers. Foodborne Pathog. 2015;12():561–570.
Young I, Reimer D, Greig J, Meldrum R, Turgeon P, Waddell L. Explaining Consumer Safe Food Handling Through Behavior-Change Theories: A Systematic Review. Foodborne Pathog. 2017;14():609–622.
Mishra M, Prakash J. Status of Education and Training among Food Handlers from Selected Catering Establishments. International Journal of Food, Nutrition and Dietetics. 2017;5(2). doi:10.21088/ijfnd.2322.0775.5217.3
Piee NF, Abu R, Rashid AM. The Relationship Between Cues to Action Towards Food Safety Behavior among Food Program Students at Vocational School. Middle-East Journal of Scientific Research 19 (Innovation Challenges in Multidisciplinary Research & Practice). 2014;pp:133-137, doi: 10.5829/idosi.mejsr.2014.19.icmrp.20
Kavanaugh M, Fisher K, Quinlan JJ. Use of Focus Groups to Identify Food Safety Risks for Older Adults in the US. Foods. 2022;11(37). doi:10.3390/foods11010037
Hanson JA, Hughes SM, Liu P. Use of Health Belief Model Variables to Examine Self-Reported Food Handling Behaviors in a Sample of US Adults Attending a Tailgate Event. Journal of Food Protection. 2015;78(12):2177–2183. doi:10.4315/0362-028x.jfp-15-077
Meysenburg R, Albrecht JA, Litchfield R, Ritter-Gooder PK. Food safety knowledge, practices and beliefs of primary food preparers in families with young children. A mixed methods study. Appetite. 2014;73():121–131. doi:10.1016/j.appet.2013.10.015
Hanson JA, Benedict JA. Use of the Health Belief Model to Examine Older Adults' Food-Handling Behaviors. Journal of Nutrition Education and Behavior. 2002;34():S25–S30. doi:10.1016/s1499-4046(06)60308-4
Clayton DA, Griffith CJ, Price P, Peters AC. Food handlers' beliefs and self-reported practices. International Journal of Environmental Health Research. 2002;12(1):25–39. doi:10.1080/09603120120110031
Sanlier N, Baser F. The Relationship Among Food Safety Knowledge, Attitude, and Behavior of Young Turkish Women. Journal of the American College of Nutrition. 2019;pp:1–11. doi:10.1080/07315724.2019.1639084
Downloads
Published
Issue
Section
License
Copyright (c) 2023 Asep Rustiawan, Ichtiarini Nurullita Santri, Yohane Abero Phiri
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with ESHR agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
