Self-reported food safety behaviors in independent ethnic restaurants: An application of the Social Cognitive Theory by Basem Boutros B.S., Fayoum University, 2006 M.S., Fayoum University, 2011 AN ABSTRACT OF A DISSERTATION submitted in partial fulfillment of the requirements for the degree DOCTOR OF PHILOSOPHY Department of Hospitality Management College of Human Ecology KANSAS STATE UNIVERSITY Manhattan, Kansas 2018 Abstract Ethnic foods have gained in popularity and have become mainstream in the diet of most Americans. However, researchers have noted that ethnic food, specifically food served in ethnic restaurants, has been associated with foodborne outbreaks. Little has been done using the Social Cognitive Theory to predict food safety behaviors, especially in independent ethnic restaurants. The purpose of this study was to determine whether self-efficacy, self-regulation, outcome expectations, and environmental determinants are predictive of self-reported food safety behaviors in independent ethnic restaurants. Utilizing a thorough literature review and results of five focus group and group interviews, a questionnaire was developed. The questionnaire was translated to Chinese and Spanish and back-translated to English to ensure consistency. After pilot-testing, a multistage random sampling technique was utilized to collect data, targeting a total of 150 food handlers from independent Mexican and Chinese restaurants. A total of 204 food handlers responded, but due to incomplete data or responses from non-food handlers, 201 responses were usable for a response rate of 80.4%. A multiple regression analysis investigated the prediction of food safety behavioral intentions based on the respondents’ self-efficacy, self-regulation, outcome expectations, and environmental determinants and found the model was significant (F = 75.246, p = 0.002). The significant independent variables in the model were self-regulation (β = 0.467, p = 0.001), environmental determinants (β = 0.181, p = 0.011), and outcome expectations (β = 0.152, p = 0.018), which explained about 60.6 % of the variance in food safety behavioral intentions. Self- efficacy was not significant (β = 0.078, p = 0.219). A mediation analysis showed that behavioral intentions are a significant mediator of the relationships between self-efficacy and self-reported food safety behaviors (b = 0.24, CI [0.161, 0.336], self-regulation and self-reported food safety behaviors (b = 0.252, CI [0.155, 0.366]), outcome expectations and self-reported food safety behaviors (b = 0.355, CI [0.247, 0.469]), and environmental determinants and self-reported food safety behaviors (b = 0.269, CI [0.172, 0.393]). Implications, limitations, and direction for future research were discussed. Word count: 331 Keywords: Social Cognitive Theory, independent ethnic restaurants, self-reported food safety behaviors, ethnic food, food handlers Self-reported food safety behaviors in independent ethnic restaurants: An application of the Social Cognitive Theory by Basem Boutros B.S., Fayoum University, 2006 M.S., Fayoum University, 2011 A DISSERTATION submitted in partial fulfillment of the requirements for the degree DOCTOR OF PHILOSOPHY Department of Hospitality Management College of Human Ecology KANSAS STATE UNIVERSITY Manhattan, Kansas 2018 Approved by: Major Professor Kevin R. Roberts, Ph.D. Copyright © Basem Boutros 2018. Abstract Ethnic foods have gained in popularity and have become mainstream in the diet of most Americans. However, researchers have noted that ethnic food, specifically food served in ethnic restaurants, has been associated with foodborne outbreaks. Little has been done using the Social Cognitive Theory to predict food safety behaviors, especially in independent ethnic restaurants. The purpose of this study was to determine whether self-efficacy, self-regulation, outcome expectations, and environmental determinants are predictive of self-reported food safety behaviors in independent ethnic restaurants. Utilizing a thorough literature review and results of five focus group and group interviews, a questionnaire was developed. The questionnaire was translated to Chinese and Spanish and back-translated to English to ensure consistency. After pilot-testing, a multistage random sampling technique was utilized to collect data, targeting a total of 150 food handlers from independent Mexican and Chinese restaurants. A total of 204 food handlers responded, but due to incomplete data or responses from non-food handlers, 201 responses were usable for a response rate of 80.4%. A multiple regression analysis investigated the prediction of food safety behavioral intentions based on the respondents’ self-efficacy, self-regulation, outcome expectations, and environmental determinants and found the model was significant (F = 75.246, p = 0.002). The significant independent variables in the model were self-regulation (β = 0.467, p = 0.001), environmental determinants (β = 0.181, p = 0.011), and outcome expectations (β = 0.152, p = 0.018), which explained about 60.6 % of the variance in food safety behavioral intentions. Self- efficacy was not significant (β = 0.078, p = 0.219). A mediation analysis showed that behavioral intentions are a significant mediator of the relationships between self-efficacy and self-reported food safety behaviors (b = 0.24, CI [0.161, 0.336], self-regulation and self-reported food safety behaviors (b = 0.252, CI [0.155, 0.366]), outcome expectations and self-reported food safety behaviors (b = 0.355, CI [0.247, 0.469]), and environmental determinants and self-reported food safety behaviors (b = 0.269, CI [0.172, 0.393]). Implications, limitations, and direction for future research were discussed. Word count: 331 Keywords: Social Cognitive Theory, independent ethnic restaurants, self-reported food safety behaviors, ethnic food, food handlers Table of Contents List of Figures ................................................................................................................................ xi List of Tables ................................................................................................................................ xii Acknowledgements ...................................................................................................................... xiii Dedication .................................................................................................................................... xiv Chapter 1 - Introduction .................................................................................................................. 1 Statement of Problem .................................................................................................................. 3 Justification ................................................................................................................................. 3 Purpose ........................................................................................................................................ 5 Objectives ................................................................................................................................... 5 Hypotheses .................................................................................................................................. 5 Significance ................................................................................................................................ 6 Limitations .................................................................................................................................. 7 Definitions of Terms ................................................................................................................... 8 Chapter 2 - Review of literature.................................................................................................... 10 The Burden of Foodborne Illnesses: Current Trends ................................................................ 10 Food Safety and Foodborne Illnesses in Foodservice Operations ............................................ 10 Food Safety in Independent Versus Chain Restaurants ............................................................ 13 Food Safety in Independent Ethnic Restaurants ....................................................................... 14 Customer Perception of Food Quality and Safety in Ethnic Restaurants ............................. 16 Food Safety Behavior: Measurement and Intervention Strategies ........................................... 18 The Social Cognitive Theory .................................................................................................... 22 Self-Efficacy ............................................................................................................................. 24 Outcome Expectations .............................................................................................................. 27 Self-Regulation ......................................................................................................................... 29 Environmental (Socio-structural) Determinants ....................................................................... 31 Behavioral Intentions ................................................................................................................ 33 Conclusion ................................................................................................................................ 35 Chapter 3 - Methodology .............................................................................................................