Soon Jan Mei, Vanany Iwan, Abdul Wahab Ikarastika Rahayu, Hamdan Ruhil Hayati, Jamaludin Mohd Hafiz
Faculty of Health and Wellbeing, University of Central Lancashire, Preston, PR1 2HE, UK.
Department of Industrial Engineering, Sepuluh Nopember Institute of Technology, Surabaya, 60111, Indonesia.
Food Control. 2021 Jul;125:107920. doi: 10.1016/j.foodcont.2021.107920. Epub 2021 Feb 2.
The COVID-19 pandemic has altered consumers' relationship with food, whether through shopping, increased home cooking, taking pre-cautionary measures during food shopping, food delivery and whilst dining out. This study aims to examine the impact of COVID-19 pandemic on consumers' food safety knowledge, attitude and practices and to identify the predictors of food safety practices during COVID-19. An online survey was conducted and received valid responses from 987 respondents. Data were analysed using descriptive statistics, non-parametric tests, Spearman's rho correlation and multiple regression. The Theory of Planned Behaviour (TPB) model was used to investigate the intention to practice safe eating out measures during COVID-19. The mean food safety knowledge score was 6.37 ± 1.37 (9.00 = highest score) of which 91.3% of total respondents from Indonesia and Malaysia scored ≥5 points. Consumers also demonstrated positive food safety attitude (4.06 ± 0.99) and reported high frequencies in conducting food safety practices (4.03 ± 0.82) during COVID-19. The TPB has provided valuable framework for understanding consumers' intention to practice safe eating out measures during COVID-19. The multiple regression model explained 63% and 73% of the variance in adherence to safe eating out practices in Indonesia and Malaysia and (p < 0.05) respectively. All the TPB antecedents i.e. attitude, subjective norms and perceived behavioural control were identified as significant predictors on consumers' eating out practices. This suggests that consumers with positive food safety attitude and strong family norms were more likely to adhere to safe eating out measures (e.g. selection of clean and less crowded restaurants, practicing hand hygiene, wearing masks and practising social distancing). The findings also suggest that to fully adhere to the safe practices, it is important to have sufficient support from restaurant staff to ensure social distancing and to provide adequate handwashing facilities. This is the first study to provide new empirical findings on consumers' intention to practice safe eating out measures during COVID-19.
新冠疫情改变了消费者与食物的关系，无论是通过购物、增加在家烹饪、在食品购物期间采取预防措施、外卖还是外出就餐。本研究旨在探讨新冠疫情对消费者食品安全知识、态度和行为的影响，并确定新冠疫情期间食品安全行为的预测因素。开展了一项在线调查，共收到987名受访者的有效回复。使用描述性统计、非参数检验、斯皮尔曼等级相关和多元回归对数据进行了分析。计划行为理论（TPB）模型用于调查新冠疫情期间采取安全外出就餐措施的意愿。食品安全知识平均得分为6.37±1.37（满分9.00），其中来自印度尼西亚和马来西亚的受访者中91.3%得分≥5分。消费者在新冠疫情期间也表现出积极的食品安全态度（4.06±0.99），并报告进行食品安全行为的频率较高（4.03±0.82）。TPB为理解消费者在新冠疫情期间采取安全外出就餐措施的意愿提供了有价值的框架。多元回归模型分别解释了印度尼西亚和马来西亚遵守安全外出就餐行为差异的63%和73%（p<0.05）。所有TPB前因，即态度、主观规范和感知行为控制，均被确定为消费者外出就餐行为的重要预测因素。这表明，具有积极食品安全态度和强烈家庭规范的消费者更有可能遵守安全外出就餐措施（例如选择干净且不那么拥挤的餐厅、保持手部卫生、戴口罩和保持社交距离）。研究结果还表明，要充分遵守安全措施，餐厅工作人员提供足够支持以确保社交距离并提供充足的洗手设施很重要。这是第一项提供关于消费者在新冠疫情期间采取安全外出就餐措施意愿的新实证研究。
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