Nascimento Leticia Guimarães Perdomo, da Silva Ageo Mario Candido, Stedefeldt Elke, da Cunha Diogo Thimoteo
Department of Food and Nutrition, School of Nutrition, Federal University of Mato Grosso (UFMT), Cuiabá 78060-900, Brazil.
Collective Health Institute, Federal University of Mato Grosso (UFMT), Cuiabá 78060-900, Brazil.
Foods. 2022 Sep 2;11(17):2671. doi: 10.3390/foods11172671.
This study aimed to investigate whether job crafting, burnout, and work engagement predict food safety behaviors in the foodservice industry. It was a cross-sectional study conducted in Cuiabá (Brazil) among foodservice workers. Four instruments were used among foodservice workers for the examination: (a) job demands and resources, (b) job satisfaction, (c) burnout, and (d) work engagement. Food safety practices were measured using a validated risk-based checklist. Partial least squares structural equation modeling was used to test the hypothesis model. In this study, 22 restaurants and 302 foodservice workers were examined. It was found that the “job demands-resources” model was valid for foodservice workers, i.e., burnout was strongly predicted by job demands (β = 0.550; p < 0.001); job resources were a positive predictor of work engagement (β = 0.258; p < 0.001); and burnout was a negative predictor of work engagement (β = −0.411; p < 0.001). Food safety violations were predicted by job crafting (β = −0.125; p = 0.029) and burnout (β = 0.143; p = 0.016). The results indicate that mitigating burnout and increasing job crafting can be important supporting strategies to improve food safety behaviors.
本研究旨在调查工作重塑、倦怠和工作投入是否能预测食品服务行业的食品安全行为。这是一项在巴西库亚巴对食品服务工作者开展的横断面研究。在食品服务工作者中使用了四种工具进行调查：（a）工作需求与资源，（b）工作满意度，（c）倦怠，以及（d）工作投入。使用经过验证的基于风险的清单来衡量食品安全实践。采用偏最小二乘结构方程模型来检验假设模型。在本研究中，对22家餐厅和302名食品服务工作者进行了调查。研究发现，“工作需求 - 资源”模型对食品服务工作者是有效的，即工作需求强烈预测倦怠（β = 0.550；p < 0.001）；工作资源是工作投入的正向预测因素（β = 0.258；p < 0.001）；而倦怠是工作投入的负向预测因素（β = -0.411；p < 0.001）。工作重塑（β = -0.125；p = 0.029）和倦怠（β = 0.143；p = 0.016）可预测食品安全违规行为。结果表明，减轻倦怠和增加工作重塑可能是改善食品安全行为的重要支持策略。
