Evaluation of food sanitation and safety at public, food cook-off competitions
Abstract
As a multi-billion dollar industry, public, food cook-off competitions are rarely inspected for food safety. This study was designed to understand the attitudes and intentions towards following proper handwashing and temperature controls at cook-off competitions. Additional information was gathered to evaluate the impact of knowledge on these behaviors, as well as if they have an impact on the performance of the behavior and on the results of the competition. The results of this study showed that while many contestants do not have the proper knowledge necessary to ensure safe food, the contestants propensity to follow proper procedures are affirmed in the theory of reasoned action and theory of planned behavior, which is demonstrated in this study. Finally, this study affirms that there is statistical significance showing that the end result of the competition may be influenced by the positive behaviors of the contestants.
Degree
Ph.D.
Advisors
Almanza, Purdue University.
Subject Area
Food Science|Environmental Health|Recreation
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