Applying the Theory of Planned Behavior to Understand Workers’ Production of Safe Food

• Gary S. Nickell ^[2] ; Verlin B. Hinsz ^[1]
  1. [1] North Dakota State University

     North Dakota State University

     City of Fargo, Estados Unidos

     
  2. [2] Minnesota State University Moorhead, U.S.A
• Localización: Revista de psicología del trabajo y de las organizaciones = Journal of work and organizational psychology, ISSN 1576-5962, Vol. 39, Nº 2, 2023, págs. 89-100
• Idioma: inglés
• DOI: 10.5093/jwop2023a10
• Títulos paralelos:
  • Aplicando la teoría de la conducta planificada para entender la producción de alimentos seguros por los trabajadores
• Enlaces
  • Texto completo
• Resumen
  • español

    Brotes recientes de enfermedades relacionadas con los alimentos han atraído una mayor atención a proteger los alimentos de la contaminación. Aproximaciones psicológicas a las conductas durante el procesamiento de alimentos pueden contribuir a los esfuerzos de los trabajadores para mantener seguros los alimentos y evitar la contaminación. Este estudio examina la efectividad de la teoría de la conducta planificada (TCP) para predecir conductas de seguridad alimenticia autoinformadas de trabajadores de procesamiento de pavo. Consistente con la TCP, este estudio sugiere que la actitud hacia la conducta, la norma subjetiva, el control percibido de la conducta y la intención conductual juegan roles importantes para entender cómo prevenir contaminación con origen en los alimentos. Los resultados también muestran que los antecedentes personales, particularmente el género, pueden ser importantes para aplicar la TCP en contextos laborales específicos. Por ello, las conductas más prominentes de los trabajadores sobre la seguridad alimentaria juegan un rol crucial para entender cómo pueden alinearse las conductas de los trabajadores con la necesidad de mantener seguros los alimentos y proporcionan orientación sobre cómo pueden modificarse las conductas en la organización para lograr los resultados deseados.

  • English

    Recent outbreaks of food related illness have brought greater attention to protecting food from contamination. Psychological approaches to behaviors during food processing can contribute to workers’ efforts to keep food safe and avoiding contamination. This study examines the effectiveness of the theory of planned behavior (TPB) in predicting self-reported food safety behaviors of turkey-processing workers. Consistent with the TPB, this study suggests that attitude toward the behavior, subjective norm, perceived behavioral control, and behavior intention play important roles in understanding how to prevent foodborne contamination. Results also show that background factors, specifically gender, may be important in applying the TPB in specific work settings. Accordingly, salient beliefs that workers hold about food safety play a crucial role in understanding how workers’ behaviors can be aligned with the need to keep food safe and provide guidance for ways in which behaviors in organization can be modified to achieve desired outcomes.

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