The food safety behavior of Jordanian restaurant managers and supervisors: A social cognitive theory-based perspective

Abstract

As foodborne diseases are current major health issues worldwide, food safety is a global health target. The present work has used social cognitive theory as theoretical support for examining the social and cognitive factors [outcome expectations (OE), self-regulation (SR), environmental determinants (ED), and self-efficacy (SE)] of Jordanian restaurant managers’ and supervisors’ food safety behavior (FSB). The moderator was willingness to comply (WC). Data were collected from the participants via Google Forms using purposive sampling methods. A total of 500 questionnaires were distributed, where 250 questionnaires were sent each to the Jordanian Restaurant Association (JRA, representing international and chain food restaurants in Jordan) as well as the Jordanian Union of Restaurants and Confectionary Proprietors (URCP, representing the local Jordanian restaurants). Two hundred and ninety-six completed questionnaires were returned. The hypotheses were analysed with smart partial least squares by structural equation modelling. The analysis determined that OE, SR, ED, and SE had positive impacts on FSB, while WC played a role in moderating the interlinkage among SE, OE, and FSB. To sum up, the current study as a whole also has significant theoretical and practical contributions for the practitioners in the given context.