What motivates food workers to adhere with WHO guidelines to combat the Covid-19? A social cognitive theory perspective

Bibliographic Data

ID22069976
AuthorsMingliang Wang (0000-0003-1935-0695, Jilin University of Finance and Economics), Shunlong Gong (Jilin University of Finance and Economics), Jin Tang (0000-0001-9065-4021, Jiangxi Agricultural University), Zhenlin Weng (0000-0001-9043-9700, Jiangxi Agricultural University), Xingtong Wu (Jiangxi Agricultural University, corresponding author)
Year2023
Volume11
Pages1187056-1187056
Publication date2023-10-19
Open AccessYes
TypeARTICLE
VenueFrontiers in Public Health (JOURNAL)
Journal identifiersISSN: 2296-2565 • E-ISSN: 2296-2565
PublisherFrontiers Media SA (PUBLISHER • CH)
DOI10.3389/fpubh.2023.1187056
PMID37927871
OpenAlexW4387777485
LanguageEN
References cited47

Background: COVID-19 has become a public health emergency and pandemic of global concern, and the hundreds of millions of foodborne illnesses that occur each year also wreak havoc on human lives, society and the economy. Promoting workers in food service establishments to adhere to the hygiene practices in the WHO guidelines is a two-birds-one-stone strategy in preventing the spread of COVID-19 and limiting the occurrence of foodborne illness. The aim of this study was to determine the drivers that motivate workers to adhere to hygiene practices based on social cognitive theory. Methods: The cross-sectional survey targeting food workers using face-to-face interviews was conducted from July to September 2022. Stratified random sampling and convenience sampling were employed to locate survey sites and respondents, respectively. The survey uses a credible questionnaire evaluated by multiple reliability and validity measures. Binary logistic regression was employed to identify significant determinants of adherence to WHO-initiated hygiene practices. Results: A total of 900 workers were interviewed and 609 valid questionnaires were received. The study showed that the average correct rate of knowledge about hygiene practices was only 51.09%, that perceived non-adherence to hygiene practices was most likely to result in lower customer satisfaction and the spread of COVID-19, and that only about 11.7% of the workers always adhered to hygiene practices. Three of the cognitive dimensions in the personal factors, self-efficacy, risk perception, and knowledge, had significant positive effects on adherence practices. Among the demographic variables, there were significant differences in adherence practices differing by income level and place of residence. Conclusion: It was found that workers' knowledge of the WHO-initiated hygiene practices is insufficient and that the frequency of adherence to hygiene practices is poor and require improvement. The significant drivers and effects of demographic variables provide evidence-based guidance to identify priority intervention information and populations to improve worker hygiene practices

Best practice · Cognition · Environmental health · Hygiene · Logistic regression · Pandemic · Psychiatry · Public health · Social cognitive theory · Stratified sampling · Food Safety and Hygiene · Food Security and Health in Diverse Populations · Infection Control and Ventilation · Medicine · Nursing · Psychology · Social Psychology

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