Purpose: The objective of this study was to determine the food safety perceptions, beliefs, and practices among MSR patrons.
Methods: A convenience sample of participants (n = 295; 20 ± 4.5 years of age; 59% female; 61% Caucasian, 21% Asian, 3.7% African American, 14% other) was collected in dining areas on an urban, Midwestern university campus. Questionnaires assessed consumers’ perceptions about hygiene indicators, sources of contamination, measures to prevent contamination, safety of different cuisines, and their own or other stakeholders’ role in food safety, using a five-point Likert-type scale. Questionnaires also assessed consumers’ potential engagement in new food safety strategies.
Results: While 32% of consumers were concerned or very concerned with food safety in MSR, the majority (68%) had only moderate to no concern. Almost one half (46.8%) of consumers believed they were not responsible for food safety, and 92.5% believed that the owner of each restaurant unit has this responsibility. Most consumers (85%) perceived food handlers or other patrons to be important sources of contamination with human pathogens. Wiping tables is not a common practice among MSR consumers (9.5%), but the majority (75.6%) indicated they were very likely to do so if sanitary wipes were provided at their table in dining areas. The majority (65.6%) also indicated they would likely be enticed to use hand and surface sanitizers if they saw other patrons engaging in that behavior.
Significance: These findings highlight the importance of food safety culture in dining areas and will be used to develop effective interventions to improve behaviors related to prevention of foodborne disease in market-style restaurants.