Gender (Gender) |
Male; Female |
(Rodríguez-Entrena et al., 2016Rodríguez-Entrena, M., Salazar-Ordóñez, M., & Becerra-Alonso, D. (2016). An assessment of the barriers to the consumers’ uptake of genetically modified foods: a neural network analysis. Journal of the Science of Food and Agriculture, 96(5), 1548-1555. http://dx.doi.org/10.1002/jsfa.7247. PMid:25959585. http://dx.doi.org/10.1002/jsfa.7247...
; Dang et al., 2019Dang, D. H., Pham, T. T., Tran, G. T., Dam, T. H. A., & Nguyen, T. T. M. (2019). Vietnamese consumers’ preferences for traceable food and safety attributes: the case of water spinach. Journal of Asian Business and Economic Studies, 26(S02), 47-70. https://www.doi.org/10.24311/jabes/2019.26.S02.03. https://doi.org/https://www.doi.org/10.2...
) |
Age (Age) |
18-29; 30-44; 45-54; 55-64; 65 and over |
(Tiozzo et al., 2019Tiozzo, B., Pinto, A., Mascarello, G., Mantovani, C., & Ravarotto, L. (2019). Which food safety information sources do Italian consumers prefer? Suggestions for the development of effective food risk communication. Journal of Risk Research, 22(8), 1062-1077. http://dx.doi.org/10.1080/13669877.2018.1440414. http://dx.doi.org/10.1080/13669877.2018....
) |
Education (Edu) |
Primary or no studies; Secondary studies; University studies |
(Rodríguez-Entrena et al., 2016Rodríguez-Entrena, M., Salazar-Ordóñez, M., & Becerra-Alonso, D. (2016). An assessment of the barriers to the consumers’ uptake of genetically modified foods: a neural network analysis. Journal of the Science of Food and Agriculture, 96(5), 1548-1555. http://dx.doi.org/10.1002/jsfa.7247. PMid:25959585. http://dx.doi.org/10.1002/jsfa.7247...
) |
Monthly income (Income) |
<10 million VND; 10-20 million VND; 21-30 million VND; 31-40 million VND; >40 million VND. |
Authors’own elaboration |
Member under 18 (Minor) |
Yes; No |
(Dang et al., 2019Dang, D. H., Pham, T. T., Tran, G. T., Dam, T. H. A., & Nguyen, T. T. M. (2019). Vietnamese consumers’ preferences for traceable food and safety attributes: the case of water spinach. Journal of Asian Business and Economic Studies, 26(S02), 47-70. https://www.doi.org/10.24311/jabes/2019.26.S02.03. https://doi.org/https://www.doi.org/10.2...
) |
Are you currently living with any family members under 18? |
Information-seeking behavior (Info-seeking) |
Never; Seldom; Sometimes; Often |
Adapted from |
How frequently have you sought information about safe-food handling issues in the past year? |
(Tiozzo et al., 2019Tiozzo, B., Pinto, A., Mascarello, G., Mantovani, C., & Ravarotto, L. (2019). Which food safety information sources do Italian consumers prefer? Suggestions for the development of effective food risk communication. Journal of Risk Research, 22(8), 1062-1077. http://dx.doi.org/10.1080/13669877.2018.1440414. http://dx.doi.org/10.1080/13669877.2018....
) |
Subjective knowledge (Subj-know) |
1-10 Likert scale (where 1 ‘poor’ and 10 ‘excellent’ |
Adapted from |
How would you score your knowledge about safe-food handling practices? |
(Tiozzo et al., 2019Tiozzo, B., Pinto, A., Mascarello, G., Mantovani, C., & Ravarotto, L. (2019). Which food safety information sources do Italian consumers prefer? Suggestions for the development of effective food risk communication. Journal of Risk Research, 22(8), 1062-1077. http://dx.doi.org/10.1080/13669877.2018.1440414. http://dx.doi.org/10.1080/13669877.2018....
) |
Objective knowledge (Obj-know) |
True; False; Don’t know |
(Tiozzo et al., 2019Tiozzo, B., Pinto, A., Mascarello, G., Mantovani, C., & Ravarotto, L. (2019). Which food safety information sources do Italian consumers prefer? Suggestions for the development of effective food risk communication. Journal of Risk Research, 22(8), 1062-1077. http://dx.doi.org/10.1080/13669877.2018.1440414. http://dx.doi.org/10.1080/13669877.2018....
) |
Please answer the following questions: |
Eating raw eggs, as opposed to cooked eggs, increases the risk of foodborne diseases? |
Undercooked molluscs may cause foodborne diseases |
Salmonella is not present in raw vegetables |
Heavy metals may accumulate in oily fish |
Overuse of antibiotics in animal farming poses a risk to human health |
Frying food in the same oil several times poses no health risk |
Bacterial load may be higher in mince meat than in sliced steaks |
Perception of food risks (Fr-perception) |
1-10 Likert scale (where 1 ‘not at all exposed’ and 10 ‘highly exposed’) |
(Tiozzo et al., 2019Tiozzo, B., Pinto, A., Mascarello, G., Mantovani, C., & Ravarotto, L. (2019). Which food safety information sources do Italian consumers prefer? Suggestions for the development of effective food risk communication. Journal of Risk Research, 22(8), 1062-1077. http://dx.doi.org/10.1080/13669877.2018.1440414. http://dx.doi.org/10.1080/13669877.2018....
) |
On a scale of 1 to 10, how exposed do you feel to the risk of foodborne disease because of animal diseases (e.g. COVID-19)? |
Level of trust in some authorities considered to be information sources of animal diseases (e.g. COVID-19) (Trust) |
1-10 Likert scale (where 1 ‘not at all’ and 10 ‘a lot’ |
(Tiozzo et al., 2019Tiozzo, B., Pinto, A., Mascarello, G., Mantovani, C., & Ravarotto, L. (2019). Which food safety information sources do Italian consumers prefer? Suggestions for the development of effective food risk communication. Journal of Risk Research, 22(8), 1062-1077. http://dx.doi.org/10.1080/13669877.2018.1440414. http://dx.doi.org/10.1080/13669877.2018....
) |
T1. General practitioners |
T2. Veterinarians |
T3. Food industries |
T4. Farmers |
T5. Friends/Family |
T6. Consumers’ associations |
T7. Local health authorities |
T8. Ministry of Health |
Habits (Habit) |
1-5 Likert scale (where 1 ‘strongly disagree’ and 5 ‘strongly agree’) |
(Mullan et al., 2015Mullan, B., Allom, V., Sainsbury, K., & Monds, L. A. (2015). Examining the predictive utility of an extended theory of planned behaviour model in the context of specific individual safe food-handling. Appetite, 90, 91-98. http://dx.doi.org/10.1016/j.appet.2015.02.033. PMid:25728884. http://dx.doi.org/10.1016/j.appet.2015.0...
) |
(AC) Cook food properly/ (CC)clean hands & surfaces/(TC) keep food at the correct temperature/(CR)avoid unsafe foods is something: |
1. I do automatically |
2. I do without having to consciously remember |
3. I do without thinking |
4. I start doing before I realize I’m doing |
Subjective Norms (Subj-norm) |
1-5 Likert scale (where 1 ‘strongly disagree’ and 5 ‘strongly agree’) |
Adapted from |
I would practice safe food handling because: |
(Spence et al., 2018Spence, M., Stancu, V., Elliott, C. T., & Dean, M. (2018). Exploring consumer purchase intentions towards traceable minced beef and beef steak using the theory of planned behavior. Food Control, 91, 138-147. http://dx.doi.org/10.1016/j.foodcont.2018.03.035. http://dx.doi.org/10.1016/j.foodcont.201...
) |
My family, partner, and friends approve |
|
University scientists are in favor of it |
|
The media (TV, radio) are in favor of it |
|
The food industry and/or food supermarket promote it |
|
People important to me follow similar practices |
|
Perceived Behavioral Control (PBC) |
1-5 Likert scale (where 1 ‘strongly disagree’ and 5 ‘strongly agree’) |
Adapted from |
During the outbreak of COVID-19 |
(Spence et al., 2018Spence, M., Stancu, V., Elliott, C. T., & Dean, M. (2018). Exploring consumer purchase intentions towards traceable minced beef and beef steak using the theory of planned behavior. Food Control, 91, 138-147. http://dx.doi.org/10.1016/j.foodcont.2018.03.035. http://dx.doi.org/10.1016/j.foodcont.201...
) |
PBC1. It is easy to practice safe food handling |
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PBC2. I am confident on my skills of safe food handling |
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PBC3. I am able to prepare food safely without help from others |
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PBC4. It is easy to understand which food handling is correct |
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PBC5. I am able to understand safe food handling without help from others |
|
Attitude (AT) |
1-7 Likert scale with corresponding measures. |
Adapted from |
For me, (AC) cooking food properly/ (CC) preventing cross-contamination/ (TC) keeping food at the correct temperature/ (CR) avoiding consumption of risky food would be: |
(Mullan et al., 2015Mullan, B., Allom, V., Sainsbury, K., & Monds, L. A. (2015). Examining the predictive utility of an extended theory of planned behaviour model in the context of specific individual safe food-handling. Appetite, 90, 91-98. http://dx.doi.org/10.1016/j.appet.2015.02.033. PMid:25728884. http://dx.doi.org/10.1016/j.appet.2015.0...
; Spence et al., 2018Spence, M., Stancu, V., Elliott, C. T., & Dean, M. (2018). Exploring consumer purchase intentions towards traceable minced beef and beef steak using the theory of planned behavior. Food Control, 91, 138-147. http://dx.doi.org/10.1016/j.foodcont.2018.03.035. http://dx.doi.org/10.1016/j.foodcont.201...
) |
1. Bad (1) – good (7) |
|
2. Displeased (1) – pleased (7) |
|
3. Foolish (1) – wise (7) |
|
4. Harmful (1) – beneficial (7) |
|
5. Unenjoyable (1) – enjoyable (7) |
|
Behavioral intention (Intention) |
1-5 Likert scale (where 1 ‘not likely’ and 5 ‘very likely’) |
Adapted from |
Intentions and motivation to engage in safe food handling behavior in the future |
(Young et al., 2017bYoung, I., Reimer, D., Greig, J., Turgeon, P., Meldrum, R., & Waddell, L. (2017b). Psychosocial and health-status determinants of safe food handling among consumers: a systematic review and meta-analysis. Food Control, 78, 401-411. http://dx.doi.org/10.1016/j.foodcont.2017.03.013. http://dx.doi.org/10.1016/j.foodcont.201...
) |
Behaviors |
|
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Adequate cooking of foods (BE-AC) |
1-5 Likert scale (where 1 ‘strongly disagree’ and 5 ‘strongly agree’) |
(Young et al., 2017bYoung, I., Reimer, D., Greig, J., Turgeon, P., Meldrum, R., & Waddell, L. (2017b). Psychosocial and health-status determinants of safe food handling among consumers: a systematic review and meta-analysis. Food Control, 78, 401-411. http://dx.doi.org/10.1016/j.foodcont.2017.03.013. http://dx.doi.org/10.1016/j.foodcont.201...
) |
AC1. Use of a thermometer to check cooking doneness |
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AC2. Achieving adequate cooking temperatures |
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AC3. Appropriate reheating of leftovers |
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Avoiding consumption of risky foods (BE-CR) |
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CR1. Avoiding consumption of unpasteurized milk, juices and cider, and raw sprout |
1-5 Likert scale (where 1 ‘strongly disagree’ and 5 ‘strongly agree’) |
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CR2. Avoiding consumption of high-risk foods (e.g. raw meats, fish, seafood, eggs, non-dried deli meats without appropriate reheating…) |
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Prevent cross-contamination/practice personal hygiene (BE-CC) |
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CC1. Appropriate handwashing |
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CC2. Not handling food while ill |
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CC3. Washing fruits and vegetables |
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CC4. Not washing meat and poultry |
1-5 Likert scale (where 1 ‘strongly disagree’ and 5 ‘strongly agree’) |
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CC5. Cleaning of kitchen surfaces, cutting boards, and utensils |
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CC6. Separating raw from cooked foods |
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Time-temperature control of foods (BE-TC) |
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TC1. Appropriate refrigeration, freezing, defrosting, and hot holding practices |
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TC2. Adherence to recommended storage times |
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TC3. Disposal of expired foods |
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1-5 Likert scale (where 1 ‘strongly disagree’ and 5 ‘strongly agree’) |
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