Consumer perceptions raised by the food safety inspection report: Does the smiley communicate a food safety risk?
| Autor: | Eerika Finell, Annukka Vainio, Janne Lundén, Jenni Kaskela, Sari Ollila |
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| Přispěvatelé: | Food Hygiene and Environmental Health, Janne Lundén / Principal Investigator, Department of Food and Nutrition, Nutrition Science, Helsinki One Health (HOH), Forest Economics, Business and Society, Food Control research group, Yhteiskuntatieteiden tiedekunta - Faculty of Social Sciences, Tampere University |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Mediation (statistics)
Restaurant Eläinlääketiede - Veterinary science media_common.quotation_subject education Grading scheme Perceived risk Disclosure 01 natural sciences Food safety 0404 agricultural biotechnology Finnish population Muut yhteiskuntatieteet - Other social sciences Perception Environmental health KNOWLEDGE Risk type ATTITUDES media_common business.industry Inspection 010401 analytical chemistry digestive oral and skin physiology Mediation 04 agricultural and veterinary sciences Smiley 040401 food science 0104 chemical sciences Risk perception stomatognathic diseases 416 Food Science RESTAURANTS business Psychology BEHAVIOR Food Science Biotechnology LAY |
| Popis: | The publication of inspection grades at food establishments has been introduced as a way to inform consumers about restaurants' food safety levels. This two-part study explored consumers' perceptions and behavioural intentions raised by the Finnish food safety inspection report Oiva. The first part of the study explored university students' (n = 98) spontaneous perceptions raised by the inspection grade, communicated with a smiley face. Perceptions related to food safety risk and one's own behaviour were most frequent. In the second part, these perceptions were used in testing the full food safety inspection report on a nationally representative sample of the 18–65 years old Finnish population (n = 1513) with a survey-experiment approach. Binary logistic and linear regressions revealed that lower inspection grades were directly associated with increased perceived food safety risk and a behavioural intention not to eat at the restaurant when the effect of perceived food safety risk was taken into account. Information about the risk type moderated the effect of lower inspection grades on perceived risk and behavioural intention. These results underline the importance of providing additional information to consumers about the type of food safety risk. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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