Edinburgh Napier University

  Qualitative methods could help provide discerned information among food service workers as to recognize different attitudes, motivations, and barriers to perform food safety behaviors (Arendt et al., 2013). Collective evidence suggests that exploring effective restaurant supervisions and barriers to performance may be an important direction for future food safety research (Angelo et al., 2016; Green et al., 2007; Green & Selman, 2005; Howes et al., 1996; Kwon et al., 2012; Roberts et al., 2008). Therefore, it is important to capture the positive/negative aspects of the organizational environment and identify the underlying descriptive that engages or discourage compliance to food safety behaviors. The purpose of this project is to explore employees’ perceptions about managerial practices that influence food safety behaviors.