Abstract
Background: The food safety behavior of food handlers constitutes the main factor in
foodborne disease control. According to the Theory of Planned Behavior, behavior is determined by
the intention that is established from a combination of attitudes, subjective norms, and perceived
behavioral control. This research aimed to predict the intention for food safety behavior using the
Theory of Planned Behavior.
Methods: A cross-sectional study was conducted for two months in the Bantul beach culinary area,
Yogyakarta, Indonesia. The research population consisted of 80 food handlers representative of all
existing seafood stalls. The respondents were interviewed face-to-face using a paper-based questionnaire
related to attitudes, subjective norms, perceived behavioral control, and intention. The data
collected were evaluated using structural equation model-partial least square (SEM-PLS), version
3.0, with a sig. level of 0.05.
Results: This research successfully predicted 64.3% of the variance in the intention for food safety
behavior of food handlers (R2 adjusted = 0.643). The variable-perceived behavioral control was the
strongest and most significant predictor, with a positive effect on intention for food safety behavior
(β = 0.560, p = 0.000 < 0.05), followed by the variable subjective norms (β = 0.275, p = 0.001 <
0.05). The variable attitude was the weakest predictor, with an insignificant positive effect (β =
007.0, p = 0.182 > 0.05).
Conclusion: This research successfully predicted the intention for food safety behavior of food
handlers in the Bantul beach culinary area, Yogyakarta, Indonesia.
Graphical Abstract
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