Table A2.
Items, descriptive statistics, and internal reliability (Cronbach’s α) of HAPA constructs and subjective norms.
| Items Per Construct | M | SD | α | |
|---|---|---|---|---|
| Behavior (Frequency of implementing preventive measures #) | 4.89 | 1.06 | 0.80 | |
| Using a kitchen thermometer for checking the temperature of meat. | 2.30 | 1.78 | 0.31 | |
| Verifying that meat, poultry, fish, and seafood are stored at temperatures lower than 5°C. | 4.09 | 2.25 | 0.54 | |
| Using separate chopping boards and kitchen utensils for food that will be cooked and food that will be eaten raw. | 4.42 | 2.24 | 0.48 | |
| Washing hands thoroughly with soap for at least 20s before preparing raw meat. | 5.35 | 1.73 | 0.54 | |
| Cleaning all worktops and kitchen utensils thoroughly with hot water and soap after preparing food. | 5.32 | 1.76 | 0.50 | |
| Checking whether perishable foods and foods that have already been cooked are stored at temperatures lower than 5°C. | 4.37 | 2.05 | 0.54 | |
| Placing refrigerated or frozen foods immediately after shopping in the fridge or freezer. | 6.51 | 0.98 | 0.26 | |
| Following the storage instructions on food packaging. | 5.49 | 1.52 | 0.44 | |
| Noting the expiration date on food packaging. | 5.70 | 1.46 | 0.41 | |
| Washing hands immediately after the preparation of raw meat, raw poultry, raw fish, or raw seafood for at least 20 s with soap. | 5.33 | 1.74 | 0.55 | |
| Action planning | 5.86 | 1.11 | 0.73 | |
| I do not know how to chill food properly. | 6.09 | 1.37 | 0.50 | |
| I am aware of how to ensure that raw meat does not come into contact with other foods. | 5.76 | 1.53 | 0.53 | |
| I am not sure how to clean the kitchen tray and kitchen utensils properly. | 5.79 | 1.68 | 0.53 | |
| I think carefully about what I must do to heat meat properly. | 5.79 | 1.41 | 0.54 | |
| Coping planning | 4.52 | 1.71 | 0.82 | |
| I know what I will do if I do not have sufficient time to clean all work surfaces and kitchen utensils properly before and after preparing meals. | 4.60 | 1.93 | 0.68 | |
| I think carefully about what I should do if I forget the required minimum temperature for cooking meat. | 4.15 | 2.09 | 0.67 | |
| I consider what I should do when I prepare a meal with someone who does not know how to prepare food hygienically. | 4.85 | 1.95 | 0.70 | |
| Action control: Over the past few weeks, … | 4.52 | 1.94 | 0.91 | |
| I monitored whether I did everything I could to ensure hygienic food handling. | 4.48 | 2.00 | 0.84 | |
| I observed carefully whether I handled food hygienically. | 4.55 | 1.89 | 0.84 | |
| Intention | 5.38 | 1.62 | 0.71 | |
| Items per theoretical variable | M | SD | α | |
| I intend to wash my hands with soap for at least 20 s each time before food preparation. | 5.59 | 1.69 | 0.55 | |
| I intend to use a separate cutting board and kitchen utensils for raw meat. | 5.18 | 1.99 | 0.55 | |
| Risk perception (The probability of getting sick from AMR bacteria in following situations) | 3.92 | 1.32 | 0.81 | |
| Contact with raw seafood during meal preparation. | 3.07 | 1.85 | 0.57 | |
| Eating raw vegetables that have been in contact with raw meat. | 4.02 | 1.89 | 0.56 | |
| Contact with raw poultry during meal preparation. | 4.00 | 1.99 | 0.65 | |
| Contact with raw fish during meal preparation. | 3.41 | 1.91 | 0.65 | |
| Consuming poultry that is not thoroughly cooked. | 5.29 | 1.98 | 0.39 | |
| Not washing hands thoroughly before cooking. | 4.24 | 1.87 | 0.54 | |
| Contact with raw eggs (egg white or yolk) during meal preparation. | 3.38 | 1.94 | 0.50 | |
| Self-efficacy: I am confident that in the future… | 5.65 | 1.26 | 0.77 | |
| I will wash my hands with soap for at least 20 s before preparing every meal, even if doing so would take more time. | 5.53 | 1.78 | 0.61 | |
| I will use separate cutting boards and utensils for the preparation of raw meat, although I have not always been able to do so. | 5.28 | 1.88 | 0.61 | |
| I will store perishable or cooked food in the refrigerator at temperatures lower than 5 °C, although doing so requires more effort. | 5.95 | 1.39 | 0.57 | |
| I will cook raw meat properly in the future (e.g., at least 70 °C), even though it is difficult to estimate the temperature. | 5.85 | 1.47 | 0.51 | |
| Positive outcome expectancy | ||||
| If I wash my hands for at least 20 s with soap before food preparation, I protect myself from infection with potentially dangerous bacteria. | 4.89 | 1.70 | ||
| Negative outcome expectancy | ||||
| It is too time consuming to use separate kitchen utensils for raw meat during barbecue or fondue chinois. | 1.92 | 1.49 | ||
| Subjective norm | 4.83 | 1.76 | 0.75 | |
| Important people think that I should prepare every meal hygienically. | 4.87 | 1.03 | 0.60 | |
| The opinions of relevant people about hygienic food preparation are important to me. | 4.79 | 2.01 | 0.60 |
Notes. Behavior items were assessed on 7-point response scales ranging from 1 = never to 7 = always. Intention, risk perception, self-efficacy, positive outcome expectancy, negative outcome expectancy, action planning, coping planning, action control, and subjective norms items were assessed on 7-point Likert scales, with higher values indicating stronger agreement with the statement. † denotes the inter-item correlation.