{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T21:02:29Z","timestamp":1790888549143,"version":"4.1.0"},"reference-count":48,"publisher":"Elsevier BV","issue":"12","license":[{"start":{"date-parts":[[2022,12,1]],"date-time":"2022-12-01T00:00:00Z","timestamp":1669852800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2022,12,1]],"date-time":"2022-12-01T00:00:00Z","timestamp":1669852800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2022,12,1]],"date-time":"2022-12-01T00:00:00Z","timestamp":1669852800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/www.elsevier.com\/open-access\/userlicense\/1.0\/"}],"funder":[{"DOI":"10.13039\/100006462","name":"City University of New York","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100006462","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Protection"],"published-print":{"date-parts":[[2022,12]]},"DOI":"10.4315\/jfp-22-175","type":"journal-article","created":{"date-parts":[[2022,9,22]],"date-time":"2022-09-22T09:12:41Z","timestamp":1663837961000},"page":"1875-1882","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":5,"title":["Investigating Motivators for Managing Customers with Food Allergies in Ethnic Restaurants"],"prefix":"10.1016","volume":"85","author":[{"given":"Jihee","family":"Choi","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.4315\/JFP-22-175_bb0010","first-page":"20","article-title":"Success factors in independent ethnic restaurants. J. Foodserv","volume":"18","author":"Agarwal,","year":"2015","journal-title":"Bus. Res"},{"key":"10.4315\/JFP-22-175_bb0015","doi-asserted-by":"crossref","first-page":"344","DOI":"10.1016\/S1081-1206(10)60880-0","article-title":"Food-allergy management from the perspective of restaurant and food establishment personnel","volume":"98","author":"Ahuja,","year":"2007","journal-title":"Ann. Allergy Asthma Immunol"},{"key":"10.4315\/JFP-22-175_bb0020","first-page":"844","article-title":"Determinants of organizational performance: a proposed framework. Int. J. Product. Perform","volume":"65","author":"Almatrooshi,","year":"2016","journal-title":"Manag"},{"key":"10.4315\/JFP-22-175_bb0025","first-page":"26","article-title":"Food allergy training event for restaurant staff; a pilot evaluation. Clin. Transl","volume":"4","author":"Bailey,","year":"2014","journal-title":"Allergy"},{"key":"10.4315\/JFP-22-175_bb0030","first-page":"191","article-title":"Self-efficacy: toward a unifying theory of behavioral change. Psychol","volume":"84","author":"Bandura,","year":"1977","journal-title":"Rev"},{"key":"10.4315\/JFP-22-175_bb0035","first-page":"590","article-title":"Perfectionism, self-efficacy and OCB: the moderating role of gender. Pers","volume":"41","author":"Beauregard,","year":"2012","journal-title":"Rev"},{"key":"10.4315\/JFP-22-175_bb0040","first-page":"1","article-title":"Academic self-concept and self-efficacy: how different are they really? Educ. Psychol","volume":"15","author":"Bong,","year":"2003","journal-title":"Rev"},{"key":"10.4315\/JFP-22-175_bb0045","doi-asserted-by":"crossref","first-page":"296","DOI":"10.4315\/1541-9576-40.5.296","article-title":"Self-reported food safety behaviors in independent Chinese and Mexican restaurants in Kansas","volume":"40","author":"Boutros,","year":"2020","journal-title":"Food Prot. Trends"},{"key":"10.4315\/JFP-22-175_bb0050","first-page":"3","article-title":"Amazon's Mechanical Turk: a new source of inexpensive, yet high-quality data. Perspect. Psychol","volume":"6","author":"Buhrmester,","year":"2011","journal-title":"Sci"},{"key":"10.4315\/JFP-22-175_bb0055","first-page":"45","article-title":"The health belief model","author":"Champion,","year":"2008"},{"key":"10.4315\/JFP-22-175_bb0060","first-page":"330","article-title":"A food safety belief model for Latino(a) employees in foodservice. J. Hosp. Tour","volume":"37","author":"Cho,","year":"2013","journal-title":"Res"},{"key":"10.4315\/JFP-22-175_bb0065","doi-asserted-by":"crossref","first-page":"474","DOI":"10.1016\/j.foodcont.2012.10.023","article-title":"Food allergy knowledge, attitudes, practices, and training of foodservice workers at a university foodservice operation in the Midwestern United States","volume":"31","author":"Choi,","year":"2013","journal-title":"Food Control"},{"key":"10.4315\/JFP-22-175_bb0070","doi-asserted-by":"crossref","first-page":"126","DOI":"10.1016\/j.appet.2009.09.018","article-title":"Predicting food hygiene. an investigation of social factors and past behaviour in an extended model of the Health Action Process Approach","volume":"54","author":"Chow,","year":"2010","journal-title":"Appetite"},{"key":"10.4315\/JFP-22-175_bb0075","first-page":"1000140","article-title":"How safe is your curry? Food allergy awareness of restaurant staff","volume":"4","author":"Common,","year":"2013","journal-title":"Allergy Ther"},{"key":"10.4315\/JFP-22-175_bb0080","doi-asserted-by":"crossref","first-page":"684","DOI":"10.1016\/j.foodcont.2014.10.012","article-title":"Food safety knowledge and training participation are associated with lower stress and anxiety levels of Brazilian food handlers","volume":"50","author":"da Cunha,","year":"2015","journal-title":"Food Control"},{"key":"10.4315\/JFP-22-175_bb0085","first-page":"419","article-title":"Service quality and the training of employees: the mediating role of organizational commitment. Tour","volume":"46","author":"Dhar,","year":"2015","journal-title":"Manag"},{"key":"10.4315\/JFP-22-175_bb0090","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/j.foodcont.2015.11.026","article-title":"Food allergy management among restaurant workers in a large U.S. city","volume":"63","author":"Dupuis,","year":"2016","journal-title":"Food Control"},{"key":"10.4315\/JFP-22-175_bb0095","author":"Eagly,","year":"2009"},{"key":"10.4315\/JFP-22-175_bb0100","doi-asserted-by":"crossref","first-page":"2065","DOI":"10.4315\/0362-028X-73.11.2065","article-title":"Varying influences of motivation factors on employees' likelihood to perform safe food handling practices because of demographic differences","volume":"73","author":"Ellis,","year":"2010","journal-title":"J. Food Prot"},{"key":"10.4315\/JFP-22-175_bb0105","doi-asserted-by":"crossref","first-page":"38","DOI":"10.1016\/j.ijhm.2010.04.001","article-title":"Foodservice hygiene factors\u2014the consumer perspective","volume":"30","author":"Fatimah,","year":"2011","journal-title":"Int. J. Hosp. Manag"},{"key":"10.4315\/JFP-22-175_bb0110","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1016\/j.foodcont.2014.05.029","article-title":"An empirical investigation of food safety culture in onsite foodservice operations","volume":"46","author":"Fatimah,","year":"2014","journal-title":"Food Control"},{"key":"10.4315\/JFP-22-175_bb0115","doi-asserted-by":"crossref","first-page":"S248","DOI":"10.1016\/j.jaci.2007.12.981","article-title":"Self-reported allergic reactions to peanuts and tree nuts occurring in restaurants and food service establishments","volume":"121","author":"Furlong,","year":"2008","journal-title":"J. Allergy Clin. Immunol"},{"key":"10.4315\/JFP-22-175_bb0120","first-page":"3","article-title":"The scope of health behavior and health education","author":"Glanz,","year":"2002"},{"key":"10.4315\/JFP-22-175_bb0125","doi-asserted-by":"crossref","first-page":"298","DOI":"10.1016\/j.sbspro.2016.07.140","article-title":"Examining the effects of employee empowerment, teamwork, and employee training on organizational commitment","volume":"229","author":"Hanaysha,","year":"2016","journal-title":"Procedia Soc. Behav. Sci"},{"key":"10.4315\/JFP-22-175_bb0130","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.ijhm.2016.09.002","article-title":"Understanding responses to posted restaurant food safety scores: an information processing and regulatory focus perspective","volume":"60","author":"Harris,","year":"2017","journal-title":"Int. J. Hosp. Manag"},{"key":"10.4315\/JFP-22-175_bb0135","first-page":"1345","article-title":"Restaurant employees' perceptions of barriers to three food safety practices. J. Am. Diet","volume":"108","author":"Howells,","year":"2008","journal-title":"Assoc"},{"key":"10.4315\/JFP-22-175_bb0140","first-page":"A73","article-title":"The prevalence of exposure to hidden\/undeclared wheat when dining in a restaurant or other foodservice establishment. J. Am. Diet","volume":"107","author":"Knoblaugh,","year":"2007","journal-title":"Assoc"},{"key":"10.4315\/JFP-22-175_bb0145","first-page":"736","article-title":"Exploration of past experiences, attitudes and preventive behaviors of consumers with food allergies about dining out: a focus group study","volume":"32","author":"Kwon,","year":"2012","journal-title":"Food Prot. Trends"},{"key":"10.4315\/JFP-22-175_bb0150","doi-asserted-by":"crossref","first-page":"876","DOI":"10.1108\/BFJ-07-2017-0387","article-title":"Who knows more about food allergies\u2013restaurant managerial staff or employees?","volume":"120","author":"Lee,","year":"2018","journal-title":"Br. Food J"},{"key":"10.4315\/JFP-22-175_bb0155","first-page":"63","article-title":"Restaurant managers' knowledge of food allergies: a comparison of differences by chain or independent affiliation, type of service and size. J. Culin","volume":"4","author":"Mandabach,","year":"2005","journal-title":"Sci. Technol"},{"key":"10.4315\/JFP-22-175_bb0160","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3758\/s13428-011-0124-6","article-title":"Conducting behavioral research on Amazon's Mechanical Turk","volume":"44","author":"Mason,","year":"2012","journal-title":"Behav. Res. Methods"},{"key":"10.4315\/JFP-22-175_bb0165","first-page":"590","article-title":"The relationship between enduring leadership and organizational performance. Leadersh. Organ","volume":"35","author":"Mastrangelo,","year":"2014","journal-title":"Dev. J"},{"key":"10.4315\/JFP-22-175_bb0170","first-page":"32","article-title":"Ethnic-food safety concerns: an online survey of food safety professionals","volume":"68","author":"Mauer,","year":"2006","journal-title":"J. Environ. Health"},{"key":"10.4315\/JFP-22-175_bb0175","author":"Norusis,","year":"2008"},{"key":"10.4315\/JFP-22-175_bb0180","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.tifs.2016.07.015","article-title":"Determinants for conducting food safety culture research","volume":"56","author":"Nyarugwe,","year":"2016","journal-title":"Trends Food Sci. Technol"},{"key":"10.4315\/JFP-22-175_bb0185","doi-asserted-by":"crossref","first-page":"186","DOI":"10.1016\/j.foodcont.2017.07.038","article-title":"Food safety culture assessment using a comprehensive mixed-methods approach: a comparative study in dairy processing organisations in an emerging economy","volume":"84","author":"Nyarugwe,","year":"2018","journal-title":"Food Control"},{"key":"10.4315\/JFP-22-175_bb0190","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1016\/j.foodcont.2014.01.036","article-title":"Food safety awareness, knowledge and practices among students in Slovenia","volume":"42","author":"Ovca,","year":"2014","journal-title":"Food Control"},{"key":"10.4315\/JFP-22-175_bb0195","first-page":"991","article-title":"Identifying specific beliefs to target to improve restaurant employees' intentions for performing three important food safety behaviors. J. Am. Diet","volume":"108","author":"Pilling,","year":"2008","journal-title":"Assoc"},{"key":"10.4315\/JFP-22-175_bb0200","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1108\/00070700310477077","article-title":"Food allergies: a problem for the catering industry","volume":"105","author":"Pratten,","year":"2003","journal-title":"Br. Food J"},{"key":"10.4315\/JFP-22-175_bb0205","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1177\/146642409511500203","article-title":"Health education models and food hygiene education","volume":"115","author":"Rennie,","year":"1995","journal-title":"J. R. Soc. Health"},{"key":"10.4315\/JFP-22-175_bb0210","first-page":"298","article-title":"A study of consumers' intention to purchase ethnic food when eating at restaurants. J. Foodserv","volume":"16","author":"Roseman,","year":"2013","journal-title":"Bus. Res"},{"key":"10.4315\/JFP-22-175_bb0215","doi-asserted-by":"crossref","first-page":"390","DOI":"10.1108\/BFJ-04-2016-0174","article-title":"Identifying critical risk practices among street food handlers","volume":"119","author":"Sabbithi,","year":"2017","journal-title":"Br. Food J"},{"key":"10.4315\/JFP-22-175_bb0220","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1016\/j.ijhm.2005.04.004","article-title":"The management of food safety\u2014the role of food hygiene training in the UK service sector","volume":"25","author":"Seaman,","year":"2006","journal-title":"Int. J. Hosp. Manag"},{"key":"10.4315\/JFP-22-175_bb0225","first-page":"161","article-title":"Factors influencing job performance of nursing staff: mediating role of affective commitment. Pers","volume":"45","author":"Sharma,","year":"2016","journal-title":"Rev"},{"key":"10.4315\/JFP-22-175_bb0230","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.foodcont.2020.107129","article-title":"Food allergy? Ask before you eat: current food allergy training and future training needs in food services","volume":"112","author":"Soon,","year":"2020","journal-title":"Food Control"},{"key":"10.4315\/JFP-22-175_bb0235","first-page":"170","article-title":"Is it really a mediating construct? The mediating role of organizational commitment in work climate-performance relationship. J. Manag","volume":"21","author":"Suliman,","year":"2002","journal-title":"Dev"},{"key":"10.4315\/JFP-22-175_bb0240","first-page":"372","article-title":"Food allergy risk communication in restaurants","volume":"36","author":"Wen,","year":"2016","journal-title":"Food Prot. Trends"},{"key":"10.4315\/JFP-22-175_bb0245","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1111\/1747-0080.12104","article-title":"Knowledge of caf\u00e9 and restaurant managers to provide a safe meal to food allergic consumers","volume":"71","author":"Wham,","year":"2014","journal-title":"Nutr. Diet"}],"container-title":["Journal of Food Protection"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0362028X22110793?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0362028X22110793?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/meridian.allenpress.com\/jfp\/article-pdf\/85\/12\/1875\/3151702\/i1944-9097-85-12-1875.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/meridian.allenpress.com\/jfp\/article-pdf\/85\/12\/1875\/3151702\/i1944-9097-85-12-1875.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,6]],"date-time":"2025-10-06T22:33:52Z","timestamp":1759790032000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0362028X22110793"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,12]]},"references-count":48,"journal-issue":{"issue":"12","published-print":{"date-parts":[[2022,12]]}},"alternative-id":["S0362028X22110793"],"URL":"https:\/\/doi.org\/10.4315\/jfp-22-175","relation":{},"ISSN":["0362-028X"],"issn-type":[{"value":"0362-028X","type":"print"}],"subject":[],"published":{"date-parts":[[2022,12]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Investigating Motivators for Managing Customers with Food Allergies in Ethnic Restaurants","name":"articletitle","label":"Article Title"},{"value":"Journal of Food Protection","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.4315\/JFP-22-175","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 2022 International Association for Food Protection. Published by Elsevier Inc. All rights reserved.","name":"copyright","label":"Copyright"}]}}