Reliability and validity of a questionnaire to measure consumer knowledge regarding safe practices to prevent microbiological contamination in restaurants.
OBJECTIVE
The objective of this study was to develop a validated and reliable questionnaire to measure consumer knowledge regarding safe practices to prevent microbiological contamination in restaurants and commercial kitchens.


METHODS
Non-probabilistic samples of individuals were interviewed in the city of Campinas, Brazil. Questionnaire items were elaborated and reviewed. Content and construct validity, item analysis, test-retest, and internal consistency were developed.


RESULTS
The questionnaire content validity index was 96%. The final instrument presented 23 items, a satisfactory Kuder-Richardson formula 20 of 0.66, construct validity (P < .001), and reproducibility (r = 0.77).


CONCLUSIONS
The developed questionnaire can be used to support consumer education action.
Department of Food and Nutrition, University of Campinas, Campinas, São Paulo, Brazil. paulaug25@yahoo.com.br
Paula Lazzarin
PL
Uggioni
Elisabete
E
Salay
D000293:Adolescent; D000328:Adult; D001938:Brazil; D003257:Consumer Product Safety; D005260:Female; D005506:Food Contamination; D005516:Food Microbiology; D059022:Food Safety; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D008297:Male; D008875:Middle Aged; D015203:Reproducibility of Results; D012147:Restaurants / Q000592:standards / Q000706:statistics & numerical data; D012680:Sensitivity and Specificity; D011795:Surveys and Questionnaires / Q000592:standards*; D055815:Young Adult