Food Safety Knowledge, Attitude and Behavior of Employees in Star Grade Hotels: Reference to Western Province of Sri Lanka

Food safety is a critical aspect of public health that significantly impacts various sectors, particularly the hospitality industry. Despite the high importance of food safety in the tourism sector, instances of foodborne illnesses continue to occur, posing health risks and threatening the industry's economic contributions. In a quantitative approach, this study investigates the relationships between food safety knowledge, attitude, and behavior among employees in the above three-star hotels in the Western Province of Sri Lanka. Partial least square structural equation modeling (PLS-SEM) was used to examine the measurement and struc-tural models. The study was conducted using the convenient sampling method and data was collected from 51 respondence working in the kitchen departments of above 3-star hotels in Western province, Sri Lanka. The findings reveal a strong positive correlation between attitude and behavior, emphasizing that fos-tering a positive attitude through training and awareness campaigns can signifi-cantly enhance food safety behaviors. Conversely, the relationship between knowledge and behavior is found to be slightly negative and statistically insig-nificant, suggesting that knowledge alone does not directly influence behavior. However, a moderate positive relationship between attitude and knowledge indi-cates that a positive attitude can facilitate the acquisition and retention of food safety knowledge. This study contributes to the broader understanding of food safety in the hospitality sector and offers practical recommendations for policy and training interventions to mitigate foodborne illnesses and enhance the repu-tation and sustainability of hotels.