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The epidemiological scenario of COVID-19, social distancing, and business restrictions has increased food preparation and consumption at home. Food mishandling at home can significantly raise the risk of foodborne diseases. This study investigates food-mishandling behavior predictors by applying the extended theory of planned behavior (TPB), with the addition of knowledge and risk perception, to households during the COVID-19 pandemic. One thousand and sixty-eight consumers (n = 1068) in Brazil participated in this study before the COVID-19 vaccination period. Data were collected using an online questionnaire with 40 questions and different anchors; they were analyzed using structural equation modeling. The following original TPB factors positively affected the intention to implement safe food-handling practices: attitude (p < 0.001), perceived behavioral control (p < 0.001), and subjective norms (p < 0.001). More robust effects of attitude and perceived behavioral control on intention were also observed. Although food-safety knowledge did not affect intention (p = 0.30), it positively affected the other TPB factors. Perceived risk positively affected all TPB factors. The results of this study support the usefulness of TPB and its extension, providing evidence that public-health crises can contribute to changes in food-safety-related consumer behavior., Competing Interests: None., (© 2021 Published by Elsevier Ltd.)

The rise of food trucks as an eating out option requires knowledge of this sector. Balancing the reality of the food truck sector with access to safe food should guide actions and public policies to cater to its peculiarities. Therefore, this study aimed to characterize the Brazilian food truck vendors' profile regarding their socioeconomic status and compliance with food safety rules. From the 118 food truck vendors registered in the Brazilian Federal District, 30% ( n = 35) participated in the study. We conducted structured interviews from December 2017 to April 2018. We ranked compliance levels according to a five-point Likert scale based on calculated compliance scores. The interviews revealed that food truck vendors were mostly married males, who had completed at least a tertiary education level, and wanted to start up their own businesses. The compliance levels depict good compliance with food safety rules (overall compliance (OC)-score = 0.69, on a 0 to 1 scale). The food trucks assessed in this study distinguished themselves from the street food and food retail sectors due to their operational structure and the complexity of food production processes. Those particular features should be considered to ensure adequate and effective sanitary control and inspections, as well as to reduce the probability of microbial growth and food contamination and the consequent risk of foodborne illnesses.