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 AND IMPLICATIONS The developed questionnaire can be used to support consumer education action.