The current study was primarily intended to assess the Health Belief Model on Food Safety Behaviour with the moderating role of willingness to comply in the context of Jordanian restaurants. HBM comprises numerous factors including perceived benefits (PBN), perceived susceptibility (PSU), perceived severity (PSV), cues to action (CA), perceived barriers (PBR), and self–efficacy (SE). A quantitative research design was adopted, and data collection was done via Google Forms from the Amman Chamber of Industry and Jordanian Restaurant Association (JRA). A purposive sampling approach was used, and the target population were the restaurants from Amman, Jordan. Initially, total 500 questionnaires have been distributed of which 302 responses were received as well as after eliminating missing or improper responses, only 296 were processed for the final analysis. Data analysis was done via Smart-PLS. The outcomes enlightened a positive interlinkage between perceived benefits, perceived barriers, perceived susceptibility, cues to action, and self–efficacy with food safety behaviour. However, PSV and FSB didn’t show any relation. The moderating analysis of WC revealed the absence of any moderating impact on perceived susceptibility, benefits, and perceived severity on food safety behaviour. Likewise, the demographic details of the participants were utilized as control variables and did not yield any impact on the food safety behaviour. To sum up, the study concludes that public health professionals and legal representatives, including lawmakers, ought to educate food handlers regarding the significance of food safety behaviours due to widespread misconceptions about how current food safety standards promote positive results. Consequently, Jordanian restaurants should strictly adhere to safety-related regulatory protocols to meet the growing demands of consumers. The findings of the current work also offer valuable theoretical as well as practical implications for the practitioners in the field.

As foodborne diseases are current major health issues worldwide, food safety is a global health target. The present work has used social cognitive theory as theoretical support for examining the social and cognitive factors [outcome expectations (OE), self-regulation (SR), environmental determinants (ED), and self-efficacy (SE)] of Jordanian restaurant managers’ and supervisors’ food safety behavior (FSB). The moderator was willingness to comply (WC). Data were collected from the participants via Google Forms using purposive sampling methods. A total of 500 questionnaires were distributed, where 250 questionnaires were sent each to the Jordanian Restaurant Association (JRA, representing international and chain food restaurants in Jordan) as well as the Jordanian Union of Restaurants and Confectionary Proprietors (URCP, representing the local Jordanian restaurants). Two hundred and ninety-six completed questionnaires were returned. The hypotheses were analysed with smart partial least squares by structural equation modelling. The analysis determined that OE, SR, ED, and SE had positive impacts on FSB, while WC played a role in moderating the interlinkage among SE, OE, and FSB. To sum up, the current study as a whole also has significant theoretical and practical contributions for the practitioners in the given context.