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Criminal history has been conceptualised as a socially stigmatised identity. From this perspective, we can understand criminal history as invisible, concealable and ‘not readily apparent to others’ (Chaudoir & Fisher, 2010, p. 236). Although previous periods of incarceration cannot be detected per se, during this chapter, we present several elements, such as embodiment, appearance-based inferences (i.e. assumptions of what a criminal history looks like), and information as proxy (e.g. résumé gaps, credit history), which may contribute to individual assessments and interpretations of the appearance of a criminal history. Once perceived, these elements may contribute an array of unique career experiences as individuals with a criminal history seek to navigate their employment experience. Therefore, this chapter offers insight into how the appearance of criminal history information, particularly when presented without a thorough explanation, may be left to interpretation and bias throughout the employment experience.

The authors review the small but growing literature linking cognitive biases to food safety problems and foodborne illness outbreaks.

The authors conducted a search of peer-reviewed articles utilizing empirical methods published since the year 2000 focusing on food safety or foodborne illnesses/outbreaks and cognitive biases.

The authors find that most research is conducted at the consumer side of the food system, with few studies examining the potential problems that can arise in the production and processing of food. The authors also observe that most research tends to focus on a few cognitive biases.

This is the most comprehensive study to date examining insights from the literature on cognitive biases and the related discipline of behavioral economics to the specific problem of foodborne illness outbreaks and food safety problems.

In Saudi Arabia, quality management receives a significant amount of attention in higher education. In medical education, specifically, Saudi colleges have been fully engaged with quality assurance and accreditation since 1992, under the supervision of the Saudi Council for Health Specialties. Along with the quality standards determined by accreditation agencies, the perspective of employers on the quality of learning and teaching needs to be acknowledged. The needs of medical employers can be translated into quality standards for medical education to help overcome the perceived deficiencies which lead to poorly equipped graduates. This chapter explores how employers conceptualize quality in medical education with an emphasis on learning and teaching and employers’ perspectives on the quality attributes of medical graduates. This chapter is based on interviews with 14 medical employers in Saudi Arabia. From the employers’ perspective, a high-quality medical education is marked by high quality educational systems, curricula, faculty members, and medical training. Additionally, medical graduates must attain a balance of soft skills, practical and clinical skills, and theoretical medical knowledge. Understanding employers’ perspectives on quality in medical education will complement our existing understanding of quality in medical education.

Foodborne disease remains a significant public health threat and cause for concern. Despite numerous studies indicating that the domestic kitchen is a high-risk area for foodborne illness, consumers believe it is low-risk. The type of food being prepared in the kitchen has drastically changed, with an increased use of convenience products, perceived low-risk products. Little is known about consumers' behaviours with convenience meals. Therefore, it is essential to understand actual and perceived food safety behaviours in their use.

A mixed-methods approach using in-home observations and semi-structured interviews was undertaken with participants from the UK and the Republic of Ireland (N = 50). Observational data was summarized using descriptive statistics and an inductive thematic analysis was conducted to interpret the qualitative data.

In this study general food safety behaviours, such as handwashing, use-by date checking, as well as identifying obvious safety hazard were suboptimal. However, participants' convenience meal safety behaviours were as optimal as possible with the provided instructions. The qualitative data supported the participants' struggle with the provided on-packet instructions. They also displayed participants' uncertain perceptions around different products, for example if oven-products could be reheated multiple times, and varying levels of concern around meat and dairy products. Consumers urged for more detailed and clearer instructions with these products. Recommendations for producers are provided to enhance consumer experience with the use of the products as well as contributing towards ensuring consumer safety.

Mixed-methods approach investigating consumers' real and perceived food safety behaviours.

In this chapter, we focus on specially designed instruction (SDI) as a core value for the field of specific learning disabilities (SLD). SDI is at the heart of special education, and the field of LD has been built on the core value that effective instruction improves student outcomes. We describe a two-step test and an extended example of what is and is not SDI for Matt, a student with an SLD. Finally, we discuss some of the confusion surrounding SDI and the need for the field to return to its core value of individualized, intentional, targeted, evidence- or high leverage practice–based, and systematic instruction for students with SLD.

Determine the elements of young adult consumers' attitudes toward food safety using a food safety attitude (FSA) questionnaire and identify the factors influencing them.

This study adopts a descriptive and explanatory perspective to the research problem. Determination of students' attitudes was carried out by direct survey using a questionnaire. The ABC model of attitude was used to construct the statements in the questionnaire. The respondents' answers were analyzed using statistical methods.

The proposed questionnaire has proven to be a useful tool for assessing food safety attitudes and has identified important new elements in consumers' attitudes. Students' attitudes toward food safety are shaped by sociodemographic and psychosocial factors such as customer type, attitude toward risk, and how they make food purchasing decisions.

Information about students' attitudes was obtained only from surveys. The survey results provide valuable insights for business practice.

Findings can be used to increase the effectiveness of efforts by various organizations aimed at changing consumer attitudes and behavior and to help understand why consumers implement some food safety behaviors and not others.

The research results will help more effectively target efforts to change consumer attitudes, which could translate into a reduction in cases of illness caused by eating unsafe food or following proper practices when shopping and at the home preparation stage.

Development of a reliable tool for the study of attitudes. Identify the new elements of young adult consumers' attitudes and the factors that shape them.

Cities’ population growth goes in hand with the development of new technologies that are becoming the key factor of the Smart City (SC) concept. It allows the implementation of efficient management solutions, operation, and sustainable development of a city to face the challenges of urbanization and improve the services for the citizens and visitors.

The concept of the SC 5.0 was first presented in Svítek, Skobelev, and Kozhevnikov (2020), where the problems of the complexity of current cities due to rigid management processes, variety of infrastructure, and SC modules, systems, subsystems, and applications were described.

To prove the concept, several practical examples were developed to cover the topics: modeling in SCs, practical implementation of multiagent technologies, the approach of creating city ontology and the city knowledge base as the instrument of semantic interoperability, and visualization possibilities of Smart Evropská as a SC Testbed used for teaching purposes.

The new organizational structure is proposed based on knowledge graphs, and practical examples are shown. The applicability of knowledge graphs to be used in combination with data management platforms for monitoring SC key performance indicators (KPIs) and providing interoperability of services is presented.

Given the popularity of online video recipes, the purpose of this study was to explore the potential communication of food safety malpractices in YouTube video recipes.

Content analysis of purposively sampled, high-risk chicken salad video recipes (n = 38) using an observational checklist was undertaken. The checklist was based upon the requirements of the Partnership for Food Safety Education “Safe Recipe Style Guide”, which was annotated with visual and verbal communication of food safety practices being “best practice”, “inadequate” or “absent”.

None of the observed video recipes showed visual handwashing at the start of the recipe. Furthermore, there was a distinct lack of visual communication of handwashing during the video recipes.

The lack of visual and verbal food safety communications within video recipes indicates a failure to adequately inform consumers of risks and safeguarding practices.

Previous research has focussed on communication of food safety practices in broadcasted television cookery programmes and published recipe books; this research extends consumer foods safety research to include resources commonly used by consumers to obtain meal inspiration. To date, this is the first study that has utilised the “Safe recipe style guide” as a tool to assess inclusion of food safety messages.

Food safety management systems (FSMSs) are implemented in food supply chains primarily to adhere to regulations as well as meet customer requirements. The literature contains examples of successful and failed implementation of FSMSs, including the influencing factors. This paper aims to explore the literature on the effectiveness factors of FSMSs to identify the literature findings, the emerging themes and suggestions for future research.

A systematic literature review (SLR) is used to synthesise research on the factors influencing the effectiveness of FSMSs. The methodology consists of formulating the research questions, identifying, selecting and evaluating relevant studies, analysing, synthesising and presenting findings.

The effectiveness factors of FSMSs identified from the literature are clustered into five categories, namely (1) FSMS culture; (2) FSMS inspection, verification and audit; (3) FSMS knowledge; (4) Legal regulations; and (5) Prerequisite programmes. Moreover, it was determined that the effectiveness factors featured in a variety of contexts.

SLR is an objective, rigorous and reliable approach to exploring the effectiveness factors of FSMSs. However, the results are contingent on research studies selected for review, which depends on the research criteria used, available and accessible research studies and the criteria for inclusion and exclusion of studies. This dependency introduces bias, an intrinsic limitation of the SLR approach.

In this study, the effectiveness factors of FSMSs are identified utilising an SLR approach, integrating findings from previously reported research. The factors and resulting emerging themes identified in this study are beneficial, including in improving food safety management practices.

This paper aims to determine the impact of perceived virtuality on team dynamics and outcomes by adopting the Input-Mediators-Outcome (IMO) framework. Further, it also investigates the mediating role of team processes and emergent states.

The authors collected survey data from 315 individuals working in virtual teams (VTs) in the information technology sector in India using both offline and online questionnaires. They performed the analysis using Partial Least Squares Structural Equation Modelling (PLS-SEM).

The authors investigated two sets of hypotheses – both direct and indirect (or mediation interactions). Results show that psychological empowerment and conflict management are significant in managing VTs. Also, perceived virtuality impacts team outcomes, i.e. perceived team performance, team satisfaction and subjective well-being.

The interplay between the behavioural team process (conflict management) and the emergent state (psychological empowerment) was examined. The study also helps broaden our understanding of the various psychological variables associated with teamwork in the context of VTs.

Findings from this study will aid in assessing the consequences of virtual teamwork at both individual and organisational levels, such as guiding the design and sustainability of VT arrangements, achieving higher productivity in VTs, and designing effective and interactive solutions in the virtual space.

The study examined the interplay between behavioural team processes (such as conflict management) and emergent states (such as psychological empowerment). The study also theorises and empirically tests the relationships between perceived virtuality and team outcomes (i.e. both affective and effectiveness). It may serve as a guide to understanding team dynamics in VTs better.

This exploratory study attempts to enhance the current understanding of the research and practice of VTs within a developing economy.