Food Safety Culture in Onsite Foodservices: Development and Validation of a Measurement Scale

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Date
2014-01-01
Authors
Arendt, Susan
Abidin, Ungku Fatimah Ungku Zainal
Arendt, Susan
Strohbehn, Catherine
Strohbehn, Catherine
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Altmetrics
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Apparel, Events and Hospitality Management
Abstract

The purpose of this research was to develop and validate a measurement scale for food safety culture in onsite foodservices. Nonsupervisory employees in hospital and school foodservices participated in a two-phase, mixed methods research design process. In phase 1, four focus groups were conducted to identify relevant factors of food safety culture. In phase 2, a survey completed by 582 respondents appeared to validate six food safety culture factors: management and coworkers support, communication, self commitment, environment support, work pressure, and risk judgement. The scale can be used to assess current food safety practices and strategize future food safety improvement goals.

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This article is from Journal of Foodservice Management & Education, 2014, 8(1); 1-10. Posted with permission.

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