Food safety management in the fish industry in Mauritius: knowledge, attitude and perception

Abstract

Purpose

The objective of this study, part of a larger overall project on food safety management in the fish producing and processing companies in Mauritius, is to generate information on the knowledge, attitude and perception of key informants at the managerial level in these sectors with respect to food safety and its management.

Design/methodology/approach

A structured questionnaire was designed to evaluate the knowledge and understand the attitude and perception of the key informants. Personal interviews were carried out on‐board four fishing vessels and in seven fish processing establishments.

Findings

The main reason provided by all companies to have a documented food safety management system was to comply with the importing countries' legislative requirements. Interviewees expressed the need for technical experts, access to reliable information, more competent veterinarians and increased collaboration with government authorities. A low level of correct replies was obtained during the evaluation of the knowledge of respondents particularly regarding identification of hazards and risks pertaining to their products.

Research limitations/implications

Further in‐depth research is required to examine and understand the interplay between the factors that contribute to the low level of knowledge, the prevailing attitude and the behaviour with regard to food safety management at the managerial level.

Originality/value

The paper presents a body of information on the attitude and perception of fish business owners/managers with respect to food safety management in Mauritius, which was until now unavailable. It also provides evidence for the need to enhance knowledge with respect to food safety management even at the managerial level in the fish industry.

Citation

Ramnauth, M., Driver, F. and Bhugaloo Vial, P. (2008), "Food safety management in the fish industry in Mauritius: knowledge, attitude and perception", British Food Journal, Vol. 110 No. 10, pp. 989-1005. https://doi.org/10.1108/00070700810906615