Food safety culture assessment scale development and validation for use in school foodservice

Abstract

Purpose

The purpose of this paper is to develop and validate a measurement scale to assess food safety culture for use in school foodservice.

Design/methodology/approach

The scale was originally developed by the authors based on the previous study and a paper-based survey was carried out. Based on responses from 1,408 Japanese school food handlers, exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) were used to extract a factor structure, and the reliability (Cronbach’s α value), construct and criterion-related validity of the scale were assessed.

Findings

The scale was constructed as a 20-item food safety culture assessment with the following subscales: underestimation of risk, surrounding support, communication, facilities and equipment, and commitment. The total score on this scale moderately correlated with self-reported behaviors (r_s=0.427, p<0.01) and descriptive norms (r_s=0.472, p<0.01), but only slightly with knowledge (r_s=0.105, p<0.01). Its reliability and validity were confirmed.

Research limitations/implications

This research should be replicated in large supply centers (i.e. a central kitchen). As this study relied on self-reports, further studies could examine whether the scale could be related to objective indicators for triangulation (e.g. behavioral observation, interviews).

Practical implications

This study helps practitioners understand food safety culture dimensions in the foodservice industry and improve food safety training and performance in school foodservice.

Originality/value

The focus on food safety culture in the Japanese foodservice industry identifies cultural factors that are important for school foodservice. Additionally, the relationship between food safety culture and normative factors was also clarified.

Citation

Fujisaki, K. and Akamatsu, R. (2020), "Food safety culture assessment scale development and validation for use in school foodservice", British Food Journal, Vol. 122 No. 3, pp. 737-752. https://doi.org/10.1108/BFJ-04-2019-0280