Search results

1 – 10 of over 30000
Article
Publication date: 18 April 2009

Pornlert Arpanutud, Suwimon Keeratipibul, Araya Charoensupaya and Eunice Taylor

The purpose of this paper is to investigate factors affecting the adoption of foodsafety management systems by Thai food‐manufacturing firms.

2719

Abstract

Purpose

The purpose of this paper is to investigate factors affecting the adoption of foodsafety management systems by Thai food‐manufacturing firms.

Design/methodology/approach

The study employs a survey questionnaire using a sample of Thai food‐manufacturing firms. The three‐part questionnaire was mailed to managers performing foodsafety management activities in 480 firms. A total of 217 questionnaires were returned, with a response rate of 45.2 percent.

Findings

The results of hypothesis testing indicated that the adoption of a food safety management system can be significantly predicted by: expected gain of social legitimacy; expected gain of economic competitiveness; perceived importance of external stakeholders (government, community, food safety organizations, and media); top management commitment to food safety; firm size and amount of export sales. It can also be predicted by the extent to which firms exchange food safety knowledge with other stakeholders.

Practical implications

The results of the study suggest that the Government should formulate food safety policies in favour of educating senior managers in the potential benefits of food safety management systems for their firms. In addition it confirms the importance of Government information dissemination on the successful adoption of such systems and the need to focus Government resources on assisting smaller firms. The findings present evidence of the commercial benefits of system adoption.

Original/value

The paper identifies statistically significant factors that can “predict” the uptake of food safety management systems within the Thai food industry.

Details

British Food Journal, vol. 111 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 October 1998

Christopher Ritson and Li Wei Mai

Discusses the financial implications of maintaining acceptable levels of food safety. The case of BSE is used as an example ‐ loss of export market, fall in domestic sales…

3311

Abstract

Discusses the financial implications of maintaining acceptable levels of food safety. The case of BSE is used as an example ‐ loss of export market, fall in domestic sales, changes in consumption, large expenditure, cost of practice changes in rearing and slaughtering animals. There is a trade‐off between safety and costs. How much safety can be expected? There must be an optimum level of safety. There are few ways in which a market economy can “fail” in providing the optimum ‐ asymmetry in knowledge of risks; aspects of food safety which are public goods; social costs of food safety and the divergence between objective scientific evidence and consumer perception.

Details

Nutrition & Food Science, vol. 98 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 2011

Yingheng Zhou and Erpeng Wang

This paper aims to analyze the factors that influence urban consumers' attitudes towards food safety after the melamine scandal.

1811

Abstract

Purpose

This paper aims to analyze the factors that influence urban consumers' attitudes towards food safety after the melamine scandal.

Design/methodology/approach

Based on the research about the attitudes of urban consumers in Nanjing towards the safety of milk powder after the melamine scandal in 2008, this paper adopts the ordered logit model to test which factors significantly influence consumers' attitudes.

Findings

The findings suggest that: first, there is a common concern among consumers about the safety of milk powder after the melamine scandal; second, according to the research, the concern is in inverse relation to the level of educational attainment, consumers' awareness of food safety incidents and their opinion of governments' action after the incident. Moreover, those who always have a concern about the safety of the alternatives to milk powder are more easily affected.

Originality/value

Different from other researches, the paper focuses on consumers' attitudes towards food safety by studying a specific case, namely the melamine scandal.

Details

China Agricultural Economic Review, vol. 3 no. 1
Type: Research Article
ISSN: 1756-137X

Keywords

Article
Publication date: 8 February 2008

Fiona Pang and Poh See Toh

The purpose of this paper is to explore the socio‐demographic factors affecting food safety knowledge/practice and the effectiveness of food safety strategies of hawkers in an…

5666

Abstract

Purpose

The purpose of this paper is to explore the socio‐demographic factors affecting food safety knowledge/practice and the effectiveness of food safety strategies of hawkers in an urban and less urban setting of Malaysia.

Design/methodology/approach

A total of 50 hawkers from Kuala Lumpur and Taiping were given a questionnaire and observed in their food safety practice (FSP). In‐depth interviews were performed on four hawkers from Kuala Lumpur and Taiping.

Practical implications

Of all hawker types, Muslim/Malay hawkers, hawkers with higher educational levels, hawkers in designated sites and hawkers in an urban setting scored the highest on food safety knowledge and/or practice. This study found inadequate distribution/impracticality of regulations/guidelines for hawkers, ambiguities with licensing procedures, weaknesses in training programmes and significant complaints of designated sites by hawkers.

Originality/value

Ethnicity, religion, education and type of premise are socio‐demographic factors that may affect food safety knowledge/practices of hawkers. An urban/less urban setting may also affect hawkers' food safety knowledge/practice. Ineffectiveness of food safety strategies of the Control Authority may exist and may vary across different regions of Malaysia. Thus, food safety strategies must be regulated/reinforced and adapted to hawkers' socio‐demographic status, to ensure the safety of hawker foods in Malaysia.

Details

Nutrition & Food Science, vol. 38 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 11 June 2018

Rounaq Nayak and Joanne Zaida Taylor

The purpose of this paper is to discuss the challenges for food inspectors when attempting to assess the food safety culture of a business. It is the eighth article in this issue…

1152

Abstract

Purpose

The purpose of this paper is to discuss the challenges for food inspectors when attempting to assess the food safety culture of a business. It is the eighth article in this issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.

Design/methodology/approach

As part of a larger research project, 15 semi-structured interviews were conducted to gain a deeper understanding of the current challenges faced by food inspectors in assessing food safety and the future prospects of measuring food safety culture in the UK food system.

Findings

Food inspectors face increasing challenges in their role of assessing not just the visible level of legal compliance but also potential risk within a food business; while aware of the importance of food safety culture, they are unsure how to formally assess it. The UK Food Standards Agency developed a toolkit to assist inspectors in assessing the food safety culture of a business; however, this has been found to be onerous and difficult to implement in practice.

Originality/value

This paper will be of value to practitioners, researchers and other stakeholders involved in the hospitality industry.

Details

Worldwide Hospitality and Tourism Themes, vol. 10 no. 3
Type: Research Article
ISSN: 1755-4217

Keywords

Content available
Article
Publication date: 1 June 2004

Ronald E. McGaughey

116

Abstract

Details

Benchmarking: An International Journal, vol. 11 no. 3
Type: Research Article
ISSN: 1463-5771

Article
Publication date: 15 November 2011

Khalid Mohammed Sharif Al‐Awadhi, Ahmed AbdulRahman Al Ali, O. Peter Snyder, AbdulAziz AlSheikh, Bobby Krishna and Joanne Taylor

The purpose of this paper is to present the latest food safety initiatives for hospitality businesses in the Emirate of Dubai, UAE. It is the sixth paper in a themed issue of…

1461

Abstract

Purpose

The purpose of this paper is to present the latest food safety initiatives for hospitality businesses in the Emirate of Dubai, UAE. It is the sixth paper in a themed issue of Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions.

Design/methodology/approach

The Dubai Municipality Food Control Department food safety initiatives are presented, with a wider discussion of their impact.

Findings

Research shows that many hospitality businesses are not adequately managing food safety despite basic training of employees, which has prompted a move towards management level training. Case study research also demonstrates that innovative “evolving methods” of HACCP can assist in improving food safety management in local hospitality businesses. The Dubai Municipality Food Control Department is, therefore, working on two important strategies: first, the mandatory training of “Persons in Charge” in all food businesses, and subsequently the wider implementation of food safety management systems.

Practical implications

The paper will be of value to practitioners, researchers, policy makers and other stakeholders involved in the food industry.

Originality/value

This paper presents an insight into senior government strategy and motivations in Dubai.

Details

Worldwide Hospitality and Tourism Themes, vol. 3 no. 5
Type: Research Article
ISSN: 1755-4217

Keywords

Article
Publication date: 28 October 2013

Virginia Quick, Carol Byrd-Bredbenner and Kirsten W. Corda

The purpose of this paper is to examine key determinants (i.e. knowledge, perceived susceptibility, attitudes, confidence, behavioral intentions) associated with practicing…

Abstract

Purpose

The purpose of this paper is to examine key determinants (i.e. knowledge, perceived susceptibility, attitudes, confidence, behavioral intentions) associated with practicing health-protective behaviors that could inform development of programs and strategies for improving food handling behaviors of middle school youth.

Design/methodology/approach

Middle schoolers (n=1,102; 50 percent boys) completed a questionnaire with the following topics: demographics, food safety knowledge, usual food safety behaviors, perceived susceptibility to foodborne illness, attitude toward food safety, confidence (self-efficacy) in practicing safe food handling procedures, and intended safe food handling behaviors.

Findings

Middle schoolers had insufficient food safety knowledge ( ˜50 percent incorrect responses) even though most reported washing their hands before making a snack and washing fruits and vegetables before eating them. Spearman correlation analyses indicated that food safety knowledge and perceived susceptibility to foodborne illness was weakly correlated (r s≤0.18) and in some instances not significantly correlated with actual behaviors, attitudes, self-efficacy, and behavioral intentions. Attitudes, behavioral intentions, and self-efficacy were key determinants that were significantly and highly correlated (r s<0.70) with each other. Additionally, knowing when to wash hands was significantly correlated (r s≤0.13) with actual handwashing behaviors, and attitudes, behavioral intentions, and self-efficacy whereas knowing how to wash hands was not.

Originality/value

Food safety interventions for youth should aim to increase knowledge, challenge perceptions of susceptibility to foodborne illness, and motivate adoption of new safe food handling behaviors, while supporting their already positive food safety attitudes, self-efficacy, and behavioral intentions.

Details

Nutrition & Food Science, vol. 43 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 January 2006

Christopher J. Griffith

For nearly 150 years the study of food safety has been dominated by a microbiological approach, however, in many countries cases of foodborne disease are at record levels. The…

8480

Abstract

Purpose

For nearly 150 years the study of food safety has been dominated by a microbiological approach, however, in many countries cases of foodborne disease are at record levels. The purpose of this paper is to review the history of food safety and present a model for studying food safety.

Design/methodology/approach

The history of food safety is reviewed. Data from outbreak investigations and observational studies of food handling are analysed

Findings

Whilst micro‐organisms are a major factor in foodborne disease and microbiology an important research discipline, in order to reduce the incidence of foodborne disease additional research approaches should be used. Such strategies should include food handler behaviour and its links with food safety organisational culture, and food safety management systems.

Practical implications

The findings highlight the limitations of the present approach and the need for additional data, using a wider range of research techniques

Originality/value

A novel model for studying food safety is presented, which has practical implications for reducing the economic and social burden of foodborne disease.

Details

British Food Journal, vol. 108 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 26 December 2023

An Thi Binh Duong, Teck Lee Yap, Vu Minh Ngo and Huy Truong Quang

The growing awareness of climate risks associated with food safety issues has drawn the attention of stakeholders urging the food industry to carry out a sustainable food safety

Abstract

Purpose

The growing awareness of climate risks associated with food safety issues has drawn the attention of stakeholders urging the food industry to carry out a sustainable food safety management system (FSMS). This study aims to investigate whether the critical success factors (CSFs) of sustainable FSMS can contribute to achieving climate neutrality, and how the adoption of FSMS 4.0 supported by the Industry Revolution 4.0 (IR 4.0) technologies moderates the impact of the CSFs on achieving climate neutrality.

Design/methodology/approach

Survey data from 255 food production firms in China and Vietnam were utilised for the empirical analysis. The research hypotheses were examined using structural equations modelling (SEM) with route analysis and bootstrapping techniques.

Findings

The results show that top management support, human resource management, infrastructure and integration appear as the significant CSFs that directly impact food production firms in achieving climate neutrality. Moreover, the results demonstrate that the adoption of FSMS 4.0 integrated with the three components (ecosystems, quality standards and robustness) significantly moderates the impact of the CSFs on achieving climate neutrality with lower inputs in human resources, infrastructure investment, integration and external assistance, and higher inputs in strengthening food safety administration.

Originality/value

This study provides empirical findings that fill the research gap in understanding the relationship between climate neutrality and the CSFs of sustainable FSMS while considering the moderating effects of the FSMS 4.0 components. The results provide theoretical and practical insights into how the food production sector can utilise IR 4.0 to attain sustainable FSMS for achieving climate neutrality.

Details

The International Journal of Logistics Management, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0957-4093

Keywords

1 – 10 of over 30000