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1 – 10 of over 25000Pornlert Arpanutud, Suwimon Keeratipibul, Araya Charoensupaya and Eunice Taylor
The purpose of this paper is to investigate factors affecting the adoption of food‐safety management systems by Thai food‐manufacturing firms.
Abstract
Purpose
The purpose of this paper is to investigate factors affecting the adoption of food‐safety 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 food‐safety 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.
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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.
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Jiangtao Hong, Zhihua Zhou, Xin Li and Kwok Hung Lau
The purpose of this paper is to investigate the relationships between supply chain quality management (SCQM) and firm performance (including quality safety performance and sales…
Abstract
Purpose
The purpose of this paper is to investigate the relationships between supply chain quality management (SCQM) and firm performance (including quality safety performance and sales performance) leveraging social co-regulation as a moderator.
Design/methodology/approach
Using survey data collected from 203 food manufacturers in China, a series of hierarchical linear modeling analyses were conducted to test hypotheses on the relationships between SCQM and firm performance.
Findings
The findings are threefold. First, all three dimensions of food SCQM practices, i.e., supplier quality management, internal quality management, and customer quality management, have significant positive effects on an enterprise's quality safety performance and sales performance. Second, SCQM practices can also increase sales performance indirectly through quality safety performance as a mediator. Third, while social co-regulation has no significant effect on the relationship between supplier quality management and quality safety performance, it has a significant moderating effect on the relationship between internal quality management and quality safety performance, customer quality management and quality safety performance.
Research limitations/implications
This study not only integrates SCQM with social co-regulation but also explores the regulating effect of social co-regulation through empirical analysis, thereby providing a theoretical base for future research. However, this research is confined to China and so the results are not necessarily generalizable to other countries.
Practical implications
The findings inform managers of the importance in enhancing awareness of food quality and safety as well as in improving their sensitivity to salient quality demands of external stakeholders in order to achieve better SCQM practices. The findings can also inform policymakers of the significance in designing a systematic multi-agent cooperation mechanism for food SCQM as well as to build an effective information sharing mechanism for social co-regulation of food safety.
Originality/value
This study contributes to knowledge by empirically examining the relationships of SCQM practices with firm performance. It also expands the scope of SCQM research by incorporating social co-regulation in the study framework.
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Manisha Ramnauth, Françoise Driver and Parwin Bhugaloo Vial
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…
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.
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Eunsung Kim and Scott McDonald
Maintaining food safety techniques in the supply chain management require special food safety labelling techniques during distribution in the retail food industry. The food…
Abstract
Maintaining food safety techniques in the supply chain management require special food safety labelling techniques during distribution in the retail food industry. The food products have to be of good quality and labelling inbound, manufacturing, and outbound in the supply chain contributes to this aim. The purpose of this study is to evaluate how food safety labelling is managed in Vietnam’s retail food industry with a special focus on food in Ho Chi Minh City, Vietnam. Photography was used in an observational study conducted among five separate retail market chains all located in this city. In which ways are the applications of the developed food safety labelling techniques among three separate retail food markets similar and dissimilar being accounted for? The results show that the packaging and labelling in Big C, Aeon Citimart, and Giant using the symbols of food safety build trust for their customers. The Big C indicates guidelines for VietGAP and green labelling. Aeon Citimart indicates the name of the good, expiration date and instructions for use as well as guidelines for the government factor (VietGAP) to the food safety practices in the Vietnamese food retail sector.
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This paper aims to increase our understanding of perspectives on food traceability in four supply chain risk management (SCRM) approaches to ensure food safety. The occurrence of…
Abstract
Purpose
This paper aims to increase our understanding of perspectives on food traceability in four supply chain risk management (SCRM) approaches to ensure food safety. The occurrence of food safety failures has led to increased attention on food traceability as a means of identifying the causes of deficiencies in supply chains.
Design/methodology/approach
This paper presents a literature review and synthesizes the broader domain of food traceability by analyzing perspectives based on SCRM approaches. In all, 129 published papers were selected and evaluated using content analysis.
Findings
A framework of SCRM approaches on food traceability is presented. Eight perspectives on food traceability are identified and grouped according to four SCRM approaches: food supply chain complexity and unique identification of goods (logistics management); transparency and interoperability (information management); in-house production and outsourcing (production management); and food quality and safety requirements and the monitoring of food characteristics (quality management).
Research limitations/implications
The findings provide an in-depth understanding and research suggestions for the management of traceability to ensure food safety in food supply chains. Conclusions are drawn from secondary sources, thus excluding empirical evaluation.
Practical implications
The implementation of food traceability can result in changes to existing management systems. This paper addresses the perspectives and management challenges that can influence the implication of food traceability to ensure food safety.
Originality/value
Perspectives on food traceability according to SCRM approaches are presented. Food traceability is analyzed using the philosophy of scientific framework and suggestions for further research are offered.
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Dima Faour-Klingbeil, Victor Kuri and Ewen Todd
The objectives of this study were to compare the hygiene standards and food handling practices between sole-proprietor and the corporate-managed restaurants in Lebanon and to…
Abstract
Purpose
The objectives of this study were to compare the hygiene standards and food handling practices between sole-proprietor and the corporate-managed restaurants in Lebanon and to determine whether the variations between both groups are explained by and directly related to the type of management.
Design/methodology/approach
An in-depth observation assessment of food safety environment and practices was conducted on a convenient sample of 50 food businesses in Beirut, which are typical of foodservice outlets in Lebanon and in many countries of the Middle East. The observation assessment checklist comprised six constructs of 2–7 components for analysis. It covered all areas including documentation and record-keeping requirements, which are crucial parts of a food safety system.
Findings
There was a significant difference in the visual assessment score between sole-proprietor (77.9 ± 18.4) and corporate group (48.5 ± 12.8). Food handlers' behavior and hygiene standards were significantly associated with the type of management. However, there were still critical gaps in the food safety performance of the corporate group suggesting other underlying factors than the type of management.
Practical implications
Additional elements were drawn from this study for future food safety culture research. Understanding the food safety attitudes and perception of risks of the management representatives, leaders, or food business owners is vital to develop appropriate food safety interventions and foster a positive food safety culture in the foodservice industry.
Originality/value
To the authors’ knowledge, this is the first study not only in Lebanon (or MENA) but also in other regions to measure the association of management type, that is, sole-proprietor management and corporate management, with the food hygiene standards and food safety practices in the foodservice establishments. This paper presents new findings that will be of value for researchers in food safety and will complement the existing literature on food safety culture in the foodservice industry.
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Christopher J. Griffith, Linda M. Jackson and Ryk Lues
The purpose of this paper is to assess elements of food safety management and food safety culture within a prominent South African entertainment, hotel and food service complex.
Abstract
Purpose
The purpose of this paper is to assess elements of food safety management and food safety culture within a prominent South African entertainment, hotel and food service complex.
Design/methodology/approach
In this paper a qualitative case study approach was used. Following a comprehensive literature review, based on factors known to be important in developing a food safety culture, in combination with national and international food safety standards, an interview guide was constructed and utilised in a series of semi-structured interviews. The interviewees represented different management levels involved in food delivery but did not include board level managers.
Findings
Many of the factors considered important in good food safety management, including the presence of a formal food safety policy and the creation and maintenance of a positive food safety culture, were absent. Although a formal system of internal hygiene auditing existed and food safety training was provided to food handlers they were not integrated into a comprehensive approach to food safety management. Food safety leadership, communication and support were considered deficient with little motivation for staff to practise good hygiene.
Originality/value
Food safety culture is increasingly recognised as a contributory factor in foodborne disease outbreaks and is the focus of increasing research. However, although every food business has a unique food safety culture there are relatively few published papers concerning its analysis, application and use within specific businesses. This case study has identified food safety culture shortcomings within a large food service facility suggesting there was a potentially significant food safety risk and indicates ways in which food safety could be improved and the risk reduced. The results also suggest further work is needed in the subject of food safety culture and its potential for reducing foodborne disease.
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Yugang Ji and Wen-Hwa Ko
This study used the literature review and the modified Delphi method to evaluate the importance of the catering quality indices of university canteens in China. In order to…
Abstract
Purpose
This study used the literature review and the modified Delphi method to evaluate the importance of the catering quality indices of university canteens in China. In order to compile the catering quality indices of university canteens in China as reference for the subsequent improvement of Chinese canteens.
Design/methodology/approach
This study first analysed literature data to establish the preliminary quality indices and used the modified Delphi method for measurement. After three rounds of Delphi analysis by 35 experts, the results of the catering quality indices of university canteens in China are summarised.
Findings
The research results show that university canteen catering quality issues are divided into six dimensions, including catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere and corporate social responsibility. Catering safety management is the most important index, followed by employee hygiene management.
Originality/value
The research results can be used as suggestions for follow-up improvements in the quality of university canteens in China and a basis of reference for amendments to relevant national or local laws and regulations. The food prices, food quality and whether food hygiene and safety standards are met by university canteens are all related to the health and vital interests of the teachers and students, as well as the stability of the university. Therefore, the government should increase supervision in these aspects to avoid decline in the quality of meals due to low profits and enforce strict requirements for food safety.
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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…
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.
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