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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.

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2389

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

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Article
Publication date: 20 February 2020

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…

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.

Details

International Journal of Logistics Management, The, vol. 31 no. 1
Type: Research Article
ISSN: 0957-4093

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Article
Publication date: 2 March 2020

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…

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.

Details

British Food Journal, vol. 122 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 26 September 2008

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…

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2286

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.

Details

British Food Journal, vol. 110 no. 10
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 2 September 2014

Henrik Ringsberg

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…

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4938

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.

Details

Supply Chain Management: An International Journal, vol. 19 no. 5/6
Type: Research Article
ISSN: 1359-8546

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Article
Publication date: 3 April 2017

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.

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1162

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.

Details

British Food Journal, vol. 119 no. 4
Type: Research Article
ISSN: 0007-070X

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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…

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1336

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

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Article
Publication date: 1 January 2006

Linda Jackson

The Southern African Auditor and Training Certification Association (SAATCA) needed to improve their food safety management systems auditor registration scheme and…

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1303

Abstract

Purpose

The Southern African Auditor and Training Certification Association (SAATCA) needed to improve their food safety management systems auditor registration scheme and reviewed other food safety auditor registration schemes in operation internationally. This information was used during Advisory Committee forums as the basis for the development of a new scheme to meet the unique requirements of the South African food safety arena. The purpose of this paper is to present this process and its results.

Design/methodology/approach

Four schemes in use internationally were reviewed. Their relative merits were discussed and relevant principles adopted or modified to fit the objectives of the SAATCA Advisory Committee.

Findings

None of the schemes reviewed adequately addressed the developmental status of food safety management systems auditing in Southern Africa. Existing schemes assumed a well developed knowledge of good hygiene practices (GHP) and good manufacturing practices (GMP). Although this is obviously a requirement for effective food safety management systems, it could not be assumed that all auditors are competent in these principles. A new model is proposed to address the unique local requirements while taking cognisance of international good practice.

Originality/value

A new scheme which addressed the requirements of the South African food safety arena was developed. This information may benefit other auditor registration schemes internationally.

Details

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

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Article
Publication date: 17 April 2008

Kit Fai Pun and Patricia Bhairo‐Beekhoo

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is…

Abstract

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that “food regulations”, “role of the industry”, “government policies and interventions”, “training on food safety and hygiene”, and “food contamination and/or poisoning” share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

Details

Asian Journal on Quality, vol. 9 no. 1
Type: Research Article
ISSN: 1598-2688

Keywords

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Article
Publication date: 1 October 2018

Seema Shukla, Surya Prakash Singh and Ravi Shankar

The ever-widening competitive global markets demand food business to demonstrate safe food supplies across the world. The causes of food borne illness are complex to…

Abstract

Purpose

The ever-widening competitive global markets demand food business to demonstrate safe food supplies across the world. The causes of food borne illness are complex to determine and require a careful evaluation of all stages of food supply chain and food safety practices. The purpose of this paper is to systematically investigate the factors responsible for the assessment of food supply chain and evaluation of food safety system in India.

Design/methodology/approach

The study utilizes a combination of qualitative and quantitative approach by exploring expert’s opinion systematically using a semi-structured interview followed by careful grouping of responses using the grounded theory approach to build the research theme. The prioritization of the critical factors is carried out using Pareto analysis. The methodological review was carried out to identify factors and categorize them based on their impact on hierarchical logical relationship using total interpretive structural modeling approach to determine the enablers.

Findings

This paper attempts to deliver an inimitable list of seven vital factors for the effective design of evaluation system for food safety practices. The study provides a careful insight on the issue pertaining to designing of assessment system including competence building for assessor and availability of well-defined technical protocol. The recommendation for developing a robust food safety inspection system by implementing stricter regulation, enhancing competence and design initiatives is provided.

Originality/value

The study provides a unique list of factors for the assessment of food safety practices and develops the relationship. Food safety assessment is an integral part of food safety study which is systematically explored and conceptualized in this paper. The study is carried out using the opinion of Indian experts.

Details

Benchmarking: An International Journal, vol. 25 no. 7
Type: Research Article
ISSN: 1463-5771

Keywords

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