An intercontinental analysis of food safety culture in view of food safety governance and national values

Nyarugwe, Shingai P.; Linnemann, A.R.; Ren, Yingxue; Bakker, E.J.; Kussaga, Jamal; Watson, Derek; Fogliano, Vincenzo; Luning, Pieternel A.

doi:10.1016/j.foodcont.2019.107075

Cited by 41 publications

(20 citation statements)

References 49 publications

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“…There should be more studies that investigate the impact of demographic factors to the FSP of food handlers at home. Their self-reported FSP may be attributed to the participants’ norm, and may also be due to the food safety culture, where their prevailing FSP is being impacted by national values and food safety governance ( Nyarugwe et al., 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Food safety practices of food handlers at home engaged in online food businesses during COVID-19 pandemic in the Philippines

Limon

2021

Current Research in Food Science

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This study was conducted to assess the self-reported and observed food safety practices (FSP) of food handlers, who deliver food products that are prepared and cooked at home during the COVID-19 pandemic in the Philippines. 751 participated in the online survey who were selected using criterion sampling. A questionnaire developed by the researcher was used to gather data with Cronbach Alpha of 0.91. t -test, ANOVA, and Fleiss kappa were performed to treat data. There were no significant differences between self-reported FSP in four dimensions and demographic characteristics, except for age, where a significant difference exists between the FSP of the four age groups along food preparation ( F = 4.530 , <0.01). The FSP in the four dimensions obtained a weighted and σ of 1.72 ± 0.69 which is interpreted as Sometimes Practiced . The food handlers at home inadequately and inappropriately practiced the protocols in keeping the food safe to eat. The observed reports showed that the food handlers at home do not meet food safety standards as indicated in the weighted and σ in the four dimensions 1.63 ± 0.11, with a description of Sometimes Practiced . Observed practices further show very poor adherence to guidelines. Test for inter-rater reliability yielded almost perfect agreement (κ = 0.81, <0.05). There exists a significant difference with the FSP in personal hygiene ( t = 0.964, <0.05), cross-contamination prevention and sanitation ( t = 0.815, <0.05), food preparation ( t = 0.753, <0.05), and food delivery ( t = 0.794, <0.05). Government and non-government agencies should work together towards educating the food handlers at home on effective ways to learn about food safety concepts so they could become advocates of safer food practices.

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Section: Resultsmentioning

confidence: 99%

Food safety practices of food handlers at home engaged in online food businesses during COVID-19 pandemic in the Philippines

Limon

2021

Current Research in Food Science

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“…Given the socioeconomic differences, the responses may differ for low-income or high-income countries. In this respect, cross-cultural studies should be conducted, highlighting different cultural behaviors toward FS, such as the work of Nyarugwe et al (2020a, 2020b) and Rodrigues et al (2020). Brazil is noted for having a high score (=76) of the uncertainty avoidance index (UAI) (Hofstede Insights, 2020).…”

Section: Discussionmentioning

confidence: 99%

Unveiling the food safety climate’s paths to adequate food handling in the hospitality industry in Brazil

Andrade

Stedefeldt

Zanin

et al. 2021

IJCHM

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Purpose This study aims to explore whether the application of a positive food safety (FS) climate reduces the number of FS violations in the hospitality industry. Design/methodology/approach The sample comprised 271 food handlers in six hotels and 12 restaurants in Brazil. FS climate and risk perceptions were evaluated by self-applicable questionnaires. FS violations were evaluated through observations during the workday. Structural equation modeling with partial least squares was used to test four hypotheses. Findings The findings of this study suggest that a positive FS climate reduces the number of FS violations. It was also observed that risk perception moderated the relationship between FS climate and violations. Physical structure was also identified as a predictor of adequate FS practices. Practical implications The results indicate that restaurant owners and managers should invest in actions toward a positive FS climate. Originality/value It is evident that FS climate elements should be evaluated together, providing a better understanding of the organizational climate and FS culture. Additionally, the bi-directional effect of risk perception was discussed, affecting and being affected by adequate FS practices. To the best of authors’ knowledge, this is the first study to model the FS climate in the hospitality sector and discuss the implications.

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“…A company's culture is a shared collection of knowledge, attitudes, and behaviors by managers and employees (110), and a COVID-19 Control culture would encompass the practices in relation to mitigating the spread of the SARS-CoV-2 virus. Having a weak food safety culture has been considered a factor that leads to an increased food safety risk for a given food facility (66,105). A weak company COVID-19 control culture will likely increase the risk of a COVID-19 outbreak occurring within a food facility.…”

Section: Management Of Food Operationmentioning

confidence: 99%

Food Safety and Employee Health Implications of COVID-19: A Review

Trmčić

Demmings

Kniel

et al. 2021

Journal of Food Protection

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The COVID-19 pandemic has greatly impacted the US food supply and consumer behavior. Food production and processing are being disrupted as illnesses, proactive quarantines, and government-mandated movement restrictions cause labor shortages. In this environment, the food industry has been required to adopt new, additional practices to minimize the risk of COVID-19 cases and outbreaks among its workforce. Successfully overcoming these challenges requires a comprehensive approach that addresses COVID-19 transmission both within and outside the facility; possible interventions include strategies to (i) vaccinate employees, (ii) assure that employees practice social distancing, (iii) assure that employees wear face coverings, (iv) screen employees for COVID-19 (v) assure that employees practice frequent handwashing and avoid touching their faces, (vi) clean frequently touched surfaces, and (vii) assure proper ventilation. Compliance with these control strategies needs to be verified and an overall “COVID-19 control culture” needs to be established to facilitate an effective program. Despite some public misperceptions about SARS-CoV-2 presence on foods or food packaging representing a public health risk, it is important to note that both the virus’ biology and epidemiological data clearly support a negligible risk of COVID-19 transmission through food and food packing. However, COVID-19 pandemic related supply chain and workforce disruptions, as well as the shift in resources to protect food industry employees from COVID-19 may increase the actual food safety risks. The goal of this paper is to review the COVID-19 mitigation practices adopted by the food industry, and the potential impact of these practices and COVID-19 related disruptions on the industry’s food safety mission. A review of these impacts is necessary to ensure that the food industry is prepared to maintain a safe and nutritious food supply in the face of future global disruptions.

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An intercontinental analysis of food safety culture in view of food safety governance and national values

Cited by 41 publications

References 49 publications

Food safety practices of food handlers at home engaged in online food businesses during COVID-19 pandemic in the Philippines

Food safety practices of food handlers at home engaged in online food businesses during COVID-19 pandemic in the Philippines

Unveiling the food safety climate’s paths to adequate food handling in the hospitality industry in Brazil

Food Safety and Employee Health Implications of COVID-19: A Review

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