“…When it comes to the 'vis major' dimension (PC2), the highest positive loadings (>0.6) are for natural disasters and vehicle accidents. By building on the extant literature that supports FSMS and its development in various directions such as food safety culture ( Tomasevic, et al, 2020 ), the affirmation of these two dimensions, may contribute to the future analysis of effectiveness of FSMS in emergency situations. Figure 1 Principal component analysis loadings (a) and scores (b) plots for the nine factors influencing emergency preparedness deployed by size of the companies, their activities in the food sector and their food safety systems.…”
This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food companies. Based on the results of the survey, it is obvious that the level of maturity of a food safety system in place is the main trigger in classifying companies and their responses to the pandemic challenge.
Staff awareness and hygiene are the two most important attributes in combating Covid-19, opposed to temperature checking of workers in food establishment and health protocols from the World Health Organization, recognized as attributes with limited salience and importance. Companies confirmed implementation of more restrictive hygiene procedures during the pandemic and the need for purchasing more additional personal protective equipment. Retailers were identified as the food supply chain link mostly affected by the pandemic opposed to food storage facilities ranked as least affected. During this challenging period, all companies declared that food safety has not been compromised at any moment. It is important to note that less than a half of the food companies had documented any emergency plans associated with pandemics and health issues in place.
“…When it comes to the 'vis major' dimension (PC2), the highest positive loadings (>0.6) are for natural disasters and vehicle accidents. By building on the extant literature that supports FSMS and its development in various directions such as food safety culture ( Tomasevic, et al, 2020 ), the affirmation of these two dimensions, may contribute to the future analysis of effectiveness of FSMS in emergency situations. Figure 1 Principal component analysis loadings (a) and scores (b) plots for the nine factors influencing emergency preparedness deployed by size of the companies, their activities in the food sector and their food safety systems.…”
This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food companies. Based on the results of the survey, it is obvious that the level of maturity of a food safety system in place is the main trigger in classifying companies and their responses to the pandemic challenge.
Staff awareness and hygiene are the two most important attributes in combating Covid-19, opposed to temperature checking of workers in food establishment and health protocols from the World Health Organization, recognized as attributes with limited salience and importance. Companies confirmed implementation of more restrictive hygiene procedures during the pandemic and the need for purchasing more additional personal protective equipment. Retailers were identified as the food supply chain link mostly affected by the pandemic opposed to food storage facilities ranked as least affected. During this challenging period, all companies declared that food safety has not been compromised at any moment. It is important to note that less than a half of the food companies had documented any emergency plans associated with pandemics and health issues in place.
“…A questionnaire containing four parts has been developed to investigate consumers' food safety beliefs and trust issues in the age of COVID‐19, as an addition to similar research and questionnaires that we have already used in our previously published investigations 13,22,26 . The first part was about the participants' main demographic characteristics, including country, sex, age, education, size and type of household.…”
Section: Methodsmentioning
confidence: 99%
“…A questionnaire containing four parts has been developed to investigate consumers' food safety beliefs and trust issues in the age of COVID-19, as an addition to similar research and questionnaires that we have already used in our previously published investigations. 13,22,26 The first part was about the participants' main demographic characteristics, including country, sex, age, education, size and type of household. The second consisted of six statements regarding their food safety beliefs about meat, dairy and their analogs, freshly sourced food, and different food safety topics, including food fraud, climate changes and genetically modified (GM) food.…”
Section: Survey and Questionnairementioning
confidence: 99%
“…20 A recent review on this important topic clarified that sociodemographic characteristics influence food safety risk perception 20 and that the latest food safety studies should focus more on understanding individuals' motivations and beliefs about food safety in specific cultural contexts. 21,22 The latter review also noted that most food safety (consumer-related) studies originated from USA and UK. The premise was that the lack of studies from third-world and developing countries resulted from the absence of interest in this subject because of consumers' lack of education and training and therefore their modest impact on food safety.…”
Section: Introductionmentioning
confidence: 99%
“…This strongly reflects an individual's belief regarding the amount of health risk, influencing consumers' choices and willingness to buy food 20 . A recent review on this important topic clarified that sociodemographic characteristics influence food safety risk perception 20 and that the latest food safety studies should focus more on understanding individuals' motivations and beliefs about food safety in specific cultural contexts 21,22 . The latter review also noted that most food safety (consumer‐related) studies originated from USA and UK.…”
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
