The Assessment of Food Safety Culture: An investigation of current challenges, barriers and future opportunities within the food industry

Nayak, Rounaq; Waterson, Patrick

doi:10.1016/j.foodcont.2016.10.061

Cited by 65 publications

(49 citation statements)

References 24 publications

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“…The World Health Organization, in the late 1990s, predicted the difficulty that the food industry would have in the 21st century, caused by food safety skilled work deficit (World Health Organization, 1999). Several researchers (Griffith et al, 2010a;Harvey et al, 2002;Nayak & Waterson, 2017;Taylor, 2011;Yiannas, 2009), defend the adoption of food safety culture educational programs.…”

Section: Resultsmentioning

confidence: 99%

Assessment of Frozen Seafood Good Storage Practices in the 21st Supply Deposit of the Brazilian Army

Martins¹,

Leite²,

Martins³

et al. 2019

Braz. J. Vet. Res. Anim. Sci.

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The 21st Supply Deposit of the Brazilian Army (21st DSup), located in the city of São Paulo provides food raw materials for 16000 meals daily, and frozen fish is among the foodstuffs distributed. The objective of this study was to evaluate the good practices of seafood storage in the 21st DSup, identify issues of non-compliance that compromise food quality, and propose solutions. The system was evaluated, applying a checklist (RDC 275/2002) to evaluate the percentage of requirements in compliance with good practices. The 21st DSup was classified in Group 3, with 41% of items in conformance (< 50%), and we found that there is no hygienic-sanitary self-control program for storing cold seafood and other food supplies. The cold stores’ temperatures are not able to maintain products within the required standards of conservation. The seafood cold storage protocol of the 21st DSup does not guarantee temperature conformity. It is necessary to implement a hygienic-sanitary self-control program for food supply storage, which should begin with the development of a food safety culture.

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Section: Resultsmentioning

confidence: 99%

Assessment of Frozen Seafood Good Storage Practices in the 21st Supply Deposit of the Brazilian Army

Martins¹,

Leite²,

Martins³

et al. 2019

Braz. J. Vet. Res. Anim. Sci.

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“…Food safety culture should involve communication with management to help understand employee commitment to food safety (Nayak & Waterson, 2017). Clayton et al (2015) investigated food workers' perception of factors that impact food safety practice and identified work pressure to prioritize other food service tasks (e.g., "getting the food from the fryer to the table") over proper food safety procedures as a barrier to food safety.…”

Section: Rationale Of the Studymentioning

confidence: 99%

“…It is generally interpreted that communication in terms of provision of information on food safety issues, adequacy and timeliness of food safety rules and regulations, and its availability for use is quite well-conveyed among respondents. Communication with management is considered significantly important to improve employee commitment and develop a positive food safety culture in the organization (Nayak &Waterson, 2017). However, among all items, leaders providing adequate and timely communication resulted in the lowest mean (4.60).…”

Section: Quite Wellconveyedmentioning

confidence: 99%

The Food Safety Culture of a Night Market

Catedral¹

2018

jeb

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“…Since the early 1990s, there has been an explosion of interest in assessing levels of safety culture across a wide range of organizations and application domains including the nuclear, rail, manufacturing sectors (Antonsen, 2009a;Griffin & Curcuruto, 2016). In the last few years, part of my own work has involved a programme of research examining safety culture in healthcare and other contexts (Goncalves Filho & Waterson, 2018;Nayak & Waterson, 2017;Waterson, 2014). One of the reasons, I would like to believe that safety culture is still important is that there is a body of evidence to suggest that the concept has some validity.…”

Section: Editorialmentioning

confidence: 99%