Food Safety Culture and the Creation Model of the Demonstration Schools Operated by Public University
Keywords:
Food safety culture, Change leadership, Individualism, Demonstration schools operated by public universitiesAbstract
The research entitled “A model for enhancing food safety culture of the demonstration school of the autonomous university” aims to (1) study the level of change leadership, individuality, organizational climate, and environmental support affecting the food safety culture of the demonstration school under the autonomous university; (2) examine the impact of factors affecting food safety culture of the demonstration school under the autonomous university; and (3) develop a model for enhancing food safety culture of the demonstration school under the autonomous university. A purposive sampling method was employed. The research samples were 440 school personnel responsible for food management at the demonstration school including school administrators, managers, dietitians, cooks, teachers, and childcare assistants. The data collected through questionnaires were analyzed using mean statistics, standard deviation, Pearson's correlation coefficient, and analysis of the structural equation model using a program.
The research results were as follows: 1) change leadership, individuality, organizational climate, and environmental support affected the food safety culture of the demonstration school under the autonomous university at a high level for all variables; 2) factors relating to change leadership, individuality, organizational climate, and environmental support had a direct effect on the food safety culture of the demonstration school under the autonomous university with a statistical significance level of .05. All variables together predicted 94% of the food safety culture in the school; 3) The model developed by the researchers called ICTS2(F) Model is an innovation to enhance food safety culture of the demonstration school under the autonomous university. It provides guidelines for schools on how to reduce factors causing foodborne diseases to promote food safety culture at the organizational level and eventually enable the organization to achieve sustainable food safety culture.
Keywords: Food safety culture, Change leadership, Individuality, Demonstration school under autonomous university
References
Aquino, H.V.A., Yap, T., Lacap, J.P.G., Tuazon, G. & Flores, M. (2021). Food safety knowledge, attitudes, practices and training of fast-food restaurant food handlers: a moderation analysis. British Food Journal, 123(12), 3824-3840.
Da Cunha, D. T., Braga, A. R. C., Passos, E. D. C., Stedefeldt, E., & de Rosso, V. V. (2015). The existence of optimistic bias about foodborne disease by food handlers and its association with training participation and food safety performance. Food Research International, 75, 27–33.
De Andrade, M. L., Stedefeldt, E., Zanin, L. M., & Da Cunha, D. T. (2020). Food safety culture in food services with different degrees of risk for foodborne diseases in Brazil. Food Control, 112, 107152.
De Boeck, E., Jacxsens, L., Bollaerts, M. & Vlerick, P. (2015). Food safety climate in food processing organizations: development and validation of a self-assessment tool. Trends in Food Science and Technology, 46(2), 242-251.
Griffith, C. J. (2013). Advances in understanding the impact of personal hygiene and humanbehaviour on food safety. In J. N. Sofos (Ed.), Advances in Microbial Food Safety (pp.401–416). Philadelphia, PA: Woodhead Publishing Ltd.
Fujisaki, K., Shimpo, M. & Akamatsu, R. (2018): Factors related to food safety culture among school food handlers in Tokyo, Japan: a qualitative study, Journal of Foodservice Business Research, 22(1), 9 -13
Manning, L. (2018). The value of food safety culture to the hospitality industry. Worldwide Hospitality and Tourism Themes, 10(3), 284–296.
Powell, D., Jacob, C., & Chapman, B. (2011). Enhancing food safety culture to reduce rates of foodborne illness. Food Control, 22, 817-822.
Taylor, J.Z. & Rostron, K.I. (2018). The development of a safety and quality culture assessment tool from a longitudinal, mixed-method research journey. Worldwide Hospitality and Tourism Themes, 10(3), 313-329.
Wiśniewska, M., Czernyszewicz, E. & Kałuża, A. (2019). The assessment of food safety culture in small franchise restaurant in Poland: The case study. British Food Journal, 121(10), 2365-2378.
Ungku, F. & Ungku, Z.A., (2013). Measuring food safety culture: Insights from onsite foodservice operations (Graduate Theaes and Dissertation). Iowa State University. Retrieved from Iowa State University Digital Repository.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Journal of Multidisciplinary in Social Sciences
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
