Campus Units

Apparel, Events and Hospitality Management

Document Type

Article

Publication Version

Published Version

Publication Date

2014

Journal or Book Title

Journal of Foodservice Management and Education

Volume

8

Issue

1

First Page

1

Last Page

10

Abstract

The purpose of this research was to develop and validate a measurement scale for food safety culture in onsite foodservices. Nonsupervisory employees in hospital and school foodservices participated in a two-phase, mixed methods research design process. In phase 1, four focus groups were conducted to identify relevant factors of food safety culture. In phase 2, a survey completed by 582 respondents appeared to validate six food safety culture factors: management and coworkers support, communication, self commitment, environment support, work pressure, and risk judgement. The scale can be used to assess current food safety practices and strategize future food safety improvement goals.

Comments

This article is from Journal of Foodservice Management & Education, 2014, 8(1); 1-10. Posted with permission.

Copyright Owner

The Journal of Foodservice Managtement & Education

Language

en

File Format

application/pdf

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