The assessment of food safety culture
The assessment of food safety culture
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DOI：
10.1108/00070701011034448
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发表时间：
2010-01-01
影响因子：
3.3
通讯作者：
Clayton, D.
中科院分区：
文献类型：
--
作者：
Griffith, C. J.;Livesey, K. M.;Clayton, D.
目的-食品安全组织文化的概念，虽然在过去很大程度上被忽视了，但正在吸引越来越多的兴趣。本白皮书的目的是研究评估企业食品安全文化的可能框架。设计/方法/方法-研究健康与安全文化和组织文化的文献，并确定和讨论适用于食品安全的相关组成部分。结果-总共六个可能的分组，包括：食品安全管理体系和风格；食品安全领导；食品安全沟通；食品安全承诺；食品安全环境和风险认知被确定为可能影响食品安全绩效的“文化”因素。这些可以构成评估食品安全文化的基础，并讨论了如何在创建积极的食品安全文化的同时，切实做到这一点。管理传统上是在食品安全中讨论的，但这与食品安全领导是有区别的。原创性/价值-第一次提出了评估食品安全文化的方法和潜在的好处，这将对审核员、环境健康从业者和行业有价值。利用文件中的建议可以帮助提高对第三方卫生标准的遵从性，并降低食物中毒的风险。
Purpose - The concept of food safety organizational culture, whilst largely ignored in the past, is attracting increasing interest. The purpose of this paper is to examine a possible framework for assessing a business's food safety culture.Design/methodology/approach - The literature on health and safety culture and organizational culture is examined and relevant components applicable to food safety are identified and discussed.Findings - A total of six possible groupings including: food safety management systems and style; food safety leadership; food safety communication; food safety commitment; food safety environment and risk perception were identified as "culture" factors that could contribute to food safety performance. These can form the basis for assessing food safety culture and how this may be done practically along with the creation of a positive food safety culture are discussed. Management is traditionally talked about in food safety but a distinction is drawn between this and food safety leadership.Originality/value - For the first time a method for, and the potential benefits from, assessing food safety culture is presented and this will be of value to auditors, environmental health practitioners and industry. Utilizing the suggestions in the paper could help improve compliance with third-party hygiene standards, and reduce the risk of food poisoning.