Development of an Empirically Derived Measure of Food Safety Culture in Restaurants.
Development of an Empirically Derived Measure of Food Safety Culture in Restaurants.
复制标题
餐馆食品安全文化的实证测量方法的发展。
DOI：
10.1016/j.jfp.2023.100043
复制
发表时间：
2023-03
影响因子：
2
通讯作者：
Brown, Laura
中科院分区：
文献类型：
--
作者：
Kramer, Adam;Hoover, E. Rickamer;Hedeen, Nicole;DiPrete, Lauren;Tuttle, Joyce;Irving, D. J.;Viveiros, Brendalee;Nicholas, David;Monroy, Jo Ann;Moritz, Erin;Brown, Laura
不良的食品安全文化已被描述为食源性疾病爆发的一个新的风险因素，但在零售食品行业很少有关于这一主题的研究。本研究的目的是确定和验证食品安全文化的概念域，并开发一个评估工具，可用于评估食品工人的看法，他们的餐厅的食品安全文化。这项研究于2018年3月至2019年3月进行，调查了餐馆食品工人对28项声明的同意程度。我们收到了来自8个不同卫生部门管辖区的331家餐馆的579份回复。因子分析和结构方程模型支持由四个主要结构组成的模型。评分最高的结构是资源可用性（，sd=0.57），它评估了保持良好手部卫生的资源可用性。第二高评级的结构是员工的承诺（，标准差=0.62），它评估工人的看法，他们的同事的承诺，食品安全。最后两个概念与管理有关。领导（，标准差=0.69）评估食品安全政策，培训和信息共享的存在。管理承诺（，sd=1.05）评估食品安全是否是一个优先事项在实践中。最后，该模型揭示了一个高阶结构，工人对食品安全文化的信念（，sd=0.53）。本研究之发现，可供餐饮业、食品安全研究人员及卫生部门探讨餐饮业食品安全文化之影响与效果。
A poor food safety culture has been described as an emerging risk factor for foodborne illness outbreaks, yet there has been little research on this topic in the retail food industry. The purpose of this study was to identify and validate conceptual domains around food safety culture and develop an assessment tool that can be used to assess food workers’ perceptions of their restaurant’s food safety culture. The study, conducted from March 2018 through March 2019, surveyed restaurant food workers for their level of agreement with 28 statements. We received 579 responses from 331 restaurants spread across eight different health department jurisdictions. Factor analysis and structural equation modeling supported a model composed of four primary constructs. The highest rated construct was Resource Availability (, sd=0.57), which assessed the availability of resources to maintain good hand hygiene. The second highest rated construct was Employee Commitment (, sd=0.62), which assessed workers’ perceptions of their coworkers’ commitment to food safety. The last two constructs were related to management. Leadership (, sd=0.69) assessed the existence of food safety policies, training, and information sharing. Management Commitment (, sd=1.05)assessed whether food safety was a priority in practice. Finally, the model revealed one higher-order construct, Worker Beliefs about Food Safety Culture (, sd=0.53). The findings from this study can support efforts by the restaurant industry, food safety researchers, and health departments to examine the influence and effects of food safety culture within restaurants.
登录
查看更多内容
影响因子：
2.1
作者：
Schreiber, James B.;Nora, Amaury;King, Jamie
通讯作者：
King, Jamie
影响因子：
2
作者：
Taha, Sadi;Wilkins, Stephen;Osaili, Tareq M.
通讯作者：
Osaili, Tareq M.
影响因子：
11.8
作者：
Scallan, Elaine;Griffin, Patricia M.;Hoekstra, Robert M.
通讯作者：
Hoekstra, Robert M.
影响因子：
11.8
作者：
Scallan E;Hoekstra RM;Angulo FJ;Tauxe RV;Widdowson MA;Roy SL;Jones JL;Griffin PM
通讯作者：
Griffin PM
影响因子：
3.3
作者：
Griffith, C. J.;Livesey, K. M.;Clayton, D.
通讯作者：
Clayton, D.