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Article
Food Safety Culture in Onsite Foodservices: Development and Validation of a Measurement Scale
Journal of Foodservice Management and Education
  • Ungku Fatimah Ungku Zainal Abidin, Universiti Putra Malaysia
  • Susan W. Arendt, Iowa State University
  • Catherine H Strohbehn, Iowa State University
Document Type
Article
Publication Version
Published Version
Publication Date
1-1-2014
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
Citation Information
Ungku Fatimah Ungku Zainal Abidin, Susan W. Arendt and Catherine H Strohbehn. "Food Safety Culture in Onsite Foodservices: Development and Validation of a Measurement Scale" Journal of Foodservice Management and Education Vol. 8 Iss. 1 (2014) p. 1 - 10
Available at: http://works.bepress.com/susan_arendt/43/