Food Safety Culture in Onsite Foodservices: Development and Validation of a Measurement ScaleJournal of Foodservice Management and Education
Publication VersionPublished Version
AbstractThe 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.
Copyright OwnerThe Journal of Foodservice Managtement & Education
Citation InformationUngku 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/