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Food safety culture maturity and its relation to company and employee characteristics

Three facets of food safety culture (FSC) (i.e., food safety management system (FSMS), human-organizational and human-individual building block), were diagnosed through a validated mixed-method assessment in twenty food processing companies. Many underdeveloped dimensions were detected in the FSMS a...

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Autores principales: Spagnoli, Pauline, Vlerick, Peter, Jacxsens, Liesbeth
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10654140/
https://www.ncbi.nlm.nih.gov/pubmed/38027773
http://dx.doi.org/10.1016/j.heliyon.2023.e21561
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author Spagnoli, Pauline
Vlerick, Peter
Jacxsens, Liesbeth
author_facet Spagnoli, Pauline
Vlerick, Peter
Jacxsens, Liesbeth
author_sort Spagnoli, Pauline
collection PubMed
description Three facets of food safety culture (FSC) (i.e., food safety management system (FSMS), human-organizational and human-individual building block), were diagnosed through a validated mixed-method assessment in twenty food processing companies. Many underdeveloped dimensions were detected in the FSMS and the human-organizational building block, while the human-individual building block was more mature. It was explored whether company (e.g., company size) and employee characteristics (e.g. leaders vs. non-leaders) are associated with FSC maturity (based on 1410 employee responses) through a cluster analysis and statistical (Mann-Whitney U and Kruskal-Wallis) tests. Results revealed significant differences (p-value <0.05) based on company characteristics (significant differences based on: size, belonging to a larger group, product type, place in the supply chain, training frequency, certificates, maturity of control and assurance activities) and employee characteristics (significant differences based on: leaders vs. non-leaders, daily direct contact with food or not, seniority, time since training and psychosocial well-being). These findings are useful to develop tailored food safety culture improvement interventions to enhance the maturity of food safety culture in food companies, as these might focus on lower perceiving (sub)groups of employees or lower perceiving (sub)groups of companies.
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spelling pubmed-106541402023-11-02 Food safety culture maturity and its relation to company and employee characteristics Spagnoli, Pauline Vlerick, Peter Jacxsens, Liesbeth Heliyon Research Article Three facets of food safety culture (FSC) (i.e., food safety management system (FSMS), human-organizational and human-individual building block), were diagnosed through a validated mixed-method assessment in twenty food processing companies. Many underdeveloped dimensions were detected in the FSMS and the human-organizational building block, while the human-individual building block was more mature. It was explored whether company (e.g., company size) and employee characteristics (e.g. leaders vs. non-leaders) are associated with FSC maturity (based on 1410 employee responses) through a cluster analysis and statistical (Mann-Whitney U and Kruskal-Wallis) tests. Results revealed significant differences (p-value <0.05) based on company characteristics (significant differences based on: size, belonging to a larger group, product type, place in the supply chain, training frequency, certificates, maturity of control and assurance activities) and employee characteristics (significant differences based on: leaders vs. non-leaders, daily direct contact with food or not, seniority, time since training and psychosocial well-being). These findings are useful to develop tailored food safety culture improvement interventions to enhance the maturity of food safety culture in food companies, as these might focus on lower perceiving (sub)groups of employees or lower perceiving (sub)groups of companies. Elsevier 2023-11-02 /pmc/articles/PMC10654140/ /pubmed/38027773 http://dx.doi.org/10.1016/j.heliyon.2023.e21561 Text en © 2023 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Spagnoli, Pauline
Vlerick, Peter
Jacxsens, Liesbeth
Food safety culture maturity and its relation to company and employee characteristics
title Food safety culture maturity and its relation to company and employee characteristics
title_full Food safety culture maturity and its relation to company and employee characteristics
title_fullStr Food safety culture maturity and its relation to company and employee characteristics
title_full_unstemmed Food safety culture maturity and its relation to company and employee characteristics
title_short Food safety culture maturity and its relation to company and employee characteristics
title_sort food safety culture maturity and its relation to company and employee characteristics
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10654140/
https://www.ncbi.nlm.nih.gov/pubmed/38027773
http://dx.doi.org/10.1016/j.heliyon.2023.e21561
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