Portfolio of interventions to mature human organizational dimensions of food safety culture in food businesses

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-10-10 DOI:10.1016/j.foodcont.2024.110937

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Abstract

Consensus among academic scholars and practitioners has grown on the principle that established food safety management systems (to control and assure food safety in food businesses) need to be complemented by human components, to develop, nurture and shape a mature food safety culture. This study explores how food safety culture, focused on human organizational elements, can be matured by dedicated interventions. A database of potential intervention strategies was set up through literature reviews. The literature-based database of interventions was enriched with practitioners’ insights, through a modified Delphi study with a panel of food safety experts active in the food industry. Combining results, a portfolio is presented consisting of 68 unique and science-based food safety culture interventions. These are ranked by stakeholders based on their perceived effectiveness to improve food safety culture, reported with their most relevant barriers of success, and extra comments concerning their implementation or concept. With this approach, the topic of food safety culture improvement is elucidated through the proposition of tangible and science-based, yet practical and industry oriented, intervention strategies for maturation.

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使食品企业食品安全文化中人的组织层面成熟起来的干预措施组合

学术界和从业人员已达成共识，即既定的食品安全管理系统（用于控制和确保食品企业的食品安全）需要辅之以人的因素，以发展、培养和塑造成熟的食品安全文化。本研究探讨了如何通过专门的干预措施来成熟以人的组织要素为重点的食品安全文化。通过文献综述，建立了一个潜在干预策略数据库。通过与活跃在食品行业的食品安全专家小组进行修改后的德尔菲研究，以从业人员的见解丰富了基于文献的干预措施数据库。结合研究结果，提出了一个由 68 项独特的、以科学为基础的食品安全文化干预措施组成的组合。利益相关者根据这些干预措施在改善食品安全文化方面的效果、报告的最相关的成功障碍以及有关其实施或概念的额外意见，对这些干预措施进行排序。采用这种方法，通过提出切实可行、以科学为基础、实用且以行业为导向的成熟干预战略，阐明了食品安全文化改进这一主题。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.