Determinants for conducting food safety culture research

Abstract

Despite scientific discoveries, continual improvement in food safety management systems, and increased academic discussion on food safety, food safety remains an issue around the world. Organizational and administrative characteristics (i.e. food safety vision, communication, commitment, leadership, training), technical facilities/resources (i.e. food hygiene/safety tools, equipment, facilities), employee characteristics (i.e. attitudes, knowledge, perceptions, and risk awareness), group characteristics, and crucible characteristics are all important factors to consider in food safety culture research. The use of a systems approach, quantitative indicators, categorization systems for differentiated assessment, and the use of numerous techniques to improve study validity are among the methodological needs for food safety culture research. The identified food safety culture research determinants provide a solid and transparent foundation for a common understanding and research of the topic. The purpose of this study is to identify determinants for undertaking food safety culture research, with the systems approach serving as the underpinning philosophy to lead an organized rethinking of national, organizational, and safety culture literature in the context of food safety.