Food safety climate in food processing organizations: Development and validation of a self-assessment tool

作者：De Boeck E^*; Jacxsens L; Bollaerts M; Vlerick P

来源：Trends in Food Science & Technology, 2015, 46(2): 242-251.

DOI：10.1016/j.tifs.2015.09.006

• Food safety climate
• Food safety culture
• Food safety management

Background: Up to now scientific research focused on analytical methods, food processing technology and product formulations as technological solutions and food safety management systems as managerial solutions to improve the hygiene and safety status of food products along the food supply chain. However, in practice, a well elaborated and 'fit for purpose' food safety management system, does not always guarantee the highest level of food safety and hygiene and a stable system output. Human behavior (e.g. the actual execution of procedures), and decision making is influenced by the perceived food safety climate in an organization.
Scope and Approach: The aim of this work was to set a definition for food safety climate and culture and to develop and validate a tool to assess the food safety climate in food companies.
Key Findings and Conclusions: A definition of food safety culture and food safety climate is offered and key components are identified. Next, a self-assessment tool with twenty eight indicators and a Likert based answer scale was developed and validated by experts and tested in a pilot study. The proposed tool enables food companies to go beyond traditional food safety management, based on technological and managerial approaches, and mirrors the human dimension in food safety.

• 出版日期2015-12