1
|
Spagnoli P, Vlerick P, Jacxsens L. Food safety culture maturity and its relation to company and employee characteristics. Heliyon 2023; 9:e21561. [PMID: 38027773 PMCID: PMC10654140 DOI: 10.1016/j.heliyon.2023.e21561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
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.
Collapse
Affiliation(s)
- Pauline Spagnoli
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Peter Vlerick
- Department of Work, Organization and Society, Faculty of Psychology and Educational Sciences, Ghent University, Henri Dunantlaan 2, 9000 Ghent, Belgium
| | - Liesbeth Jacxsens
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| |
Collapse
|
2
|
Safety and authenticity risks in heritage food preparation at different types of food service establishments: A case study of Saudi Arabia. Heliyon 2023; 9:e13042. [PMID: 36793973 PMCID: PMC9922917 DOI: 10.1016/j.heliyon.2023.e13042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 01/10/2023] [Accepted: 01/13/2023] [Indexed: 01/22/2023] Open
Abstract
In Saudi Arabia, tourism is becoming increasingly popular, and forms an essential element of Vision 2030. Accordingly, food service establishments (FSEs) including hotels, ordinary restaurants, heritage restaurants and productive families (i.e., home-based catering) provide heritage cuisine to tourists. This study aimed to assess the authenticity and safety risks associated with the production of heritage food dishes in different FSEs. An online questionnaire was administered in Saudi Arabia, and a total of 85 culinary professionals from different FSEs responded. The culinary professionals were requested to provide opinions on the frequency of food safety and authenticity risk situations at their FSEs, using a five-point Likert scale. The results indicate that most food safety risk situations occur less frequently in hotels because of strict food safety management systems. In contrast, food safety risk situations are more frequent in ordinary and heritage restaurants, particularly in the absence of personal hygiene requirements. In productive families, most food safety risk situations occur because there are no control systems or inspections. Authenticity risks occur less frequently in productive families and heritage restaurants than in other FSEs. Hotels often/always face authenticity risk situations, such as cooking of heritage dishes by non-Saudi culinary professionals and the use of modern equipment. Ordinary restaurants face the highest risk, mostly because of the limited knowledge and skills of the cooks. Overall, this study provides the first insight into the occurrence of possible safety and authenticity risk situations during the preparation of heritage dishes; this information may contribute to improve the production of safe and authentic heritage dishes in the hospitality industry for tourists and local people.
Collapse
|
3
|
Spagnoli P, Jacxsens L, Vlerick P. Towards a food safety culture improvement roadmap: Diagnosis and gap analysis through a conceptual framework as the first steps. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
4
|
Fathurrahman R, Rukayadi Y, Ungku Fatimah U, Jinap S, Abdul-Mutalib N, Sanny M. The performance of food safety management system in relation to the microbiological safety of salmon nigiri sushi: A multiple case study in a Japanese chain restaurant. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108111] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
5
|
Zanin LM, Stedefeldt E, da Silva SM, da Cunha DT, Luning PA. Influence of educational actions on transitioning of food safety culture in a food service context: Part 2 - Effectiveness of educational actions in a longitudinal study. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107542] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
6
|
Influence of educational actions on transitioning of food safety culture in a food service context: Part 1 – Triangulation and data interpretation of food safety culture elements. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107447] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
7
|
van Ruth SM, van der Veeken J, Dekker P, Luning PA, Huisman W. Feeding fiction: Fraud vulnerability in the food service industry. Food Res Int 2020; 133:109158. [PMID: 32466937 DOI: 10.1016/j.foodres.2020.109158] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 02/24/2020] [Accepted: 03/07/2020] [Indexed: 10/24/2022]
Abstract
This study examines fraud vulnerability in the food service industry; identifies underlying fraud vulnerability factors; and studies the differences in fraud vulnerability between casual dining restaurants, fine dining restaurants and mass caterers for four product groups. Vulnerability was assessed by an adapted SSAFE food fraud vulnerability assessment, tailored to the food service sector situation. The 15 food service operators rated high vulnerability for 40% of the fraud indicators. This is considerably more than food manufacturers, wholesalers and retailers did previously. In particular, more opportunities and fewer controls were noted. Overall fraud vulnerability was more determined by the type of food service operator than by the type of food product. Casual dining restaurants appeared most vulnerable, followed by fine dining restaurants. Mass caterers seemed the least vulnerable operators, because they had more adequate food fraud controls in place. Considering its high vulnerability, reinforcement of mitigation measures in the food service industry is urgently recommended.
Collapse
Affiliation(s)
- Saskia M van Ruth
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Wageningen Food Safety Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands.
| | - Joris van der Veeken
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Pieter Dekker
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Wageningen Food Safety Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands
| | - Pieternel A Luning
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Wim Huisman
- Faculty of Law, VU University Amsterdam, De Boelelaan 1105, 1081 HV Amsterdam, the Netherlands
| |
Collapse
|
8
|
De Boeck E, Jacxsens L, Vanoverberghe P, Vlerick P. Method triangulation to assess different aspects of food safety culture in food service operations. Food Res Int 2019; 116:1103-1112. [DOI: 10.1016/j.foodres.2018.09.053] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 09/17/2018] [Accepted: 09/22/2018] [Indexed: 10/28/2022]
|
9
|
Njage PMK, Opiyo B, Wangoh J, Wambui J. Scale of production and implementation of food safety programs influence the performance of current food safety management systems: Case of dairy processors. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
10
|
Macheka L, Spelt E, van der Vorst JG, Luning PA. Exploration of logistics and quality control activities in view of context characteristics and postharvest losses in fresh produce chains: A case study for tomatoes. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.037] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
11
|
Dzwolak W. Documenting HACCP in a small restaurant – a practical approach. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2015.0813] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- W. Dzwolak
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, ul. Oczapowskiego 7, 10-957 Olsztyn, Poland
| |
Collapse
|
12
|
de Mesquita MO, de Freitas Saccol AL, Mesquita MO, Fries LLM, Cesar Tondo E. Important Regulatory Aspects in the Receipt of Animal Products by Food Services. Crit Rev Food Sci Nutr 2016; 56:2607-16. [DOI: 10.1080/10408398.2014.886033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
13
|
Nanyunja J, Jacxsens L, Kirezieva K, Kaaya AN, Uyttendaele M, Luning PA. Shift in performance of food safety management systems in supply chains: case of green bean chain in Kenya versus hot pepper chain in Uganda. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3380-3392. [PMID: 26538231 DOI: 10.1002/jsfa.7518] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Revised: 10/07/2015] [Accepted: 10/30/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND This study investigates the level of design and operation of food safety management systems (FSMS) of farmers and export traders in Kenya and Uganda. FSMS diagnostic tools developed for the fresh produce chain were used to assess the levels of context riskiness, FSMS activities and system output in primary production (n = 60) and trade (n = 60). High-risk context characteristics combined with basic FSMS are expected to increase the risk on unsafe produce. RESULTS In Uganda both farmers and export traders of hot peppers operate in a high- to moderate-risk context but have basic FSMS and low systems output. In Kenya, both farmers and export traders of green beans operate in a low- to moderate-risk context. The farmers have average performing FSMS, whereas export trade companies showed more advanced FSMS and system output scores ranging from satisfactory to good. CONCLUSION Large retailers supplying the EU premium market play a crucial role in demanding compliance with strict voluntary food safety standards, which was reflected in the more advanced FSMS and good system output in Kenya, especially traders. In Kenya, a clear shift in more fit-for-purpose FSMS and higher system output was noticed between farms and trade companies. In the case of Uganda, traders commonly supply to the less demanding EU wholesale markets such as ethnic specialty shops. They only have to comply with the legal phytosanitary and pesticide residue requirements for export activities, which apparently resulted in basic FSMS and low system output present with both farmers and traders. © 2015 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jessica Nanyunja
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, B-9000, Ghent, Belgium
| | - Liesbeth Jacxsens
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, B-9000, Ghent, Belgium
| | - Klementina Kirezieva
- Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, NL-6700 EV, Wageningen, The Netherlands
| | - Archileo N Kaaya
- Department of Food Technology and Nutrition, College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
| | - Mieke Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, B-9000, Ghent, Belgium
| | - Pieternel A Luning
- Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, NL-6700 EV, Wageningen, The Netherlands
| |
Collapse
|
14
|
Djekic I, Kuzmanović J, Anđelković A, Saračević M, Stojanović MM, Tomašević I. Relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions. J Appl Microbiol 2016; 121:863-72. [PMID: 27331375 DOI: 10.1111/jam.13211] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 05/23/2016] [Accepted: 06/17/2016] [Indexed: 11/30/2022]
Abstract
AIMS This paper examined the relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions. METHODS AND RESULTS A total of 7545 samples were collected encompassing 2050 from food handlers' (HF) hands, 3991 from stainless steel food contact surfaces (FCS) and 1504 samples from plastic FCS. The study covered a period of 43 months. Hygiene-indicator bacteria (total plate count, Enterobacteriaceae Staphylococcus) were determined from the samples collected from 559 different take-away establishments. Climatic conditions were evaluated in respect to the outside temperature, pressure, humidity and precipitation. Logistic regression confirmed that the presence of precipitation was associated with an increased likelihood of exhibiting both Enterobacteriaceae and Staphylococcus on HF' hands as well as exhibiting Enterobacteriaceae on both types of FCS. Numerable Enterobacteriaceae and Staphylococcus levels on HF' hands were detected when higher outside temperatures and higher precipitations occurred. Higher outside temperatures were observed when Enterobacteriaceae were detected on both plastics (P < 0·05) and stainless steel (P > 0·05). Higher precipitation was observed when Enterobacteriaceae was detected on stainless steel while in contrast, this indicator was detected on plastics in periods with lower precipitation. CONCLUSIONS This research confirms relationships between hygiene indicators in take-aways and climatic conditions, mostly temperature and precipitation. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides another perspective into the possible nature of cross-contamination and foodborne outbreaks originating in foodservice establishments and brings to attention the necessity of analysing various climatic conditions.
Collapse
Affiliation(s)
- I Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | | | | | | | | | - I Tomašević
- Department of Animal Origin Products Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| |
Collapse
|
15
|
Ren Y, He Z, Luning PA. A systematic assessment of quality assurance-based food safety management system of Chinese edible oil manufacturer in view of context characteristics. TOTAL QUALITY MANAGEMENT & BUSINESS EXCELLENCE 2016. [DOI: 10.1080/14783363.2016.1187995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
16
|
Status of food safety management activities in fresh produce companies in the European Union and beyond. ACTA ACUST UNITED AC 2015. [DOI: 10.17660/actahortic.2015.1103.25] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
17
|
Luning P, Kirezieva K, Hagelaar G, Rovira J, Uyttendaele M, Jacxsens L. Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study. Food Control 2015. [DOI: 10.1016/j.foodcont.2013.09.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
18
|
|
19
|
Tóth AJ, Bittsánszky A. A comparison of hygiene standards of serving and cooking kitchens in schools in Hungary. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.06.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
20
|
Onjong HA, Wangoh J, Njage PMK. Current food safety management systems in fish-exporting companies require further improvements to adequately cope with contextual pressure: case study. J Food Sci 2014; 79:M2031-9. [PMID: 25220792 DOI: 10.1111/1750-3841.12598] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2014] [Accepted: 07/24/2014] [Indexed: 10/24/2022]
Abstract
UNLABELLED Fish-processing plants still face food safety (FS) challenges worldwide despite the existence of several quality assurance standards and food safety management systems/s (FSMSs). This study assessed performance of FSMS in fish exporting sector considering pressure from the context in which they operate. A FSMS diagnostic tool with checklist was used to assess the context, FSMS, and FS output in 9 Kenyan fish exporting companies. Majority (67%) companies operated at moderate- to high-risk context but with an average performance in control and assurance activities. This situation could be insufficient to deal with ambiguity, uncertainty, and vulnerability issues in the context characteristics. Contextual risk posed by product characteristics (nature of raw materials) and chain environment characteristics was high. Risk posed by the chain environment characteristics, low power in supplier relationships, and low degree of authority in customer relationships was high. Lack of authority in relationship with suppliers would lead to high raw material risk situation. Even though cooling facilities, a key control activity, was at an advanced level, there was inadequate packaging intervention equipment which coupled with inadequate physical intervention equipment could lead to further weakened FSMS performance. For the fish companies to improve their FSMS to higher level and enhance predictability, they should base their FSMS on scientific information sources, historical results, and own experimental trials in their preventive, intervention, and monitoring systems. Specific suggestions are derived for improvements toward higher FSMS activity levels or lower risk levels in context characteristics. PRACTICAL APPLICATION Weak areas in performance of control and assurance activities in export fish-processing sector already implementing current quality assurance guidelines and standards were studied taking into consideration contextual pressure wherein the companies operate. Important mitigation measures toward improved contextual risk, core assurance, and control activities irrespective of applied food safety management systems in fish industries were suggested.
Collapse
Affiliation(s)
- Hillary Adawo Onjong
- Dept. of Food Science, Nutrition and Technology, Univ. of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
| | | | | |
Collapse
|
21
|
Onjong HA, Wangoh J, Njage PMK. Semiquantitative analysis of gaps in microbiological performance of fish processing sector implementing current food safety management systems: a case study. J Food Prot 2014; 77:1380-9. [PMID: 25198601 DOI: 10.4315/0362-028x.jfp-13-511] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Fish processing plants still face microbial food safety-related product rejections and the associated economic losses, although they implement legislation, with well-established quality assurance guidelines and standards. We assessed the microbial performance of core control and assurance activities of fish exporting processors to offer suggestions for improvement using a case study. A microbiological assessment scheme was used to systematically analyze microbial counts in six selected critical sampling locations (CSLs). Nine small-, medium- and large-sized companies implementing current food safety management systems (FSMS) were studied. Samples were collected three times on each occasion (n = 324). Microbial indicators representing food safety, plant and personnel hygiene, and overall microbiological performance were analyzed. Microbiological distribution and safety profile levels for the CSLs were calculated. Performance of core control and assurance activities of the FSMS was also diagnosed using an FSMS diagnostic instrument. Final fish products from 67% of the companies were within the legally accepted microbiological limits. Salmonella was absent in all CSLs. Hands or gloves of workers from the majority of companies were highly contaminated with Staphylococcus aureus at levels above the recommended limits. Large-sized companies performed better in Enterobacteriaceae, Escherichia coli, and S. aureus than medium- and small-sized ones in a majority of the CSLs, including receipt of raw fish material, heading and gutting, and the condition of the fish processing tables and facilities before cleaning and sanitation. Fish products of 33% (3 of 9) of the companies and handling surfaces of 22% (2 of 9) of the companies showed high variability in Enterobacteriaceae counts. High variability in total viable counts and Enterobacteriaceae was noted on fish products and handling surfaces. Specific recommendations were made in core control and assurance activities associated with sampling locations showing poor performance.
Collapse
Affiliation(s)
- Hillary Adawo Onjong
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
| | - John Wangoh
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
| | - Patrick Murigu Kamau Njage
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya; Department of Food Science, University of Pretoria, Hatfield, Pretoria 00028, South Africa.
| |
Collapse
|
22
|
Sawe CT, Onyango CM, Njage PMK. Current food safety management systems in fresh produce exporting industry are associated with lower performance due to context riskiness: Case study. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.12.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
23
|
Context factors affecting design and operation of food safety management systems in the fresh produce chain. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.06.001] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|