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Food safety culture in foodservice operations: a cross-sectional survey and cluster analysis in Malaysia tourist spots


Citation

Aifaa, Roslan and Abidin, Ungku Zainal and Fatimah, Ungku and Maimunah, Sanny and Mutalib, Abdul- and Azira, Noor- and Ishak, Che and Adibah, Farah and Karim, Abdul- and Shahrim, Muhammad (2023) Food safety culture in foodservice operations: a cross-sectional survey and cluster analysis in Malaysia tourist spots. International Journal of Academic Research in Business and Social Sciences, 13 (10). 798 -813. ISSN 2222-6990

Abstract

In the present globalization context, most organizations are dealing with increased diversification of employees and customers. In the context of food safety, the changing demographic profile of food service employees poses a challenge in managing food safety and ensuring safe food handling practices among employees. Therefore, this study aims to examine the segmentation of food safety culture based on diversity factors in food service operations by using cluster analysis. A cross-sectional study was conducted in food service operations in Malaysia's main tourism areas, and a self-administered questionnaire was delivered to 400 food handlers. A two-step cluster analysis identified three clusters based on the perceived level of organization food safety culture. Heterogeneity of diversity factors across the clusters was observed in nationality (?2=7.367, p=0.025), age (?2=17.796, p=0.023), and employment status (?2=13.230, p=0.001). The finding characterized the respondents' organizations in cluster 1 as "experienced communicator", which is comprised of local workers (89.3%) and full-time workers (87.6%). Meanwhile, the respondents' organization was characterized as "diverse adaptor", where the workers were observed to have a high proportion of young adults group aged between 18-34 years old worker (82.6%). The respondents' organizations in Cluster 3 were characterized as "inexperienced support-seeker”, which workers in this cluster were dominated by part-time workers (32.2%) and the young adult group aged between 18-24 years old (50.2%).


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.6007/ijarbss/v13-i10/18911
Publisher: Human Resource Management Academic Research Society
Keywords: Food safety culture; Organizational characteristics; Food handlers; Foodservice operation; Food tourism; Responsible consumption and production
Depositing User: Ms. Zaimah Saiful Yazan
Date Deposited: 26 Sep 2024 04:10
Last Modified: 26 Sep 2024 04:10
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.6007/ijarbss/v13-i10/18911
URI: http://psasir.upm.edu.my/id/eprint/108037
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