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Food safety culture in onsite foodservices: development and validation of a measurement scale


Ungku Zainal Abidin, Ungku Fatimah and Arendt, Susan W. and Strohbehn, Catherine H. (2014) Food safety culture in onsite foodservices: development and validation of a measurement scale. Journal of Foodservice Management & Education, 8 (1). pp. 1-10.


The purpose of this research was to develop and validate a measurement scale for food safety culture in onsite foodservices. Nonsupervisory employees in hospital and school foodservices participated in a two‐phase, mixed methods research design process. In phase 1, four focus groups were conducted to identify relevant factors of food safety culture. In phase 2, a survey completed by 582 respondents appeared to validate six food safety culture factors: management and coworkers support, communication, self‐ commitment, environment support, work pressure, and risk judgment. The scale can be used to assess current food safety practices and strategize future food safety improvement goals.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Publisher: Foodservice Systems Management Education Council and The National Association of College & University Food Services
Keywords: Food safety culture; Onsite foodservice; Measurement scale development; Safe food handling practices; Organizational culture
Depositing User: Nabilah Mustapa
Date Deposited: 15 Sep 2015 11:21
Last Modified: 06 Oct 2015 01:01
URI: http://psasir.upm.edu.my/id/eprint/37696
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