De Boeck E, Jacxsens L, Vanoverberghe P, Vlerick P
Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
Food Res Int. 2019 Feb;116:1103-1112. doi: 10.1016/j.foodres.2018.09.053. Epub 2018 Sep 25.
The advantages and added value of applying method triangulation to gain a more comprehensive evaluation of the prevailing food safety culture in catering establishments is illustrated by means of a case study. Three methods are applied assessing the food safety culture in food service operations of a Flemish University spread over different locations in the city of Ghent, but centrally managed. Each method sheds light on one of the aspects of 'food safety culture' as defined in the food safety culture conceptual model, in which food safety culture is considered as the interplay between a techno-managerial route/aspect and a human route/aspect. Two system and product related methods, being internal audits and verification of monitoring data of Critical Control Points (CCPs) as part of the HACCP system, both assessing the performance of the food safety management system and as such belonging to the techno-managerial route, are compared with a people related method using the food safety climate self-assessment tool, which is belonging to the human route. By triangulation of these three methods different aspects of the food safety culture at the different locations could be investigated, illustrating how single-method derived results could lead to wrong conclusions. Moreover, by combining the assessment methods case by case, locations in which the hazard of optimistic bias and complacency might exist, can be identified. As such, more tailored and location specific strategies for improvement of food safety management and/or food safety culture can be put in place.
通过一个案例研究说明了应用方法三角剖分来更全面地评估餐饮场所当前食品安全文化的优势和附加值。应用了三种方法来评估位于根特市不同地点但集中管理的一所佛兰芒大学食品服务运营中的食品安全文化。每种方法都揭示了食品安全文化概念模型中所定义的“食品安全文化”的一个方面，在该模型中，食品安全文化被视为技术管理路径/方面与人文路径/方面之间的相互作用。将两种与系统和产品相关的方法，即内部审核和作为HACCP系统一部分的关键控制点（CCP）监测数据验证，这两种方法都评估食品安全管理体系的绩效，因此属于技术管理路径，与一种使用食品安全氛围自我评估工具的与人相关的方法进行比较，该方法属于人文路径。通过这三种方法的三角剖分，可以调查不同地点食品安全文化的不同方面，说明单一方法得出的结果如何可能导致错误结论。此外，通过逐案组合评估方法，可以识别可能存在乐观偏差和自满风险的地点。这样就可以制定更具针对性和针对特定地点的食品安全管理和/或食品安全文化改进策略。
