National Center for Environmental Health, U.S. Centers for Disease Control and Prevention, Atlanta, GA 30341, USA.
National Center for Environmental Health, U.S. Centers for Disease Control and Prevention, Atlanta, GA 30341, USA.
J Food Prot. 2023 Mar;86(3):100043. doi: 10.1016/j.jfp.2023.100043. Epub 2023 Jan 18.
A poor food safety culture has been described as an emerging risk factor for foodborne illness outbreaks, yet there has been little research on this topic in the retail food industry. The purpose of this study was to identify and validate conceptual domains around food safety culture and develop an assessment tool that can be used to assess food workers' perceptions of their restaurant's food safety culture. The study, conducted from March 2018 through March 2019, surveyed restaurant food workers for their level of agreement with 28 statements. We received 579 responses from 331 restaurants spread across eight different health department jurisdictions. Factor analysis and structural equation modeling supported a model composed of four primary constructs. The highest rated construct was Resource Availability (x¯=4.69, sd=0.57), which assessed the availability of resources to maintain good hand hygiene. The second highest rated construct was Employee Commitment (x¯=4.49, sd=0.62), which assessed workers' perceptions of their coworkers' commitment to food safety. The last two constructs were related to management. Leadership (x¯=4.28, sd=0.69) assessed the existence of food safety policies, training, and information sharing. Management Commitment (x¯=3.94, sd=1.05) assessed whether food safety was a priority in practice. Finally, the model revealed one higher-order construct, Worker Beliefs about Food Safety Culture (x¯=4.35, sd=0.53). The findings from this study can support efforts by the restaurant industry, food safety researchers, and health departments to examine the influence and effects of food safety culture within restaurants.
不良的食品安全文化被描述为食源性疾病暴发的一个新兴风险因素，但在零售食品行业中，对此主题的研究甚少。本研究旨在确定和验证食品安全文化的概念领域，并开发一种评估工具，用于评估食品从业人员对其餐厅食品安全文化的看法。该研究于 2018 年 3 月至 2019 年 3 月进行，调查了餐厅食品从业人员对 28 项陈述的认同程度。我们从分布在八个不同卫生部门管辖区的 331 家餐厅收到了 579 份回复。因子分析和结构方程模型支持由四个主要构念组成的模型。评分最高的构念是资源可用性（x¯=4.69，sd=0.57），评估了维持良好手部卫生的资源可用性。评分第二高的构念是员工承诺（x¯=4.49，sd=0.62），评估了工人对同事对食品安全的承诺的看法。最后两个构念与管理有关。领导力（x¯=4.28，sd=0.69）评估了食品安全政策、培训和信息共享的存在。管理承诺（x¯=3.94，sd=1.05）评估了食品安全在实践中的优先程度。最后，该模型揭示了一个更高阶的构念，即工人对食品安全文化的信念（x¯=4.35，sd=0.53）。本研究的结果可以支持餐饮业、食品安全研究人员和卫生部门努力研究餐厅内食品安全文化的影响和效果。
