PDF(Pubmed)
Abstract：
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.
摘要：
不良的食品安全文化被描述为食源性疾病暴发的新兴风险因素，然而，零售食品行业对此主题的研究却很少。这项研究的目的是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，可用于评估食品工作者对其餐厅食品安全文化的看法。这项研究,从2018年3月至2019年3月，调查了餐厅食品工人对28份声明的同意程度。我们收到了来自八个不同卫生部门辖区的331家餐厅的579份回复。因子分析和结构方程模型支持由四个主要结构组成的模型。最高评级的结构是资源可用性(x^=4.69，sd=0.57)，它评估了维持良好手部卫生的资源的可用性。第二高评级的构建是员工承诺(x'=4.49，sd=0.62)，它评估了工人对同事对食品安全承诺的看法。最后两个结构与管理有关。领导（x'=4.28，sd=0.69）评估了食品安全政策的存在，培训,和信息共享。管理承诺（x'=3.94，sd=1.05）评估了食品安全是否是实践中的优先事项。最后,该模型揭示了一个高阶结构，工人对食品安全文化的信念(x'=4.35，sd=0.53)。这项研究的结果可以支持餐饮业的努力，食品安全研究人员，和卫生部门检查餐馆内食品安全文化的影响和影响。
