PDF(Pubmed)
Abstract：
The Commission Regulation (EU) No. 2021/382 (European Commission, 2021), amending the Regulation (EC) No. 852/2004 (European Commission, 2004), introduced the obligation for companies to establish and maintain a food safety culture (FSC). The methodology to evaluate, implement, and enhance the level of FSC is up to the individual companies. This study aimed to investigate the perception of FSC among the employees of 3 Tuscan medium-sized enterprises in the food sector, producing cured meat (A), dairy products (B), and frozen fish products (C). The survey was conducted through the development and administration of a questionnaire based on a 5 points Likert scale, referring to different aspects of FSC, organized in 6 sections with 5-6 statements each and subjected to a percentage of employees between 76 and 85%, classified also by the length of service (≤3 and >3 years). For all the companies, the minimum median and mode value for scores obtained by the different sections was 4, and the minimum median and mode value for the single statement was 3 (A, B; except for a bimodal value 2-4) and 4 (C). The section awareness and perception of risk showed the highest mean scores in all companies. As for the length of service, senior employees gave lower scores than junior ones in all sections in B and 3 sections in C. Overall, the results of the questionnaires showed a good perception of FSC, even though it was possible to identify some partial weaknesses.
摘要：
欧盟委员会条例(EU)No.2021/382(欧盟委员会，2021),修订条例(EC)第852/2004(欧洲委员会，2004),介绍了公司建立和维护食品安全文化(FSC)的义务。评估的方法，工具，提高FSC的水平取决于单个公司。本研究旨在调查3个托斯卡纳中型企业在食品行业的员工对FSC的看法，生产腌制肉（A），乳制品（B），和冷冻鱼产品(C)。这项调查是通过制定和管理一份基于5分Likert量表的问卷来进行的，提到FSC的不同方面，分为6个部分，每个部分有5-6个陈述，员工比例在76％至85％之间，还按服务年限(≤3年和>3年)分类。对于所有的公司来说，通过不同部分获得的分数的最小中位数和模式值为4，而单个语句的最小中位数和模式值为3（A，B；除了双峰值2-4）和4（C）。部门对风险的认识和感知在所有公司中平均得分最高。至于服务年限，在B的所有部分和C的3部分中，高级员工的得分低于初级员工。总体而言，问卷的结果显示了对FSC的良好认知，即使有可能识别出一些部分的弱点。
