語系:
繁體中文
English
說明(常見問題)
回圖書館首頁
手機版館藏查詢
登入
回首頁
切換:
標籤
|
MARC模式
|
ISBD
Measuring food safety culture: Insig...
~
Ungku Zainal Abidin, Ungku Fatimah.
FindBook
Google Book
Amazon
博客來
Measuring food safety culture: Insights from onsite foodservice operations.
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
Measuring food safety culture: Insights from onsite foodservice operations./
作者:
Ungku Zainal Abidin, Ungku Fatimah.
面頁冊數:
185 p.
附註:
Source: Dissertation Abstracts International, Volume: 74-10(E), Section: A.
Contained By:
Dissertation Abstracts International74-10A(E).
標題:
Business Administration, Management. -
電子資源:
http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3566157
ISBN:
9781303169649
Measuring food safety culture: Insights from onsite foodservice operations.
Ungku Zainal Abidin, Ungku Fatimah.
Measuring food safety culture: Insights from onsite foodservice operations.
- 185 p.
Source: Dissertation Abstracts International, Volume: 74-10(E), Section: A.
Thesis (Ph.D.)--Iowa State University, 2013.
Despite the significant contribution of organizational culture research to the scientific literature in other research fields, studies investigating the culture needed to foster food safety practices remain scarce. Of the works that have been published, most have been at a conceptual level, and little is known about the development of measurement scales to assess food safety culture in onsite foodservices, one sector of foodservice. This study aimed to develop a measurement scale to assess food safety culture and tested this scale in two types of onsite foodservices, namely hospitals and schools. A mixed methods approach was used and included two research phases. In phase one, four focus groups were conducted with foodservice employees, who held non-supervisory positions, to explore factors in the workplace that helped and prevented employees from following food safety practices. Nine themes emerged as follows: 1) leadership, 2) communication, 3) self-commitment, 4) management system and style, 5) environment support, 6) teamwork, 7) accountability, 8) work pressure, and 9) risk perceptions. These themes were then used in item scale development. In phase two, a survey was conducted with foodservice employees to test and validate the developed measurement scale. A total of 582 useable survey responses were obtained and subjected to factor analysis with six factors extracted: management and coworkers support, communication, self-commitment, environment support, work pressure, and risk judgment. The six-factor structure of food safety culture showed a satisfactory level of reliability and validity. Further analysis of the survey data showed employees' perceptions on certain factors of food safety culture were significantly different across gender, age group, years of foodservice experience, time worked at current workplace, work status, and whether or not employees received food safety training. Significant differences were also found in employees' perceptions based on their workplace management system, operation type and size. Areas of strength and potential improvement of food safety culture were identified. Significant differences in employees' perceptions can guide development of interventions that support safe food handling practices in onsite foodservices. Further research is needed to confirm and validate the application of the food safety culture scale in other types of onsite foodservices.
ISBN: 9781303169649Subjects--Topical Terms:
626628
Business Administration, Management.
Measuring food safety culture: Insights from onsite foodservice operations.
LDR
:03333nam a2200277 4500
001
1966196
005
20141106122632.5
008
150210s2013 ||||||||||||||||| ||eng d
020
$a
9781303169649
035
$a
(MiAaPQ)AAI3566157
035
$a
AAI3566157
040
$a
MiAaPQ
$c
MiAaPQ
100
1
$a
Ungku Zainal Abidin, Ungku Fatimah.
$3
2102996
245
1 0
$a
Measuring food safety culture: Insights from onsite foodservice operations.
300
$a
185 p.
500
$a
Source: Dissertation Abstracts International, Volume: 74-10(E), Section: A.
500
$a
Advisers: Susan W. Arendt; Catherine H. Strohbehn.
502
$a
Thesis (Ph.D.)--Iowa State University, 2013.
520
$a
Despite the significant contribution of organizational culture research to the scientific literature in other research fields, studies investigating the culture needed to foster food safety practices remain scarce. Of the works that have been published, most have been at a conceptual level, and little is known about the development of measurement scales to assess food safety culture in onsite foodservices, one sector of foodservice. This study aimed to develop a measurement scale to assess food safety culture and tested this scale in two types of onsite foodservices, namely hospitals and schools. A mixed methods approach was used and included two research phases. In phase one, four focus groups were conducted with foodservice employees, who held non-supervisory positions, to explore factors in the workplace that helped and prevented employees from following food safety practices. Nine themes emerged as follows: 1) leadership, 2) communication, 3) self-commitment, 4) management system and style, 5) environment support, 6) teamwork, 7) accountability, 8) work pressure, and 9) risk perceptions. These themes were then used in item scale development. In phase two, a survey was conducted with foodservice employees to test and validate the developed measurement scale. A total of 582 useable survey responses were obtained and subjected to factor analysis with six factors extracted: management and coworkers support, communication, self-commitment, environment support, work pressure, and risk judgment. The six-factor structure of food safety culture showed a satisfactory level of reliability and validity. Further analysis of the survey data showed employees' perceptions on certain factors of food safety culture were significantly different across gender, age group, years of foodservice experience, time worked at current workplace, work status, and whether or not employees received food safety training. Significant differences were also found in employees' perceptions based on their workplace management system, operation type and size. Areas of strength and potential improvement of food safety culture were identified. Significant differences in employees' perceptions can guide development of interventions that support safe food handling practices in onsite foodservices. Further research is needed to confirm and validate the application of the food safety culture scale in other types of onsite foodservices.
590
$a
School code: 0097.
650
4
$a
Business Administration, Management.
$3
626628
650
4
$a
Agriculture, Food Science and Technology.
$3
1017813
690
$a
0454
690
$a
0359
710
2
$a
Iowa State University.
$b
Apparel, Educational Studies and Hospitality Management.
$3
1020728
773
0
$t
Dissertation Abstracts International
$g
74-10A(E).
790
$a
0097
791
$a
Ph.D.
792
$a
2013
793
$a
English
856
4 0
$u
http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3566157
筆 0 讀者評論
館藏地:
全部
電子資源
出版年:
卷號:
館藏
1 筆 • 頁數 1 •
1
條碼號
典藏地名稱
館藏流通類別
資料類型
索書號
使用類型
借閱狀態
預約狀態
備註欄
附件
W9261201
電子資源
11.線上閱覽_V
電子書
EB
一般使用(Normal)
在架
0
1 筆 • 頁數 1 •
1
多媒體
評論
新增評論
分享你的心得
Export
取書館
處理中
...
變更密碼
登入