Comparative analysis of existing food safety culture evaluation systems |
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| Affiliation: | 1. University of Guelph, 50 Stone Road East, Guelph, ON N1G 2M7, Canada;2. University of Central Lancashire, International Institute of Nutritional Sciences and Applied Food Safety Studies, Preston, Lancashire PR1 2HE, United Kingdom;1. Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, The Netherlands;2. Information Technology Group, Wageningen University, Social Sciences Department, Hollandseweg 1, 6706 KN, Wageningen, The Netherlands;1. Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;2. Department of Personnel Management, Work and Organizational Psychology, Faculty of Psychology and Educational Sciences, Ghent University, H. Dunantlaan 2, 9000 Ghent, Belgium;1. Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;2. Department of Personnel Management, Work and Organizational Psychology, Faculty of Psychology and Educational Sciences, Ghent University, H. Dunantlaan 2, 9000 Ghent, Belgium;1. Sunderland Business School, University of Sunderland, Reg Vardy Centre, St Peter''s, Sunderland, SR6 0DD, UK;2. Food Integrity Africa, 80 Mutare Road, Msasa, Harare, Zimbabwe;3. Sport Sciences Team, University of Sunderland, Faculty of Applied Sciences, Darwin Building, City Campus, Chester Road, SR1 3SD, UK;4. Emeritus Professor, Cardiff Metropolitan University, Western Avenue, Cardiff, CF5 2YB, UK;5. Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700, AA, Wageningen, the Netherlands |
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| Abstract: | The purpose of the research was firstly, to analyze existing culture evaluation systems for commonalities and differences in research quality, applied validation strategies, and content. Secondly, to suggest a simple structure of food safety cultural dimensions to help unify the culture evaluation field. To achieve these goals, a comparison of eight culture evaluation models applied to varing degrees in the food industry was conducted. The systems were found to vary significantly in applied validation strategies but through deductive, textual data analysis, five dimensions were identified that cover elements present in all the models. Transparency is needed when using applied research methodologies to continually increase quality and trustworthiness of culture research in the food safety domain and this field would benefit from both further commonality of approach to validation strategy and structure and adoption of an overarching structural framework. |
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| Keywords: | Food safety culture Research quality Trustworthiness Cultural dimensions Culture evaluation |
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