Marcel Levy de Andrade, Elke Stedefeldt, Lais Mariano Zanin, Luis D’Avoglio Zanetta and Diogo Thimoteo da Cunha
This study aims to explore whether the application of a positive food safety (FS) climate reduces the number of FS violations in the hospitality industry.
Abstract
Purpose
This study aims to explore whether the application of a positive food safety (FS) climate reduces the number of FS violations in the hospitality industry.
Design/methodology/approach
The sample comprised 271 food handlers in six hotels and 12 restaurants in Brazil. FS climate and risk perceptions were evaluated by self-applicable questionnaires. FS violations were evaluated through observations during the workday. Structural equation modeling with partial least squares was used to test four hypotheses.
Findings
The findings of this study suggest that a positive FS climate reduces the number of FS violations. It was also observed that risk perception moderated the relationship between FS climate and violations. Physical structure was also identified as a predictor of adequate FS practices.
Practical implications
The results indicate that restaurant owners and managers should invest in actions toward a positive FS climate.
Originality/value
It is evident that FS climate elements should be evaluated together, providing a better understanding of the organizational climate and FS culture. Additionally, the bi-directional effect of risk perception was discussed, affecting and being affected by adequate FS practices. To the best of authors’ knowledge, this is the first study to model the FS climate in the hospitality sector and discuss the implications.
Details
Keywords
Diogo Thimoteo Da Cunha, Elke Stedefeldt and Veridiana Vera De Rosso
The aim of this study was to evaluate the good manufacturing practices in meal services in public schools and day care centres in Baixada Santista, Brazil using a health risk…
Abstract
Purpose
The aim of this study was to evaluate the good manufacturing practices in meal services in public schools and day care centres in Baixada Santista, Brazil using a health risk classification.
Design/methodology/approach
A total of 59 public schools and day care centres in nine municipalities of Baixada Santista – Brazil were randomly selected. The sanitary conditions were evaluated by applying a validated checklist specific to school meal service. The questions were scored according to the health risks detected. A percentage of conformity to good manufacturing practices was calculated, than schools and day care centres were classified according to health risk in relation to the scores obtained for each thematic area addressed in the checklist and in relation to the overall score.
Findings
It was observed that 62 per cent of the schools were classified as average health risk failing to comply with Brazilian legislation on food safety rules. The thematic areas that showed lower percentage of conformity to good manufacturing practices were: hand hygiene (33.9 per cent), pest control (3.4 per cent), food handlers (62.4 per cent) and food hygiene (65.4 per cent). The school meal service of day care centres presented higher conformity in the hand hygiene (p<0.01) and the environmental sanitation (p<0.05) than elementary schools.
Practical implications
The data observed in our study highlight the need of an effective system to monitor and evaluate the hygienic sanitary conditions in Brazil. The implementation of HACCP system may be an option with good potential to produce safer meals in school environment, nevertheless, the prerequisite program must be implemented first. Professionals with expertise in food safety can act as consultants to the school meal service and may use the data from this study as a benchmark for interventions.
Originality/value
This paper contain new information related the state food safety practices of Brazilian school meal service. It also presents the use of scores to determine risk. The use of health risk is a novel way to evaluate the food safety practices in school meals facilitating the implementation of corrective measures.