Organizational Knowledge and Skills, Managerial Attitudes and Performances regarding Foods Safety in food Manufacturing Firms in Thailand

Chanchana Siripanwattana, Achara Chandrachai, Suwimon Keeratipibul

Abstract


The aim of this study was to determine the differences in organizational knowledge and skills, managerial attitudes, and performances (KAP) of food safety system among food manufacturing firms in Thailand. In addition, it also aimed to identify the factors that affect food safety performance the most. The study used stratified random sampling based on the number of firms, firm size and location. A total of 326 medium and large-sized food manufacturers located in the Bangkok metropolitan area and four different parts of Thailand responded. The statistical methods used for data analysis included descriptive analysis, ranking analysis, correlation analysis, and multiple regression analysis. The results showed that the characteristics of the firms, such as size, age, export orientation, and foreign ownership did not significantly (p>0.05) affect their food safety performance. The results of the logistic regression analysis showed that the firms’ organizational knowledge and skills and managerial attitudes were significantly (p<0.05) and positively associated with their food safety performance. The high level of organizational knowledge and skills and positive managerial attitudes regarding food safety management system were crucial for maintaining a high level of food safety system performance.  


Keywords


Food Safety, Food Manufacturing Firms, Organizational Knowledge, Managerial Attitudes, Performances, Thailand.

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DOI: https://doi.org/10.24203/ajas.v6i5.5469

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